Soften the cream cheese by letting it reach room temperature for about 30 minutes or microwave for 20-30 seconds.

In a blender, pulse the freeze-dried strawberries until they turn into a fine powder, around 30 seconds.

Combine softened cream cheese, strawberry powder, vanilla extract, and monk fruit sweetener in a bowl. Blend until smooth for 1-2 minutes.

Form the mixture into bite-sized balls using a cookie scoop or your hands, placing them on a parchment-lined plate.

Chill the formed fat bombs in the refrigerator for at least 20 minutes to firm up.

Store the fat bombs in a sealed container in the refrigerator for up to 2 weeks or freezer for up to 3 months.