No Bake Nanaimo Bar Cheesecake Recipe

There’s something magical about a dessert that combines rich chocolate, creamy cheesecake, and the buttery crunch of a cookie base. This No-Bake Nanaimo Bar Cheesecake takes all the classic flavors of the beloved Canadian treat and transforms them into an easy, crowd-pleasing dessert. Perfect for holidays, potlucks, or any day you’re craving something indulgent yet effortless.

this Recipe

The first time I made this cheesecake, it was a game-changer. I wanted the nostalgic flavors of Nanaimo bars but with a creamy twist. The result? A dessert so decadent and delicious, it’s become a regular feature on my dessert table.

Why You'll Love This No-Bake Nanaimo Bar Cheesecake

Get ready to fall head over heels for this show-stopping dessert. It’s not just beautiful to look at—it’s packed with flavor and incredibly easy to make.

First, this is a no-bake recipe, which means no need to heat up the kitchen. Perfect for those warm days or busy schedules when you want something simple yet stunning.

Second, it’s an elevated take on a classic favorite. The layers of chocolate, creamy custard cheesecake, and cookie base create a perfect harmony of textures and flavors.

Third, the versatility of this recipe is unbeatable. Whether you’re entertaining guests or treating yourself, it’s a dessert that fits any occasion.

Finally, it’s freezer-friendly, meaning you can make it ahead of time and have a spectacular dessert ready whenever you need it.

Ingredients Notes

The magic of this cheesecake lies in its layers, each one bringing its own unique flavor and texture to the table. Let’s break down the key ingredients.

The base layer is made with graham cracker crumbs, cocoa powder, butter, and shredded coconut. This combination creates a nutty, chocolatey crust with a hint of crunch. If you’re not a fan of coconut, you can leave it out or replace it with finely chopped nuts.

For the cheesecake layer, you’ll need cream cheese, powdered sugar, and custard powder. The custard powder is essential for that classic Nanaimo flavor, but if you can’t find it, vanilla pudding mix is a great substitute.

The chocolate ganache topping is made with semi-sweet chocolate chips and heavy cream, creating a silky, glossy layer that seals the deal.

Optional but recommended: a pinch of sea salt on top to balance the sweetness and enhance the flavors.

How to Make This No-Bake Nanaimo Bar Cheesecake

Creating this dessert is surprisingly simple, even with its impressive layers. Here’s how to make it step by step.

Start by preparing the base layer. Combine graham cracker crumbs, cocoa powder, melted butter, and shredded coconut in a bowl. Mix until the texture resembles wet sand. Press this mixture into the bottom of a springform pan, creating an even layer. Pop it into the fridge to set while you work on the next step.

For the cheesecake layer, beat cream cheese and powdered sugar together until smooth and creamy. Add the custard powder, mixing well to incorporate. Spread this mixture evenly over the chilled base layer. Return the pan to the fridge to firm up.

Finally, make the chocolate ganache. Heat heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate chips in a bowl. Let sit for a minute, then stir until smooth. Pour the ganache over the cheesecake layer, using a spatula to create a smooth finish.

Refrigerate the assembled dessert for at least 4 hours, or overnight for best results. This allows the layers to set beautifully and makes slicing a breeze.

Storage Options

This cheesecake is a fantastic make-ahead dessert. Once assembled, it can be stored in the fridge for up to 5 days in an airtight container. The flavors meld together over time, making it even more delicious.

If you want to keep it longer, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will stay fresh for up to 3 months. To serve, thaw it in the fridge overnight.

Reheating isn’t necessary, but if you’re slicing from frozen, let it sit at room temperature for 10-15 minutes to make cutting easier.

Variations and Substitutions

This recipe is wonderfully adaptable to suit your preferences or dietary needs. Here are a few ideas to customize your cheesecake.

• Swap the graham crackers for gluten-free crumbs to make it gluten-free.
• Use dark chocolate chips for a less sweet ganache topping.
• Replace the custard powder with vanilla pudding mix or instant espresso powder for a unique twist.
• Add a splash of rum extract to the cheesecake layer for a grown-up spin on the classic flavor.
• Decorate the top with toasted coconut flakes or a drizzle of white chocolate for extra flair.

No matter how you choose to make it, this No-Bake Nanaimo Bar Cheesecake is sure to be a hit. Have fun experimenting and enjoy every creamy, chocolatey bite!

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