This No Bake Nanaimo Bar Cheesecake features all of the familiar flavors of a classic Nanaimo bar but in an easy no bake cheesecake. It’s the perfect Christmas dessert (but I won’t tell if you indulge year round)!
Whip up more of my favorite no bake cheesecake recipes like No Bake Biscoff Cheesecake, No Bake Peppermint Bark Cheesecake and No Bake Chocolate Cheesecake.
Table of Contents
- Why we love this No Bake Nanaimo Bar Cheesecake:
- No Bake Nanaimo Bar Cheesecake Ingredients:
- How to make No Bake Nanaimo Bar Cheesecake
- Recipe Tip
- Variations and Substitutions
- How to store No Bake Cheesecake
- Can I freeze No Bake Nanaimo Bar Cheesecake?
- More Christmas dessert recipes you’ll love!
- No Bake Nanaimo Bar Cheesecake Recipe Recipe
Naniamo Bars are just one of my favorite classic Canadian treats (along with these Butter Tarts!) — I have been itching to put a new spin on them!
For this no bake cheesecake, I’ve taken all of the elements we know and love about nanaimo bars and have layered them the best way I know how – in the style of a no bake cheesecake.
This is the ultimate Christmas dessert recipe! A nanaimo bar inspired crust is topped generously with silky smooth no bake cheesecake. Thick chocolate ganache is the crowning glory.
Why we love this No Bake Nanaimo Bar Cheesecake:
- No Bake: Don’t you just love those two magical words? You get all of the silky smooth, luscious, rich cheesecake qualities without a water bath and hot oven.
- Festive: I make nanaimo bars every year for Christmas! And this no bake cheesecake is just the thing to make to break up tradition a little bit while still being wonderfully festive.
- Hybrid Recipe: I just love when I can combine two of my favorite treats into one perfect slice! This no bake cheesecake is truly the best of both worlds.
No Bake Nanaimo Bar Cheesecake Ingredients:
- Graham Crumbs – Make sure they’re crushed finely (or purchase them crushed!) so you don’t have any big chunks! Also, be sure to use plain graham crackers with no other added flavors.
- Shredded Coconut – It can be sweetened or unsweetened, whichever you prefer.
- Sugars – You’ll need white granulated sugar for the crust and powdered sugar for the cheesecake filling.
- Cream – Do NOT try to swap the heavy whipping cream with any other dairy product! You need it for both the perfect consistency of the cheesecake filling AND the ganache.
- Chocolate – For the richest ganache, it’s best to use dark chocolate. You can use milk or semisweet if you want, but dark is what I highly recommend.
- Bird’s Custard Powder – There isn’t a subtitute for this or it wouldn’t be nanaimo bar! You can find this online if it’s not at your local grocery store.
- Cream Cheese – Regular cream cheese is definitely preferred, but you can get away with using low fat cream cheese if that’s what you have.
- Almonds – They’ll need to be finely chopped.
- Butter – I prefer using unsalted butter to avoid a salty crust, but you do you!
- Egg – This is what holds the crust together so perfectly. And don’t worry – no raw eggs to be found here! The heat from the pan will cook the egg.
- Cocoa Powder – Unsweetened is the way to go!
How to make No Bake Nanaimo Bar Cheesecake
Take a sneak peek at how easy this recipe really is! For more detailed step by step instructions, keep on scrolling down to the recipe card.
- Melt the butter, then remove from the heat and stir in the sugar and cocoa. Whisk in the egg.
- Stir in graham crumbs, almonds, and coconut.
- Press the crust mixture in an even layer into a springform pan.
- Make the cheesecake filling (scroll down to the recipe card for exact steps here).
- Make the ganache.
- Spread the cheesecake filling onto the crust and refrigerate until ready.
Recipe Tip
Let it chill overnight if you can, so that it is firm and slices perfectly!
Variations and Substitutions
- Want to add a little garnish? Sprinkle some toasted coconut and almonds on top after pouring on the chocolate.
- You can swap the custard powder. Here’s the deal… don’t tell any of your Canadian friends if you do this! (Mostly joking). You can swap it for an equal amount of instant vanilla pudding mix if needed. It won’t be the same, but in a pinch, it will suffice.
How to store No Bake Cheesecake
You can store nanaimo bar cheesecake for up to 3-4 days in an airtight container in the refrigerator. Just note that the crust may begin to soften quite a bit after the first day or so.
Can I freeze No Bake Nanaimo Bar Cheesecake?
Yes, you sure can! Freeze nanaimo cheesecake for up to 3 months in an airtight, freezer-safe container. I actually love doing this because I can slice it partially frozen — that way the slices are super clean!
More Christmas dessert recipes you’ll love!
- Oatmeal Cranberry Cookies — perfectly chewy!
- Peppermint Bark Fudge — great for those gift boxes.
- Gingerbread Cake — full of warm spices.
- Slow Cooker Gingerbread Pudding Cake — one of my favorite desserts with ice cream!
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Pin this recipe to your favorite boardNo Bake Nanaimo Bar Cheesecake Recipe
Ingredients
Crust
- ½ cup butter
- ½ 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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Kmbold says
Whence the name?
Emily says
Would have loved to have the total time include the 8 hours to set as it says 30 minutes total. Pretty frustrating when you are making this for a day of event
Ashley Fehr says
Hi Emily! I always recommend reading through a recipe before making it, especially if it is for a big event.
Snazzy says
I found it confusing that at the end of the filling step there are no instructions about what to do with the filling, including to put it in the fridge or freezer.
Then, at the top of the ganache section, it was magically in the fridge or freezer. I watched the video, but it doesn’t indicate an amount of time either.
Any guidance on how long it should be cooling before adding the ganache?
Ashley Fehr says
You’re right! There was a step missing. I have updated the recipe and it should all be there now.
Cathy Clemmons says
Is there a substitute for the custard powder??
Lisa says
No. Custard powder and specifically Birdโs Custard Powder is what makes it a Nanaimo Bar. You can find lots of variations on the Nanaimo Bar but the consistent thing is Birdโs Custard.
Lisa says
Delicious! The filling is like whipped silk!
The Recipe Rebel says
Thanks Lisa!
Janice Gavin says
Do you bring the cream cheese to room temperature before incorporating other ingredients?
Patti says
I made this for a Christmas party and it was delicious! My family has requested it for Christmas dessert. One of the very best cheesecakes I have made!
The Recipe Rebel says
Hi Patti! So glad you enjoyed it! Thank you for this review!
Gillian Weppler says
This was delicious!
I followed the recipe pretty closely; however, I used semi-sweet chocolate for the top layer , instead of dark chocolate and I had to double the amount of top layer ( I used 200g chocolate and 2/3 cup cream).
Delish!
Ashley Fehr says
I’m so glad!