Cheesecake Fat Bombs are a fun and refreshing treat that is creamy, rich, and so satisfying. With just six ingredients, these little nibbles are so easy to make. This recipe is one of those recipes where the payoff in flavor is disproportionate to the work involved.
– 16 ounces cream cheese at room temperature – 2 large eggs at room temperature – ¾ cup Swerve confectioners – 1 teaspoon vanilla extract – Pinch of salt – ½ tablespoon unsweetened cocoa powder
Preheat the oven to 325° F. Line a muffin tin with paper or silicone liners. In the bowl of a stand mixer or with a hand mixer, beat the cream cheese, eggs, Swerve, vanilla, and salt until smooth and fluffy.
Transfer all but ¼ cup of the mixture to the prepared muffin cups. Add the cocoa powder to the bowl with the remaining mixture and whisk until smooth.
With a spoon, divide the chocolate mixture between the muffin cups and swirl.
Bake until set, about 30 minutes.
Allow to cool to room temperature and then refrigerate until chilled, about 2 hours.
If desired, top with whipped cream or berries and enjoy!