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@rzvhides: hai uwu.🥹 || cc streaks || rm @roro ۶ৎ || @asher ✧ @matt ✧ @not impersonating tysm @𝒃𝒂𝒓𝒃𝒊𝒆 ☆ @gabrielle † @flavio 𝜗ৎ @imogen @maddie @ami @𑣲 mackenzie @amelia ୨ৎ @chris ﾒ𝟶 @lay 𐙚 || #fyp #creatorsearchinsights #viral #popular #zahide ||

𑣲 eli
𑣲 eli
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Region: DE
Thursday 09 April 2026 20:59:54 GMT
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Comments

lrssmvz
𑣲 𝒍𝒂𝒓𝒂 :
credss?? not in a rude way tho hope ur okayy!!
2026-04-10 13:28:40
0
multii_verse
amelia ୨ৎ :
i love ya
2026-04-09 21:06:01
0
zah1dn_
nova ❀. :
are you okay eli?
2026-04-09 22:49:23
0
kycmadi
maddie ✰ :
teaaaa
2026-04-10 12:00:21
0
.envygab
g :
awhh
2026-04-10 01:29:41
0
inesbqe
⃟ :
awh
2026-04-11 13:15:41
0
zqhidesvs
matt ✧ :
talenteddd
2026-04-10 15:14:08
0
multii_verse
amelia ୨ৎ :
ILYSM
2026-04-09 21:06:15
0
multii_verse
amelia ୨ৎ :
eliaaa
2026-04-09 21:06:06
0
zah1dn_
nova ❀. :
im alwaysss here for you even if we aren’t as close. your not alone ml
2026-04-09 22:49:39
0
kycmadi
maddie ✰ :
awww
2026-04-10 12:00:26
0
.envygab
g :
cuteness
2026-04-10 01:29:45
0
zqhidesvs
matt ✧ :
real
2026-04-10 15:14:06
0
zqhidesvs
matt ✧ :
awhh
2026-04-10 15:13:48
0
zqhidesvs
matt ✧ :
cutee
2026-04-10 15:13:51
0
zah1dn_
nova ❀. :
we love you so much baby
2026-04-09 22:48:54
0
inesbqe
⃟ :
i love this
2026-04-11 13:15:33
0
hvrtlina
𝙢𝙚𝙡𝙞𝙣𝙖 ᢉ𐭩 :
moots
2026-04-12 02:45:23
0
zah1dn_
nova ❀. :
awiiii
2026-04-09 22:49:12
0
zah1dn_
nova ❀. :
ur such a cutie 🥹
2026-04-09 22:49:01
0
multii_verse
amelia ୨ৎ :
babess
2026-04-09 21:06:03
0
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Give me tough love 🎧🖤 #lyrics #oneofthegirls #theweeknd #song #jennie
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They were too powerful as a duo so they had to make them enemies
They were too powerful as a duo so they had to make them enemies
I kept seeing this upside down cheesecake on my explore page and I had to try it for myself. It’s perfect for crust lovers or if you want a no-bake cheesecake recipe at your disposal. I wanted to experiment with flavors and ended up with a cheesecake inspired by the white Ferrero candies (Raffaello), which are coconut and almond flavored. Then I added a ripple of raspberry throughout, and it was super delicious! I’m already planning the flavors for another one.   Raspberry White Chocolate Almond Coconut Upside Down Cheesecake (Raspberry Raffaello Cheesecake)   Ingredients: For the Crust: 2 cups graham cracker crumbs 2 amaretti cookies, the crispy kind* 3/4 cup butter, melted 1 tsp vanilla extract Pinch of salt 1 tbsp sugar (optional)   For the Raspberry Jam: 2 cups raspberries, fresh or frozen 1/3 cup granulated sugar 1 tsp lemon zest 1 tbsp lemon juice ¾ tbsp cornstarch 2 tbsp water   For the Cheesecake Filling: 3 oz white chocolate, chopped 1 1/2 cup heavy whipping cream, separated 24 oz cream cheese, room temperature 4 oz mascarpone cheese, room temperature ½ cup sour cream ¾ cup plus 2 tbsp powdered sugar, separated ½ cup sweetened shredded coconut Pinch of salt 1/3 cup slivered almonds 2 tbsp graham cracker crumbs ¼ cup dried coconut flakes   Instructions: Prepare the Crust: In a food processor or plastic bag with a rolling pin, crush the amaretti cookies until they resemble sand. Add to a medium bowl with graham cracker crumbs and mix. Add the butter, mixing until well combined and the crumbs are evenly coated.   Line the bottom of a 9-inch springform pan with parchment paper. Add the crust mixture and use the bottom of a cup to press the crust evenly into the bottom and sides of the pan. It’s important to make sure the crust is evenly spread, to ensure it is in a thick layer throughout and will not crack. Place in the fridge while you prepare the other ingredients.   Prepare the Raspberry Jam: In a small saucepan over medium heat, add raspberries, sugar, lemon zest, and lemon juice. Mash the raspberries with a wooden spoon and continue to cook while stirring for 4-5 minutes. In a small bowl, combine cornstarch and water to make a slurry. Slowly pour the slurry into the jam while stirring and continue to cook for 1-2 minutes. Remove from the heat and let cool before using.   Prepare the Cheesecake Filling: In a double boiler or microwave-safe bowl, add white chocolate and ¼ cup heavy whipping cream. Melt them together, then set aside to let cool to room temperature.   In a large bowl, add cream cheese, mascarpone cheese, sour cream, ¾ cup powdered sugar, , shredded coconut, and a pinch of salt. Whisk until full combined and creamy. In a separate bowl, add the remaining heavy whipping cream and 2 tbsp powdered sugar. With a stand or electric mixer, whip until stiff peaks form. Fold the whipped cream into the cream cheese mixture.   Assemble the Cheesecake: Remove the crust from the fridge. Add 1/3 of the cheesecake filling to the bottom of the pan and spread it into an even layer. Top with the raspberry jam, leaving a ½ inch margin around the border. Add another 1/3 of the cream cheese filling, then sprinkle the slivered almonds on top. Top with remaining cheesecake filling and spread into a completely even layer that should reach the top of your pan. Refrigerate for at least 4-5 hours, but better overnight.   When ready to serve, add 2 tbsp graham cracker crumbs and dried coconut flakes to a small bowl and mix. Sprinkle the mixture on top of the cheesecake and gently smooth it with your hands. Place a large plate on top of the cheesecake, then flip it over. Remove the bottom and sides of the pan. Cut into slices, or just eat with a spoon!   Serve with fresh raspberries and Raffaello candies.   Bon appetit!   *Note: You can also use just graham cracker crumbs, if you can’t find amaretti cookies.
I kept seeing this upside down cheesecake on my explore page and I had to try it for myself. It’s perfect for crust lovers or if you want a no-bake cheesecake recipe at your disposal. I wanted to experiment with flavors and ended up with a cheesecake inspired by the white Ferrero candies (Raffaello), which are coconut and almond flavored. Then I added a ripple of raspberry throughout, and it was super delicious! I’m already planning the flavors for another one.   Raspberry White Chocolate Almond Coconut Upside Down Cheesecake (Raspberry Raffaello Cheesecake)   Ingredients: For the Crust: 2 cups graham cracker crumbs 2 amaretti cookies, the crispy kind* 3/4 cup butter, melted 1 tsp vanilla extract Pinch of salt 1 tbsp sugar (optional)   For the Raspberry Jam: 2 cups raspberries, fresh or frozen 1/3 cup granulated sugar 1 tsp lemon zest 1 tbsp lemon juice ¾ tbsp cornstarch 2 tbsp water   For the Cheesecake Filling: 3 oz white chocolate, chopped 1 1/2 cup heavy whipping cream, separated 24 oz cream cheese, room temperature 4 oz mascarpone cheese, room temperature ½ cup sour cream ¾ cup plus 2 tbsp powdered sugar, separated ½ cup sweetened shredded coconut Pinch of salt 1/3 cup slivered almonds 2 tbsp graham cracker crumbs ¼ cup dried coconut flakes   Instructions: Prepare the Crust: In a food processor or plastic bag with a rolling pin, crush the amaretti cookies until they resemble sand. Add to a medium bowl with graham cracker crumbs and mix. Add the butter, mixing until well combined and the crumbs are evenly coated.   Line the bottom of a 9-inch springform pan with parchment paper. Add the crust mixture and use the bottom of a cup to press the crust evenly into the bottom and sides of the pan. It’s important to make sure the crust is evenly spread, to ensure it is in a thick layer throughout and will not crack. Place in the fridge while you prepare the other ingredients.   Prepare the Raspberry Jam: In a small saucepan over medium heat, add raspberries, sugar, lemon zest, and lemon juice. Mash the raspberries with a wooden spoon and continue to cook while stirring for 4-5 minutes. In a small bowl, combine cornstarch and water to make a slurry. Slowly pour the slurry into the jam while stirring and continue to cook for 1-2 minutes. Remove from the heat and let cool before using.   Prepare the Cheesecake Filling: In a double boiler or microwave-safe bowl, add white chocolate and ¼ cup heavy whipping cream. Melt them together, then set aside to let cool to room temperature.   In a large bowl, add cream cheese, mascarpone cheese, sour cream, ¾ cup powdered sugar, , shredded coconut, and a pinch of salt. Whisk until full combined and creamy. In a separate bowl, add the remaining heavy whipping cream and 2 tbsp powdered sugar. With a stand or electric mixer, whip until stiff peaks form. Fold the whipped cream into the cream cheese mixture.   Assemble the Cheesecake: Remove the crust from the fridge. Add 1/3 of the cheesecake filling to the bottom of the pan and spread it into an even layer. Top with the raspberry jam, leaving a ½ inch margin around the border. Add another 1/3 of the cream cheese filling, then sprinkle the slivered almonds on top. Top with remaining cheesecake filling and spread into a completely even layer that should reach the top of your pan. Refrigerate for at least 4-5 hours, but better overnight.   When ready to serve, add 2 tbsp graham cracker crumbs and dried coconut flakes to a small bowl and mix. Sprinkle the mixture on top of the cheesecake and gently smooth it with your hands. Place a large plate on top of the cheesecake, then flip it over. Remove the bottom and sides of the pan. Cut into slices, or just eat with a spoon!   Serve with fresh raspberries and Raffaello candies.   Bon appetit!   *Note: You can also use just graham cracker crumbs, if you can’t find amaretti cookies.

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