Easiest Way to Blends To Try At Home Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free

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Easiest Way to Blends To Try At Home Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free
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Easiest Way to Blends To Try At Home Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free Delicious, fresh and tasty.

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!

For a gluten free cheesecake, swap out the cornstarch or tapioca starch or arrowroot starch.

For a sugar free cheesecake, replace the sugar with a sugar free alternative, like erythritol.

To store: Store leftover cheesecake in the refrigerator, either in a sealable container or covered with plastic wrap.

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

  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. You need 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. You need 1 tsp of unsweetened cocoa (or just use a total of 4 heaped tsp powdered sugar.

This tart is delicious and a perfect dessert for the summer.

It's light, creamy, fresh, sweet, and sour.

The recipe is vegan (dairy-free, egg-free), gluten-free, easy to make, and can be made soy-free!

Vegan Cheesecake Tart With Granola Crust.

Vickys Leftover Cheesecake Balls, Gluten, Dairy, Egg & Soy-Free step by step

  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 months. Let defrost 15 minutes before enjoying.

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