Add all ingredients (except those to make the crust) to a large bowl

Use a hand mixer to combine all the ingredients until a smooth consistency forms

Once smooth, freeze the mixture for 15 minutes

While the mixture is freezing make the crust

In a small-medium sized bowl add all of the crust ingredients

Mix until the ingredients are combined with one another

Now take the cheesecake mixture out of the freezer, and use a cookie scoop to scoop out equal sized fat bombs

Dip each fat bomb into the crust mixture and add them to a baking sheet lined with parchment paper

Freeze for several hours before serving

Keep frozen in a sealed in a plastic bag, or tupperware container for several days