@keeppromice1: Hibist Tiruneh[እናቴን አደራ] 1985 EC #creatorsearchinsights #ethiopian_tik_tok🇪🇹🇪🇹🇪🇹🇪🇹 #Hibisttiruneh #music #foryou

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Thursday 22 October 2026 05:11:59 GMT

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ሠው ሆይ ብርቱ ሁን :

ዜማው የማን ነው አጣሩልኝ

2026-10-22 06:08:21

2

user8324915998258 :

ተመስገን ተካ በሰራው ልክ ያልታወቀ ጀግና ገጣሚ ነው ✍️✍️✍️

2026-10-22 12:24:49

0

jack yohannes :

ምነው አየለ ማሞን እረሣከው ግጥምና ዜማ ነበረበት!!!

2026-10-22 12:57:25

1

sweet :

❤️❤️❤️

2026-10-22 10:07:14

1

Jano- ጃኖ :

ገራሚ

2026-10-22 10:39:06

1

ታሪኩ ግዛው :

2026-10-22 11:58:14

1

fafi. Ebrahim seid :

👍👍👍

2026-10-22 12:12:23

1

ms olds :

🥰🥰🥰🥰

2026-10-22 09:36:55

1

user764998550176 :

😁😁😁

2026-10-22 05:20:27

1

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✨ No-Bake Lotus Biscoff Cheesecake Bars! ✨ Super easy, incredibly delicious, and made without an oven, gelatin, or eggs! 🍰 With a crunchy Biscoff crust, creamy Philadelphia layer, and smooth Biscoff spread, this dessert melts in your mouth! Save this recipe so you don’t lose it! 👇 📋 INGREDIENTS (15x15 cm / 6x6 inch square pan) 💡 Pro Tip: If using a non-springform pan, line it with plastic wrap leaving an overhang on the sides. Once chilled, simply lift the cheesecake out by the edges! Crust: • 200g Lotus Biscoff cookies • 80g melted unsalted butter Cheesecake Layer: • 200g Philadelphia cream cheese • 200ml heavy whipping cream (min. 30% fat) • 200g Lotus Biscoff spread Topping & Decor: • 100–150g Lotus Biscoff spread (slightly melted for the top) • Extra Lotus Biscoff cookies (crushed or whole) 👩‍🍳 INSTRUCTIONS: 1. Prepare Pan: Line a 15x15 cm square pan with plastic wrap, leaving enough overhang on all sides. 2. Crust: Crush 200g of Biscoff cookies into fine crumbs, then mix with 80g of melted butter. Press firmly into the bottom of the pan and chill in the fridge for 10–15 minutes. 3. Cream Layer: Whip together 200g Philadelphia cream cheese, 200ml cold heavy cream, and 200g Biscoff spread until smooth and creamy. Spread evenly over the crust. 4. Topping: Pour slightly melted Biscoff spread over the cream layer and decorate with extra cookies or crumbs. 5. Chill: Refrigerate for at least 3–4 hours (preferably overnight). 6. Serve: Gently lift the cheesecake out of the pan using the plastic wrap overhang and slice into neat square bars! #nobakecheesecake #biscoffcheesecake #LotusBiscoff #EasyRecipes #cheesecakebars

✨ No-Bake Lotus Biscoff Cheesecake Bars! ✨ Super easy, incredibly delicious, and made without an oven, gelatin, or eggs! 🍰 With a crunchy Biscoff crust, creamy Philadelphia layer, and smooth Biscoff spread, this dessert melts in your mouth! Save this recipe so you don’t lose it! 👇 📋 INGREDIENTS (15x15 cm / 6x6 inch square pan) 💡 Pro Tip: If using a non-springform pan, line it with plastic wrap leaving an overhang on the sides. Once chilled, simply lift the cheesecake out by the edges! Crust: • 200g Lotus Biscoff cookies • 80g melted unsalted butter Cheesecake Layer: • 200g Philadelphia cream cheese • 200ml heavy whipping cream (min. 30% fat) • 200g Lotus Biscoff spread Topping & Decor: • 100–150g Lotus Biscoff spread (slightly melted for the top) • Extra Lotus Biscoff cookies (crushed or whole) 👩‍🍳 INSTRUCTIONS: 1. Prepare Pan: Line a 15x15 cm square pan with plastic wrap, leaving enough overhang on all sides. 2. Crust: Crush 200g of Biscoff cookies into fine crumbs, then mix with 80g of melted butter. Press firmly into the bottom of the pan and chill in the fridge for 10–15 minutes. 3. Cream Layer: Whip together 200g Philadelphia cream cheese, 200ml cold heavy cream, and 200g Biscoff spread until smooth and creamy. Spread evenly over the crust. 4. Topping: Pour slightly melted Biscoff spread over the cream layer and decorate with extra cookies or crumbs. 5. Chill: Refrigerate for at least 3–4 hours (preferably overnight). 6. Serve: Gently lift the cheesecake out of the pan using the plastic wrap overhang and slice into neat square bars! #nobakecheesecake #biscoffcheesecake #LotusBiscoff #EasyRecipes #cheesecakebars

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mamamama

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#thoitrangnu #duoctaitro #quangcao

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