Here’s a link to the no-bake cheesecake recipe. When I mixed it all together before putting it into the crust, it was a fairly ‘stiff’ mix so overnight in the fridge should really make it easy to slice.
https://sallysbakingaddiction.com/no-bake-cheesecake/
Video link was gone from the recipe post, but I found it:
https://www.youtube.com/watch?v=BDsILmc71Qc
Better yet, post it here!
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Ok - here’s the link .... btw, it was a HUGE hit last night - everyone loved it:
Perfect No-Bake Cheesecake Recipe
https://sallysbakingaddiction.com/no-bake-cheesecake/
I did make one significant change - I subbed out the sugar for Swerve. This made the recipe pretty much low carb. The only real carbs were in the graham crackers in the crust & since they were spread out over the entire cake, they weren’t an issue. Graham crackers are MUCH tastier than an almond flour crust!
The other thing I did ... I made my own brown ‘sugar’. I added maybe a half teaspoon of molasses to the Swerve used in the crust. To buy Swerve Brown isn’t worth the money (a dollar or two more than the ‘regular’). A half teaspoon of molasses carbs isn’t worth worrying about either. BTW, whether you use Swerve or regular sugar, making your own brown sugar as you need it is a great cooking “hack”. I will never buy “brown” anything again, either Swerve or sugar.
The cake filling was easy to make and pretty stiff when I filled the crust. It was overnight in the fridge & cut easily. I was worried about the crust sticking to my pan, but went around with a sharp knife & the springform sides just popped right off.
Topping - I used a “Wild Blueberry Syrup” topping and boy, was it delicious - everyone loved that, too. Wild blueberries have a lot of flavor, more than commercially grown varieties, IMO. They also hold their shape when cooked into this ‘syrup’. It’s a low carb recipe which suited me just fine, but if you’re not into that, just use regular sugar & a thickener of your choice - it should turn out great that way, too.
Here’s the link for the syrup - it’s part of a pancake recipe, but the person using it for pancakes also used it on her cheesecake recipe - I looked at the recipe, but it was in a pie pan & I wanted a “cake” so I used Sally’s recipe.
https://alldayidreamaboutfood.com/low-carb-chia-seed-blender-pancakes-with-wild-blueberry-syrup/
Enjoy if you make it - this one’s a “keeper” in my recipe book!