No-Bake Cheesecake

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.

Not really my favourite but the kids liked it. Not as set as I had hoped but lack of gelatine might be the reason. The crust was too thick and way too much sugar.