In a medium bowl, beat all your ingredients until smooth.
Place the mixture in a parchment-lined loaf pan and spread flat.
Freeze mixture for 30 minutes or until hard.
Combine the chocolate chips and coconut oil in a microwave-safe bowl and microwave them in 15-second increments, stirring in between each 15-second interval, until entirely melted and smooth.
Chop your cheesecake mixture into squares or rectangles, then dip them in the chocolate-coconut oil mixture.
Place them back onto a parchment-lined baking sheet, then freeze for 15–30 minutes or until chocolate is firm.
Serve after ten minutes of exposure to room temperature, then enjoy!
