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Its me, Mikey.

🎂 Small-batch baking with a big story.
🌿 Real ingredients. Real passion.
✨ Sharing the process from oven to table.
🤳 Check my IG: Itsme.mikeyyy

26/03/2026

🍓 The Ultimate No-Bake Strawberry Cheesecake
(sorry for wrong name on opening)

No oven? No problem! 🍰✨
Bringing you the dreamiest, creamiest No-Bake Strawberry Cheesecake featuring a buttery crust and a fresh homemade strawberry compote.

It’s light, refreshing, and surprisingly easy to whip up. Save this for your next weekend treat! 🍓👇

📖 The Recipe
1. The Buttery Crust
* Ingredients: 250g Lotus Bisscoff or Digestive biscuits (crushed), 90g melted unsalted butter.

* Method: Mix crumbs and butter until it feels like wet sand. Press firmly into a pan. Chill in the fridge for 30 mins to set.

2. The Creamy Filling
* Ingredients: 500gr Cream Cheese (room temp), 300ml Cold Heavy Cream, 70g Icing Sugar, 1 tsp Vanilla Extract, 1 tbsp Lemon Juice.

* Method: Beat cream cheese and sugar until smooth. Put the lemon juice & vanilla extract. Mix till smooth. Then gently fold the heavy cream into the cheese mixture with vanilla and lemon. Mix till the mixture become one. Then pour over the crust that already chilled on fridge before, smooth the top, and chill again for at least 6 hours (or overnight).

3. The Fresh Strawberry Sauce
* Ingredients: 250g fresh strawberries (chopped), 60g sugar, 1 tbsp lemon juice, 2 tbsp water.

* Method: Simmer all ingredients in a saucepan over medium-low heat. Mash the berries slightly to release the juices. Pour the lemon juice and mix. If you want to make it Glaze, whisk the cornstarch with water until smooth, slowly pour this into the simmering strawberries while stirring constantly. Boil for another 1-2 minutes till the sauce becomes glossy and thick. Let it cool completely before pouring over the cake.

Tips;
Use baking paper as a base on the pan, so its easily to take it out from the pan.

And voila✨ you just create No Bake - Strawberry Cheesecake🍰🍓

Tag a friend who needs a slice of this! 🙋‍♀️🍰

19/03/2026

Air Fryer Scoopable Cookie (4 Ramekin Cup)

Crispy on the outside, soft on the inside! This is the ultimate treat for when you need a warm, molten cookie fix in under 15 minutes.

Ingredients;
• Unsalted Butter: 115g (melted, let cool to room temp)
• Brown Sugar: 100g (packed)
• Granulated Sugar: 50g
• Egg: 1 large (room temp)
• Vanilla Extract: 1 tsp
• All-Purpose Flour: 180g (approx. 1 ¼ cups)
• Baking Soda: ½ tsp
• Salt: ¼ tsp
• Chocolate Chips: 100g–150g (to taste)

Instructions;
1. Prepare the Dough
• Mix: In a bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth.
• Combine: Add the egg and vanilla; whisk until the mixture is combine and become one.
• Dry Ingredients: Fold in the flour, baking soda, and pinch of salt with a spatula. Do not overmix! Gently stir in the chocolate chips.

2. Fill the Ramekins
• Grease 4 ramekins with butter
• Divide the dough evenly. Flatten the tops with a spoon.
• Pro Tip: Press a piece of chocolate bar into the center for an extra molten “lava” effect.

3. The Secret: Chilling (IMPORTANT!)
• Cover each ramekin with plastic wrap.
• Chill in the fridge (chiller) for at least minimum 2 hours. For the best crispy-to-soft ratio, let them rest for 12–24 hours!

4. Air Fry
• Take the ramekins out of the fridge and let them sit at room temp for 10 minutes while preheating the air fryer.
• Preheat air fryer to 160°C (320°F).
• Bake for 12–15 minutes.
• Doneness test: The edges should be golden brown and firm, while the center still has a slight, soft “jiggle.”

5. Rest
• Remove from the air fryer and let them sit for 5–10 minutes. This is crucial—it allows the outside to set and crisp up while the center stays perfectly molten.

Enjoy your cake!