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5 from 1 vote

Tart Cherry Fat Bombs

These Tart Cherry Fat Bombs are exploding with flavor and only require 6 simple ingredients. Stop reaching for a bag of potato chips for a snack and start reaching for these delicious fat bombs. 
Prep Time5 minutes
Cook Time3 hours
Course: Snack/Dessert
Cuisine: American
Keyword: Fat Bomb, Snacks, Sweet Treat, Tart Cherry Fat Bomb
Servings: 24 mini fat bombs
Author: Ashley McCrary


  • 2 8 ounce packages cream cheese, at room temperature
  • 1/3 cup monk fruit granulates or sweetener of choice
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened canned Montmorency tart cherries
  • 2 tbsp juice from the cherries
  • 2 tbsp unsweetened coconut milk or heavy cream
  • Whipped Cream


  • In a large mixing bowl, place the cream cheese, coconut milk, monk fruit, vanilla extract, Montmorency tart cherries and juice.
  • Using a hand mixer, blend on high speed until smooth, about 60 seconds. 
  • Line a mini cupcake pan with 24 mini liners.
  • Spoon the cream cheese mixture into each liner. Fill the liners all the way to the top. 
  • Transfer the muffin pan to the freezer and allow to sit for 2-3 hours before serving. 
  • Top each bomb with whipped topping of choice and cherry. 
  • Enjoy!


  • These will last in the freezer for up to 3 months if stored in an air tight container. 
  • Make sure to leave in freezer until ready to eat. They will melt pretty quick if you leave them at room temperature.