Line a sheet pan with parchment paper.

In a mixing bowl, cream together the cream cheese, peanut butter, and erythritol using a hand mixer.

In a small bowl, microwave the chocolate in 30-second increments, stirring after each increment, until the chocolate is melted and smooth.

Drop tablespoons of the peanut butter mixture onto the prepared pan. I like to use a melon baller or cookie scoop for this.

Use a fork to drizzle the melted chocolate over each bite.

Freeze for at least an hour before serving. Take bites out of the freezer for a few minutes before eating.