The Best Chocolate Cheesecake Fat Bombs 🍫
Indulge in these creamy, rich fat bombs that satisfy cravings!
Equipment
- Muffin Pan
- Hand Mixer
- Microwave-safe Bowl
Ingredients
- 2/3 cup Cream Cheese room temperature
- 1/4 cup Butter melted
- 1/4 cup Coconut Oil melted
- 1 tsp Vanilla Extract
- 2 tbsp Powdered Sweetener
- 1/4 cup Coconut Oil for chocolate layer
- 2 oz Dark Chocolate
- 1 tbsp Powdered Sweetener for chocolate layer
Instructions
- Line a muffin pan with silicone muffin liners and set aside.
- In a medium bowl, mix cream cheese, powdered sweetener, melted coconut oil, melted butter, and vanilla extract with a hand mixer for about 2 minutes until fluffy.
- Distribute the cheesecake mixture evenly into muffin cups (about 2 tsp each) and freeze for 30 minutes until hardened.
- In a microwave-safe bowl, melt coconut oil and dark chocolate together for about 1 minute. Stir in sweetener.
- Pour the chocolate layer over the cheesecake layer and freeze for another 30 minutes.
- Store in the freezer for up to one month. Thaw for a few minutes before serving. Enjoy!
Notes
Feel free to customize with different flavorings or toppings. Keep frozen until ready to serve.
