Heka Good Blueberry Cheesecake Bomb


Cream cheese fat bomb:

  • 4 oz full-fat cream cheese
  • 4 oz organic heavy cream
  • 6 tbsp grass fed salted butter
  • 4 tbsp coconut oil
  • 1/3 cup powdered sweetener
  • 1/8 t real salt
  • 2.5g sunflower lecithin

The Crust:

  • 2 blueberry muffin Heka bars, reserve 10g
  • 28g coconut oil or grass-fed salted butter
  • 1/4 t xanthan gum

Blueberry sauce:

  • 16 Ounces organic blueberries
  • 1 1/2 cups allulose
  • Water to cover


  1. In a large pot over medium heat combine all of your ingredients for the cream cheese fat bomb and whisk thoroughly until melted and unified.
  2. Pour into a blender and blend until smooth. Poor the mixture into a silicone mold leaving a little Room at the top for the crust. Place in the freezer to setup.
  3. Pre heat oven to 300゚. take two blueberry muffin Heka bars and cut in small cubes. Place on a sheet tray and bake for 15 minutes.
  4. Let the croutons cool and place in a food processor on high until gram cracker dust is achieved.
  5. Add the coconut oil or butter and add xanthan gum in a separate small mixing bowl and fill each fat bomb with the crust pushing down lightly. Place back in the freezer to set.
  6. Add the blueberry sauce ingredients to a large saute Pan and just enough water to a barely cover them. Bring it to a boil and once the color is achieved remove it from stove top the sauce will be ready when it is foamy and the blueberries should remain a whole.
  7. Plate it up and enjoy.



Yields 12 Fat Bombs

160 Calories

16.5 g Fat

0 g Protein

1 g total carbs/96% fat 1% protein 3% carbs this does not include sauce or crust as those will vary. .