@annaliseamira8: #capcut #capcutpioneer hogwarts gamgamstyle night ai gangnam style ai How to make this fun AI effect "Gangnam Style Viral Dance"? It’s very easy to make and completely free. 1. First, tap the share arrow at the bottom right to copy the video link. 2. Open the template at the bottom left, tap this template to crop to the same style. 3. If you can't find it, tap my avatar to go back to my profile page, find the video you just watched, then you can find the template. Tap to use the template. 4. Then tap Use Template in CapCut. 5. Import the photo you want to use. 6. Tap Next, wait a few seconds, and you’re done ✅ 7. Give it a try once you learn how!

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edú :

la china me tiene loco🌹❤️🌹

2026-10-24 23:50:04

16

Ma Ma :

أنتي في كوريه

2026-10-25 17:33:34

0

)- 𝓕𝓪𝓲 𝓼𝓪𝓛 ➳❥ :

Bmw

2026-10-25 17:27:57

1

Muhammad Ravi :

Assalammualaikum wr.wb Salam kenal ya luna cantik😊😉

2026-10-25 08:13:04

0

Omar Muhammed ود كسلا :

نفسي حده يعملي التريند ده 😓

2026-10-24 20:52:48

0

عبس :

ام الابيض تشبه شمس الفارس

2026-10-24 22:24:00

0

YumQorr :

first

2026-10-21 14:28:12

1

Caryyev_M⁰⁴¹⁷ :

GOARA 😍

2026-10-25 03:44:00

0

А🇺🇦н💕а🌷с🏐т♥️а💫с🌺і🌸я :

😍

2026-10-25 07:19:36

0

it's me :

💐

2026-10-24 17:20:24

1

💛 مراتك حطالك سم في عصير ✌😭 :

first

2026-10-21 17:07:39

1

Obey ui :

2026-10-25 16:22:40

0

أحمد 🪽🖤 :

2026-10-25 11:14:18

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Ricardo Kuroiwa :

2026-10-25 03:37:36

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Raff Alfo :

2026-10-25 02:30:00

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Yohenrri González :

2026-10-25 00:58:47

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ريـﮯمـ :

2026-10-25 13:00:16

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Itachi :

2026-10-24 15:47:53

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Mattay Kouria :

2026-10-24 19:50:33

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(🌷>Yasin.Shorif<🌷) :

2026-10-24 17:27:38

0

𝖋𝖆𝖉𝖑⬥ :

هاي مذري وين شايفها

2026-10-26 23:42:23

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𓆩⟷H ❦Ş ⟷𓆩 :

2026-10-24 20:15:02

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_mirzahmatov_07 :

2026-10-24 18:13:46

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MØĤ _77 :

What is this sweetness

2026-10-24 18:08:18

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AYOUB :

2026-10-25 10:28:40

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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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