This No Bake Nanaimo Bar Cheesecake has all of the familiar flavors of the classic Nanaimo bar but in an easy no bake cheesecake! The perfect Christmas dessert (but I won’t tell if you indulge year round!). Includes step by step recipe video.
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Happy December friends! I am continuing on my quest to turn all of my favorite Christmas treats into a cheesecake with this No Bake Nanaimo Bar Cheesecake — maybe my favorite so far (although this No Bake Peanut Butter Marshmallow Square Cheesecake is equally as delicious!).
Naniamo Bars are just one of my favorite classic Canadian treats (friends, we have some incredible eats up here!) and they originated in Nanaimo, B.C.. Makes sense, right??
For this cheesecake, I have borrowed the base for this cheesecake from the Nanaimo Bar recipe on Nanaimo’s web site, although I have simplified the method a little to suit my lazy girl baking style.
On top of that, we have a silky smooth no bake cheesecake, with a good amount of Bird’s Custard Powder (affiliate link) for that classic flavor. I honestly don’t even know what you would use for a substitute if you couldn’t find it — it’s so readily available here that it’s not an issue! I supposed you could swap it for an equal amount of instant vanilla pudding mix, just don’t tell any self-respecting Canadian you did so.
And on top of that? A silky smooth dark chocolate ganache.
If there is one dessert you need to make this holiday season, this is it friends. It comes together so easily and will totally wow your guests!
Tips and Tricks for Making this No Bake Nanaimo Bar Cheesecake:
- If you can’t find Bird’s Custard Powder in stores, you can order it on Amazon here (and I get a few pennies for telling you that).
- Let it chill overnight if you can, so that it is firm and slices perfectly!
- Want to add a little garnish? Sprinkle some toasted coconut and almonds on top after pouring on the chocolate.
No Bake Nanaimo Bar Cheesecake Recipe + VIDEO
written by Ashley Fehr
Ingredients
Crust
- ½ cup butter
- ½1/2 cup sugar
- ¼ cup unsweetened cocoa powder
- 1 egg (beaten)
- 1 cup graham cracker crumbs
- ½ cup finely chopped almonds
- 1 cup shredded coconut (sweetened or unsweetened)
Filling:
- 3 packages cream cheese (24 oz or 750 grams total) room temperature
- ½ cup Bird’s custard powder
- 1 cup heavy whipping cream 35%
- 1 ½ cups powdered sugar
Ganache
- ¾ cup finely chopped dark chocolate 1 100g bar
- ⅓ cup heavy cream
Instructions
Nanaimo Bar Crust
- In a large pan, melt the butter over medium heat. Remove from heat and stir in sugar and cocoa.
- Gradually whisk in egg, stirring constantly. The heat from the pan and the butter will cook the egg as you stir (no raw eggs!).
- Stir in graham crumbs, almonds, and coconut until combined. Press firmly into a 9″ Springform pan.
Cheesecake Filling
- In a large bowl, beat cream cheese until smooth.
- Add custard powder and sugar and beat until light and fluffy.
- In a separate bowl, whip cream with an electric mixer until stiff peaks form. Add to cream cheese mixture in two batches, beating on low to combine after each addition.
- Spread on top of the crust and refrigerate until the ganache is ready.
Ganache
- In a medium microwave-safe bowl, melt chocolate and cream in 15-20 second intervals, stirring well each time, until smooth (be careful NOT to overheat the chocolate or it will seize!) — I only had to do this twice. Allow to cool for 15-20 minutes.
- Remove cheesecake from the fridge and pour over top, smoothing to the edges. Refrigerate until completely set, at least 8hours or overnight, before serving. Refrigerate leftovers up to 3-4 days or freeze up to 3 months.
Notes
- Crust: I cannot recommend any crust substitutions as I have not tested them, but you are welcome to experiment with more or less of the dry ingredients if need be.
- Cream cheese: because this is a pretty thick cheesecake, you can get away with using light cream cheese if you desire.
- Bird’s Custard Powder: sorry, there isn’t a subtitute for this or it wouldn’t be Nanaimo Bar! If you know, you know 😉
Nutrition Information
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Jessica says
My boyfriend loves Nanaimo bars and I personally have a weakness for cheesecake so this recipe was the best of two worlds and the perfect cake to make for his birthday. It’s the creamier, richer version of a Nanaimo bar and overall delicious!
Ashley Fehr says
I’m so glad you enjoyed it!
Cathy B says
Do you line the bottom of the pan with parchment paper. It looks like in on the video but I don’t see any mention in the directions. I am making this for my daughter’s birthday. Her two favourite desserts combined!
Ashley Fehr says
Hi Cathy! You definitely can but it’s not necessary. I just pinch it in between the bottom and the ring and it makes it really easy to lift out!
Aleida BRANDVOLD says
The video? I am unable to find it.
Ashley Fehr says
My apologies! I have added it back in. Some changes have been made to the recipe since the video was originally made
Kathy-Anne Carr says
Hi – In my my family Nanaimo bars are called Chocolate Dainties. My mom’s family recipe called for Harry Horne’s Custard Powder so people could look for that one too. What a great idea to adjust the recipe to a cheesecake recipe!
Ashley Fehr says
Thanks Kathy-Anne!
Ashley Lawlor says
This recipe knocked my family’s socks OFF! It tasted exactly like a giant Nanaimo bar. This was my first no-bake cheesecake and we will definitely come back to this recipe because HO-LY if I could give this 10/5 stars, I would.
Ashley Fehr says
Thanks Ashley! You made my day!
Melanie says
I made this recipe for my mom’s 69th birthday. We are Canadian and live in BC and the Nanaimo Bar is one of my mom’s favourite desserts. I loved the no-bake factor as it’s summer and didn’t want to heat up my oven on a warm day. The crust of the Nanaimo bar is arguably the best part, so I doubled the crust recipe, and I’m glad I did! You definitely have to chill the cake for a day before you want to serve it. Don’t put too much whipping cream in it, or the cake won’t set properly. I followed the recipe exactly for the cream cheese layer, and it turned out amazing. Bird’s custard powder is a staple ingredient of the Nanaimo Bar, but I know grocery stores in the USA don’t usually carry it. We loved the ganache layer on the top.
Thank-you for a wonderful recipe! The cheesecake was delicious and rich and looked super classy. I will definitely make this again for a special occasion!
Ashley Fehr says
thank you so much Melanie! I’m so happy that you loved it!
Rhiannon Ryder says
Loved the flavour, but the actual
Cheesecake layer did not retain its shape outside of the cake tin…any tips? I have a request to make it again but it was so messy! It did sit in the fridge for an entire day befor I took the ring off and served.
Ashley Fehr says
I would make sure you choose full fat cream cheese (it has less water percentage) and make sure you have heavy whipping cream and whip the filling until it is thick. If you do that there shouldn’t be any problems!
Heather says
This was super simple and divinely delicious! I live a couple hours from Nanaimo, on Vancouver Island, so we are pretty particular about our Nanaimo bars. Enjoying just a small slice of the cheesecake was like indulging in a giant Nanaimo bar, but with the richness of cheesecake. It was a huge hit. I make several baked cheesecakes in a year, and they are sometimes hit and miss as far as setting properly. My husband declared this the best cheesecake I’ve ever made! I wouldn’t change a thing, and it will be requested again, I am certain.
Ashley Fehr says
Thanks Heather! I’m so happy to hear you approve!
Charlotte says
i will make this for dessert to night my mom loves this so much!!!!!
Ashley Fehr says
Thanks Charlotte!
Stacy Pampuch says
The custard powder Amazon link actually goes to the Nanaimo city (region?) website, not an affliliate link to purchase. I’m happy to make sure your spiff is credited – can you please check that link? I’m in Minnesota so *almost* a Canadian? 🙂 . Looks so delicious.
Ashley Fehr says
Oh thank you! All fixed!
Kara says
I tried this recipe but due to an almond allergy, I used peanuts. It was delicious and tasted like a super yummy snickers bar!
Ashley Fehr says
Oh I love that idea!
Tammy says
Looks so good! Is the whipping cream whipped prior to adding to the cream cheese?
Ashley Fehr says
Nope 🙂
Nan says
Definitely making this and thought I did contemplate ordering the custard on Amaxon I think Ill use the American Instant Vanilla Pudding Mix (I keep it on hand for making Orange Julius drinks) , because that is what my grown children are used too .. (if it were me and my husband I’d definitely get the custard he had a British mother & I had an Italian Nana who made awesome custard desserts) I’m going to give this one a try for Thanksgiving instead of the normal no-bake cheesecake and see how it goes ovee.
Ashley Fehr says
Thanks Nan! I’d love to hear how it goes!
Lisa says
This looks wickedly good! Can it be frozen for later use? Thanks!
Ashley Fehr says
Yes, definitely! It should freeze just fine 🙂
Lorretta says
Super easy….family loved it
Ashley Fehr says
I’m so glad!
Carol says
I made the cheesecake but the custard layer was very liquid and would not hold its shape. Is it only 1/2 cup custard powder? The video shows two scoops. Were these 1/4 cup measures? The flavor was great!
Ashley Fehr says
The custard powder amount is correct. I would make sure you have used heavy whipping cream and beat it until thick and fluffy
Emma says
Hi Ashley ,
Just trying to find the video for the Nanaimo cheesecake . I went to your blog and all. See
Is the recipe ? Any tips ?
Ashley Fehr says
So sorry! Something went wonky on my end over here but it should be displaying now!
Emma says
Hi Ashley ,
I can’t find the video for the Nanaimo cheesecake . Do you have a link or some tips to find it ?
Sarah @Whole and Heavenly Oven says
This is seriously the most gorgeous cheesecake I’ve ever seen, Ashley! You could NEVER go wrong with nanamio bars in cheesecake form!
2pots2cook says
So glad to find you ! This one is definitely a saver ! Thank you so much !
Ashley Fehr says
Thanks!