Ingredients:

  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 1/4 cup powdered erythritol
  • 1/2 tsp vanilla extract
  • 1/2 cup fresh strawberries, finely diced
  • 1 tsp lemon juice

Instructions:

  1. Place the softened cream cheese and unsalted butter in a medium mixing bowl.
  2. Beat with a handheld mixer on medium high for 2–3 minutes until the color lightens to a pale ivory. Note: This aeration is what creates the cheesecake texture.
  3. Add the powdered erythritol, vanilla, and lemon juice to the bowl.
  4. Pulse the mixer on low speed first until the powder is incorporated. Note: This prevents a sugar cloud from covering your kitchen.
  5. Increase speed to medium and mix for 1 minute until the batter is velvety and smooth.
  6. Dice your strawberries into very small pieces and mash them slightly with a fork.
  7. Fold the fruit into the base using a spatula until you see beautiful red swirls.
  8. Divide the mixture evenly into your silicone mold cavities, smoothing the tops.
  9. Freeze for exactly 2 hours 15 mins until the centers feel solid to the touch.
  10. Remove from the freezer and pop the fat bombs out of the mold immediately. > Chef's Tip: If your strawberries are particularly juicy, pat the diced pieces with a paper towel before folding them in. This prevents the bleeding effect and keeps the fat bombs from getting icy crystals during the freezing process.