Beat cream cheese, butter, and stevia in a medium bowl with a hand mixer until smooth and fully combined.
Add raspberries and mix just enough to incorporate them into the cream cheese mixture.
Transfer the fat bomb mixture to silicon molds or lined muffin pans. Place in freezer for 2 hours to completely set and solidify.
Chocolate Drizzle
In a double boiler, melt chocolate and butter together but don't overheat. Whisk to create a smooth chocolate drizzle.
Drizzle chocolate over the Raspberry Cheesecake Fat Bombs and give a few minutes for the chocolate to set.
Store Raspberry Cheesecake Fat Bombs in an airtight container in the freezer for best results. Remove and set at room temperature for 10 minutes to slightly thaw before eating.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.