On a parchment-lined loaf pan press cream cheese mixture and chill for 2 to 3 hours. Cut each spear into quarters and use a paper towel to dry the top of each piece.
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Preheat oven to 375 degrees.
Bacon cream cheese fat bomb. Mix the Jalapeno peppers cheddar cheese bacon grease diced jalapeno and melted coconut oil in a mixing bowl. Use a spoon to remove the seeds from the center of each pickle spear. Remember not to include cooked bacon yet.
Top each pickle piece with cream cheese. Cut each piece of bacon.
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