Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg Soy-Free. It is one of my favorites . This time, I will make it a little bit unique. This is gonna smell and look deliciou

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

1. You need 80 grams of leftover cheesecake filling (or cream cheese mixed with 1tbsp sugar - see my profile (vic20adamant) for a cashew or coconut cream cheese recipe)
2. Prepare 50 grams of digestives or graham crackers, crushed into crumbs, again, youll fing gf cookie recipes on my profile
3. You need 3 tsp of heaped of powdered sugar
4. Prepare 1 tsp of unsweetened cocoa (or just use a total of 4 heaped tsp powdered sugar

Step 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 youre 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 month Let defrost 15 minutes before enjoying

So that’s going to wrap it up with this special food Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg Soy-Free. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!