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

• 80 grams leftover cheesecake filling (or cream cheese mixed with 1tbsp sugar - see my profile (vic20adamant) for a cashew or coconut cream cheese recipe)
• 50 grams digestives or graham crackers, crushed into crumbs, again, you'll fing gf cookie recipes on my profile
• 3 tsp heaped of powdered sugar
• 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.
8. Let defrost 15 minutes before enjoying

filling, digestives, powdered sugar, cocoa

Taken from cookpad.com/us/recipes/336352-vickys-leftover-cheesecake-balls-gluten-dairy-egg-soy-free (may not work)