@vladislav.petkevich: коснётся вас 🤍 Он влюбляется в вашу энергию, в ваш смех, в то, как вы смотрите, как говорите, как держите спину. В то, как вы реагируете на его слова и шутки. Прикосновение — это уже следствие. А любовь начинается задолго до него.

Vladislavpetkevich
Vladislavpetkevich
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Region: BY
Sunday 13 September 2026 16:59:09 GMT
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user4234841159548
user4234841159548 :
Лайкнул 10 фоток, позвал замуж вчера😂
2026-09-14 10:48:55
7
user401618108293
Галина Шалахманова :
Не только мужчина может,но женщина тоже умеет выберать и любить.
2026-09-13 17:03:52
16
olga2109801
baksanova olga :
у меня сейчас такая ситуация пишет что влюбился, а мы еще не виделись переписываемся общаемся .Да называет ,моя' .Обещает встречу
2026-09-13 17:39:53
6
talakarlson
Tala Karlson :
Вас можно слушать, не переслушать.
2026-09-13 20:11:33
2
gukhmandimalife
Dima Guhman_life_FAN :
все верно говорищь
2026-09-13 18:24:10
4
user3584993305313
Ольга Поличук :
Да я должна почувствовать что это мой мужчина
2026-09-14 00:26:38
1
mayauseynova
Maya :
2026-09-14 14:55:17
0
user5751217591530
Катерина Радзієвська :
так
2026-09-14 08:50:11
1
irochka_soul_8
Irochka KUSH :
Вы мой любимый блогер 🥰
2026-09-13 18:34:09
1
user1419337000422
user1419337000422 :
Согласна
2026-09-14 10:00:56
0
user1482687209559
Gulmira :
вас можно слушать вечно.
2026-09-14 06:31:20
0
seves39
arzu :
2026-09-13 17:24:00
0
vikulyakornienko
Викуля :
Я думала долго ..
2026-09-13 17:40:53
0
userblyy73xeps
Panda 🐼 :
ну так если я чувствую,что он мой, а он нет?)
2026-09-13 21:19:44
1
natali18346
Natali :
Если,вы,увидите,девушку,с недовольным лицом,просто,остановитесь на мысли,что она,знает,как сейчас пахнут ваши ноги.
2026-09-13 18:23:47
0
yuliyayuliyaa
🫧🦋Yuliya🦋🫧 :
2026-09-14 01:47:38
0
leta_t
Ольга Абаназиди :
🥰🥰🥰
2026-09-13 18:45:38
0
ira20980
Ірина :
🙏🙏🙏
2026-09-14 05:25:15
0
gmail.com190225_
Q7 :
👍🏻👍🏻👍🏻
2026-09-14 18:05:22
0
filadelfiya2
filadelfiya :
👍👍👍
2026-09-14 18:46:49
0
To see more videos from user @vladislav.petkevich, please go to the Tikwm homepage.

Other Videos

fully crusted upside down salted caramel cheesecake🍰🤎 Ingredients: Salted caramel: 200g (1 cup) granulated sugar 85g (6 tbsp) unsalted butter, cubed & room temp 120ml (1/2 cup) warm heavy cream  1 tsp flaky sea salt Crust: 600g biscoff cookies 240g unsalted butter, melted Cheesecake: 600g (21oz) cream cheese, room temp  50g (1/3 cup) powdered sugar 150g (2/3 cup) greek yogurt or sour cream  2 tsp vanilla Pinch of salt 150g (3/4 cup + 2 tbsp) white chocolate, melted & cooled 250ml (1 cup) heavy cream Instructions: Salted caramel: 1. In a saucepan over medium heat, melt the sugar until amber in color stirring occasionally. 2. Turn the heat to low then add the butter and whisk until smooth. 3. Slowly add the heavy cream and mix until combine. 4. Turn off the heat and add the salt and mix well. Let it cool. Cheesecake: 1. Bottom crust: Crush 200g Biscoff cookies and mix with 80g melted butter. Press firmly into the bottom of a lined 8-inch pan. Freeze for 15-20 minutes, then carefully remove the crust and return it to the freezer. 2. Main crust: crush the remaining 400g biscoff cookies and mix with 160g melted butter. Press firmly into the bottom and sides of the pan. Freeze until needed. 3. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the greek yogurt, vanilla, and salt, then mix until combined. 4. Mix in the melted white chocolate until smooth. 5. In a separate bowl, whip the heavy cream to medium-stiff peaks. Gently fold it into the cream cheese mixture until fully incorporated. 6. Spread half of the cheesecake filling over the prepared crust. Add the cooled salted caramel to the center, leaving a small border around the edges. 7. Top with the remaining cheesecake filling and smooth the surface. Place the bottom crust disc on top, cover with plastic wrap, and refrigerate overnight or until fully set. 8. Carefully invert the cheesecake onto a serving plate. Remove the pan and parchment, then slice and enjoy!  #cheesecake #saltedcaramel #upsidedowncheesecake #Recipe #nobakedessert
fully crusted upside down salted caramel cheesecake🍰🤎 Ingredients: Salted caramel: 200g (1 cup) granulated sugar 85g (6 tbsp) unsalted butter, cubed & room temp 120ml (1/2 cup) warm heavy cream 1 tsp flaky sea salt Crust: 600g biscoff cookies 240g unsalted butter, melted Cheesecake: 600g (21oz) cream cheese, room temp 50g (1/3 cup) powdered sugar 150g (2/3 cup) greek yogurt or sour cream 2 tsp vanilla Pinch of salt 150g (3/4 cup + 2 tbsp) white chocolate, melted & cooled 250ml (1 cup) heavy cream Instructions: Salted caramel: 1. In a saucepan over medium heat, melt the sugar until amber in color stirring occasionally. 2. Turn the heat to low then add the butter and whisk until smooth. 3. Slowly add the heavy cream and mix until combine. 4. Turn off the heat and add the salt and mix well. Let it cool. Cheesecake: 1. Bottom crust: Crush 200g Biscoff cookies and mix with 80g melted butter. Press firmly into the bottom of a lined 8-inch pan. Freeze for 15-20 minutes, then carefully remove the crust and return it to the freezer. 2. Main crust: crush the remaining 400g biscoff cookies and mix with 160g melted butter. Press firmly into the bottom and sides of the pan. Freeze until needed. 3. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the greek yogurt, vanilla, and salt, then mix until combined. 4. Mix in the melted white chocolate until smooth. 5. In a separate bowl, whip the heavy cream to medium-stiff peaks. Gently fold it into the cream cheese mixture until fully incorporated. 6. Spread half of the cheesecake filling over the prepared crust. Add the cooled salted caramel to the center, leaving a small border around the edges. 7. Top with the remaining cheesecake filling and smooth the surface. Place the bottom crust disc on top, cover with plastic wrap, and refrigerate overnight or until fully set. 8. Carefully invert the cheesecake onto a serving plate. Remove the pan and parchment, then slice and enjoy! #cheesecake #saltedcaramel #upsidedowncheesecake #Recipe #nobakedessert

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