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High Protein Strawberry Cheesecake Fat Bombs - Creamy, Fresh, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cream cheese: Full-fat or reduced-fat, softened.
  • Plain Greek yogurt: 2% or 0% both work; thicker brands are best.
  • Vanilla whey or casein protein powder: Or a neutral plant-based protein if you prefer.
  • Fresh strawberries: Diced small. You can also use freeze-dried strawberries, crushed.
  • Unsalted butter or coconut oil (optional): A little helps firm up texture and adds richness.
  • Sweetener of choice: Erythritol, allulose, stevia, monk fruit, or a small amount of honey or maple syrup.
  • Vanilla extract: Rounds out the cheesecake flavor.
  • Lemon juice and a pinch of salt: Brightens the flavor and balances sweetness.
  • Finishing options (optional): Crushed freeze-dried strawberries, shredded coconut, or a sprinkle of almond meal for a “crust” vibe.

Method
 

  1. Soften the cream cheese: Let it sit at room temperature for 30 minutes. This prevents lumps and helps everything blend smoothly.
  2. Prep the strawberries: Rinse, hull, and dice into small pieces. Pat dry with a paper towel to reduce excess moisture. If using freeze-dried strawberries, crush them into small bits.
  3. Mix the base: In a medium bowl, beat the softened cream cheese with Greek yogurt until smooth and fluffy. A hand mixer works best, but a sturdy whisk is fine.
  4. Add flavor and protein: Beat in vanilla extract, lemon juice, and a pinch of salt. Sprinkle in the protein powder and blend until fully incorporated. Start with less powder, then add more if you want a firmer bite.
  5. Sweeten to taste: Add your chosen sweetener gradually. Taste as you go. The mixture should be gently sweet, since cold temperatures can dull sweetness.
  6. Optional fat boost: Melt butter or coconut oil and beat it in while still slightly warm. This helps the fat bombs set with a silky texture.
  7. Fold in strawberries: Gently stir in the diced strawberries (or crushed freeze-dried pieces) so they’re evenly distributed without breaking down.
  8. Portion the mixture: Line a mini muffin tin with paper liners or use silicone molds. Scoop the mixture into each cavity, filling about three-quarters full. You can also roll into balls with a small cookie scoop if the mixture is firm enough.
  9. Top and chill: Sprinkle with crushed freeze-dried strawberries or coconut if you like. Freeze for 1–2 hours until set, then transfer to the fridge for a softer texture or keep in the freezer for a firmer bite.
  10. Serve: Let frozen fat bombs sit at room temp for 3–5 minutes before eating for the best texture.