Directions

Serving Size: 5

Combine whipped cream cheese, light butter, powdered swerve, protein hot chocolate, and vanilla extract in a bowl. Stick in the freezer for 30-60 minutes. Use a cookie dough scooper to scoop into 5 balls and place on parchment paper. If you try this with a spoon and your hands you’re probably gonna have a bad time. Once scooped, stick them back into the freezer for a few hours or until you are able to pick them up without them immediately melting in your hands. Now, you have to work fast. Melt down your candy melts in the microwave in 15- 30 second increments. DO NOT OVERHEAT THEM or it will have the opposite effect and it will begin to thicken. Heat for 30 seconds, stir vigorously, and repeat until it is thin enough to dip. Once ready, drop in your cheesecake truffles upside down. Flip over with a fork, coating the entire truffle. Lift and tap excess chocolate off before setting back on parchment paper to dry. If you want to be extra like me, take some of the melted chocolate and put it in a plastic sandwich ziploc bag, snip a tiny hole in the corner and drizzle more chocolate on top. Then just let them dry and ENJOY.