Hello! I just made a cookies crust 200gr cookies+100gr butter. I cover the bottom of a pan refrigerate for 15 min and then add a custard cream and fruits on top. I put it back in the refrigerator, the crust got really hard and difficult to cut a nice slice. The cream didn’t hard ENT enough either.

any sugestión?

After putting the cream custard on, how long did you refrigerate it? also what all did you put in your cream custard?

I refrigerated for 15 min before the custard. I made a quick one

condense milk

evaporated milk

corn starch

butter

the main problem is the crust. It turns hard difficult to cut

I have never tried a no bake cookie crust.  The amount of butter seems like a lot. I was thought you were going to ask about your pie filling, i'm more experienced with that. I'm thinking the amount of butter has something to do with it being so hard, because  butter gets hard when refrigerated, I'm sorry I'm not more help. when I leave my cheese cakes in the freezer or fridge too long, I turn on the stove burner(gas stove) I put on oven mitts and move it around the burner for a couple minutes to release it from the pan. Sitting out for a few minutes will make it easier to cut,  get some of the hottest water you can and let your knife set in it, wipe it off then cut the pie,  I hope someone else chimes in. 

Do you have a good custard cream recipe? Since it is your expertise.

maybe somebody else can help me with the crust.

i appreciate your advise.

maybe you are right about the butter. 

What kind of crust you use for your cheesecakes?

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