Remove the stems and cut the strawberries into chunks.
Add the strawberries and vanilla to the blender and blend the ingredients on high for about a minute or two.
Add the softened cream cheese and butter.
Add the optional sweetener.
Mix on high for about 3 to 4 minutes or until the ingredients has fully combined together.
Scoop the Strawberry Cheesecake Fat Bomb mixture into a mini muffin tin and freeze for at least an hour.
To store the frozen treats, remove them from the muffin tin and transfer them to a container to freeze them in.