Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free. Great recipe for Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free. I always have extra filling leftover. I usually spread it on a digestive biscuit or make a handful of balls!
I always have extra filling leftover. I usually spread it on a digestive biscuit or make a handful of balls! All of the recipes in this roundup are gluten free, dairy free, soy free, and egg free, and there are plenty of healthy, vegan, and nut-free options! You can have Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free using 4 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free
- 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).
- It's 50 grams of digestives or graham crackers, crushed into crumbs, again, you'll fing gf cookie recipes on my profile.
- You need 3 tsp of heaped of powdered sugar.
- It's 1 tsp of unsweetened cocoa (or just use a total of 4 heaped tsp powdered sugar.
All the images are clickable as well. Have fun finding some new recipes to try and blogs to follow! Easter and Spring recipes at The Fit Cookie Base. Press mixture firmly into base of tin and place into freezer while preparing the filling.
Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free step by step
- 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.
This collection of recipes features dairy free, gluten free, soy free and refined sugar-free (but naturally sweetened) recipes. Made without eggs, the ingredients for this divinely creamy strawberry ice cream are a snap to mix and freeze in a home ice cream maker. 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.