@jozhua_saucedo:

jozhua_saucedo

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Thursday 05 November 2026 20:43:52 GMT

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Ramiro Condori :

whatttt???

2026-11-06 11:14:48

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Dâl_MPÇツ :

😳🤣🤣Peroo Duke 🤣🤣🤣

2026-11-06 12:21:31

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Arlen_CL🦕🦕 :

😂 jaja

2026-11-05 23:01:03

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Kevin💤💤 :

2026-11-05 22:59:37

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Jesús Duzár :

2026-11-06 02:13:06

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Roni hird :

Hola lindo 🥰

2026-11-06 10:52:08

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Jhocelyne Alvarez :

😂😂😂

2026-11-05 22:29:26

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💚 mc_gabino 🎖️✨ :

[Lágrimas de alegría][Lágrimas de alegría][Lágrimas de alegría]

2026-11-05 21:52:16

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𝑴𝒊𝒍𝒊..🍃🤍 :

😅😅😅

2026-11-05 22:29:54

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Individual No Bake Cheesecakes 🤍 #minicheesecakes #nobakecheesecakes #cheesecakerecipe #easydessert #cheesecak These individual no bake cheesecakes are so easy to make! A buttery digestive biscuit base topped with a thick, creamy vanilla cheesecake filling. Perfect for making ahead and decorating however you like! 😍 This is part one, with the decorating video coming next! ❤️ 🛒 Ingredients For the biscuit base: * 230g digestive biscuits * 110g butter, melted For the cheesecake filling: * 560g full fat Philadelphia cream cheese * 260ml double cream (heavy cream) * 100g icing sugar (powdered sugar) * 1 tbsp vanilla extract 👩‍🍳 Method 1. Crush the digestive biscuits into fine crumbs. Melt the butter and pour it into the biscuit crumbs, mixing thoroughly until you have a wet sand consistency. 2. Place your 8cm round dessert rings onto individual 8cm gold dessert boards. Add approximately 2 heaped tablespoons of the biscuit mixture into each ring and press down firmly to create a compact, even base. Set aside while you prepare the filling. 3. In a separate bowl, add the full fat Philadelphia, double cream, icing sugar and vanilla extract. 4. Using an electric whisk, whisk everything together for a few minutes until the mixture becomes really thick and holds its shape. 5. Transfer the cheesecake filling into a piping bag and pipe directly onto the biscuit bases inside the dessert rings. Using a piping bag helps reduce air bubbles and gives a more even finish. 6. Once all the rings are filled, smooth over the tops to create a nice, level surface. 7. Place the cheesecakes into the freezer for a minimum of 3 hours until firm enough to remove from their rings. 8. Once frozen, carefully remove each cheesecake from its ring. I use a small metal dessert ring pusher to gently push the cheesecake through, giving it a lovely, clean finish. 9. Your individual cheesecakes are now ready to decorate! Allow them to defrost in the fridge before serving. ✨ My Top Tips 🤍 Always use full fat cream cheese for the best consistency. 🤍 Whisk the filling until it’s really thick so your cheesecakes hold their shape. 🤍 Piping the filling into the rings helps prevent air pockets and gives a much neater finish. 🤍 Freezing makes removing the dessert rings so much easier and helps achieve those lovely smooth sides. Part 2 coming next, where I’ll show you how I decorate these little beauties!

Individual No Bake Cheesecakes 🤍 #minicheesecakes #nobakecheesecakes #cheesecakerecipe #easydessert #cheesecak These individual no bake cheesecakes are so easy to make! A buttery digestive biscuit base topped with a thick, creamy vanilla cheesecake filling. Perfect for making ahead and decorating however you like! 😍 This is part one, with the decorating video coming next! ❤️ 🛒 Ingredients For the biscuit base: * 230g digestive biscuits * 110g butter, melted For the cheesecake filling: * 560g full fat Philadelphia cream cheese * 260ml double cream (heavy cream) * 100g icing sugar (powdered sugar) * 1 tbsp vanilla extract 👩‍🍳 Method 1. Crush the digestive biscuits into fine crumbs. Melt the butter and pour it into the biscuit crumbs, mixing thoroughly until you have a wet sand consistency. 2. Place your 8cm round dessert rings onto individual 8cm gold dessert boards. Add approximately 2 heaped tablespoons of the biscuit mixture into each ring and press down firmly to create a compact, even base. Set aside while you prepare the filling. 3. In a separate bowl, add the full fat Philadelphia, double cream, icing sugar and vanilla extract. 4. Using an electric whisk, whisk everything together for a few minutes until the mixture becomes really thick and holds its shape. 5. Transfer the cheesecake filling into a piping bag and pipe directly onto the biscuit bases inside the dessert rings. Using a piping bag helps reduce air bubbles and gives a more even finish. 6. Once all the rings are filled, smooth over the tops to create a nice, level surface. 7. Place the cheesecakes into the freezer for a minimum of 3 hours until firm enough to remove from their rings. 8. Once frozen, carefully remove each cheesecake from its ring. I use a small metal dessert ring pusher to gently push the cheesecake through, giving it a lovely, clean finish. 9. Your individual cheesecakes are now ready to decorate! Allow them to defrost in the fridge before serving. ✨ My Top Tips 🤍 Always use full fat cream cheese for the best consistency. 🤍 Whisk the filling until it’s really thick so your cheesecakes hold their shape. 🤍 Piping the filling into the rings helps prevent air pockets and gives a much neater finish. 🤍 Freezing makes removing the dessert rings so much easier and helps achieve those lovely smooth sides. Part 2 coming next, where I’ll show you how I decorate these little beauties!

Hello good morning #foryoupage❤️❤️ #fypシ゚ @santi ghartiramesh831@gmail.co @Janaki26 @Yamuna💙

Hello good morning #foryoupage❤️❤️ #fypシ゚ @santi [email protected] @Janaki26 @Yamuna💙

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