Add the room temperature cream cheese, room temperature butter, sweetener, and vanilla extract to a bowl. Using a hand blender, beat until the mixture becomes creamy. Scoop half of the mixture and place it in another bowl.
In a small bowl, dissolve the instant coffee powder in hot water. Add the cocoa powder and coffee to one of the bowls. Beat until smooth.
Transfer the chocolate-coffee mixture to the plain cream cheese mixture. Gently fold the 2 mixtures together until it has a swirled appearance. Don’t over mix.
Cover the bowl using cling film and transfer to the freezer for 30 minutes. Take the bowl out and scoop heaped tablespoons of the fat bomb and place them on a plate. Transfer to the freezer for 20-30 minutes.
You can place them in mini cupcake liners to avoid them from sticking together. Serve immediately or place in an airtight container. Store them in the fridge or freezer.