@runchi.magar32:

Maya magar❣️❣️
Maya magar❣️❣️
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Friday 11 September 2026 04:35:43 GMT
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harikala.updhya
Manoj❣️❣️ :
hor
2026-09-11 06:12:39
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jktraja201
Raja Magar ❤️❤️🫂❤️‍🩹 :
🥰🥰🥰
2026-09-14 14:21:35
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kamalapun706
मनीषा :
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2026-09-11 04:58:58
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ranasolta5
ARG ❤️Thito🙋🎧🇰🇷 :
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2026-09-11 04:54:34
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harikala.updhya
Manoj❣️❣️ :
❣️❣️❣️
2026-09-11 06:12:16
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xetribibek5
M.R 💝Bibek 😘💐❤️‍🩹 :
❤️❤️❤️
2026-09-11 05:58:08
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khima.khatri.maga
khima Khatri magar :
❤️❤️❤️
2026-09-11 14:55:56
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saruthapa494
Saru🫶💓 :
💞💞💞
2026-09-11 04:56:08
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jktraja201
Raja Magar ❤️❤️🫂❤️‍🩹 :
🥰🥰🥰🥰🥰
2026-09-14 14:21:47
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ajay.shrestha284
Ajay shrestha :
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2026-09-11 04:50:05
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mgr_yamu
yahmuuuuuu💓 :
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2026-09-11 04:45:43
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magar.babu52
Magar babu :
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2026-09-11 04:41:31
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mausam.magar88
Mausam Magar :
🥰🥰🥰🥰❤️❤️❤️
2026-09-11 04:41:14
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mamatapun01
mamata pun :
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2026-09-11 04:38:09
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manojmagar110
manoj magar 🫶🥰🫶🥰🫶🥰🫶🫶🥰 :
😁😁😁
2026-09-11 12:27:53
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💗 RASPBERRY CHEESECAKE COOKIES  Ingredients Cheesecake Filling * 190 g (6.7 oz) cream cheese, softened * 40 g (3 tbsp) granulated sugar * ½ tsp vanilla extract Raspberry Jam * 100 g (3.5 oz) raspberries * 25 g (2 tbsp) granulated sugar * 1 tsp cornstarch + 1 tsp water Cookies * 340 g (2¾ cups) all-purpose flour * ½ tsp baking powder * ½ tsp baking soda * ½ tsp salt * 170 g (¾ cup + 2 tbsp) granulated sugar * 225 g (1 cup) unsalted butter, softened * 1 large egg, room temperature * 2 tsp vanilla extract * Granulated sugar, for rolling Instructions 1. Make the cheesecake filling: Mix the cream cheese, sugar, and vanilla until smooth. Divide into 9 portions (about 20 g each), shape into small discs, and freeze until completely solid. 2. Make the raspberry jam: Add the raspberries and sugar to a small saucepan. Cook for a few minutes after bringing to a boil, stirring occasionally. Mix the cornstarch with 1 tsp water, add to the raspberries, and cook for another few minutes until thickened. Cool completely. 3. Make the cookie dough: Preheat the oven to 175°C (350°F). Whisk together the flour, baking powder, baking soda, and salt. 4. Beat the softened butter and sugar until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until pale and fluffy. Gradually mix in the dry ingredients until just combined. 5. Gently fold 3-4 tbsp of raspberry jam into the dough. Don’t fully mix it in - you want beautiful raspberry swirls throughout the cookies. 🍓 6. Divide the dough into 9 portions, about 85-90 g each, making sure each portion gets a little raspberry jam. 7. Flatten each portion, place a frozen cheesecake disc in the center, and completely seal it inside the dough. Flatten slightly and roll in granulated sugar. 8. Chill the stuffed cookie dough balls for at least 1 hour. 9. Bake 5 cookies at a time for 14-15 minutes. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack. ✨ Enjoy them warm, when the cheesecake center is still perfectly creamy! #raspberrycookie #cookierecipe #raspberrydessert  #cookiesviral #creatorsearchinsights
💗 RASPBERRY CHEESECAKE COOKIES Ingredients Cheesecake Filling * 190 g (6.7 oz) cream cheese, softened * 40 g (3 tbsp) granulated sugar * ½ tsp vanilla extract Raspberry Jam * 100 g (3.5 oz) raspberries * 25 g (2 tbsp) granulated sugar * 1 tsp cornstarch + 1 tsp water Cookies * 340 g (2¾ cups) all-purpose flour * ½ tsp baking powder * ½ tsp baking soda * ½ tsp salt * 170 g (¾ cup + 2 tbsp) granulated sugar * 225 g (1 cup) unsalted butter, softened * 1 large egg, room temperature * 2 tsp vanilla extract * Granulated sugar, for rolling Instructions 1. Make the cheesecake filling: Mix the cream cheese, sugar, and vanilla until smooth. Divide into 9 portions (about 20 g each), shape into small discs, and freeze until completely solid. 2. Make the raspberry jam: Add the raspberries and sugar to a small saucepan. Cook for a few minutes after bringing to a boil, stirring occasionally. Mix the cornstarch with 1 tsp water, add to the raspberries, and cook for another few minutes until thickened. Cool completely. 3. Make the cookie dough: Preheat the oven to 175°C (350°F). Whisk together the flour, baking powder, baking soda, and salt. 4. Beat the softened butter and sugar until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until pale and fluffy. Gradually mix in the dry ingredients until just combined. 5. Gently fold 3-4 tbsp of raspberry jam into the dough. Don’t fully mix it in - you want beautiful raspberry swirls throughout the cookies. 🍓 6. Divide the dough into 9 portions, about 85-90 g each, making sure each portion gets a little raspberry jam. 7. Flatten each portion, place a frozen cheesecake disc in the center, and completely seal it inside the dough. Flatten slightly and roll in granulated sugar. 8. Chill the stuffed cookie dough balls for at least 1 hour. 9. Bake 5 cookies at a time for 14-15 minutes. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack. ✨ Enjoy them warm, when the cheesecake center is still perfectly creamy! #raspberrycookie #cookierecipe #raspberrydessert #cookiesviral #creatorsearchinsights

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