These are so yummy!  I love having a crust option too.  It makes them feel even more like a treat.  Plus, the seeds in the crust all have different health benefits and different essential fatty acids.  Having a variety of healthy fats is, well, healthy!

Let’s consider the ingredients.

Pumpkin Seeds:  Pumpkin seeds are full of immune-boosting zinc and magnesium which is required by many reactions in the body and helps to calm the nerves.  They also provide omega-3 fatty acids which are lacking in our typical American diet.  Further, they help with heart, liver, and prostate health and can even help with diabetes.  Moreover, they are antiparasitic.

Sunflower Seeds:  Sunflower seeds are full of magnesium which can help support mood, bone, and heart health.  They also contain selenium which is a powerful antioxidant and helps with thyroid health.  Further, they are antiparasitic.

Chia Seeds:  Chia seeds are rich in omega-3 fatty acids, antioxidants, and fiber.  They also contain high levels of iron, potassium, magnesium, and calcium.  A study even found chia seeds can prevent insulin resistance and other studies have found they help fight breast and cervical cancers.

Strawberries:  Strawberries boost immunity and hep protect our eyes from free radical damage.  They’ve also been shown to increase the mobility of the joints which helps arthritis and gout.  They boost our brain function and even contain flavonoids that are antioxidant and anticarcinogenic.  They stimulate our metabolism and reduce our appetites.

Lemon Zest:  Lemon zest contains 5-10 times more vitamins than lemon juice!  This includes vitamins A and C, beta carotene, folate, calcium, magnesium, and potassium.  They are full of bioflavonoids which are antioxidant and anticarcinogenic.  They improve bone health and help us to detox.

Pasture-Raised, Organic Butter:  Beautiful, creamy, indulgent butter should be a large part of any healthy diet.  Butter is rich in vitamins and minerals including one of the most easily absorbable forms of Vitamin A (needed for thyroid and adrenal health) as well as Vitamins D, E, and K.  Further, it is high in selenium and usable iodine.  Butter is anti-fungal.  It is full of anti-oxidants.  It can help protect against tooth decay and helps our bodies better absorb calcium.  The saturated fats in butter help our cell walls maintain their shape and the linoleic acid in butter helps to combat cancer, build muscle, and boost our immune system.  The cholesterol in butterfat is essential to our brain and nervous system development and health.  With all of these benefits and more, it is a tragedy our culture has vilified butter.  No more!  Eat your butter and eat it with pride!

Raw Honey:  This is one of the few sweeteners allowed even on GAPS diet protocol.  Raw honey helps to counter pollen allergies, is filled with antioxidants, helps heal ulcers and wounds, may reduce the risk of developing diabetes, and is anti-inflammatory and antibacterial.

Grade B Maple Syrup:  Maple syrup is full of antioxidants.  It is full of important vitamins and minerals (especially zinc, manganese, potassium, and calcium) and even helps combat inflammation.

Sea Salt:  Sea salt is full of trace minerals and electrolytes.  Additionally, it helps to balance the body’s fluids.  Further, it helps your stomach produce proper amounts of digestive acids which helps our bodies absorb vitamins and minerals more effectively.

Strawberry Cheesecake Fat Bomb Bites

Sweet and nutty, who needs cheesecake with unhealthy ingredients? Sweet satisfaction and health benefits - I'm in!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 3 hours 15 minutes
Servings 24 mini cheesecakes


Seed Crust

  • 1/3 cup ground raw pumpkin seeds
  • 1/3 cup ground raw sunflower Seeds
  • 2 tbsp ground Chia Seeds
  • 1-2 tbsp raw honey
  • 2 tbsp organic, grass-fed, unsalted butter
  • 1/2 tbsp quality water
  • pinch sea salt

Strawberry Cheesecake Filling

  • 10 ounces Strawberries can use fresh or frozen
  • 1-2 tbsp raw honey
  • 1/4 tsp vanilla extract
  • 1/2 tsp lemon zest about half a lemon's worth
  • 8 oz package full fat cream cheese
  • 4 tbsp organic, grass-fed, unsalted butter
  • 2 tbsp b-grade maple syrup


Seed Crust

  • Preheat oven to 170.
  • Melt the butter.
  • Combine all remaining ingredients and add butter once it is melted.
  • Stir together with a fork.
  • Press into the bottom of the mini muffins. It takes about 1 tsp per muffin.
  • Bake for 45 minutes.

Strawberry Cheesecake Filling

  • Cut butter and cream cheese into small cubes and allow to come to room temperature (30-120 minutes on the counter).
  • Mix strawberries, honey, lemon zest, maple syrup, and vanilla extract. Mash together (or blend if you want it smoother). Allow to come to room temperature as well.
  • Using a fork, whisk, or hand mixer (you choose), combine the strawberry mixture with the cream cheese butter.
  • Top cooled crust with strawberry cheesecake filling. Each will take about 1 tbsp of filling, depending on the size of your mold.
  • Freeze for at least 2 hours before unmolding and enjoying. Store in the freezer in an airtight container.


Always use minimally processed, organic ingredients for your best health.
Note: there will be about 9 tablespoons of leftover cheesecake filling.  This can be placed into molds and frozen as well for a tasty, crustless option!

Each week in December, look for a new fat bomb recipe!  We will have 2 more recipes this month.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating