Soften the base: Set the cream cheese and butter out until they’re fully soft. This helps everything blend smoothly without lumps.

Cream it together: In a mixing bowl, beat the cream cheese and butter with a hand mixer until fluffy and uniform, about 1–2 minutes.

Sweeten and flavor: Add the powdered sweetener, cocoa powder, vanilla, and salt. Mix on low at first, then increase speed until silky and well combined. Taste and adjust sweetness.

Adjust consistency: If the mixture feels too thick, beat in heavy cream 1 tablespoon at a time until it’s thick but scoopable. If adding melted dark chocolate or espresso powder, fold it in now.

Chill to firm up: Cover the bowl and refrigerate for 30–45 minutes, or freeze for 15–20 minutes, until the mixture is firm enough to roll.

Shape the bites: Use a small cookie scoop or spoon to portion 1–1.5 tablespoon mounds. Roll quickly between your palms to form smooth balls.

Add coatings (optional): Roll each bite in cocoa, nuts, coconut, or chocolate shavings. Lightly tap off any excess.

Set and store: Arrange on a parchment-lined tray and refrigerate for at least 30 minutes to set. Transfer to an airtight container.