In a medium bowl, using a hand whisk, whisk together the cream cheese, vanilla, and sweetener until smooth.
Place the mixture in the freezer for 30 minutes to harden. You want the mixture hard enough that you can work with it like it was dough. If using a shallow bowl, you might be able to freeze the mixture for just 20 minutes.
Scoop out a measuring-tablespoon of mixture per bite. Roll the mixture in your hands to shape it into a ball.
Place the toppings in shallow bowls. Roll the cheesecake balls in the toppings.
You can now enjoy your keto treats! Alternatively, place them in an airtight container and refrigerate for 30 minutes, to allow them to set.
Store leftovers in the fridge in an airtight container. Remove them from the fridge 15 minutes before serving.
Variations on the basic recipe:
In addition to cocoa powder and shredded coconut, other tasty toppings include almond flour and peanut flour (or PB2).
You can add a handful of dark chocolate chips to the cream cheese mixture after you're done mixing it. Use a rubber spatula to mix them in.
Sometimes I use coconut extract instead of vanilla. Its flavor is more intense, so I only use ¼ teaspoon.
You can easily double the recipe and make 14 bites.