Strawberry Cheesecake Bombs



  • ½ cup strawberries (fresh or frozen, thawed)
  • cup full-fat cream cheese
  • ¼ cup unsalted grass-fed butter or coconut oil
  • Tbsp powdered monk fruit
  • 1 tsp vanilla extract
  • Silicone molds


  • In a food processor, add all of the ingredients. Pulse until smooth and creamy.
  • Spoon about 2 Tbsp of mixture into each small silicone mold.
  • Freeze for about 2 hours.
  • Store in an airtight container in the freezer for up to 1 week.
  • Enjoy!