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Cheesecake Fat Bombs

Course Dessert, Snack
Prep Time 10 minutes
Freezer time 30 minutes
Servings 24


  • 8 ounces cream cheese full fat
  • 8 tbsp heavy cream
  • 4 tbsp Swerve Granular sugar
  • 4 ounces butter
  • 1 tbsp vanilla extract
  • 1 tbsp Lily's baking chocolate chips finely chopped


  • 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.