Chocolate Chip Cheesecake Fat Bombs

by Mary Jones

Chocolate Chip Cheesecake Fat Bombs

The chocolate chip cheesecake fat bombs recipe is another quick and no-bake dessert made with cream cheese, coconut oil, and vanilla.

Ingredients:
  • 4 oz cream cheese softened at room temperature
  • 4 tbsps melted butter
  • ¼ cup coconut oil does not have to be melted
  • 2 tbsps zero-calorie sweetener
  • ¼ cup chocolate chips (You can use Lily’s sweetened with Stevia)
  • 1 tsp vanilla extract

  • How to prepare:
    1. Add the cream cheese, melted butter, coconut oil, sweetener, and vanilla extract to a mixing bowl.
    2. Using a hand mixer or standing mixer, mix for a couple of minutes until smooth.
    3. Fold in the chocolate chips. You can retain a few to add as a topping to each bomb if you wish.
    4. You can either line a mini cupcake pan with cupcake liners or go without liners.
    5. Spoon the mixture into the cupcake/muffin tin. The ingredients above will make 12 small fat bombs. Double the ingredients for 24 fat bombs.
    6. Smooth the top of each bomb with a spoon or knife.
    7. Freeze for 30 minutes. (I noticed the bombs had hardened around 30 minutes. I have also done 2 hours.)
    8. Remove from the tray and serve!


    Serving: 12 
    Nutrition Facts:

    Grams Calories Percentage
    Protein 1 3.6 2.77%
    Fat 12 108.8 82.83%
    Carbohydrates 5 18.9 14.40%

     TOTAL CALORIES                                              131.4



    Mary Jones
    Mary Jones

    Author



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