If you’re searching for a creamy, dreamy, low-carb treat to satisfy your sweet tooth, these Strawberry Cheesecake Fat Bites are the answer! Each bite delivers the fresh burst of strawberries paired with silky-smooth cream cheese and a subtle sweetness that makes you forget you’re eating something “keto.” The lush texture and pop of color from real strawberries make them as delightful to look at as they are to eat. It’s the ultimate snack to keep in your freezer — quick to assemble, no baking required, and oh-so-satisfying for dessert cravings any time of day.

Strawberry Cheesecake Fat Bites Recipe - Recipe Image

Ingredients You’ll Need

The magic of Strawberry Cheesecake Fat Bites lies in a handful of simple, quality ingredients. Each element plays an important role, from texture to flavor to that signature creamy richness. Here’s what you’ll need and a tip for each one:

Cream Cheese: Make sure it’s softened for an ultra-creamy and smooth base that binds everything together.
Unsalted Butter: Adds richness and helps the bites firm up perfectly in the freezer.
Coconut Oil: Brings a subtle tropical note, a silky mouthfeel, and helps set the fat bites once chilled.
Fresh Strawberries: Chop them finely for pops of fresh flavor and that irresistible pink color.
Powdered Erythritol or Keto Sweetener: Use powdered, not granular, for seamless sweetness without any gritty texture.
Vanilla Extract: Adds warmth and depth, enhancing that classic cheesecake taste.
Pinch of Salt: Just a touch balances out the sweetness and makes the flavors sing.

How to Make Strawberry Cheesecake Fat Bites

Step 1: Cream the Base

Grab a medium mixing bowl and combine your softened cream cheese, unsalted butter, and coconut oil. Using a hand mixer (or sturdy whisk if you’re feeling energetic), beat everything together until the mixture is smooth and luxuriously creamy. This step ensures the texture of your Strawberry Cheesecake Fat Bites will be perfectly silky and uniform.

Step 2: Add Flavor & Sweetness

Sprinkle in your powdered erythritol or favorite keto-friendly sweetener, pour in the vanilla extract, and add a pinch of salt. Continue beating until everything is totally incorporated and the base is light, fluffy, and evenly sweet. Taste at this point to check if you’d like a tad more sweetness or a hint more vanilla.

Step 3: Fold in Strawberries

Gently fold the finely chopped strawberries into your creamy mixture. Be careful not to over-mix — just swirl them through so you get pretty pockets of fruit in every bite. If you prefer, you can blend your berries into a purée before adding for a smooth, pink effect throughout all your Strawberry Cheesecake Fat Bites.

Step 4: Fill the Molds

Spoon the mixture into silicone molds or mini muffin liners, aiming for about three-quarters full per slot. Silicone is especially handy here; once frozen, your fat bites will pop out easily and look flawless every time. If you don’t have molds, a mini muffin tin lined with paper works, too.

Step 5: Freeze Until Solid

Snuggle your filled molds into the freezer for at least one hour. This chill-time is where the magic happens! The fat bites will firm up beautifully and become indulgently creamy once bitten into. Once solid, pop them out and transfer to an airtight container for longer-term storage.

How to Serve Strawberry Cheesecake Fat Bites

Garnishes

Give your Strawberry Cheesecake Fat Bites a tiny extra “wow” factor by topping each one with a slice of fresh strawberry or a sprinkle of freeze-dried strawberry powder before serving. A touch of shaved dark chocolate or a couple of mint leaves can make your bites look bakery-worthy with minimal effort!

Side Dishes

These fat bites pair wonderfully with an afternoon espresso or a cup of herbal tea. For a brunch spread, serve them alongside a low-carb fruit salad or some salty nuts for contrast — they’re just sweet enough to elevate everything else on the plate without stealing the show.

Creative Ways to Present

For a fun twist, layer the mixture into a mini dessert jar with extra diced berries for a deconstructed cheesecake parfait. Or, arrange the Strawberry Cheesecake Fat Bites on a pretty platter with a handful of berries scattered around — they disappear fast at parties! For gifting, tuck a few into a tin lined with parchment for a cute homemade low-carb treat.

Make Ahead and Storage

Storing Leftovers

Keep any extra Strawberry Cheesecake Fat Bites in an airtight container in the freezer or fridge. For the best texture, I recommend freezing and letting them sit out for a couple of minutes before enjoying. The bites will stay fresh and creamy for up to two weeks.

Freezing

Strawberry Cheesecake Fat Bites are made for the freezer! Once they’re solid, transfer them to a freezer-safe container or bag. Stack them with a piece of parchment between layers to prevent sticking. They’ll keep their best flavor and texture for about a month — making them a fantastic make-ahead snack or treat.

Reheating

There’s no reheating needed for these treat bites, but if they’re frozen super solid, just let them sit at room temperature for 2–3 minutes before eating. They’ll soften into the perfect decadent consistency without losing their shape.

FAQs

Can I use frozen strawberries instead of fresh?

Yes! Simply thaw the berries first and pat them dry before chopping. This keeps any extra moisture from making the fat bites icy or watery. Fresh strawberries deliver the brightest flavor, but frozen work in a pinch.

Are these dairy-free?

They can be! Just swap in your favorite dairy-free cream cheese and butter alternatives. The results are still rich and tasty, making these a perfect treat for anyone avoiding dairy.

Can I use a different sweetener?

Absolutely. Any powdered keto-friendly sweetener such as monk fruit or allulose will work well. Just be sure it’s powdered, so your Strawberry Cheesecake Fat Bites stay smooth and luscious.

How long can I keep Strawberry Cheesecake Fat Bites in the freezer?

They’re at their peak flavor and texture for about a month, but I’ve happily enjoyed them up to six weeks later. Just be sure they’re stored in an airtight container to avoid freezer burn.

Can I mix in other flavors or add-ins?

Definitely get creative! Fold in chopped nuts, swirl in a touch of lemon zest, or drizzle with melted dark chocolate before freezing. The basic recipe is super versatile, so make it your own.

Final Thoughts

If you’re looking for a quick, scrumptious treat that’s both indulgent and low in carbs, give Strawberry Cheesecake Fat Bites a whirl! They’re fun to make and even more fun to eat. I promise, one bite and you’ll be hooked — don’t be surprised if these faves become a regular in your freezer snack stash!

Strawberry Cheesecake Fat Bites Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 1 hour 10 minutes (includes chilling)
Yield: 12 fat bites 1x
Diet: Vegetarian

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Description

These Strawberry Cheesecake Fat Bites are a delightful keto-friendly treat perfect for satisfying your sweet cravings without the guilt. Creamy and bursting with fresh strawberry flavor, these fat bombs are easy to make and store for a quick snack or dessert.

Ingredients

Scale

Cheesecake Base:

1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cup coconut oil, softened

Additional Ingredients:

1/4 cup fresh strawberries, finely chopped
2 tablespoons powdered erythritol or other keto sweetener
1/2 teaspoon vanilla extract
Pinch of salt

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Instructions

Mix Cheesecake Base: In a medium mixing bowl, combine the cream cheese, butter, and coconut oil. Beat until smooth and creamy.
Add Flavors: Mix in the sweetener, vanilla extract, and salt until fully combined.
Include Strawberries: Gently fold in the chopped strawberries.
Fill Molds: Spoon the mixture into silicone molds or mini muffin liners, filling each about 3/4 full.
Freeze: Place in the freezer for at least 1 hour until solid.
Store: Once frozen, remove the fat bites from the molds and store them in an airtight container in the freezer or fridge.

Notes

You can blend the strawberries into a purée for a smoother texture.
To make these dairy-free, substitute with dairy-free cream cheese and butter alternatives.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Snack, Dessert
Method: No-Cook
Cuisine: American