Why did the crust get too hard on my Blueberry Cheesecake? I recently made a no bake blueberry cheesecake with its crust made of cookie crumbs(Used Digestive Biscuits as cookies), Brown sugar and melted butter. After keeping the cake overnight in the refrigerator, the crust turned out to be too solid, so solid that not it was difficult to cut it using a knife. What did go wrong? Did i keep it in the refrigerator for too long? Or should i increase the cookie crumbs or the melted butter content to avoid it?
Your ratio of butter to cookie is probably the main problem here: using too much butter and refrigerating it overnight will give your crust the texture of... well... refrigerated butter.

So, change the recipe and use one of the following options:


Lightly soak the cookies in coffee/tea/lemonade/Cognac/whatever liquid is to your taste.
Use less volume of butter and add the same volume of cookies.
Powder the cookies in a blender
Use a mixture of oil and butter (take one with a neutral taste like grape-seed oil).  Test out a few spoonfuls in some shot glasses (50/50, 60/40, ... until you get the texture you want) 


You can also combine the above, but that would be riskier: change one parameter at a time...

Can I have a piece of that perfect blueberry cheesecake now? :-)