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.
1cupsweetened shredded coconutunsweetened will work fine
3packages cream cheese8 oz
1/2cupBird's custard powder
1cupheavy whipping cream35%
1 1/2cupspowdered sugar
3/4cupfinely chopped dark chocolate 1 100g bar
CrustIn 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.
Filling: In a large bowl, beat cream cheese until smooth.
Add custard powder, cream and sugar and beat until light and fluffy. Pour into Springform pan over crust and refrigerate to chill.
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.
Remove cheesecake from the fridge or freezer and pour over top, smoothing to the edges. Refrigerate until completely set, at least 5-6 hours, before serving. Refrigerate leftovers up to 3-4 days or freeze up to 3 months.