Vanilla Cheesecake Fat Bombs

Put the cream cheese, vanilla and erythritol in a kitchen aid or put in a bowl and mix with a hand mixer on low speed for 2 minutes, pausing to scrape down the sides of the bowl with a spatula, so as to achieve a smooth consistent texture.Add half of the Heavy Cream and mix for another 2 minutes.

Let the bowl sit for 3-5 minutes as erythritol in its granulated form requires a little extra time to dissolve.Add the other half of the Heavy Cream and mix on medium speed for 3 minutes until the mixture is thick with firm peaks.Gently spoon the mixture into a piping bag and pipe into mini cupcake liners.

Set in the fridge for at least 1 hour before enjoying.