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@tpbank_official: 👋Say Hi Bính Ngọ 2026! 💜 TPBank chúc Bạn có một hành trình xuyên suốt - may mắn vẹn tròn - vạn sự hanh thông trong 365 ngày Bính Ngọ phía trước.

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Region: VN
Monday 16 February 2026 15:48:55 GMT
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tk.123_qq
TIỆM TRÀ NHÀ MỘC :
Câu chuyện liên quan đến TPBank và Novaland không chỉ là vấn đề tiền bạc. Nó đang làm nhiều người mất niềm tin vào sự minh bạch và công bằng. #TPBank #KhachHangTPBank #Novaland #MinhBachTaiChinh #CongBangChoDan #DoiTien
2026-02-21 13:21:02
0
dinguvaoluc22h
🍀good luck :
sao em đăng nhập ko được vậy 😭
2026-02-17 12:05:37
0
tk.123_qq
TIỆM TRÀ NHÀ MỘC :
Vụ việc giữa khách hàng với Novaland và TPBank cần được làm rõ trách nhiệm từng bên. Pháp luật phải là chỗ dựa để người dân đòi lại quyền lợi chính đáng. #Novaland #TPBank #KhachHangTPBank #DoiTien #MinhBach #CongBang
2026-02-21 13:21:13
0
tk.123_qq
TIỆM TRÀ NHÀ MỘC :
Nếu có dấu hiệu sai phạm trong quá trình liên quan đến Novaland và TPBank, chúng tôi đề nghị được điều tra, xác minh công khai theo đúng quy định pháp luật. #Novaland #TPBank #KhachHangTPBank #BaoVeKhachHang #NanNhanBatDongSan #CongLy
2026-02-21 13:21:22
0
tk.123_qq
TIỆM TRÀ NHÀ MỘC :
Câu chuyện liên quan đến TPBank và Novaland không chỉ là vấn đề tiền bạc. Nó đang làm nhiều người mất niềm tin vào sự minh bạch và công bằng. #TPBank #KhachHangTPBank #Novaland #MinhBachTaiChinh #CongBangChoDan #DoiTien
2026-02-21 13:21:30
0
tk.123_qq
TIỆM TRÀ NHÀ MỘC :
Khách hàng nộp tiền theo thỏa thuận mua nhà!!! Hỏi dòng tiền thì né tránh? Hỏi ai giữ tiền thì không trả lời rõ? Khi yêu cầu sao kê dòng tiền liên quan đến Novaland và TPBank thì câu trả lời lại vòng vo? Sự mâu thuẫn này cần được làm rõ bởi cơ quan chức năng.
2026-02-21 13:21:38
0
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Blueberry Crumble Cheesecake 🫐 Ingredients COOKIE CRUST 90 g unsalted butter (6 tablespoons) 175 g Biscoff cookies (about 27 cookies, 1½ cups crushed) CHEESECAKE BATTER 800 g cream cheese (3½ blocks, 8-oz) 125 g granulated sugar (⅝ cup) 8 g vanilla sugar, (or 1/2 tsp vanilla extract) 30 g cornstarch (¼ cup) 3 large eggs CRUMB TOPPING 75 g cold unsalted butter (5 tbsps) 60 g granulated sugar (¼ cup plus 1 tbsp) 150 g all-purpose flour (1¼ cups) BLUEBERRY LAYER 250 g blueberries (1⅔ cups) 100 g granulated sugar (½ cup) SERVE WITH Whipped cream fresh blueberries INSTRUCTIONS Melt the unsalted butter for the crust in a small saucepan over low heat. Pulse the Biscoff cookies in a food processor until finely ground. In a deep bowl, combine the crushed cookies with the melted butter and mix until fully combined. In a deep bowl, combine the cream cheese, granulated sugar, and vanilla sugar. Beat for 1 minute. Sift the cornstarch over the bowl and beat for another minute. Switch to a spatula. Crack in the eggs one at a time, folding each one in by hand before adding the next. In a deep bowl, combine the cold butter, sugar, and flour. Use your hands to work the mixture into coarse crumbs, then set aside. Heat the blueberries and sugar in a skillet over medium heat. Simmer gently for about 10 minutes, or until the mixture has thickened, stirring occasionally. Let cool. Grease the pan and line the bottom with parchment paper. Press the crust firmly into an even layer. Pour in the cheesecake batter and spread evenly. Spoon the cooled blueberry mixture over the top, then scatter the crumbs over the cheesecake. Bake in a preheated oven at 350°F (175°C) for 50–60 minutes, or until the top is nicely golden. Keep an eye on it toward the end, since baking times vary by oven. Let the cheesecake cool completely before slicing. Pipe on whipped cream and garnish with fresh blueberries. #food #cheesecake #desserts
Blueberry Crumble Cheesecake 🫐 Ingredients COOKIE CRUST 90 g unsalted butter (6 tablespoons) 175 g Biscoff cookies (about 27 cookies, 1½ cups crushed) CHEESECAKE BATTER 800 g cream cheese (3½ blocks, 8-oz) 125 g granulated sugar (⅝ cup) 8 g vanilla sugar, (or 1/2 tsp vanilla extract) 30 g cornstarch (¼ cup) 3 large eggs CRUMB TOPPING 75 g cold unsalted butter (5 tbsps) 60 g granulated sugar (¼ cup plus 1 tbsp) 150 g all-purpose flour (1¼ cups) BLUEBERRY LAYER 250 g blueberries (1⅔ cups) 100 g granulated sugar (½ cup) SERVE WITH Whipped cream fresh blueberries INSTRUCTIONS Melt the unsalted butter for the crust in a small saucepan over low heat. Pulse the Biscoff cookies in a food processor until finely ground. In a deep bowl, combine the crushed cookies with the melted butter and mix until fully combined. In a deep bowl, combine the cream cheese, granulated sugar, and vanilla sugar. Beat for 1 minute. Sift the cornstarch over the bowl and beat for another minute. Switch to a spatula. Crack in the eggs one at a time, folding each one in by hand before adding the next. In a deep bowl, combine the cold butter, sugar, and flour. Use your hands to work the mixture into coarse crumbs, then set aside. Heat the blueberries and sugar in a skillet over medium heat. Simmer gently for about 10 minutes, or until the mixture has thickened, stirring occasionally. Let cool. Grease the pan and line the bottom with parchment paper. Press the crust firmly into an even layer. Pour in the cheesecake batter and spread evenly. Spoon the cooled blueberry mixture over the top, then scatter the crumbs over the cheesecake. Bake in a preheated oven at 350°F (175°C) for 50–60 minutes, or until the top is nicely golden. Keep an eye on it toward the end, since baking times vary by oven. Let the cheesecake cool completely before slicing. Pipe on whipped cream and garnish with fresh blueberries. #food #cheesecake #desserts

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