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