Blueberry Cheesecake Fat Bombs are a delicious, low-carb, and high-fat treat that is perfect for anyone following a ww diet. 0-1 point for each serving, taste absolutely delicious.The Correct WW-Friendly Recipe (0–1 WW Points per Bite)
Ingredients
1 cup Nonfat Plain (or Vanilla) Greek Yogurt (0 Points)
4 oz Light Cream Cheese (or Fat-Free Cream Cheese), softened
2–3 tbsp Zero-Calorie Granulated Sweetener (e.g., Lakanto Monkfruit, Swerve, or Stevia)
1/2 tsp Vanilla Extract
1/2 tsp Lemon Zest (optional, for brightness)
1/2 cup Fresh Blueberries (or sugar-free blueberry compote/jam)
Instructions
- Make the Cheesecake Base:
In a bowl, beat the light cream cheese, nonfat Greek yogurt, sweetener, vanilla extract, and lemon zest together until smooth, fluffy, and completely lump-free. - Portion & Layer:
Line a baking sheet with parchment paper. Pipe or spoon small dollops of the creamy cheesecake mixture onto the tray (just like in your photo). - Add the Blueberries:
Top each dollop with 2–3 fresh blueberries, or drop a tiny swirl of warm melted blueberries/sugar-free jam into each peak. - Freeze:
Place the baking sheet in the freezer for 1 to 2 hours until fully firm. - Serve & Store:
Pop them off the parchment paper and store them in an airtight container or freezer bag in the freezer. Let them sit at room temperature for 1–2 minutes before eating for a soft, creamy cheesecake bite!
