In general, a no bake cheesecake is not as firm as a traditional baked cheesecake. This recipe will produce individual cheesecakes that are firm enough to remove the muffin papers without the cakes losing shape or the filling running out. However, if you find that your cake did not set, here are some areas that may have gone wrong: The cakes haven't chilled long enough. These individual Mini Egg cheesecakes need a minimum of 4 hours in the fridge-- but overnight is preferred. A long chill session will ensure that both the edges and the centers of the cakes are completely set and will hold their shape when removed from the muffin pan. The whipped cream was not whipped stiff enough. If the heavy cream was not whipped to stiff peaks, then there was not enough air incorporated to stabilize the cream and fat. Without enough air, the cream will just collapse over time and get runny. As a result, the cheesecakes will have a softer set filling. There's a whole science to whipping cream-- you can read about it here if you'd like! The whipped cream was not folded into the filling properly. The folding technique allows whipped ingredients (like whipped cream) to be gently incorporated into other (heavier) ingredients without deflating the air we whipped into them. However, if your whipped cream was improperly folded into the cream cheese mixture, the air may have been knocked out causing the whipped cream to deflate--and that would impact the cheesecake filling. If you've never folded ingredients into batters before, this video is a great tutorial for the folding technique!