No-Bake Nanaimo Bar Cheesecake Recipe – Easy & Delicious
If you’re a fan of Nanaimo bars and cheesecake, you’re in for a treat! This no-bake Nanaimo bar cheesecake combines the rich, layered flavors of the classic Canadian dessert with the creamy indulgence of cheesecake. It’s a show-stopping dessert perfect for any occasion and surprisingly easy to make!
Table of Contents
Ingredients You’ll Need
Ingredients for the Base
- 1½ cups graham cracker crumbs
- ½ cup shredded coconut
- ¼ cup cocoa powder
- ½ cup unsalted butter (melted)
- ¼ cup granulated sugar
Ingredients for the Creamy Filling
- 16 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 1½ cups powdered sugar
- 2 tablespoons vanilla custard powder
- 1 teaspoon vanilla extract
- ½ cup heavy cream
Ingredients for the Chocolate Ganache Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Essential Kitchen Tools
- 9-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Small saucepan or microwave-safe bowl
Step-by-Step Instructions
Making the Base
- In a mixing bowl, combine graham cracker crumbs, shredded coconut, cocoa powder, and granulated sugar.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a greased springform pan.
- Chill the base in the fridge for 15–20 minutes.
Preparing the Cheesecake Filling
- Beat the cream cheese and butter together until smooth and creamy.
- Add powdered sugar, custard powder, and vanilla extract, mixing until fully incorporated.
- Gradually add heavy cream and beat until the filling is light and fluffy.
- Spread the filling evenly over the chilled base and smooth the top with a spatula.
Adding the Chocolate Ganache
- Heat the heavy cream in a small saucepan or microwave-safe bowl until just simmering.
- Pour the hot cream over the chocolate chips and let sit for 2–3 minutes.
- Stir until smooth and glossy, then let cool slightly.
- Pour the ganache over the cheesecake filling, spreading it evenly.
Setting the Cheesecake
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Pro Tips for Success
Achieving the Perfect Texture
- Ensure the cream cheese and butter are at room temperature for a smooth filling.
Tips for Smooth Ganache
- Use high-quality chocolate for the best results, and stir gently to avoid incorporating air bubbles.
Variations and Customizations
Adding Flavors to the Filling
- Mix in a splash of almond extract or coffee liqueur for added depth.
Alternative Bases
- Swap the graham crackers for chocolate wafer crumbs or digestive biscuits.
Serving Suggestions
Pairing with Beverages
- This cheesecake pairs beautifully with a hot cup of coffee or a glass of milk.
Garnishing Ideas
- Add a sprinkle of toasted coconut, chocolate shavings, or fresh berries for a decorative touch.
Storage and Make-Ahead Tips
How to Store in the Fridge
- Keep the cheesecake in an airtight container for up to 5 days.
Freezing Leftovers
- Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 3 months.
Fun Facts About Nanaimo Bars
History of the Classic Canadian Treat
- Nanaimo bars originated in Nanaimo, British Columbia, and have been a beloved dessert since the 1950s.
Regional Variations
- Some versions include different flavors, such as peanut butter or mint, in the filling.
Conclusion
No-bake Nanaimo bar cheesecake is the ultimate fusion dessert, combining two favorites into one decadent treat. It’s easy to make, requires no oven time, and is sure to impress anyone lucky enough to snag a slice. Why not whip one up today and savor every creamy, chocolatey bite?
FAQs
Can I use a different type of chocolate?
Yes, dark chocolate or milk chocolate both work well in the ganache.
How long does it take to set?
The cheesecake needs at least 4 hours in the fridge to set properly.
Can I make this recipe dairy-free?
Absolutely! Use dairy-free cream cheese, coconut cream, and plant-based butter.
What’s the best way to cut clean slices?
Dip your knife in hot water, wipe it dry, and make smooth cuts for neat slices.
Can I omit the coconut in the base?
Yes, you can replace the shredded coconut with additional graham cracker crumbs.
No Bake Nanaimo Bar Cheesecake Recipe
Transform your favorite Canadian treat into a decadent dessert! This No Bake Nanaimo Bar Cheesecake is rich, creamy, and oh-so-delicious! 🍫🍰
Ingredients
Ingredients for the Base
- 1½ cups graham cracker crumbs
- ½ cup shredded coconut
- ¼ cup cocoa powder
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
Ingredients for the Creamy Filling
- 16 oz cream cheese softened
- ½ cup unsalted butter softened
- 1½ cups powdered sugar
- 2 tablespoons vanilla custard powder
- 1 teaspoon vanilla extract
- ½ cup heavy cream
Ingredients for the Chocolate Ganache Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
Making the Base
- In a mixing bowl, combine graham cracker crumbs, shredded coconut, cocoa powder, and granulated sugar.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a greased springform pan.
- Chill the base in the fridge for 15–20 minutes.
Preparing the Cheesecake Filling
- Beat the cream cheese and butter together until smooth and creamy.
- Add powdered sugar, custard powder, and vanilla extract, mixing until fully incorporated.
- Gradually add heavy cream and beat until the filling is light and fluffy.
- Spread the filling evenly over the chilled base and smooth the top with a spatula.
Adding the Chocolate Ganache
- Heat the heavy cream in a small saucepan or microwave-safe bowl until just simmering.
- Pour the hot cream over the chocolate chips and let sit for 2–3 minutes.
- Stir until smooth and glossy, then let cool slightly.
- Pour the ganache over the cheesecake filling, spreading it evenly.
