No Bake Nanaimo Bar Cheesecake Recipe

There's something magical about a dessert that combines layers of flavor without requiring you to turn on the oven. This No Bake Nanaimo Bar Cheesecake is a luscious, creamy twist on the classic Canadian treat, blending chocolate, coconut, and cheesecake into one show-stopping dessert. It's perfect for parties, holidays, or whenever you're craving a decadent yet easy dessert.

this Recipe

I discovered this recipe while experimenting with ways to modernize traditional Nanaimo bars, and it quickly became a family favorite. With its no-bake simplicity and luxurious taste, this cheesecake is sure to become a staple in your dessert repertoire. Let’s dive into why you’ll love this recipe.

Why You'll Love This No Bake Nanaimo Bar Cheesecake

Get ready to impress your family and friends with a dessert that's as beautiful as it is delicious. This cheesecake brings the iconic flavors of Nanaimo bars into a silky, layered masterpiece.

First off, this recipe is completely no-bake, making it perfect for hot summer days or when you’re short on time. No need to fuss with an oven or worry about overbaking—just assemble, chill, and enjoy!

The layers are what truly make this dessert special. A crumbly chocolate-coconut base supports a creamy cheesecake filling, which is topped with a rich chocolate ganache. Every bite is a harmonious blend of textures and flavors.

It’s also incredibly versatile. You can customize the layers to suit your preferences or dietary needs, making it a crowd-pleaser for gatherings.

Finally, this recipe looks stunning on any dessert table. The contrast of layers and the glossy chocolate topping make it a centerpiece-worthy treat that’s almost too pretty to eat.

Ingredients Notes

The secret to this cheesecake's irresistible flavor lies in its layers, each crafted with simple yet effective ingredients. Let’s break them down.

The base layer is made from a combination of graham cracker crumbs, shredded coconut, cocoa powder, and melted butter. The coconut adds a subtle chewiness, while the cocoa gives it that deep chocolate flavor. For an even more traditional touch, consider adding finely chopped walnuts.

The cheesecake filling is a creamy dream, made with cream cheese, powdered sugar, and heavy cream. A touch of vanilla extract enhances the flavor, while the whipped cream ensures a light, airy texture.

The chocolate ganache topping is a two-ingredient wonder—melted chocolate and heavy cream. Use semi-sweet chocolate for the perfect balance of sweetness and richness. If you prefer a sweeter topping, milk chocolate works beautifully too.

Special equipment? You’ll need a springform pan for easy release and clean layers, as well as an electric mixer to whip the cheesecake filling to perfection.

How To Make This No Bake Nanaimo Bar Cheesecake

Creating this layered dessert is simpler than you might think. Follow these steps, and you'll have a stunning cheesecake in no time.

Start by preparing the base. In a large bowl, combine graham cracker crumbs, shredded coconut, cocoa powder, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan to form an even layer. Place the pan in the fridge to chill while you prepare the filling.

For the cheesecake layer, beat cream cheese and powdered sugar together until smooth and creamy. Add vanilla extract and heavy cream, and continue beating until the mixture is light and fluffy. Spread the cheesecake filling evenly over the chilled base layer, smoothing the top with a spatula. Return the pan to the fridge to set.

To make the ganache topping, heat heavy cream until just simmering, then pour it over the chopped chocolate. Let it sit for a minute, then stir until the chocolate is fully melted and smooth. Allow the ganache to cool slightly before pouring it over the cheesecake layer. Gently tilt the pan to spread the ganache evenly.

Refrigerate the assembled cheesecake for at least 4 hours, or overnight if possible. Once set, remove the sides of the springform pan, slice, and serve.

Storage Options

Storing this cheesecake is a breeze, making it a convenient option for make-ahead desserts.

To keep it fresh, cover the cheesecake tightly with plastic wrap or transfer it to an airtight container. It will stay delicious in the refrigerator for up to 5 days.

If you want to store individual slices, wrap them in plastic wrap and place them in a freezer-safe bag. The cheesecake can be frozen for up to 2 months. To serve, thaw in the refrigerator overnight.

When reheating is not applicable (since it’s a cold dessert), simply let refrigerated slices sit at room temperature for 10-15 minutes before serving to enhance the texture and flavor.

Variations and Substitutions

This recipe is wonderfully adaptable, allowing you to tailor it to your tastes or dietary requirements.

• For a nut-free version, omit the walnuts in the base and double the graham cracker crumbs or coconut.
• Swap out the shredded coconut for almond flour if you're not a fan of coconut’s texture but still want a rich base.
• Experiment with flavored extracts in the cheesecake filling—try almond, coconut, or even maple for a unique twist.
• Make it gluten-free by using gluten-free graham crackers in the base.
• For a lighter topping, use whipped ganache or even a dusting of cocoa powder instead of the traditional chocolate layer.

Don’t be afraid to get creative with this recipe. Whether you add a personal touch or stick to the classic version, this No Bake Nanaimo Bar Cheesecake is bound to be a hit every time.

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