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We hope you got insight from reading it, now let’s go back to vickys leftover cheesecake balls, gluten, dairy, egg & soy-free recipe. You can have vickys leftover cheesecake balls, gluten, dairy, egg & soy-free using 4 ingredients and 7 steps. Here is how you do it.
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)
- Take 50 grams digestives or graham crackers, crushed into crumbs, again, you'll fing gf cookie recipes on my profile
- Take 3 tsp heaped of powdered sugar
- Take 1 tsp unsweetened cocoa (or just use a total of 4 heaped tsp powdered sugar
Instructions 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
Press mixture firmly into base of tin and place into freezer while preparing the filling. Get The Cookbook By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly. For a paleo strawberry fool, swap in your favorite paleo-friendly sweetener, such as honey. Another recipe that may seem obvious to some but I may help some others at the same time. I love finding 'accidental' vegan foods!
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