In a blender blend the cream cheese and the Atkins shake until smooth.
Add the vanilla, coffee extract, Swerve, cocoa and salt to the blender and blend on high until combined. Set aside.
Pour the whipping cream into a stand mixer and mix until whipped.
Pour the chocolate blender mixture into the stand mixer and blend on low speed until just combined.
Place the water and gelatin in a small sauce pan over low heat and stir until dissolved.
Drizzle the gelatin slowly into the mixer on low speed until combined.
Pour the cheesecake batter evenly into 8 ramekins.
Refrigerate for at least 1 hour then enjoy!