Allow the cream cheese to reach room temperature or microwave it on low for 30 seconds to soften.

Pulse freeze-dried strawberries in a blender until they turn into a fine powder.

Combine powdered strawberries, softened cream cheese, vanilla extract, and monk fruit sweetener in a bowl. Mix until smooth.

Scoop mixture into bite-sized balls and arrange them on a plate.

Chill the formed fat bombs in the refrigerator or freezer for about 20 minutes.

Store in a zip-top bag or airtight container in the freezer for up to three months.