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.