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We hope you got benefit from reading it, now let’s go back to vickys leftover cheesecake balls, gluten, dairy, egg & soy-free recipe. To make vickys leftover cheesecake balls, gluten, dairy, egg & soy-free you need 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free:
- You need 80 grams leftover cheesecake filling (or cream cheese mixed with 1tbsp sugar - see my profile (vic20adamant) for a cashew or coconut cream cheese recipe)
- You need 50 grams digestives or graham crackers, crushed into crumbs, again, you'll fing gf cookie recipes on my profile
- Get 3 tsp heaped of powdered sugar
- You need 1 tsp 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
And for those of you who keep stating that Jello is not vegan, please read the recipe. In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the dairy free milk, oil, and vinegar. Add the liquid ingredients to the dry ingredients and whisk together until mixed well. Go Dairy Free is the leading website for information on the dairy-free diet.
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