@mutaa_makeup: #makeup #indian #tiktoklive

Mutaa_makeup

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Wednesday 07 October 2026 21:43:52 GMT

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🍀 :

ka liat before nya

2026-10-08 00:47:38

0

april Anjjila ☺cantik 😘😘 :

🥺🥺🥺

2026-10-08 02:46:57

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fayra_raaa* :

pangling banget ma syaa Allah @milaaa

2026-10-08 01:34:33

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Ingredients For the crust: 1 1/2 cups Biscoff cookie crumbs (or graham cracker crumbs) 1/4 cup butter, melted For the filling: 8 ounces full-fat cream cheese, fully softened to room temperature 1/2 cup cookie butter, smooth and spreadable 1/4 cup powdered sugar 1/2 cup heavy cream, cold For layering and garnish: Caramel sauce, for drizzling Whipped cream, for topping Extra cookie crumbs 8 whole Biscoff cookies Instructions Make the crust. In a medium bowl, combine the cookie crumbs and melted butter. Stir until every crumb is evenly damp, with no dry patches remaining and no pools of butter collecting at the bottom of the bowl. Measure the crumbs after crushing them, since large cookie pieces take up more volume and will not bind as evenly. Divide the crumb mixture evenly among eight clear cups or small jars. Press it firmly into the bottom of each with the back of a spoon, compacting it into a solid, level layer. If loose crumbs remain around the edges, press again before adding any filling. The mixture should resemble evenly moistened sand and hold its shape when pressed. Make the filling. In a large bowl, beat the softened cream cheese, cookie butter, and powdered sugar on medium speed until the mixture is completely smooth and satiny, scraping down the sides and bottom of the bowl as needed. If your cookie butter is very firm, warm it very briefly to make it easier to blend, but let it cool before combining it with the cream cheese so the mixture does not become too soft. In a separate bowl, whip the cold heavy cream to soft peaks. It is ready when the whisk leaves trails that curl gently over when lifted, rather than standing rigid or looking grainy. Keeping the cream cold is what allows it to whip properly. Fold the whipped cream into the cookie butter mixture using a spatula and broad, gentle strokes, lifting from the bottom and turning the mixture over itself. Stop as soon as no white streaks remain. This folding step is what gives the no-bake filling its light texture, so avoid stirring aggressively. Layer the desserts. Spoon or pipe a portion of the filling over the crust in each cup, then add a drizzle of caramel. Repeat with another layer of filling and caramel, keeping the quantities consistent across all eight cups so the portions stay even. Finish each cup with a swirl of whipped cream, a scattering of extra cookie crumbs, and one whole Biscoff cookie standing upright in the center. Refrigerate for at least 2 hours before serving, until the filling holds its shape on a spoon while remaining creamy. This chilling time allows the layers to firm and the flavors to settle. #nobakecheesecake #nobakedesserts

Ingredients For the crust: 1 1/2 cups Biscoff cookie crumbs (or graham cracker crumbs) 1/4 cup butter, melted For the filling: 8 ounces full-fat cream cheese, fully softened to room temperature 1/2 cup cookie butter, smooth and spreadable 1/4 cup powdered sugar 1/2 cup heavy cream, cold For layering and garnish: Caramel sauce, for drizzling Whipped cream, for topping Extra cookie crumbs 8 whole Biscoff cookies Instructions Make the crust. In a medium bowl, combine the cookie crumbs and melted butter. Stir until every crumb is evenly damp, with no dry patches remaining and no pools of butter collecting at the bottom of the bowl. Measure the crumbs after crushing them, since large cookie pieces take up more volume and will not bind as evenly. Divide the crumb mixture evenly among eight clear cups or small jars. Press it firmly into the bottom of each with the back of a spoon, compacting it into a solid, level layer. If loose crumbs remain around the edges, press again before adding any filling. The mixture should resemble evenly moistened sand and hold its shape when pressed. Make the filling. In a large bowl, beat the softened cream cheese, cookie butter, and powdered sugar on medium speed until the mixture is completely smooth and satiny, scraping down the sides and bottom of the bowl as needed. If your cookie butter is very firm, warm it very briefly to make it easier to blend, but let it cool before combining it with the cream cheese so the mixture does not become too soft. In a separate bowl, whip the cold heavy cream to soft peaks. It is ready when the whisk leaves trails that curl gently over when lifted, rather than standing rigid or looking grainy. Keeping the cream cold is what allows it to whip properly. Fold the whipped cream into the cookie butter mixture using a spatula and broad, gentle strokes, lifting from the bottom and turning the mixture over itself. Stop as soon as no white streaks remain. This folding step is what gives the no-bake filling its light texture, so avoid stirring aggressively. Layer the desserts. Spoon or pipe a portion of the filling over the crust in each cup, then add a drizzle of caramel. Repeat with another layer of filling and caramel, keeping the quantities consistent across all eight cups so the portions stay even. Finish each cup with a swirl of whipped cream, a scattering of extra cookie crumbs, and one whole Biscoff cookie standing upright in the center. Refrigerate for at least 2 hours before serving, until the filling holds its shape on a spoon while remaining creamy. This chilling time allows the layers to firm and the flavors to settle. #nobakecheesecake #nobakedesserts

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