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Chocolate Cheesecake Fat Bombs

The sweet chocolatey flavor of these Cheesecake Fat Bombs makes these little morsels a rich and luscious treat. We keep these in our freezer at all times, so an easy bite is never far away.
Prep Time8 mins
Cook Time2 mins
Total Time10 mins
Course: Snack
Cuisine: American
Keyword: Fat Bomb
Servings: 12
Calories: 132.67kcal
Author: Wendy Polisi


  • Stand Mixer or Hand Mixer


  • 8 ounce cream cheese softened
  • 2 tablespoons coconut oil softened
  • 2 tablespoons butter softened
  • 3 tablespoons powdered Swerve
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 6 ounces Lily’s chocolate


  • In the bowl of a stand mixer combine the cream cheese, coconut oil, butter, powdered Swerve, cocoa powder, and vanilla until smooth.
  • Transfer to molds and freeze. Melt the chocolate in the top of a double boiler. (You can also use the microwave in 30 second increments, stirring in between.) Top the cheesecake mixture with the chocolate and return to the freezer. Allow to freeze until solid, about 2 hours.


Please note that carbohydrate count is net carbs.


Calories: 132.67kcal | Carbohydrates: 1.46g | Protein: 1.8g | Fat: 13.15g | Saturated Fat: 8.26g | Cholesterol: 25.81mg | Sodium: 77.53mg | Potassium: 38.78mg | Fiber: 0.28g | Sugar: 0.67g | Vitamin A: 312.13IU | Calcium: 19.59mg | Iron: 0.19mg