Line a sheet pan with parchment paper.
Add all the ingredients except the chocolate shavings to a mixing bowl and combine with a hand mixer until all ingredients are mixed well.
Using a small ice cream scoop, make 24 cheesecake fat bombs and place them on your parchment-lined pan.
Sprinkle your chocolate shavings and dust over them and then freeze for at least 30 minutes.
Once done, put them in a container and you can either keep them frozen or put them in the fridge. They will retain their firmness.