Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free.
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vickys leftover cheesecake balls, gluten, dairy, egg & soy-free. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free is one of the most favored of recent trending meals in the world. It's appreciated by millions every day. It is simple, it is fast, it tastes yummy. They're fine and they look wonderful. Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys leftover cheesecake balls, gluten, dairy, egg & soy-free using 4 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free:
- {Make ready of leftover cheesecake filling (or cream cheese mixed with 1tbsp sugar - see my profile (vic20adamant) for a cashew or coconut cream cheese recipe).
- {Make ready of digestives or graham crackers, crushed into crumbs, again, you'll fing gf cookie recipes on my profile.
- {Get of heaped of powdered sugar.
- {Take of unsweetened cocoa (or just use a total of 4 heaped tsp powdered sugar.
Steps to make Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free:
- Mix the cheesecake filling smooth, then mix in the biscuit crumbs.
- Put the powdered sugar in a seperate bowl, mixed with the cocoa if using.
- Using 2 teaspoons, mould the cheesecake/biscuit mixture into bitesized balls.
- Drop them into the powdered sugar and roll around to coat.
- These measurements made me 10 balls.
- 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.
- 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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