These luscious little dark chocolate blackberry cheesecake fat bombs are just bursting full of flavor. Cream cheese, fresh juicy blackberries, and dark chocolate combine to give you the most amazing little pop of flavor in one small bite. The perfect treat to share with a loved one on Valentine's Day, over the Holidays or simply a little guilt-free afternoon pick me up. Make a big batch and store in the freezer for yummy sweet snacking all week long.
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Dark Chocolate Blackberry Cheesecake Fat Bombs
These cheesecake fat bombs have the ultimate combination of blackberry and dark chocolate. There is something so satisfying and indulgent about that combination, I just can't get enough of it.
Add in some cream cheese to make it EXTRA creamy, and you have one indulgent yet guilt-free snack just waiting to be shared with someone you love.
These are perfect for so many different occasions:
- Valentine's Day
- A sweet little Christmas treat
- Spa day with the girls (pair with some bubbles for the ultimate indulgence)
- The perfect gift for a new mum - the perfect amount of sweetness and fat to get through that post-baby haze without loading up on refined sugar
- High tea or brunch
Or you could just have one with your afternoon cup of tea or coffee.
No judgment here!
What Ingredients Are Needed For Dark Chocolate Blackberry Fat Bombs?
Don't worry, there's nothing fancy, except maybe the granulated swerve if you don't tend to have that on hand. But you can easily grab some from the supermarket or get it delivered from Amazon here or any other online store with health foods.
You are going to need:
- cream cheese
- dark chocolate
- fresh blackberries
- almond flour
- granulated swerve
I tend to use sugar-free all-natural chocolate chips like these one's from Lily's (you can also find some versions in the store, just check the labels).
If you happen to be on a keto diet, there are specific keto chocolate products on the market appropriate for this lifestyle, like these chocolate chips from Pyure Organic.
If you happen to be a fan of making your own homemade nut milk, this is a great recipe to use up the pulp from the nut milk as well. It will give the fat bomb a bit more of a toothsome texture but works well in place of the almond flour.
How To Perfectly Combine The Dark Chocolate Blackberry Cheesecake Balls.
It's best to do it by hand in a large bowl, simply smashing the blackberries as you go along.
I know it can be tempting to add all the ingredients to a food processor and let it blend away, however, this will result in all the juice coming out of the blackberries and may make the mixture too runny...which we do not want.
So, that being said, add all the ingredients except the chocolate to a large bowl and mix by hand until combined. Then take about a tablespoonful at a time and roll into balls. It's going to be a bit messy, especially if the cream cheese has softened, but it will be worth it, I promise.
Use a food processor to chop the chocolate chips as this will make them the perfect consistency for rolling the balls in. You want it powdery but with some small chunks still in there.
Pop your little dark chocolate blackberry keto bombs of flavor into the freezer to set and you are good to go.
Need More Lucious Treats?
Well after discovering how delicious dark chocolate blackberry cheesecake balls are, I don't blame you!
Check these out:
- Peanut Butter Dark Chocolate Cheesecake Fat Bombs
- Creamy White Chocolate Pistachio Truffles
- Dark Chocolate Matcha Coconut Truffles
- Chocolate Raspberry Truffles
- Chocolate Covered Almonds from Cook It Real Good
Dark Chocolate Blackberry Cheesecake Fat Bombs
- Food processor
- 8 ounces cream cheese at room temperature
- 3/4 cup dark chocolate chips
- 3/4 cup almond flour
- 3/4 cup blackberries
- 4 tbsp granulated swerve
- 2 tsp vanilla extract
- In a large bowl, combine the cream cheese, blackberries, Swerve, and vanilla. Mix well, smashing the blackberries as you go along.
- Add the flour and mix until just combined.
- In a food processor, pulse the chocolate chips until they’re small, powdery chunks. Pour them in a shallow, wide-mouth bowl.
- Using your hands, form 1-inch balls with the cream cheese mixture then roll it in the chopped chocolate and place on a wax paper covered sheet pan. Repeat until the mixture is gone.
- Place in the freezer for around 2 hours or until balls have solidified.
- The dough will be very sticky. It should be easy enough to roll it into balls, but be prepared for some messy fingers. It’s worth it, I promise.
- Leave your blackberries whole and don’t chop them beforehand. Smashing them will release some of the juice, but not make them overly watery.
- Leaving your cream cheese at room temp instead of softened will help you combine it with the blackberries more easily. This also allows you to skip a cooling step before rolling the mixture into balls.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3