In a mixing bowl, combine all of the ingredients for the chocolate cookie crust. Blend on high until a loose dough has formed.
Press the dough into the bottom β of 12 mini cupcake liners in a mini muffin tin.
Add the ingredients for the cheesecake filling to a mixer, and beat on high until smooth and creamy.
Fill each mini cupcake liner to the top with the cheesecake mixture.
Freeze the fat bombs for 2-3 hours until the filling has set, and the fat bombs can easily be removed from their liners.
Top each fat bomb with a tablespoon of sugar free whipped cream and some sugar free sprinkles before serving.
Net Carbs: 1
Keyword strawberry fat bombs, what are fat bombs
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