Bakeomaniac tiktok ads

Updated on: December 4 2024 by Pipiads

• Country/Region

  SG,JP(2)

• First seen - Last seen

  September 10 2024-December 4 2024

• Ad scheduling

  September 6 2024

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• Popularity

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Bakeomaniac tiktok ads cost: $259.57-1041.67

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• 

  Bakeomaniac

  

  September 10 2024-April 28 2025

  SG

  JP

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  Recipe in Caption + @Lazada Singapore 9 9 Mega Brand Sale with this refreshing tropical No-Bake Dragonfruit Cheesecake that you can bake even tomorrow with their express delivery 😌 You can also look forward to other discounts, such as 50% off 9 9 flash vouchers, 30 days free return and free shipping, make sure to keep a lookout 😋 Recipe (more recipes available on profile and blog too, incl cup measurements!) For Crust: - 120g of Butter, Melted - 175g of Crushed Biscuits, such as Digestives or Marie Biscuits For No-Bake Cheesecake Layer: - 120g of Heavy Whipping Cream - 110g of Dragonfruit Purée aka Blended Dragonfruit (Up to 140g for bolder purple) + Extra for Topping, Optional - 300g of Cream Cheese - 35g of Icing Sugar (Sifted) - 30ml of Warm Water - 3.8g Gelatine Powder Instructions 1. Firstly, smash the biscuits in a ziploc bag until the crumbs are small and fine. 2. Melt the butter and then mix in the biscuit crumbs until it is well-mixed and clumpy (sticks together). 3. Then, transfer to the bottom of the springform pan (I used 6 inches, lined with parchment paper) and form an even layer. Refrigerate for 30 minutes while you prepare the cream cheese filling. 4. For the Cream Cheese Filling, mix together the Whipping Cream and Dragonfruit Purée, Cream Cheese using a hand mixer. 5. Subsequently, mix in the sifted powdered sugar and mix until smooth or of a single consistency. 6. Then, dissolve the gelatine powder in warm water and whisk. I set aside the dissolved gelatine mixture for 5 minutes so that it won’t cause the cheesecake mixture to curdle. 7. After the dissolved gelatine mixture is cooled, mix it into the cheesecake batter using a hand mixer. 8. Transfer on top of the biscuit layer and set in the fridge for 6-8 hours or overnight. 9. Decorate, serve and enjoy! #sgfoodie #homemade #recipeideas #easyrecipes #southeastasianfood #dragonfruit #nobakedessert #cheesecake #madewithlove

  Recipe in Caption + @Lazada Singapore 9 9 Mega Brand Sale with this refreshing tropical No-Bake Dragonfruit Cheesecake that you can bake even tomorrow with their express delivery 😌 You can also look forward to other discounts, such as 50% off 9 9 flash vouchers, 30 days free return and free shipping, make sure to keep a lookout 😋 Recipe (more recipes available on profile and blog too, incl cup measurements!) For Crust: - 120g of Butter, Melted - 175g of Crushed Biscuits, such as Digestives or Marie Biscuits For No-Bake Cheesecake Layer: - 120g of Heavy Whipping Cream - 110g of Dragonfruit Purée aka Blended Dragonfruit (Up to 140g for bolder purple) + Extra for Topping, Optional - 300g of Cream Cheese - 35g of Icing Sugar (Sifted) - 30ml of Warm Water - 3.8g Gelatine Powder Instructions 1. Firstly, smash the biscuits in a ziploc bag until the crumbs are small and fine. 2. Melt the butter and then mix in the biscuit crumbs until it is well-mixed and clumpy (sticks together). 3. Then, transfer to the bottom of the springform pan (I used 6 inches, lined with parchment paper) and form an even layer. Refrigerate for 30 minutes while you prepare the cream cheese filling. 4. For the Cream Cheese Filling, mix together the Whipping Cream and Dragonfruit Purée, Cream Cheese using a hand mixer. 5. Subsequently, mix in the sifted powdered sugar and mix until smooth or of a single consistency. 6. Then, dissolve the gelatine powder in warm water and whisk. I set aside the dissolved gelatine mixture for 5 minutes so that it won’t cause the cheesecake mixture to curdle. 7. After the dissolved gelatine mixture is cooled, mix it into the cheesecake batter using a hand mixer. 8. Transfer on top of the biscuit layer and set in the fridge for 6-8 hours or overnight. 9. Decorate, serve and enjoy! #sgfoodie #homemade #recipeideas #easyrecipes #southeastasianfood #dragonfruit #nobakedessert #cheesecake #madewithlove

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• 

  Bakeomaniac

  

  September 10 2024-April 28 2025

  SG

  JP

  app

  Android

  Apple

  

  

  

  Recipe in Caption + @Lazada Singapore 9 9 Mega Brand Sale with this refreshing tropical No-Bake Dragonfruit Cheesecake that you can bake even tomorrow with their express delivery 😌 You can also look forward to other discounts, such as 50% off 9 9 flash vouchers, 30 days free return and free shipping, make sure to keep a lookout 😋 Recipe (more recipes available on profile and blog too, incl cup measurements!) For Crust: - 120g of Butter, Melted - 175g of Crushed Biscuits, such as Digestives or Marie Biscuits For No-Bake Cheesecake Layer: - 120g of Heavy Whipping Cream - 110g of Dragonfruit Purée aka Blended Dragonfruit (Up to 140g for bolder purple) + Extra for Topping, Optional - 300g of Cream Cheese - 35g of Icing Sugar (Sifted) - 30ml of Warm Water - 3.8g Gelatine Powder Instructions 1. Firstly, smash the biscuits in a ziploc bag until the crumbs are small and fine. 2. Melt the butter and then mix in the biscuit crumbs until it is well-mixed and clumpy (sticks together). 3. Then, transfer to the bottom of the springform pan (I used 6 inches, lined with parchment paper) and form an even layer. Refrigerate for 30 minutes while you prepare the cream cheese filling. 4. For the Cream Cheese Filling, mix together the Whipping Cream and Dragonfruit Purée, Cream Cheese using a hand mixer. 5. Subsequently, mix in the sifted powdered sugar and mix until smooth or of a single consistency. 6. Then, dissolve the gelatine powder in warm water and whisk. I set aside the dissolved gelatine mixture for 5 minutes so that it won’t cause the cheesecake mixture to curdle. 7. After the dissolved gelatine mixture is cooled, mix it into the cheesecake batter using a hand mixer. 8. Transfer on top of the biscuit layer and set in the fridge for 6-8 hours or overnight. 9. Decorate, serve and enjoy! #sgfoodie #homemade #recipeideas #easyrecipes #southeastasianfood #dragonfruit #nobakedessert #cheesecake #madewithlove

  Recipe in Caption + @Lazada Singapore 9 9 Mega Brand Sale with this refreshing tropical No-Bake Dragonfruit Cheesecake that you can bake even tomorrow with their express delivery 😌 You can also look forward to other discounts, such as 50% off 9 9 flash vouchers, 30 days free return and free shipping, make sure to keep a lookout 😋 Recipe (more recipes available on profile and blog too, incl cup measurements!) For Crust: - 120g of Butter, Melted - 175g of Crushed Biscuits, such as Digestives or Marie Biscuits For No-Bake Cheesecake Layer: - 120g of Heavy Whipping Cream - 110g of Dragonfruit Purée aka Blended Dragonfruit (Up to 140g for bolder purple) + Extra for Topping, Optional - 300g of Cream Cheese - 35g of Icing Sugar (Sifted) - 30ml of Warm Water - 3.8g Gelatine Powder Instructions 1. Firstly, smash the biscuits in a ziploc bag until the crumbs are small and fine. 2. Melt the butter and then mix in the biscuit crumbs until it is well-mixed and clumpy (sticks together). 3. Then, transfer to the bottom of the springform pan (I used 6 inches, lined with parchment paper) and form an even layer. Refrigerate for 30 minutes while you prepare the cream cheese filling. 4. For the Cream Cheese Filling, mix together the Whipping Cream and Dragonfruit Purée, Cream Cheese using a hand mixer. 5. Subsequently, mix in the sifted powdered sugar and mix until smooth or of a single consistency. 6. Then, dissolve the gelatine powder in warm water and whisk. I set aside the dissolved gelatine mixture for 5 minutes so that it won’t cause the cheesecake mixture to curdle. 7. After the dissolved gelatine mixture is cooled, mix it into the cheesecake batter using a hand mixer. 8. Transfer on top of the biscuit layer and set in the fridge for 6-8 hours or overnight. 9. Decorate, serve and enjoy! #sgfoodie #homemade #recipeideas #easyrecipes #southeastasianfood #dragonfruit #nobakedessert #cheesecake #madewithlove

  Shop now

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• 

  Bakeomaniac

  

  September 10 2024-April 28 2025

  SG

  JP

  app

  Android

  Apple

  

  

  

  Recipe in Caption + @Lazada Singapore 9 9 Mega Brand Sale with this refreshing tropical No-Bake Dragonfruit Cheesecake that you can bake even tomorrow with their express delivery 😌 You can also look forward to other discounts, such as 50% off 9 9 flash vouchers, 30 days free return and free shipping, make sure to keep a lookout 😋 Recipe (more recipes available on profile and blog too, incl cup measurements!) For Crust: - 120g of Butter, Melted - 175g of Crushed Biscuits, such as Digestives or Marie Biscuits For No-Bake Cheesecake Layer: - 120g of Heavy Whipping Cream - 110g of Dragonfruit Purée aka Blended Dragonfruit (Up to 140g for bolder purple) + Extra for Topping, Optional - 300g of Cream Cheese - 35g of Icing Sugar (Sifted) - 30ml of Warm Water - 3.8g Gelatine Powder Instructions 1. Firstly, smash the biscuits in a ziploc bag until the crumbs are small and fine. 2. Melt the butter and then mix in the biscuit crumbs until it is well-mixed and clumpy (sticks together). 3. Then, transfer to the bottom of the springform pan (I used 6 inches, lined with parchment paper) and form an even layer. Refrigerate for 30 minutes while you prepare the cream cheese filling. 4. For the Cream Cheese Filling, mix together the Whipping Cream and Dragonfruit Purée, Cream Cheese using a hand mixer. 5. Subsequently, mix in the sifted powdered sugar and mix until smooth or of a single consistency. 6. Then, dissolve the gelatine powder in warm water and whisk. I set aside the dissolved gelatine mixture for 5 minutes so that it won’t cause the cheesecake mixture to curdle. 7. After the dissolved gelatine mixture is cooled, mix it into the cheesecake batter using a hand mixer. 8. Transfer on top of the biscuit layer and set in the fridge for 6-8 hours or overnight. 9. Decorate, serve and enjoy! #sgfoodie #homemade #recipeideas #easyrecipes #southeastasianfood #dragonfruit #nobakedessert #cheesecake #madewithlove

  Recipe in Caption + @Lazada Singapore 9 9 Mega Brand Sale with this refreshing tropical No-Bake Dragonfruit Cheesecake that you can bake even tomorrow with their express delivery 😌 You can also look forward to other discounts, such as 50% off 9 9 flash vouchers, 30 days free return and free shipping, make sure to keep a lookout 😋 Recipe (more recipes available on profile and blog too, incl cup measurements!) For Crust: - 120g of Butter, Melted - 175g of Crushed Biscuits, such as Digestives or Marie Biscuits For No-Bake Cheesecake Layer: - 120g of Heavy Whipping Cream - 110g of Dragonfruit Purée aka Blended Dragonfruit (Up to 140g for bolder purple) + Extra for Topping, Optional - 300g of Cream Cheese - 35g of Icing Sugar (Sifted) - 30ml of Warm Water - 3.8g Gelatine Powder Instructions 1. Firstly, smash the biscuits in a ziploc bag until the crumbs are small and fine. 2. Melt the butter and then mix in the biscuit crumbs until it is well-mixed and clumpy (sticks together). 3. Then, transfer to the bottom of the springform pan (I used 6 inches, lined with parchment paper) and form an even layer. Refrigerate for 30 minutes while you prepare the cream cheese filling. 4. For the Cream Cheese Filling, mix together the Whipping Cream and Dragonfruit Purée, Cream Cheese using a hand mixer. 5. Subsequently, mix in the sifted powdered sugar and mix until smooth or of a single consistency. 6. Then, dissolve the gelatine powder in warm water and whisk. I set aside the dissolved gelatine mixture for 5 minutes so that it won’t cause the cheesecake mixture to curdle. 7. After the dissolved gelatine mixture is cooled, mix it into the cheesecake batter using a hand mixer. 8. Transfer on top of the biscuit layer and set in the fridge for 6-8 hours or overnight. 9. Decorate, serve and enjoy! #sgfoodie #homemade #recipeideas #easyrecipes #southeastasianfood #dragonfruit #nobakedessert #cheesecake #madewithlove

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• 

  Bakeomaniac

  

  September 10 2024-April 28 2025

  SG

  JP

  app

  Android

  Apple

  

  

  

  Recipe in Caption + @Lazada Singapore 9 9 Mega Brand Sale with this refreshing tropical No-Bake Dragonfruit Cheesecake that you can bake even tomorrow with their express delivery 😌 You can also look forward to other discounts, such as 50% off 9 9 flash vouchers, 30 days free return and free shipping, make sure to keep a lookout 😋 Recipe (more recipes available on profile and blog too, incl cup measurements!) For Crust: - 120g of Butter, Melted - 175g of Crushed Biscuits, such as Digestives or Marie Biscuits For No-Bake Cheesecake Layer: - 120g of Heavy Whipping Cream - 110g of Dragonfruit Purée aka Blended Dragonfruit (Up to 140g for bolder purple) + Extra for Topping, Optional - 300g of Cream Cheese - 35g of Icing Sugar (Sifted) - 30ml of Warm Water - 3.8g Gelatine Powder Instructions 1. Firstly, smash the biscuits in a ziploc bag until the crumbs are small and fine. 2. Melt the butter and then mix in the biscuit crumbs until it is well-mixed and clumpy (sticks together). 3. Then, transfer to the bottom of the springform pan (I used 6 inches, lined with parchment paper) and form an even layer. Refrigerate for 30 minutes while you prepare the cream cheese filling. 4. For the Cream Cheese Filling, mix together the Whipping Cream and Dragonfruit Purée, Cream Cheese using a hand mixer. 5. Subsequently, mix in the sifted powdered sugar and mix until smooth or of a single consistency. 6. Then, dissolve the gelatine powder in warm water and whisk. I set aside the dissolved gelatine mixture for 5 minutes so that it won’t cause the cheesecake mixture to curdle. 7. After the dissolved gelatine mixture is cooled, mix it into the cheesecake batter using a hand mixer. 8. Transfer on top of the biscuit layer and set in the fridge for 6-8 hours or overnight. 9. Decorate, serve and enjoy! #sgfoodie #homemade #recipeideas #easyrecipes #southeastasianfood #dragonfruit #nobakedessert #cheesecake #madewithlove

  Recipe in Caption + @Lazada Singapore 9 9 Mega Brand Sale with this refreshing tropical No-Bake Dragonfruit Cheesecake that you can bake even tomorrow with their express delivery 😌 You can also look forward to other discounts, such as 50% off 9 9 flash vouchers, 30 days free return and free shipping, make sure to keep a lookout 😋 Recipe (more recipes available on profile and blog too, incl cup measurements!) For Crust: - 120g of Butter, Melted - 175g of Crushed Biscuits, such as Digestives or Marie Biscuits For No-Bake Cheesecake Layer: - 120g of Heavy Whipping Cream - 110g of Dragonfruit Purée aka Blended Dragonfruit (Up to 140g for bolder purple) + Extra for Topping, Optional - 300g of Cream Cheese - 35g of Icing Sugar (Sifted) - 30ml of Warm Water - 3.8g Gelatine Powder Instructions 1. Firstly, smash the biscuits in a ziploc bag until the crumbs are small and fine. 2. Melt the butter and then mix in the biscuit crumbs until it is well-mixed and clumpy (sticks together). 3. Then, transfer to the bottom of the springform pan (I used 6 inches, lined with parchment paper) and form an even layer. Refrigerate for 30 minutes while you prepare the cream cheese filling. 4. For the Cream Cheese Filling, mix together the Whipping Cream and Dragonfruit Purée, Cream Cheese using a hand mixer. 5. Subsequently, mix in the sifted powdered sugar and mix until smooth or of a single consistency. 6. Then, dissolve the gelatine powder in warm water and whisk. I set aside the dissolved gelatine mixture for 5 minutes so that it won’t cause the cheesecake mixture to curdle. 7. After the dissolved gelatine mixture is cooled, mix it into the cheesecake batter using a hand mixer. 8. Transfer on top of the biscuit layer and set in the fridge for 6-8 hours or overnight. 9. Decorate, serve and enjoy! #sgfoodie #homemade #recipeideas #easyrecipes #southeastasianfood #dragonfruit #nobakedessert #cheesecake #madewithlove

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