Free Blueberry Cheesecake Fat Bombs Recipe

These Blueberry Cheesecake Fat Bombs are so bright and refreshing. They are the perfect bite-sized treat to add some joy to your day!


For the Crust:

  • 3/4 cup almond flour
  • 3 tbsp melted butter or coconut oil
  • 1 tsp erythritol

For the Filling:

  • 4 oz cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup extra virgin coconut oil
  • 2 tbsp erythritol
  • 3/4 cup fresh blueberries plus some for topping
  • 1 tbsp fresh lemon juice plus zest of 1 lemon


  1. Preheat your oven to 350° F and lightly spray silicon mold with cooking spray or line a cupcake pan with paper liners.
  2. Combine the ingredients for the crust and place heaping tablespoons into the prepared molds or cupcake pan. Gently press the crust down and bake for 8 minutes. Let cool completely while you prepare the filling.
  3. Combine cream cheese, butter, coconut oil, and erythritol. Beat using a hand mixer until creamy.
  4. Place the berries in a blender and blend until smooth.
  5. Add pureed berries, lemon juice, and zest to the cream cheese mixture. Beat with a hand mixer until smooth.
  6. Carefully spoon into the crusts and top with a few fresh blueberries.
  7. Freeze for about 2 hours or until firm.
  8. Let sit out of the freezer about 15 minutes before eating.


  • Feel free to substitute blueberries for another favorite berry, such as raspberries!

Prep Time: 20 minutes

Servings: 8

Macros: Fat: 24.56g | Total Carbs: 7.4g | Fiber: 1.45g | Sugar Alcohols: 2.625g | Net Carbs: 3.325g | Protein: 3.26g | Calories: 246.6