Raspberry Cheesecake Fat Bombs Recipe

Raspberry Cheesecake Fat Bombs Directions

In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Add the powdered erythritol and vanilla extract, and mix until well combined.
Gently fold in the raspberries, taking care not to crush them too much.
Using a tablespoon or a small cookie scoop, scoop the mixture into small balls and place them on a parchment-lined baking sheet.
Freeze the fat bombs for at least 1 hour or until firm.
Store in an airtight container in the freezer and enjoy as needed.

WW Points Calculation:

Cream cheese (1/2 cup): 10 points
Unsalted butter (1/4 cup): 16 points
Powdered erythritol (1/4 cup): 0 points
Vanilla extract (1/2 teaspoon): 0 points
Fresh raspberries (1/4 cup): 0 points
Total Points: 26 points for the entire recipe
Servings: 12 fat bombs
Points per Serving: 2.2 points

Nutrition Information (per serving):
Calories: ~95
Fat: 9g
Protein: 1g
Carbohydrates: 2g
Sugar: 1g
Sodium: ~45mg

I'm waiting for your comments! Enjoy!

These raspberry cheesecake fat bombs are the perfect bite-sized treat to satisfy your sweet cravings while keeping carbs in check. Creamy, buttery, and with a burst of raspberry flavor, they’re a great snack for low-carb or keto diets. Keep them in your freezer for an on-the-go dessert option!