If you enjoy chocolate-covered cheesecake bites, you’ll love these Frozen Blackberry Goat Cheese Chocolate Bombs. The bright tartness of fresh blackberries and the richness of dark chocolate balance beautifully with the tangy, savory flavor of goat cheese. With only seven ingredients and no baking required, these little frozen treats are perfect for warm-weather entertaining or a quick summer dessert.
These are not traditional cheesecake bites but rather goat cheese confections flavored with honey, vanilla, coconut and smashed blackberries. Freezing them gives a firm, ice-cream-like texture that’s especially satisfying on hot days. To make them more decadent, each bite is dipped in dark chocolate for a crisp shell that contrasts with the creamy center.
As spring turns to summer, I prefer recipes that keep the oven off so I can spend more time outdoors. These frozen blackberry goat cheese bombs fit the bill—minimal hands-on work and plenty of chill time. They’re also ideal for using seasonal fruit, so expect more fruit-forward frozen desserts this season.
Preparation mainly involves chilling and freezing rather than active cooking. Assembly and dipping are quick, leaving you more time to enjoy outside activities. Make a batch, store them in the freezer, and pull a few out a few minutes before serving for an easy, elegant summer treat.
These chocolate bombs are slightly indulgent, thanks to the goat cheese and chocolate, but they’re made from mostly simple, wholesome ingredients. If you like the contrast of sweet and savory, these are a delicious, freezer-ready option to keep on hand all summer long.
It was a warm day when these photos were taken, and these frozen bites felt especially appropriate. Below is the full recipe with ingredient list, instructions and helpful tips so you can make them at home.
📖 Recipe
Frozen Blackberry Goat Cheese Chocolate Bombs
Ingredients
- 300 g package of goat cheese
- 3 tbsp. honey
- 2 teaspoon vanilla extract
- ½ cup unsweetened coconut
- 1 cup chopped or smashed fresh blackberries
- 1 ½ cup dark chocolate chips
- 3 tbsp. unrefined coconut oil
- Sea saltoptional
Instructions
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In a medium bowl, combine the goat cheese, honey and vanilla. Beat on high with an electric mixer for about 2 minutes until smooth. Add the unsweetened coconut and mix another 15–20 seconds. Gently stir in the smashed blackberries—do not overbeat or the mixture will turn purple.
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Refrigerate the mixture for about 2 hours, until firmed up enough to shape.
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Remove from the fridge and roll into 20–22 balls. The mixture will be slightly soft, so don’t worry if they aren’t perfectly round.
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Place the balls on a baking sheet lined with wax paper and freeze for 2–3 hours, until solid.
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Melt ½ cup of dark chocolate chips with 1 tbsp coconut oil over low heat. Remove about one-third of the frozen balls and dip each into the melted chocolate, allowing excess to drip off. Return dipped balls to the baking sheet and repeat with the remaining balls in two more batches so the chocolate stays smooth.
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Once all balls are coated, return them to the freezer until the chocolate has set.
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Store the chocolate bombs in the freezer. Remove about 5 minutes before serving for the best texture.
Notes
- The blackberry-goat cheese mixture will be a bit soft when you roll it, and the balls may flatten slightly in the freezer—this is normal and doesn’t affect the flavor.
- Dip the balls in three small batches to keep the melted chocolate smooth. If bits of goat cheese get into the chocolate while dipping, it can thicken; using smaller batches prevents this.
- If you enjoy the sweet-salty contrast, sprinkle a tiny pinch of sea salt on top of each chocolate-coated bomb while the chocolate is still wet.
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate and will vary with substitutions and brands used.
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