No Bake Pumpkin spice Cheesecake

Featured Photo by Hello I’m Nik on Unsplash

Happy Halloween!

I attempted to make a cheesecake recipe using fresh pumpkin, not using those canned pumpkin purees as there might be added preservatives. There are many benefits of eating pumpkin and I will just named a few benefits of consuming fresh pumpkin.

Benefits of pumpkin:

  1. It helps to regulate blood pressure.
  2. It reduce the risk of prostate cancer.
  3. It help prevent and regulate type 2 diabetes.
  4. It reduced risk of age-related macular degeneration.

Source article: Medicalnewstoday

On top of that, pumpkin is packed with vitamin and minerals that is essential to our body:

Source reference: Healthline

Pumpkin is rich in beta-carotene, a carotenoid that your body turns into vitamin A which strengthen the body immune system and possibly fight infections. Vitamin C help immune cells work more effectively and make healing more efficiently.

Enough said, I shall share the recipe below, feel free to alternate according to your taste. Overall this cake is not too sweet, I would say it’s much suited for elderly.

No Bake Pumpkin Spices cheesecake recipe (Gluten-free):

Cake pan size: 15cm/6”

Allergic advice: contain dairy and gelatine

Ingredient required:

Crust based:

  • 100g of gluten free digestive biscuits
  • 50g of unsalted butter, melted

Pumpkin spice cream cheese mixture:

  • 250g of cream cheese block, room temperature (I used Philadelphia)
  • 300g of fresh pumpkin puree (OR 1 canned of pumpkin puree)
  • 20g of caster sugar
  • 50g of refined brown sugar
  • 1/4 tsp of refined sea salt
  • 1 tsp of pure vanilla extract
  • 6g of gelatine sheet or powder
  • 30g of milk, warm
  • 1 tsp of pumpkin spice powder (OR alternately 1/4 tsp of cinnamon powder + 1/4 tsp of nutmeg powder, 1/4 tsp of ginger powder + 1/4 tsp of cloves)
  • 150 ml of whipping cream, cold

Instruction step(s)

  • Pumpkin puree:

Method 1: scrap/cut off the thick skin of and the seeds of the pumpkin and cut pumpkin flesh into small block size and steam it for 15 min. Drain off the excess water from the steamed pumpkin and put it into a food processor and blend in high speed for 1 min or mash the pumpkin using a potato masher or fork into a smooth puree.

Method 2: preheat the oven to 400F, rinse and pat dry the pumpkin. Cut the pumpkin into half and remove the seeds. Season the pumpkin flesh with a little sea salt and bake it for 45 min. After which, scoop out the pumpkin and put it into a food processor and blend in high speed for 1 min.

For me, I used the 1st method because it’s the quickest and easy way to do so. If you used the 2nd method then there is no need for you to add additional salt to the pumpkin cream cheese mixture.

  1. Mix the crush digestive biscuits and melted butter until the biscuits is slightly damp and pour the crumb into a removable bottom cake pan and place in the freezer for 30 mins.
  2. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins. Alternatively, if you are using a gelatine powder, pour 30g of milk into the gelatine powder and set aside. Do not mix.
  3. Place the cream cheese block in the mixing bowl and mix well with a spatula till smooth texture.
  4. Add caster sugar into the mixing bowl and mix it till the sugar are dissolved.
  5. Add refined brown sugar into the mixing bowl and mix it till the sugar are dissolved.
  6. Add pumpkin puree, sea salt, vanilla extract and sift the pumpkin spice to the mixing bowl and mix well.
  7. Squeeze out the excess water from gelatine sheet, add 30g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave for 30 secs and stir well.
  8. Add the gelatine milk mixture into pumpkin cheese mixture and mix well. Set aside the mixture.
  9. Pour the cold whipping cream in the mixing bowl and start whisking until a soft peak is form.
  10. Gently fold the whipping cream into the pumpkin cheese mixture
  11. Pour the cream cheese into the cake pan that contain the digestive biscuits.
  12. Tap the cake pan few times to release any trapped air bubbles.
  13. Fridge it for at least 4 hours or best is overnight.
  14. Serve the cake on its own or decorate with whipping cream with crush walnut.

I hope you guys have a good Thanksgiving and enjoy the halloween holiday! Till next time!!!

No Bake Chocolate Banana Cheesecake recipe

Photo by Mike Dorner on Unsplash

Hello!

I am back with another recipe and this time, my family brought a brunch of banana about 5 days ago. We couldn’t eat it on time and two remaining bananas were overripe. In addition, my fridge still have the last bit of whipping cream that was just nice of 200ml.

I decided to matchmake Mr. banana and Ms. dark chocolate on a date and they turn out to be a perfect match because the natural sweetness of the banana comprehend well with the bitter sweetness of the dark chocolate. This cake combination is absolutely amazing and my family and friends tried it and they told me it was surprisedly good and they did not know that banana could match well with dark chocolate.

This cake is relatively not sweet so it is good for those who are particular about the sugar intake, about 9g per slice. I will share the recipe below.

No bake chocolate banana cheesecake recipe (contain fresh banana puree):

Serving size: 3-4 pax, 6 slices

Cake pan size: 15cm diameter by 7cm (height)

Ingredients required:

For crust based:

  • 90g of Oreo cookies, finely crush
  • 50g of unsalted butter, melted

Cream cheese based:

  • 250g of Philadelphia cream cheese block, room temperature.
  • 50g of powdered/icing sugar
  • ½ teaspoon of organic apple cider vinegar OR 1 teaspoon of lemon juice
  • 1 tablespoon of pure vanilla extract
  • 110g of no added sugar plain/greek/greek-style yoghurt, room temperature (I used Meiji Bulgaria natural yoghurt)
  • 80g of chocolate chips, melted and cooled** (I used 55% dark chocolate, any chocolate is fine except for white chocolate)
  • 2 ripe banana, mashed (about 230g)
  • 200ml of whipping cream, cold
  • 6g of gelatine sheet or powder
  • 30g of milk, warm

**I used a double boiler method to melt the chocolate. You can also use a microwave to melt chocolate at low-medium power. Please melt the chocolate and allow it to cool for at least 10 minutes before pouring it to the cream cheese mixture.


Instruction steps

  1. Mix the crush Oreo cookies and melted butter until the cookies is slightly damp and pour the crumb into a removable bottom cake pan and place in the freezer for 30 mins. (Remember to take out after 30 minutes)
  2. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins. Alternatively, if you are using a gelatine powder, pour 30g of milk into the gelatine powder and set aside. Do not mix.
  3. Place the cream cheese block in the mixing bowl and mix well with a spatula till smooth texture.
  4. Add the icing sugar to the cream cheese and mix till the sugar are dissolved.
  5. Add apple cider vinegar (OR lemon juice), vanilla extract and yoghurt. Mix well and set aside.
  6. Pour the cold whipping cream in the mixing bowl and start whisking until a soft peak is achieve.
  7. Take the whipped cream and gently fold into the cream cheese mixture.
  8. Squeeze out the excess water from gelatine sheet, add 30g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave in medium-high power for 30 secs and stir well.
  9. Add the gelatine milk into cream cheese mixture and mix well.
  10. Split the cream cheese mixture into two mixing bowl. Leave about 200g for the banana mixture. The rest will belong to the chocolate mixture.
  11. Chocolate Cheese mixture: add 80g of melted chocolate into the cream cheese mixture and mix well.
  12. Pour the chocolate cheese mixture into the cake pan and place in the freezer for 20 minutes only.
  13. Banana Cheese mixture: Mashed the banana into a puree and add the puree into the cream cheese mixture. Mix well.
  14. Take out the cake pan after 20 minutes, pour the banana cheese mixture into the cake pan.
  15. Fridge the cake overnight. (Do not place in the freezer).
  16. Slice the cake and cake and serve!

Happy Baking!

No Bake Mango Yoghurt Mousse Cake

Featured Photo by Avinash Kumar on Unsplash

Hello, it’s summer time and mango season is here! Mango is on sales at an affordable price and my parents purchased a bundle of them. I saw a container filled with freshly cut mangoes in the fridge for the past 2 days and no one ate it.

My family had no time to eat it or probably they might be sick of eating mangoes for the past whole week. So, I decided to put a twist to the freshly cut mangoes and turn them it into a cold dessert that my family can enjoy!

I made this no bake mango yoghurt mousse cake using 3 fresh mangoes and the cake taste amazing! (justified by my family and friends). The overall of sweetness the cake is just right, not too sweet.

No bake mango yoghurt mousse cake recipe (with gelatine):

Cake pan size: 15cm/6”

Ingredients required:

For crust based:

  1. 90g of digestive cookies, finely crush
  2. 40g of unsalted butter, melted

Yogurt mousse based:

  1. 200ml of whipping cream, cold
  2. 150g of greek/greek style/plain yoghurt (no added sugar)
  3. 35g of powdered/icing sugar
  4. 20g of condensed milk
  5. 180g of fresh mango puree (80% blended, contain slight bit of mango fresh)
  6. 7g of gelatine sheet or powder
  7. 30g of milk, warm

Mango Jelly coating:

  1. 70g of fresh mango puree (100% fully blended)
  2. 4g of gelatine sheet or powder
  3. 20g of water

FYI: To achieved an 80% blended mango puree, do not blend the fresh mango to a very smooth puree, retaining a slight bit of mango flesh. For a 100% blended mango puree = blend it until a very smooth mango puree.

Instructions steps:

  1. Mix the crush digestive biscuits and melted butter until the cookies is slightly damp and pour the crumb into a removable bottom cake pan and place in the freezer for 30 mins.
  2. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins. Alternatively, if you are using a gelatine powder, pour 30g of milk into the gelatine powder and set aside. Do not mix.
  3. Pour the cold whipping cream in the mixing bowl and start whisking until it turns foamy.
  4. Add the powdered sugar to the whipping cream and continue whisking to a soft peak.
  5. Once the soft peak is achieved, add the yoghurt to the whipped cream.
  6. Gently fold the yoghurt with whipped cream till it is just incorporated. (Do not overdo it).
  7. Add the condensed milk and 80% blended mango puree to the whipped cream. Gently mixed well.
  8. Squeeze out the excess water from gelatine sheet, add 30g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave for 30 secs and stir well.
  9. Add the gelatine milk mixture into mango mousse mixture and mix well.
  10. Pour the cream cheese into the cake pan that contain the digestive biscuits
  11. Fridge it for at least two hour before taking it out for the mango jelly coating.

Mango Jelly coating (Two methods):

1st method: Gelatine sheet:

  1. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins.
  2. Heat up the fully blended mango puree and 20g of water in the pot. Turn off the stove when it’s boiling. Alternatively, you can use a microwave, place the mango puree and water in the microwave for 30s.
  3. Allow to cool for 3 min.
  4. Squeeze out the excess water from gelatine sheet and add the gelatine sheet to the hot mango puree and mix till the gelatine sheet dissolved.
  5. Hold a strainer on top of the mousse cake and pour the mango jelly over it.
  6. Fridge the cake overnight. (Do not place in the freezer).

2nd method: Gelatine powder:

  1. Pour 20g of hot water into the gelatine powder and mix well.
  2. Pour the full blended mango puree into the gelatine liquid.
  3. Hold a strainer on top of the mousse cake and pour the mango jelly over it.
  4. Fridge the cake overnight. (Do not place in the freezer).

The reason why I chose not to use a a very smooth mango puree for the mousse based is the bits of mango flesh/pulps provide a slight texture instead of the cake just melting into your mouth. It also enhance the flavour of the cake alongside with the digestive crumbs make it flavourful. However, you can choose to use a very smooth mango puree for the mousse based if you prefer a ‘melt in your mouth’ cake texture.

Happy Baking!

No Bake Chocolate Cheesecake recipe

Featured image by Tetiana Bykovets on Unsplash

Hello guys! It’s been quite a while since I shared my food recipe. I love cooking and find joy in doing so simply because I get to enjoy the process of making the food as well as acknowledging what nutritions I get. This is important for me as I am particular of what food goes into my stomach.

This recipe is neither too sweet nor less sweet and it contains gelatine too. I feel the taste is well balanced with the ganache, chocolate cream cheese and Oreo based. This is definitely chocolatey, Sorry for those non-chocolate lovers. This recipe may not be for you but I do have a non-chocolate cheese cake recipe, do check it out here on my Instagram post. I’ll share it at the end of the post!

No bake chocolate cheesecake recipe (with gelatine):

Cake pan size: 15cm/6”

Allergic advice: contain gluten, dairy

Ingredient required:

Crust based:

  • 100g of Oreo cookies, crush (do not remove the fillings)
  • 45g of unsalted butter, melted

Chocolate Cream cheese mixture:

  • 250g of cream cheese block, room temperature (I used Philadelphia)
  • 60g of powdered/icing sugar
  • 1 tsp. of lemon juice, freshly squeezed (optional)
  • 1 tsp of vanilla extract (optional)
  • 50g of greek/greek style/plain yoghurt (no added sugar)
  • 150g of dark chocolate (55%), melted
  • 150 ml of whipping cream, cold
  • 5g of gelatine sheet or powder
  • 30g of milk, warm

Chocolate ganache:

  • 50g of dark chocolate (70%), chopped or in chocolate chip drop size
  • 70g of whipping cream, warm
  • 90g of whipping cream, warm (if you prefer a thinner chocolate ganache)

Instruction step(s):

  1. Mix the crush Oreo cookies and melted butter until the cookies is slightly damp and pour the crumb into a removable bottom cake pan. Place in the freezer for 30 mins.
  2. Place the cream cheese block in the mixing bowl and mix well with a spatula till smooth texture.
  3. Add the icing sugar to the cream cheese and mix well.
  4. Add lemon juice, vanilla extract. Mix well.
  5. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins. Alternatively, if you are using a gelatine powder, pour 30g of milk into the gelatine powder and set aside. Do not mix.
  6. Add yoghurt to the bowl and mix well.
  7. Slowly pour in melted chocolate and gently fold the mixture together.
  8. Squeeze out the excess water from gelatine sheet, add 30g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave for 30 secs and stir well.
  9. Add the gelatine milk mixture into chocolate cheese mixture and mix well. Set aside the mixture.
  10. Pour cold whipping cream into a new mixing bowl.
  11. Start whipping the cream until it turns foamy.
  12. Add 2 tbsp. of powdered sugar and continue whisk to soft peak.
  13. Gently fold the whipped cream into the chocolate cheese mixture.
  14. The chocolate cream cheese mixture should be smooth and creamy texture.
  15. Pour the cream cheese into the cake pan that contain the Oreo cookies
  16. Tap the cake pan few times to release any trapped air bubbles.
  17. Fridge it for at least 4 hours or overnight.
  18. After 4 hours, take out the cake from fridge for the chocolate ganache
  19. To the chocolate ganache, heat up the whipping cream close to boiling.
  20. Turn off the heat when it’s about to boil.
  21. Pour the warm whipping cream into the 50g dark chocolate and let it sit for 3 minutes.
  22. After 3 minutes, stir the mixture well and pour to the cake pan. You might need to use a spatula to spread out the chocolate ganache evenly.
  23. Allow the chocolate ganache to set for 1 hour in the fridge.
  24. Serve the cake on its own or decorate with some fresh strawberries!

Tip(s):

  1. Do not soak the gelatine sheet too long as it will lose it setting properties.
  2. Do not add boiling water to the gelatine sheet, it will weaken the set properties. Hot water of less than 80°C or 175°F is preferred.
  3. Take out the whipping cream from the fridge right before you are about the whip the cream. OR you can put the bowl with the whipping cream on top of a bowl of ice cold water. This ensure that it stay cold.

Finally, my recipe for a classic no bake cheesecake. I used full fat or natural yoghurt instead of a sour cream as it is much healthier and contain probiotics which is good for the gut.

I created this Instagram account to share my recipe with anyone who is keen and also documenting my food creation. The recipe is definitely inspired from watching those YouTube recipe video but I do not copy the recipe blindly and called it mine. I do take inspiration from them and ultimately creating my own recipe according to my likings. If I do used their recipe, I would definitely credit them.

Feel free to leave a comment below if you have any enquires about the cheesecake, I would try my best to advice you. Till next time! 😀

Happy Cooking!

Favourite Essence, Serum/Treatment & Cream/Moisturiser of 2020

Featured Photo by Markus Winkler on Unsplash

Happy 2021!

This is a continuation from the 1st part where I wrote about my favourite cleanser and toner for the year 2020. If you have not read the 1st part, I would suggest you to do so.

Disclaimer: My skin type is combination sensitive. And this post is not sponsored.

A quick question: Do you need facial essence in your skincare?

The answer is not necessarily, depending on your skin needs. If you felt that your skin need a hydration boost or the benefit from the facial essence, you can consider adding an essence into your skincare regime.

Favourite hydrating essence: Primera Miracle Seed Essence

Photo courtesy: Primerabeauty US

Why is this my favourite?

Out of all the essence that I have used, this is the most hydrating yet lightweight facial essence. Whenever I used this, It felt like an instant water boost on my face. The key ingredient used is the lotus seed extract – Rich in amino acids and polyphenols helps increase hydration, and help defend against environmental factors.

Other notable ingredients are the Niacinamide and Glycerin which helped to brighten and hydrate the skin. On top of that, it contains Saccharomyces Ferment known as the fermented yeast that provides anti-ageing properties. But it is listed at the bottom of the ingredients so It might be at a lower concentration.

The pros about purchasing this is that it comes with a complimentary cotton pad of 70 sheets. I would recommend you not to use the cotton pad because it absorbs more essence = wasting more essence. And the cotton fibre sticks on my skin after application which could potentially irritate your skin.

My only concern was that it was hard to use for the first few times as I was struggling to get the essence flowing out to my palm. I am not sure if it’s some air pressure or the hole diameter of the bottle.

This essence retails for USD 58 for 150ml.

Ease of application:

Rating: 4 out of 5.

Value for money:

Rating: 3.5 out of 5.

Compatibility to all skin type:

YES|NO

Animal Cruelty free:

YES|NO

Does it contain harsh chemical?

Free from: Parabens, Mineral oil, Animal-derived ingredients, Synthetic colorants, Artificial fragrances, Imidazolidinyl urea, TEA


Favourite affordable essence similar to SK-II facial treatment essence:

  1. Missha Time Revolution The First Treatment Essence RX (4th Gen)
  2. Secret Key Starting Treatment Essence Rose Edition

Why are these my favourite?

Missha has been my my favourite essence since 2019 and it still my favourite for 2020. I like the fact that this essence does not contain any pungent smell derived from the fermented yeast like the SK-II facial treatment essence.

Furthermore, it uses their Pro Ferment α™ technology that transforms the double fermentation content to phosphatide making it easier for the skin to absorb.

This 4th generation essence is a simple formulated essence containing 95% cica enzyme ferment extracts alongside pearl reef extracts and rice extracts. It helps to increase the hydration of the skin and moisture retention as well as smooth out fine lines/wrinkles for a youthful appearance.

I have been using this for almost 2 years and it has become a staple product in my skincare routine. I always felt that applying essence before your serums/ampoules or treatments make it absorb better to your skin. This essence retails for USD 31.20 (discounted) for 150 ml.

I decided to try this essence because some say that this is better than the Missha essence. I have been using this for the past 2 months. I would say that it deliver a similar result to Missha essence. I think it boiled down to personal’s preferences and the budget.

The unique thing about this essence is it contains Rosa Centifolia Flower Water that helps tighten pores and brighten your skin complexion. It also comprises of antiseptic properties that fight acne and reduce redness on the skin.

I like it whenever I applied on my face, it soothes and hydrates my skin immediately which gives a short “cooling” effect to calm my skin. Over time, it does brighten my skin and maintains the hydration. I prefer this over the original secret key treatment essence because it is simple formulated compared to the original consisting of less than 15 ingredients.

This essence retails USD 16.84 (discounted) for 150 ml.

Ease of application:

Rating: 5 out of 5.

Value for money:

Rating: 5 out of 5.

Compatibility to all skin type:

YES|NO

Animal Cruelty free:

YES|NO

Does the product contain harsh ingredients?

Missha: free from parabens, artificial fragrance, artificial colouring, mineral oil, alcohol, sulfate.

Secret Key: free from parabens, animal oil, artificial fragrance, artificial colouring, mineral oil, alcohol, sulfate.


Favourite hyaluronic acid treatment: THE LAB by blanc doux Oligo Hyaluronic Acid Boosting Ampoule.

Photo courtesy: THE LAB by blanc doux

Why is this my favourite?

Before I even mentioned the reason why I like this ampoule. I would like to state the difference between a serum and an ampoule to avoid any confusion.

The difference between a serum and ampoule:

Photo courtesy: Rovectin

According to the photo above, the first column represents the texture, second column represents the function and the last column represent the usage.

I liked this ampoule because it is a lightweight formula that can be used daily. Also, it does not break me out and super hydrating on the skin. What’s so special is that it contain 10,000ppm low molecular mass hyaluronic acid that able to penetrate to your skin deeper.

Besides, it consist of white snow tea leaf extract and cauliflower mushroom extract for a natural fermented polysaccharids formula that aid the growth of the natural moisture factors filaggrin and ceramides. Most importantly, it is fragrance free and free of colour additives. I usually put this at night 3 times a week and wake up in the next morning to a nice glowy skin.

This ampoule retails for USD 21.70 (discounted) for 30ml.

Ease of application:

Rating: 5 out of 5.

Value for money:

Rating: 4.5 out of 5.

Compatibility to all skin type:

YES|NO

Animal Cruelty free:

YES|NO

Does the product contain harsh ingredients?

Free from: parabens, artificial fragrance, artificial colouring/dyes, essential oil.


Favourite serum: Krave Beauty Great Barrier Relief

Photo courtesy: Krave Beauty

Why is this my favourite?

Previously, I often have redness on the face and dry patches around the jaw. Besides, I do have acne scarring hence I was looking for a serum that help to tackles these problem and seriously this works for me. It is also great for those who have damaged skin barrier. Or at least want to maintain a healthy skin barrier.

I apply this 3 times a week but it is appropriate to apply daily. This serum is soothing and does not feel heavy on the skin. The effect is not immediate and it took me about 3 weeks to see the results. Overall, it does brighten my face and my redness was significantly reduced. I do notice that my acne scars were lighten too.

I would like to caution that if you have oily skin, I would recommend to apply 1 pump of the serum. But if your skin is normal to dry skin, 1 to 2 pump is recommended.

This serum retails for USD 28 for 45ml

Ease of application:

Rating: 5 out of 5.

Value for money:

Rating: 5 out of 5.

Compatibility to all skin type:

YES|NO

Animal Cruelty free:

YES|NO

Does the product contain harsh ingredients?

All KraveBeauty products are vegan-friendly, cruelty-free, and formulated without fragrance, essential oil, colorant, and potential allergic sensitizers.


Favourite moisturiser/cream: Krave beauty Oat So Simple Water Cream

Photo courtesy: Krave Beauty

Why is this my favourite?

As you can read from the name, it is a simple formulated cream with less than 10 ingredients. The cream consist of the main ingredient: Avena Sativa (Oat) Meal Extract that is about 80% according to Liah Yoo, the founder of Krave beauty. She mentioned that oat extract help to retain skin moisture and rebuild the skin barrier.

It is a simple cream that soothes and hydrates your skin and it could act as a foundation for layering your active ingredients such as vitamin C, hyaluronic treatment, retinol and many more. Also, the cream is fungal acne safe which is a huge bonus for me.

I have tried many creams and even some expensive creams contain ingredients that could triggered fungal acne. Fungal acne and pimple are two different terms.

Photo courtesy: Zula.sg

Fungal acne is defined as caused by yeast, a fungus, that inflames the hair follicles on your skin and causes pimplelike bumps or red bumps. I used to have it on my forehead and it is relatively itchy that cause me wanting to scratch my forehead. It can also appear on the chest, back, or upper arms. From my experience, it is harder to treat fungal acne compared to regular acne. It takes about 2-3 weeks properly treat it.

I have been using this cream since it was launch back in 2019. Even though I have other cream, I always reach out to this simply because I liked how basic it is and the unique texture that seem like a heavy cream but once applied it is like a thin layer of water on your face. It is perfect for those who lives in a humid and hot country or during summertime.

This cream retails for USD 28 for 80 ml.

Ease of application:

Rating: 5 out of 5.

Value for money:

Rating: 5 out of 5.

Compatibility to all skin type:

YES|NO

Animal Cruelty free:

YES|NO

Does the product contain harsh ingredients?

All KraveBeauty products are vegan-friendly, cruelty-free, and formulated without fragrance, essential oil, colorant, and potential allergic sensitizer.

Unfortunately, I do not have a favourite for the sunscreen category, the sunscreen that I am currently using is decent but not something that I am fond of. So I am hoping to finish the current one and hoping to find a sunscreen that I liked in 2021.

If you are interested in the product mentioned above, feel free to click on the link under their name. Thank you for taking your time to read the post. Stay tuned for more post in 2021!

Cheers,