@navatra769401760:

ឧត្តម ណាវា៉ត់ត្រា💙
ឧត្តម ណាវា៉ត់ត្រា💙
Open In TikTok:
Region: KH
Sunday 19 July 2026 13:47:04 GMT
94
8
1
0

Music

Download

Comments

khengsreypov160
Oun Pov :
🥰🥰🥰
2026-07-20 02:07:25
0
To see more videos from user @navatra769401760, please go to the Tikwm homepage.

Other Videos

No-Bake Cheesecake Cups😍 Yield: 3–4 cups Prep: 15–20 min + chilling Ingredients Cookie Base     - 100 g shortbread cookies     - 40 g unsalted butter, melted Mascarpone Cheesecake Layer     - 250 g mascarpone, cold     - 60 g powdered sugar (adjust to taste)     - 1 tsp vanilla extract     - 150 ml heavy cream (30–36% fat), cold Raspberry Topping     - 200 g raspberries or blueberries (fresh or frozen)     - 35–40 g sugar     - 1 tsp lemon juice     - 1 tsp cornstarch + 1 tbsp water Or you can use any raspberry jam strain through a fine sieve for a smooth, glossy topping. Instructions Cookie Base  1. Crush cookies into fine crumbs.  2. Mix with melted butter until evenly moistened.  3. Divide between 3–4 cups (~2 tbsp each) and press lightly.  4. Chill while you prepare the filling. Mascarpone Cheesecake Layer  1. In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth (do not overmix).  2. In a separate bowl, whip the cream to soft peaks.  3. Gently fold the whipped cream into the mascarpone mixture until fully combined.  4. Spoon or pipe over the cookie base, leaving 1–1.5 cm at the top for the topping. Raspberry Topping  1. In a small saucepan, combine raspberries, sugar, and lemon juice.  2. Cook over medium heat until the berries soften and release their juices (3–4 min).  3. Mix cornstarch with water, stir into berries, and cook 1–2 min until slightly thickened.  4. Strain through a fine sieve for a smooth, glossy topping.  5. Cool to room temperature, then spoon over the mascarpone layer. Chill & Serve     1. Cover cups and refrigerate for at least 3 hours (or overnight) until set.     2. Garnish with fresh raspberries or mint before serving.#cheesecake #nobakerecipe #Recipe #cheesecakecups #raspberrycake
No-Bake Cheesecake Cups😍 Yield: 3–4 cups Prep: 15–20 min + chilling Ingredients Cookie Base - 100 g shortbread cookies - 40 g unsalted butter, melted Mascarpone Cheesecake Layer - 250 g mascarpone, cold - 60 g powdered sugar (adjust to taste) - 1 tsp vanilla extract - 150 ml heavy cream (30–36% fat), cold Raspberry Topping - 200 g raspberries or blueberries (fresh or frozen) - 35–40 g sugar - 1 tsp lemon juice - 1 tsp cornstarch + 1 tbsp water Or you can use any raspberry jam strain through a fine sieve for a smooth, glossy topping. Instructions Cookie Base 1. Crush cookies into fine crumbs. 2. Mix with melted butter until evenly moistened. 3. Divide between 3–4 cups (~2 tbsp each) and press lightly. 4. Chill while you prepare the filling. Mascarpone Cheesecake Layer 1. In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth (do not overmix). 2. In a separate bowl, whip the cream to soft peaks. 3. Gently fold the whipped cream into the mascarpone mixture until fully combined. 4. Spoon or pipe over the cookie base, leaving 1–1.5 cm at the top for the topping. Raspberry Topping 1. In a small saucepan, combine raspberries, sugar, and lemon juice. 2. Cook over medium heat until the berries soften and release their juices (3–4 min). 3. Mix cornstarch with water, stir into berries, and cook 1–2 min until slightly thickened. 4. Strain through a fine sieve for a smooth, glossy topping. 5. Cool to room temperature, then spoon over the mascarpone layer. Chill & Serve 1. Cover cups and refrigerate for at least 3 hours (or overnight) until set. 2. Garnish with fresh raspberries or mint before serving.#cheesecake #nobakerecipe #Recipe #cheesecakecups #raspberrycake

About