How to Make Quick Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys leftover cheesecake balls, gluten, dairy, egg & soy-free. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to 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 can achieve that.

The ingredients needed to make Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free:

1. Prepare leftover cheesecake filling (or cream cheese mixed with 1tbsp sugar - see my profile (vic20adamant) for a cashew or coconut cream cheese recipe)
2. Make ready digestives or graham crackers, crushed into crumbs, again, you'll fing gf cookie recipes on my profile
3. Take heaped of powdered sugar
4. Make ready 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:

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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