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Chocolate Cheesecake Fat Bombs
Looking for a great tasting cheesecake fat bomb to control your sweet tooth and help with meeting your macros? Wait until you try this recipe. Delicious, creamy and perfect for a snack, these chocolate cheesecake fat bombs will earn a place in your refrigerator.
Prep Time 5 minutes
Cook Time 0 minutes
Refrigerate 1 hour
Servings 30
Ingredients
- 8 ounces Cream Cheese
- 4 ounces Butter
- ΒΌ cup Heavy Cream
- 2 tablespoon Sugar Substitute
- 2 tablespoon Cocoa Powder
- 2 teaspoon Vanilla
Instructions
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Make sure the cream cheese and the butter are softened.
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Add all of the ingredients into a mixing bowl. Cream together until it is mixed well and the texture is creamy.
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Using a small cookie scoop, scoop the dough into mini muffin tins or if you do not have one you can put them on a plate.
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Refrigerate the chocolate cheesecake fat bombs for 1 to 2 hours or freeze them for 30 minutes. Once the fat bombs are firm, you can move them to an airtight container and enjoy.