Recipe: Tasty Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free

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Healthy foods made from whole grains are fantastic for a easy snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it's time for lunch. Eating on the run may be healthier with whole fiber chips and crackers. Selecting whole grain foods is always far better than eating the processed grains we commonly come across in our grocery stores.

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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. You can cook vickys leftover cheesecake balls, gluten, dairy, egg & soy-free using 4 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook 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. Take 50 grams of digestives or graham crackers, crushed into crumbs, again, you'll fing gf cookie recipes on my profile.
3. Prepare 3 tsp of heaped of powdered sugar.
4. Take 1 tsp of 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:

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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