I was wondering I have finally sat down to look at the recipe the M of the B gave me for the cheesecake she would like for the wedding party.
Ok it is a refridgerated cheesecake (no baking except for the crust) - Will this stand up to being on display for a couple of hours? The wedding is Mar 31.
The recipe is a crust layer, cheesecake layer, lemon curd type layer & topped with remaining cheesecake. I will be covering it in the Cake Bibles White Chocolate Cream cheese buttercream.
Thanks to anyone who can help with this. Cause if this will stand up I may use it on all the 150 cupcakes...Hmmmmmm. No baking yippyyyyyyy!
Hate to disappoint the MoB, but I have never seen a no-bake cheesecake recipe that is sturdy enough to stack layer upon layer.
As far as room temp stability, I would make a tester cake. Because it is a no-bake, it stands a bigger chance of separating than a baked cheesecake would.
But let us know how it works out, ok?
Theresa 
Unbaked cheesecakes gets really soft at room temp.
Even if you add less liquid into it. That's what I always use when I do my Cheesecake Pops. I had to freeze them well first b4 I dip them in chocolate because if I don't, they fall off the lillipop stick.
What was her reason to decide on an unbaked cheesecake ?
Does she hate baked ones ? As what everyone suggested,
do a "dress & make-up rehearsal" then you can give your findings to the
M of B..
Do a regular cake, and have the no-bake in wine glasses as individual servings. You don't have to bake the crust, do it with the graham cracker crumbs, sugar, and butter, and refrigerate instead of baking. A piped swirl of whipped cream to decorate, and you're done! We have the same problem with tiramisu, and (I believe) indydebi gave me the suggestion.
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