When you get that craving for cheesecake these blueberry fat bombs do the trick. And if you like different flavors of cheesecake you can use a different flavor such as these Strawberry Cheesecake Fat Bombs. I will warn you that these are addicting so you will have to have will power to stop. I don’t have much will power so I tend to eat more than one. 

For this recipe I am using Lakanto powdered sweetener. It definitely adds more sweetness that helps brings out the blueberry flavor. If you’re wanting to try the Lakanto Powdered Confectioners Sweeteneror any other Lakanto products visit them here and enter the code KETO at checkout for a discount.

I also used a basic square silicone mold to create these fat bombs. I find that using a silicone mold is easier because they pop out so much nicer. They are so many styles of silicone molds you can choose from so you can make any kind of shape or design. If you’re looking for a silicone mold or want some new designs, check these out. 

Blueberry Cheesecake Fat Bombs

Makes 16 Fat Bombs

Ingredients

1/2 cup Fresh Blueberries

3/4 cup Cream Cheese, softened

1/4 cup Butter, softened (I use Kerry Gold)

2 Tbsp Lakanto Powdered Confectioners Sweetener

1/2 Tbsp  Vanilla extract

Supplies Needed

Food Processor

Silicone candy mold

Directions

Soften butter and cream cheese and cut into chunks. (The mixture should be firm so make sure you don’t melt the butter or soften the cream cheese too much.) Put aside.

Wash blueberries and place them into a food processor and blend. 

Add Lakanto Powdered Confectioners Sweetener and vanilla extract to the food processor with the blueberries and blend.

Add the softened butter and cream cheese to the blueberry mix in the food processor and blend until well combined.

Spoon the mixture into the silicone molds and put in the freezer for at least 2 hours or until set.

Remove the fat bombs from the silicone molds and eat. 

Store leftovers in the freezer in an air tight container.

How to Make Blueberry Cheesecake Fat Bombs

Blueberry Cheesecake Fat Bombs

Yield: 16 Fat Bombs

Print

Ingredients

• 1/2 cup Fresh Blueberries
• 3/4 cup Cream Cheese, softened
• 1/4 cup Butter, softened (I use Kerry Gold)
• 2 Tbsp Lakanto Powdered Confectioners Sweetener
• 1/2 Tbsp  Vanilla extract

Supplies Needed

• Food Processor
• Silicone candy mold

Instructions

Soften butter and cream cheese and cut into chunks. (The mixture should be firm so make sure you don’t melt the butter or soften the cream cheese too much.) Put aside.

Wash blueberries and place them into a food processor and blend. 

Add Lakanto Powdered Confectioners Sweetener and vanilla extract to the food processor with the blueberries and blend.

Add the softened butter and cream cheese to the blueberry mix in the food processor and blend until well combined.

Spoon the mixture into the silicone molds and put in the freezer for at least 2 hours or until set.

Remove the fat bombs from the silicone molds and eat. 

Store leftovers in the freezer in an air tight container.

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