No Bake Nanaimo Bar Cheesecake Recipe

There's nothing quite like the rich, indulgent flavor of a classic Nanaimo bar, but when you transform it into a no-bake cheesecake, you've got a dessert that's truly next level. This No Bake Nanaimo Bar Cheesecake is creamy, chocolatey, and downright irresistible – the perfect treat for any occasion.

this Recipe

I first discovered this recipe when experimenting with no-bake desserts during a particularly hot summer. Combining the beloved flavors of the Canadian classic with the silky texture of cheesecake was an instant hit with my family. Let’s dive into what makes this dessert so special!

Why You'll Love This No Bake Nanaimo Bar Cheesecake

Get ready to fall in love with a dessert that's as easy to make as it is to devour. This No Bake Nanaimo Bar Cheesecake is sure to become your go-to for celebrations, gatherings, or anytime you want to indulge.

First, there’s no oven required. Whether you're trying to beat the summer heat or save time, this cheesecake comes together effortlessly without baking a single layer. Perfect for keeping your kitchen cool and stress-free.

The layers are a showstopper. From the chocolatey graham cracker base to the luscious cheesecake filling, all topped with a glossy chocolate ganache – each bite is a harmonious blend of textures and flavors.

This recipe is ideal for making ahead. It needs time to chill, which means you can prepare it the day before your event and enjoy a stress-free dessert moment.

Finally, it’s a crowd-pleaser. Whether your guests are fans of Nanaimo bars or cheesecake, this dessert offers something for everyone with its rich, creamy, and chocolate-infused goodness.

Ingredients Notes

The magic of this No Bake Nanaimo Bar Cheesecake lies in its layers, with each ingredient carefully chosen to replicate the iconic flavors of the original bar.

The base starts with graham cracker crumbs, cocoa powder, and unsweetened coconut flakes bound together with melted butter. This forms a dense, chocolatey crust that holds the layers beautifully.

For the cheesecake filling, you'll need cream cheese, powdered sugar, and vanilla custard powder to achieve that classic yellow hue and velvety texture. Whipped cream adds lightness and ensures the filling is airy and smooth.

The chocolate ganache topping is made with just semi-sweet chocolate chips and heavy cream, creating a glossy finish that adds richness to every bite.

While no special equipment is needed, a springform pan is essential for easy assembly and flawless presentation. A hand mixer will also help achieve the creamy consistency required for the filling.

How To Make This No Bake Nanaimo Bar Cheesecake

Creating this dessert masterpiece is surprisingly simple! Follow these steps for a flawless result.

Start with the base. Combine graham cracker crumbs, cocoa powder, unsweetened coconut flakes, and melted butter in a bowl. Stir until everything is evenly moistened, then press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.

For the cheesecake layer, beat the cream cheese and powdered sugar until smooth. Add vanilla custard powder and mix thoroughly. Gently fold in whipped cream, ensuring a light and fluffy texture. Spread this creamy mixture over the chilled crust, smoothing it with a spatula.

Prepare the ganache topping by heating heavy cream until it’s steaming but not boiling. Pour the cream over the chocolate chips and let it sit for a minute before whisking until smooth and glossy. Allow it to cool slightly, then pour over the cheesecake layer, spreading evenly.

Refrigerate the assembled cheesecake for at least 4-6 hours or overnight to set. Once firm, carefully release it from the springform pan, slice, and serve.

Storage Options

This No Bake Nanaimo Bar Cheesecake stores beautifully, making it ideal for leftovers or advanced prep.

• Refrigerator: Keep the cheesecake in an airtight container or covered with plastic wrap for up to five days. The layers will remain distinct and fresh-tasting.
• Freezer: For longer storage, freeze individual slices wrapped in plastic wrap and placed in a freezer-safe container. Thaw in the refrigerator for several hours before serving.

When reheating is unnecessary, this cheesecake is best enjoyed chilled straight from the fridge or freezer for an extra firm texture.

Variations and Substitutions

This recipe is incredibly versatile, allowing you to customize it to your liking or dietary needs.

• Swap out the graham crackers for gluten-free alternatives to make this dessert suitable for those with gluten sensitivities.
• Use dark chocolate in the ganache for a richer, less sweet topping that complements the creamy filling.
• Add a hint of coffee extract to the filling for a mocha-inspired twist.
• For a nutty flavor, mix finely chopped walnuts into the crust along with the coconut flakes.
• To make it dairy-free, substitute vegan cream cheese, non-dairy whipped topping, and coconut cream for the heavy cream in the ganache.

Don’t be afraid to experiment! This dessert welcomes creativity, so you can make it uniquely yours.

Print