@th_2000t0: Damn girl…💃🏻@Linh sushi @.! @kidNe (cre: @⭐️ Kaybi ) #playtogethervng #playtogether #ptgcreator #fypシ #xuhuong

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Thursday 25 June 2026 04:26:34 GMT
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beung1_2
˚࿔ Miss Đ 🫪 𝜗𝜚˚⋆ :
quen nhau từ kiếp trước hả:)
2026-06-25 05:45:12
2
linh.sushi6
Linh sushi :
Đù 200 lượt thích roii
2026-06-27 15:40:01
2
user.ne098
kidNe :
anh mặc đồ mèo bh đzaii
2026-06-27 16:23:07
1
kaybibeiu
⭐️ Kaybi :
2026-06-25 06:07:44
1
tho.nhi.2k161
bé lznhyy 🍌🙉 :
ngầu da
2026-06-26 07:49:13
1
._wkhang
K :
1 từ"peak"
2026-06-25 06:24:02
1
quanloulla1
.! :
Haizz
2026-06-25 04:28:42
1
quyhz.ahn_10
𝘲𝘢 :
muộn k Nị ơiii Peak qs🤗😜
2026-06-25 04:55:15
1
metraigay_09
ᴛᴜs :
này là hành động j vậy bn
2026-06-27 07:58:27
0
met.lam.roi650
T.T :
cái áo đẹpppp thía
2026-06-26 01:31:02
0
user.ne098
kidNe :
tối tiep tục quay vs em cnayy
2026-06-25 11:21:06
1
linh.sushi6
Linh sushi :
Bảnh zai
2026-06-25 04:38:08
1
met.lam.roi650
T.T :
ước dc hai cái áo mà ko có
2026-06-26 01:30:27
0
khanh10120
_k.banq10_ :
@Thiên Di peak vl:)
2026-06-25 09:20:40
1
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No Bake Blackberry Cheesecake -  Ingredients: For the crust: - 130g butter cookies or graham crackers, crushed  - 100g light brown sugar  - 80g g unsalted butter, melted - 15g black cocoa powder  For the blackberry jam: - 600g blackberries, fresh or frozen - 300g granulated sugar - Juice of a lemon - Cornstarch slurry (1 tablespoon cornstarch mixed with 1-2 tablespoons of water) For the batter: - 525g Philadelphia cream cheese - 130g granulated sugar - 350g whipping cream - 150g blackberry jam - 1 teaspoon vanilla bean paste or 1/2 teaspoon ground vanilla powder Tools you’ll need: - A 22 cm round cake pan, with removable sides or removable bottom - An electric hand mixer or a stand mixer - A spatula - A small saucepan - A food processor or a ziplock back, to crush the cookies Instructions: 1. Prepare the jam: add the blackberries, sugar and lemon juice to a small saucespan. Let it cook over medium heat for 15-20 minutes, stirring occasionally. After 15-20 minutes, mix in the cornstarch slurry and let it cook for additional 3 minutes, stirring constantly until it becomes thick. 2. Once ready, add to a blender and blend until smooth. Next, pass it through a fine mesh sieve in order to get rid of the seeds. Place in the fridge and let it completely cool. (1-2 hours) 3. Now, for the crust: crush the biscuits using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Once crushed, whisk together the biscuit/graham cracker crumbs with the cocoa powder and the sugar, then mix in the melted butter and press the mixture firmly into your baking tin. Place the in the fridge to chill while you prepare the cheesecake batter. 4. First, whip the cream until stiff peaks form. Set aside. 5. In another bowl, gently mix the cream cheese with the sugar using a spatula. Be careful not to overmix, as this can make the cream cheese runny and affect how the cheesecake sets. 6. Next, mix in 200g of blackberry jam. 7. Finally, gently fold in the whipped cream using a spatula. Do this slowly and carefully to avoid deflating the batter. 8. Pour the batter over the chilled crust and spread it evenly. Place the cheesecake in the fridge for 12 hours to set. 9. The next day, take the cheesecake out of the fridge and scoop the remaining blackberry jam on top. 10. Enjoy! #nobakedessert #cheesecake #asmr #baketok #blackberry
No Bake Blackberry Cheesecake - Ingredients: For the crust: - 130g butter cookies or graham crackers, crushed - 100g light brown sugar - 80g g unsalted butter, melted - 15g black cocoa powder For the blackberry jam: - 600g blackberries, fresh or frozen - 300g granulated sugar - Juice of a lemon - Cornstarch slurry (1 tablespoon cornstarch mixed with 1-2 tablespoons of water) For the batter: - 525g Philadelphia cream cheese - 130g granulated sugar - 350g whipping cream - 150g blackberry jam - 1 teaspoon vanilla bean paste or 1/2 teaspoon ground vanilla powder Tools you’ll need: - A 22 cm round cake pan, with removable sides or removable bottom - An electric hand mixer or a stand mixer - A spatula - A small saucepan - A food processor or a ziplock back, to crush the cookies Instructions: 1. Prepare the jam: add the blackberries, sugar and lemon juice to a small saucespan. Let it cook over medium heat for 15-20 minutes, stirring occasionally. After 15-20 minutes, mix in the cornstarch slurry and let it cook for additional 3 minutes, stirring constantly until it becomes thick. 2. Once ready, add to a blender and blend until smooth. Next, pass it through a fine mesh sieve in order to get rid of the seeds. Place in the fridge and let it completely cool. (1-2 hours) 3. Now, for the crust: crush the biscuits using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Once crushed, whisk together the biscuit/graham cracker crumbs with the cocoa powder and the sugar, then mix in the melted butter and press the mixture firmly into your baking tin. Place the in the fridge to chill while you prepare the cheesecake batter. 4. First, whip the cream until stiff peaks form. Set aside. 5. In another bowl, gently mix the cream cheese with the sugar using a spatula. Be careful not to overmix, as this can make the cream cheese runny and affect how the cheesecake sets. 6. Next, mix in 200g of blackberry jam. 7. Finally, gently fold in the whipped cream using a spatula. Do this slowly and carefully to avoid deflating the batter. 8. Pour the batter over the chilled crust and spread it evenly. Place the cheesecake in the fridge for 12 hours to set. 9. The next day, take the cheesecake out of the fridge and scoop the remaining blackberry jam on top. 10. Enjoy! #nobakedessert #cheesecake #asmr #baketok #blackberry

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