Prepare cheesecake batter: Put all of the cheesecake ingredients in a mixing bowl. Stir continuously until uniform and creamy. Pour the batter into a decorating squeeze bottle. You can add natural food coloring here if you'd like it to be colorful for special holiday party treats.
Start making the chocolate mixture by melting the chocolate over a double boiler. Mix in the coconut oil and stir well to create a homogeneous mixture.
Pour ⅓ of this chocolate mix on silicone molds. Spread on all sides of the molds. Refrigerate for a couple of minutes until set.
Fill the molds with the cheesecake batter.
Enclose the fat bombs with the leftover chocolate mix. Fill up to the rim of the molds to cover completely.
Replace in the fridge for half an hour.
When set and ready, simply unmold and serve cold.
Notes
Depends on the mold size you use, we made 15 pieces out of this recipe.