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

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