There’s nothing quite like the decadent layers of a No Bake Nanaimo Bar Cheesecake to bring the perfect balance of indulgence and simplicity to your dessert table. Imagine a rich, crumbly chocolate-coconut crust, a luscious cheesecake filling, and a smooth chocolate ganache topping – all without turning on your oven!

This recipe is my go-to when I want to impress guests without breaking a sweat in the kitchen. Inspired by the classic Canadian Nanaimo bar, it’s creamy, crunchy, and irresistibly good. Let’s dive into the details of why you’ll absolutely love this dessert.

Why You’ll Love This No Bake Nanaimo Bar Cheesecake

Get ready to fall head over heels for this delicious dessert. The No Bake Nanaimo Bar Cheesecake takes everything you love about Nanaimo bars and transforms it into a show-stopping cheesecake.

First, this recipe is incredibly simple to make. With no baking involved, you’ll save time and keep your kitchen cool – perfect for hot summer days or last-minute party prep.

The layers of flavor and texture are simply unbeatable. From the chocolate-coconut base to the creamy cheesecake center and the silky chocolate topping, each bite offers something special.

It’s also perfectly portable. Whether you’re heading to a potluck or hosting a backyard barbecue, this cheesecake travels beautifully and is sure to impress wherever it lands.

Lastly, it’s a make-ahead marvel. Prepare it the night before, and you’ll have one less thing to worry about on the big day. Plus, the flavors only get better as they meld together in the fridge.

Ingredients Notes

The magic of this cheesecake lies in its carefully chosen ingredients, which come together to create a dessert that’s as easy to make as it is to devour.

Chocolate-Coconut Base

The base is a combination of graham cracker crumbs, cocoa powder, shredded coconut, and melted butter. This creates a crumbly, slightly chewy layer that forms the perfect foundation for the cheesecake.

Cheesecake Filling

The star of the show! The filling is made with cream cheese, powdered sugar, and vanilla extract for a creamy, rich center. A touch of custard powder gives it the signature Nanaimo bar flavor. Whipped cream is folded in to add lightness.

Chocolate Ganache Topping

A simple blend of semi-sweet chocolate chips and heavy cream creates a glossy, rich ganache that sets beautifully on top of the cheesecake.

Special Equipment

You’ll need a 9-inch springform pan to assemble the cheesecake and achieve those perfect layers. A hand mixer or stand mixer will make whipping the filling a breeze.

How To Make This No Bake Nanaimo Bar Cheesecake

Creating this layered masterpiece is easier than you think. Follow these steps, and you’ll have a stunning dessert ready in no time.

Step 1: Make the Base

In a medium bowl, mix 2 cups graham cracker crumbs, ½ cup shredded coconut, ¼ cup cocoa powder, and ½ cup melted butter until well combined. Press the mixture firmly into the bottom of a greased springform pan. Chill in the refrigerator while you prepare the filling.

Step 2: Prepare the Filling

In a large mixing bowl, beat 16 oz cream cheese, 1 cup powdered sugar, and 2 tablespoons custard powder until smooth. Add 1 teaspoon vanilla extract and mix well. In a separate bowl, whip 1 cup heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. Spread the filling evenly over the chilled base and return it to the fridge.

Step 3: Make the Ganache

Heat 1 cup heavy cream in a small saucepan until just simmering. Pour over 1 cup semi-sweet chocolate chips and let sit for 1-2 minutes. Stir until smooth and glossy, then pour over the cheesecake filling. Use a spatula to spread the ganache evenly. Refrigerate for at least 4 hours or overnight.

Step 4: Serve and Enjoy!

Once fully set, carefully release the cheesecake from the springform pan. Slice into wedges and serve. Watch as your guests swoon over every bite of this luscious dessert!

Storage Options

This cheesecake is as convenient to store as it is to make, making it an ideal choice for leftovers or advance prep.

Refrigerator: Store the cheesecake in an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to 4 days.
Freezer: Want to make it even further in advance? Freeze the cheesecake, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating isn’t necessary, but if the ganache becomes slightly frosty after freezing, a quick 10-minute sit at room temperature will bring it back to its glossy best.

Variations and Substitutions

This cheesecake is a versatile canvas, so don’t hesitate to make it your own!

Nut-Free Option: Skip the shredded coconut and use finely chopped graham crackers or digestive biscuits instead.
Different Flavors: Add a splash of almond or coconut extract to the filling for a unique twist.
Gluten-Free: Use gluten-free graham crackers to make the base suitable for those avoiding gluten.
Dairy-Free: Substitute cream cheese and heavy cream with plant-based alternatives.
Mini Cheesecakes: Instead of a large cheesecake, press the base and layer the filling into individual cups or muffin tins for a portable option.

Whatever you choose, this cheesecake adapts beautifully to your preferences!

With its no-fuss preparation, bold flavors, and stunning presentation, this No Bake Nanaimo Bar Cheesecake is destined to become your new favorite dessert. Try it out for your next gathering, and don’t forget to snap a picture – it’s almost too pretty to eat (almost!).