@fabupromoter: 🤔

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Tuesday 18 August 2026 06:56:33 GMT
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user7747688210901
user7747688210901 :
Mwizina rya yesu
2026-08-18 08:42:26
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nshimiyimananasar
mzee nasar :
nonese iri signing wee😳😳😳
2026-08-18 08:28:11
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samuer176
Samuer :
ndakwemera
2026-08-18 06:59:55
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kennyniyisubiza
Kenny Niyisubiza :
mn ihagarr
2026-08-18 07:34:29
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young_gen01
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follow me plz 🥺🥺🙏🙏
2026-08-18 06:59:03
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user15970955090241
Nii Didier :
uziko na magini yajemo
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mr.eriya5
MR ERIYA♥️ :
namagini azaza ndumiwe uyu numuzimutu😁
2026-08-18 08:38:14
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anestergrapher
Anester Grapher :
mbabwirango mugendananamagini mukanterutwatsi
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anestergrapher
Anester Grapher :
umuntu ntuziwabonkwakubeeumugore murafi
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jeje :
ngize ubwoba
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harima :
Nubundi bazazamo bajegushaka abagabo
2026-08-18 08:23:54
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young_gen01
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2026-08-18 06:59:07
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✨🍓Strawberry Cheesecake🍓✨ This right here is the strawberry cheesecake of my dreams💕 It's so creamy and packed with fresh, juicy strawberries🍓 The perfect treat celebrating Mother’s Day! The perfectly light and sweet texture is thanks to @Zulka Sugar® organic, non-GMO, bone-char free powdered sugar that I used to make the base🥰 ✨Cheesecake 1/2 cup vegan heavy whipping cream 1/3 cup Zulka Powdered Pure Cane Sugar 3/4 cup vegan cream cheese (165g) 1 tsp vanilla bean paste pinch of salt 350g fresh hulled strawberries 1/4 cup cashews (40g)* 1 tbsp lemon juice 1 ½ tbsp cornstarch 2 ½ tsp agar agar 1/2 tsp powdered dragonfruit (optional, for color) ✨Crust 150g vegan plain cookies 3 ½ tbsp vegan butter (50g) ✨Note *Soak the cashews in boiling water for 30 minutes first. ✨Directions Add the vegan cookies to a food processor & pulse until fully crushed. Add the melted vegan butter & pulse until you get a
✨🍓Strawberry Cheesecake🍓✨ This right here is the strawberry cheesecake of my dreams💕 It's so creamy and packed with fresh, juicy strawberries🍓 The perfect treat celebrating Mother’s Day! The perfectly light and sweet texture is thanks to @Zulka Sugar® organic, non-GMO, bone-char free powdered sugar that I used to make the base🥰 ✨Cheesecake 1/2 cup vegan heavy whipping cream 1/3 cup Zulka Powdered Pure Cane Sugar 3/4 cup vegan cream cheese (165g) 1 tsp vanilla bean paste pinch of salt 350g fresh hulled strawberries 1/4 cup cashews (40g)* 1 tbsp lemon juice 1 ½ tbsp cornstarch 2 ½ tsp agar agar 1/2 tsp powdered dragonfruit (optional, for color) ✨Crust 150g vegan plain cookies 3 ½ tbsp vegan butter (50g) ✨Note *Soak the cashews in boiling water for 30 minutes first. ✨Directions Add the vegan cookies to a food processor & pulse until fully crushed. Add the melted vegan butter & pulse until you get a "wet sand" texture. Line the bottom of a springform with parchment paper & grease the sides. Add the crust to the springform pan & press it down to create an even layer. Pour the heavy whipping cream into a bowl & whip it until stiff peaks form (I recommend using an electric mixer). Add the Zulka Powdered Sugar, cream cheese, vanilla bean, & salt, & whisk again. Set aside. Wash & hull your strawberries & add them to a blender. Add the cashews & lemon juice, & blend until smooth. Sift the mixture through a sieve to get rid of seeds. Add the cornstarch & agar agar & whisk well, getting rid of clumps. Transfer the strawberry slurry to a pan over medium heat. Whisk consistently until the mixture thickens significantly (at least 5-7 min). Once the strawberry mixture has thickened, immediately add it to the bowl of heavy whipping cream, powdered sugar, & cream cheese. Immediately start whisking so that the mixture doesn't clump. Once combined, pour the strawberry cheesecake into the springform pan with the crust. Use an offset spatula to create an even layer. Place the cheesecake in the fridge for 4-5 hours. Add vegan whipping cream & strawberries on top. Slice & enjoy!🍓 #baking #desserts

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