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@tiny.prank.boss: One prank, one victim. #dogcomedy #funnydogs #tinydog #puppyprank #viraldogs

tiny prank boss
tiny prank boss
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Tuesday 13 October 2026 15:40:18 GMT
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lisaellis2025
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2026-10-13 15:53:50
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Easy, craveable recipes like these help you save money! 🍜 Shop my recipe book in my bio! | 50% off now! #EasyRecipes #chowmein #DinnerIdeas #homecooking #creatorsearchinsights
Easy, craveable recipes like these help you save money! 🍜 Shop my recipe book in my bio! | 50% off now! #EasyRecipes #chowmein #DinnerIdeas #homecooking #creatorsearchinsights
UPSIDE-DOWN MINI BISCOFF CHEESECAKES (No Bake) RECIPE BELOW Ingredients COOKIE CRUST 300 g Biscoff cookies (10.5 oz, about 38 cookies) 120 g unsalted butter (½ cup + ½ tbsp) CREAM 250 g mascarpone (8.8 oz, about 1 cup), cold 16 g whipped cream stabilizer (or half a tsp cornstarch) 40 g powdered sugar (⅓ cup) 8 g vanilla sugar (1 tbsp), or ½ tsp vanilla extract 400 ml heavy cream (1⅔ cups), cold FILLING 100 g Biscoff spread (3.5 oz, about 6 tbsp) 125 g fresh raspberries (1 cup) CRUMBS 50 g Biscoff cookies, finely crushed (1.8 oz, about 6 cookies) TOPPINGS 100 g Biscoff cookie butter (3.5 oz, about 6 tbsp) Instructions Pulse the Biscoff cookies in a food processor until fine. Melt the butter in a small saucepan over low heat. Pour it over the crumbs and mix until well combined. Press the cookie mixture firmly over the bottom and up the sides of the ring molds, using the back of a glass to pack it tight. Chill in the fridge while you make the cream. In a large bowl, beat the mascarpone, whipped cream stabilizer, powdered sugar and vanilla sugar until smooth. Gradually pour in the heavy cream while mixing, and beat untill stiff. Transfer it to a piping bag. Pipe a layer of cream into each cookie shell and spread a little Biscoff spread on top. Press the raspberries into the cream, then pipe a second layer of cream over them and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight. The cream has to be firm enough for the cheesecakes to hold their shape when you unmold them. Carefully remove the cheesecakes from the ring molds. Turn them upside down and press the cream side into the crushed cookie crumbs until it’s fully coated. Cover the cheesecakes and let them set in the refrigerator for 5-6 hours, preferably overnight. Microwave the remaining Biscoff cookie butter in 10-second bursts until it’s runny. Let it cool slightly, then spread it over the cookie layer. Let the topping set before serving. Decorate with a swirl of whipped cream and raspberries. #upsidedown #cheesecake #biscoff #dessert #nobake
UPSIDE-DOWN MINI BISCOFF CHEESECAKES (No Bake) RECIPE BELOW Ingredients COOKIE CRUST 300 g Biscoff cookies (10.5 oz, about 38 cookies) 120 g unsalted butter (½ cup + ½ tbsp) CREAM 250 g mascarpone (8.8 oz, about 1 cup), cold 16 g whipped cream stabilizer (or half a tsp cornstarch) 40 g powdered sugar (⅓ cup) 8 g vanilla sugar (1 tbsp), or ½ tsp vanilla extract 400 ml heavy cream (1⅔ cups), cold FILLING 100 g Biscoff spread (3.5 oz, about 6 tbsp) 125 g fresh raspberries (1 cup) CRUMBS 50 g Biscoff cookies, finely crushed (1.8 oz, about 6 cookies) TOPPINGS 100 g Biscoff cookie butter (3.5 oz, about 6 tbsp) Instructions Pulse the Biscoff cookies in a food processor until fine. Melt the butter in a small saucepan over low heat. Pour it over the crumbs and mix until well combined. Press the cookie mixture firmly over the bottom and up the sides of the ring molds, using the back of a glass to pack it tight. Chill in the fridge while you make the cream. In a large bowl, beat the mascarpone, whipped cream stabilizer, powdered sugar and vanilla sugar until smooth. Gradually pour in the heavy cream while mixing, and beat untill stiff. Transfer it to a piping bag. Pipe a layer of cream into each cookie shell and spread a little Biscoff spread on top. Press the raspberries into the cream, then pipe a second layer of cream over them and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight. The cream has to be firm enough for the cheesecakes to hold their shape when you unmold them. Carefully remove the cheesecakes from the ring molds. Turn them upside down and press the cream side into the crushed cookie crumbs until it’s fully coated. Cover the cheesecakes and let them set in the refrigerator for 5-6 hours, preferably overnight. Microwave the remaining Biscoff cookie butter in 10-second bursts until it’s runny. Let it cool slightly, then spread it over the cookie layer. Let the topping set before serving. Decorate with a swirl of whipped cream and raspberries. #upsidedown #cheesecake #biscoff #dessert #nobake


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