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.
Make sure the cream cheese and the butter are softened.
Add all of the ingredients into a mixing bowl. Cream together until it is mixed well and the texture is creamy.
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. Makes about 30 balls
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.