IGGPPCamp 2018: Berry Cheesecake Fat Bombs

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IGGPPCamp 2018: Berry Cheesecake Fat Bombs

The Ketogenic way of eating is a way of eating that many people have adopted to improve their life. It focuses on eating more fat and protein and strictly monitoring carbohydrate intake. That means no chips, no s’mores, no adorable sand pudding cups. It is never any fun going to parties with your friends or hanging out in the heat when you have to follow a certain way of eating, but never fret: these Berry Cheesecake Fat Bombs won’t leave you feeling deprived!

Instead of lamenting what you might feel you’re missing out on, instead indulge in this wonderful summer treat that will cater to your sweet keto cravings and cool you down with keto-approved berry goodness! It doesn’t matter if you follow a Ketogenic way of eating or not, because everyone can enjoy these delicious Berry Cheesecake Fat Bombs.

*A fat bomb is something someone who is following a Ketogenic way of eating consumes to help boost their fat intake, which is at the heart of improving their health through this way of eating.*

Berry Cheesecake Fat Bombs

I am borrowing this recipe from www.fatforweightloss.com.au

Total time: 2.5 hours (includes estimated freezing time)

Gluten Free, Low Carb/Keto, Nut Free, and Vegetarian.

Serving Size: 6


6 large strawberries

1/4 cup frozen mixed berries

8.5 oz Cream Cheese

3 TBSP water

Liquid Stevia (optional)


Silicon mold or ice cube tray. Preferably one with 6 slots.


Spoon for distributing mixture

Silicon Spatula


1. Get your silicone tray ready. (I used my minis tray so that I could spread out the fruit more. Sometimes it’s nice to feel naughty by eating two or three, when really that’s the serving.)

2. Take your 6 strawberries and cut off the tops. Put them in a blender with 1/2 of the block of cream cheese (4.25 oz) and 1 TBSP of water. Blend until smooth. I used my puree setting on my Ninja Blender.

3. Then use a spoon to fill your tray spots halfway. Carefully put the tray in the freezer for 10 minutes or until semi-frozen so that the top layer doesn’t sink through.

4. While you’re waiting, blend the 1/4 cup of mixed berries, the remaining cream cheese (4.25 oz) and add 2 TBSP water. Puree this as well. It might be the same shade, depending on the mixed fruit you used (I used blueberries and raspberries).

5. Use a spoon to layer the mixed berries mixture onto the semi-frozen layer. Try to jiggle the tray to let the mixture settle. 

6. Freeze until solid. Hopefully they’re two different colors, but they’ll have two different flavors. They melt quick, so keep them frozen until you eat them. 

*I added about 10-15 drops of liquid Stevia to the mixture, because my husband likes a little sweetness. I also thought it brought out the flavor of my blueberries and raspberries more.*

Hopefully these will keep you cool at camp, while also providing the berry kick you need. Enjoy!

By |2018-08-11T00:05:32+00:00August 19th, 2018|Food, General, IGGPPCamp 2018|0 Comments

About the Author:

Sarah Bonilla (Advent Geek Girl) now lives in a small town in Mideastern Wisconsin, but used to also live in North Carolina and Scotland. She is a sixth grade literacy teacher and runs a youth Tabletop Club. AGG is a mother, wife, foodie, and travel-enthusiast in addition to her primary geek addiction as a tabletop gamer. She geeks out over nuns, zombies, and all things sci-fi. She holds a Masters and partial PhD in Film Studies and used to be heavily entrenched in the film festival circuit as a critic and youth film festival curriculum developer. Sarah hails from House Organa and is a child of the 80s. Over the last several years, AGG took on the task of immersing herself in her previously suppressed love of all things geek, thus her handle. Find more about Sarah and her geek rising on her social media accounts or her blog at http://adventgeekgirl.blogspot.com.