“Strawberry Cheese-Cupcakes” – A Last Minute Valentine’s Day Gift

February 13, 2018

Dear Readers,

Tomorrow is finally Valentine’s Day!!! I am beyond excited to celebrate my FIRST Valentine’s Day with Jason!!! The reason why I baked these cheese-cupcakes is because I wanted to give these to Jason as a part of his Valentine’s Day gift. I also packed some for my friends and family.

This idea of “Valentine’s Day baking and giving“, is inspired by the Japanese way of celebrating Valentine’s Day – the women themselves present gifts to their loved ones. Did you know that in Japan, the girls make chocolates or bake desserts for their special someone during Valentine’s Day??? Instead of the men splurging on expensive gifts for their women, the women are the ones who spoil their men through baking sweets. It has been a tradition for Japanese women to prepare handmade chocolates for their boyfriend/husband, friends, family, or “crushes”, in celebration of Valentine’s Day. I learned about this from a Netflix TV show called “Good Morning Call”. (I was hooked on it for a little bit, but then it got too annoying)

I also think that this recipe would be great to make even if it’s NOT Valentine’s Day!



-2 cups of graham cracker crumbs (I used HoneyMaid)

-roughly 1/4 unsalted butter of a 1 lb package (MELTED)

-2 250g cream cheese (Philadelphia Original)

-1 300ml condensed milk

-3 eggs (room temperature)

-2 tablespoons white sugar

-strawberries (roughly 1 lb is enough)

-cupcake icing by Cake Mate (or you can make your own)


Recipe makes 24 regular sized cheese-cupcakes



1.) Let’s start by making the base. Melt the unsalted butter in the microwave and add it in the bowl of 2 cups graham cracker crumbs.

2.) Stir with a fork until the butter has been completely mixed with the graham cracker crumbs.


3.) Scoop one spoon full of the graham cracker crumbs into the baking cups.

4.) With your fingers, press down until the graham cracker crumbs are firm and flat.


5.) In a mixer, blend cream cheese, eggs, and condensed milk until smooth.


6.) Pour cheesecake filling over the graham cracker crumbs. Fill up to 3/4 of the baking cups.


7.) Bake in 350 F, for 25 minutes – use the “toothpick test” to determine if the cheesecake is ready or not. (toothpick test = simply grab a toothpick, stab the cake and pull it out. If there are “liquid/sticky” residues on the toothpick, the cake is not ready. If the toothpick pulls out clean without any residues, it’s ready to go!)

8.) While the cake is baking, with a food processor, puree the strawberries (about a cup of strawberries).

9.) Add 2 tablespoons of white sugar in the pureed strawberries, and blend again.


10.) After 25 minutes or so, the cheesecakes should be ready. Pull it out and let it sit to cool.


11.) While waiting for the cheesecakes to cool down, cut the strawberries like so:


12.) Once the cheesecakes had cooled down, scoop a spoonful of pureed strawberries and pour on top of the cheesecakes.


13.) Add vanilla icing on top of the puree


14.) Add the cut strawberries on top of the icing – it’s all for the aesthetics!




Happy Valentine’s Day everyone! I hope you all have a wonderful day and night with the people you love! If not, then I hope you treat yourself to something good!

With love,

Mary Dezleigh Teodosio.

Green Tea Cheesecake – NO BAKE!!!

May 23, 2017

Dear Readers,

There are 2 things in life I can’t live a month without: cheesecake and green tea!!!! So, how can one make a girl like me happy? By combining my two favourites into one delicious dessert!!! I give you all, the NO BAKE – Green Tea Cheesecake!!!


– 400 grams HoneyMaid Crumbs (we only need 1 1/4 cups)

– 4 tablespoons melted unsalted butter

– 3 boxes (250 grams) cream cheese (Philadelphia preferably)

– 6 tablespoons white sugar OR 2 tablespoons white sugar, 2 tablespoons brown sugar and 2 tablespoon maple syrup (the second version will result a bit sweeter as well as make a creamier consistency)

– 475 grams mascarpone cheese (we’re only using about half of it)

– 3 tablespoons matcha green tea powder

– 1 cup whipping cream

– 1 tablespoon unflavoured gelatin

– 3 tablespoons warm water

– icing sugar and strawberries (optional for toppings)


1.) Combine 1 1/4 cups of Honey Maid crumbs with 4 tablespoons melted unsalted butter. Press firmly 7 or 9 inch cake pan. Place the pan in refrigerator for 20-3o minutes to harden and cold.


2.) Beat cream cheese, 6 tablespoons sugar OR 2 tablespoons white sugar, 2 tablespoons brown sugar and 2 tablespoons maple syrup in a large bowl with a mixer until smooth. Add 3 tablespoons of matcha green tea powder. Then, grab the 475 grams mascarpone cheese, cut it into half and place the half into the mixture. Keep the remaining mascarpone cheese for future use!


3.) Beat whipping cream until a foamy texture is created. Then start folding the whipping cream into the cream cheese mixture.


4.) Grab about 3 tablespoons of water, microwave it for 1 minute until it is warm enough to dissolve 1 tablespoon of unflavoured gelatin. After the gelatin has completely dissolved in the warm water, add it to the cheesecake mixture. Give everything a nice and even stir.

5.) Pour the cheesecake mixture on top of the chilled Honey Maid crumbs. Spread everything evenly like so:


6.) Place the cake in the fridge to cool and solidify for 4 hours.

7.) Once it has firmly cooled add your strawberries and icing sugar as toppings!


8.) Enjoy! 🙂

Without a doubt, this delicious NO-BAKE Green Tea Cheesecake will satisfy all your sweet cravings!!! Give it a try and I truly hope you enjoy it.

With love,

Mary Dezleigh Teodosio.

Black Sambo – My Favourite Filipino Dessert

May 13, 2017

Dear Readers,

Growing up in the Philippines, my mother would often bake plenty of desserts for me! (Hence, why I have a sweet tooth) My favourite dessert which she makes ohh sooo well is a Filipino dish called “Black Sambo”. Each time I eat Black Sambo, I am reminded of my mother and how she makes the best Black Sambo ever!!! Since it is Mother’s Day, I recreated this recipe in her honour. This recipe is very, very, very close to my heart as it is something that reminds me of home and of my mom’s kind love.

Although this recipe can never beat my mom’s, it is the closest I can get to hers. 

Lastly, this recipe is one in which I look forward to making for my future kids! This one is for you mom!! Thank you for taking your time in making Black Sambo for me during each holidays, birthdays, special events, and whenever I asked you for it. I love you so much!!! HAPPY MOTHER’S DAY TO YOU!!!



First Layer – Chocolate

-3 tablespoons gelatin (or 3 packs of Knox Gelatin)

-1/2 cup cold water

-1 1/4 cup boiling water

-3 cups chocolate chips


1.) Pour cold water into a bowl, then add gelatin. Stir thoroughly, and allow the gelatin to set for 3-5 minutes. The gelatin will start to turn into a mushy “jello” like substance.

2.) In a large metal bowl, add the chocolate chips and the gelatin together. Then pour in the boiling water.

3.) Whisk everything together, until a creamy and smooth consistency is achieved.

4.) Pour the chocolate layer into a 9×13 inches glass pyrex container

5.) Refrigerate until firm. Waiting time is roughly around 45 minutes to one hour.

NOTE: Start preparing the second layer (cream) after 45 minutes of placing the chocolate layer in the fridge. The first layer must be firm before you can add the second layer on top. This step will ensure that your layers will not blend together.


Second Layer – Cream

– 1 cup boiling water

– 2 tablespoons gelatin (or 2 packs of Knox gelatin)

– 1 300 mL condensed milk (I used President’s Choice)

– 2 170 mL thick cream (Preferably, use the Carnation brand)


1.) Dissolve gelatin completely with boiling water

2.) Add condensed milk and thick cream. Stir until you create a creamy and smooth texture.

3.) Pour the cream layer on top of the chocolate layer.

4.) Refrigerate the Black Sambo until the cream layer is firm. It should take roughly around 2 hours to solidify.

5.) Cut and serve with chocolate syrup or on its own!!!



Happy Mother’s Day to all the wonderful, strong, and beautiful mothers out there! I hope you give this recipe a try and maybe you can make this for your moms too! Here are a few photos of my beautiful mother and I from way back then:



With love,

Mary Dezleigh Teodosio.