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Home / Recipe: Yummy Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free

Recipe: Yummy Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free

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Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free.

Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free You can cook Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free using 4 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free

  1. It's of leftover cheesecake filling (or cream cheese mixed with 1tbsp sugar - see my profile (vic20adamant) for a cashew or coconut cream cheese recipe).
  2. It's of digestives or graham crackers, crushed into crumbs, again, you'll fing gf cookie recipes on my profile.
  3. You need of heaped of powdered sugar.
  4. You need of unsweetened cocoa (or just use a total of 4 heaped tsp powdered sugar.

Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free step by step

  1. Mix the cheesecake filling smooth, then mix in the biscuit crumbs.
  2. Put the powdered sugar in a seperate bowl, mixed with the cocoa if using.
  3. Using 2 teaspoons, mould the cheesecake/biscuit mixture into bitesized balls.
  4. Drop them into the powdered sugar and roll around to coat.
  5. These measurements made me 10 balls.
  6. I used leftover mango cheesecake filling but if you're making it specifically for making the balls you can obviously double/triple/quadruple and flavour with anything you like ie vanilla, strawberry, chocolate etc.
  7. They can be kept in the fridge for 5 days or frozen for 3 months. Let defrost 15 minutes before enjoying.

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