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

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! Very easy to eat the…more


10 servings

  1. 80 grams leftover cheesecake filling (or cream cheese mixed with 1tbsp sugar – see my profile (vic20adamant) for a cashew or coconut cream cheese recipe)

  2. 50 grams digestives or graham crackers, crushed into crumbs, again, you’ll fing gf cookie recipes on my profile

  3. 3 tsp heaped of powdered sugar

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


  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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