Five stars! This tasted amazing. I was able to make 12 3-inch mini cheesecakes. The cheesecake was soft and fluffy and so very, very smooth. I did have some stability issues. They started wilting rather quickly after I took them out of the fridge, but they were for an event at someone else’s house, so I had to travel with them. The heat got to them pretty quickly and they bulged and then puddled. The recipe has the crust up the sides and I imagine this is why. I’d stick to a high crust and serve them cold to stop the bulging. You could also try to add a tiny bit of gelatin to help it keep its shape or just serve it in a little bowl. The crust didn’t hold together too well either, so I baked them. If you want to stick to a no-bake recipe, add more butter to the crust. They weren’t perfect, but they tasted amazing! So worth it.
