There's something magical about the classic Nanaimo bar, with its layers of chocolate, creamy custard, and crumbly crust. Now, imagine transforming that beloved treat into a luscious, no-bake cheesecake that’s as stunning as it is delicious. This No-Bake Nanaimo Bar Cheesecake combines everything you love about the original dessert with a creamy twist.

I first made this cheesecake for a family gathering, where it quickly stole the spotlight. With its striking layers and rich flavors, it's the perfect no-fuss dessert to wow your guests. Let’s dive into why you’ll love this recipe!
Why You'll Love This No-Bake Nanaimo Bar Cheesecake
Get ready to fall head over heels for this decadent yet simple dessert. Whether you're a Nanaimo bar fan or just love cheesecake, this recipe has something special to offer.
First and foremost, this is a no-bake recipe, making it ideal for hot summer days when you don’t want to turn on the oven. The layers set beautifully in the fridge, leaving you with a dessert that’s as easy as it is impressive.
Secondly, the combination of flavors and textures is unforgettable. The crumbly chocolate and coconut crust pairs perfectly with the creamy, custard-flavored cheesecake filling and the rich chocolate ganache topping. It’s a dessert that satisfies every sweet tooth.
Lastly, it’s a showstopper on any table. The contrasting layers of chocolate, cream, and crust make it visually stunning, and it slices like a dream. Perfect for celebrations, potlucks, or just treating yourself!
Ingredients Notes

The beauty of this cheesecake lies in its simple, yet impactful ingredients. Here’s what you’ll need and why they’re essential:
- Graham Cracker Crumbs and Cocoa Powder: These form the base of the classic Nanaimo bar crust. Mixing these with shredded coconut creates that signature crumbly texture.
- Unsweetened Shredded Coconut: Adds a bit of chew and enhances the crust’s flavor. If you’re not a fan of coconut, you can replace it with chopped nuts for added crunch.
- Butter: Essential for binding the crust and adding richness to the cheesecake layers. Use unsalted butter to better control the salt level.
- Cream Cheese: The heart of the cheesecake layer. For the creamiest texture, use full-fat cream cheese and let it soften before mixing.
- Custard Powder: A key ingredient that gives the cheesecake layer its Nanaimo-inspired custard flavor. If you can’t find custard powder, vanilla pudding mix works as a substitute.
- Powdered Sugar: Adds sweetness to both the crust and the filling without grittiness.
- Dark Chocolate: Melted dark chocolate forms the glossy ganache layer, giving the dessert a professional finish.
You’ll also need a springform pan to ensure easy removal and a smooth presentation of your cheesecake.
How To Make This No-Bake Nanaimo Bar Cheesecake

Making this cheesecake is simpler than you might think! Each layer comes together quickly and easily, making it a great project for beginners or seasoned bakers alike.
Step 1: Make the Crust
Start by combining graham cracker crumbs, cocoa powder, and shredded coconut in a mixing bowl. Melt butter and stir it in until the mixture resembles damp sand. Press the mixture firmly into the base of a springform pan, ensuring an even layer. Place the crust in the fridge to set while you prepare the filling.
Step 2: Prepare the Cheesecake Layer
In a large bowl, beat cream cheese, powdered sugar, and custard powder until smooth and creamy. Gently fold in whipped cream to create a light, fluffy texture. Spread the cheesecake mixture over the chilled crust, smoothing the top with a spatula. Pop the pan back into the fridge to allow the cheesecake layer to firm up, about 4 hours.
Step 3: Make the Ganache Topping
Melt dark chocolate with a splash of cream, stirring until smooth and glossy. Let the ganache cool slightly, then pour it over the cheesecake layer. Tilt the pan gently to spread the ganache evenly. Return the cheesecake to the fridge to let the ganache set.
Step 4: Slice and Serve
Once the ganache is firm, run a warm knife around the edge of the springform pan before releasing it. Slice into neat squares or wedges, and serve chilled.
Storage Options
This No-Bake Nanaimo Bar Cheesecake stores beautifully, making it a great make-ahead dessert.
- In the Fridge: Cover the cheesecake with plastic wrap or transfer slices to an airtight container. It will keep for up to 5 days, maintaining its creamy texture and rich flavor.
- In the Freezer: For longer storage, freeze the cheesecake in individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating Not Required: This dessert is best enjoyed cold, straight from the fridge or thawed from the freezer!
Variations and Substitutions
The versatility of this cheesecake makes it fun to customize. Here are a few ideas to inspire your next batch:
- Nut-Free Crust: Swap the coconut for crushed pretzels or additional graham cracker crumbs for a nut-free option.
- Flavored Cheesecake: Add a tablespoon of coffee liqueur or a splash of vanilla extract to the cheesecake filling for extra depth of flavor.
- White Chocolate Topping: Replace the dark chocolate ganache with melted white chocolate for a milder, sweeter finish.
- Gluten-Free Option: Use gluten-free graham crackers to make the crust accessible for gluten-sensitive guests.
- Mini Cheesecakes: Instead of a single large cheesecake, divide the layers into individual ramekins for personal-sized portions.
Feel free to get creative—this recipe is your canvas to experiment and make it your own!
No-bake, indulgent, and stunning, this No-Bake Nanaimo Bar Cheesecake is a dessert that brings joy with every bite. Whether you're serving it for a special occasion or just because, it’s bound to become a new favorite. Let me know how yours turns out—I can't wait to hear about your delicious creations!
PrintNo Bake Nanaimo Bar Cheesecake Recipe
This No Bake Nanaimo Bar Cheesecake recipe is the ultimate dessert, combining the rich flavors of Nanaimo bars with a creamy cheesecake layer. Perfect for any occasion, this no-bake dessert is easy to make and packed with decadent layers of chocolate, custard, and cream cheese goodness.
- Prep Time: 25 minutes
- Cook Time: None (no-bake)
- Total Time: 25 minutes + chilling time
- Yield: 8-10 servings
- Category: Dessert
- Method: No-bake
- Cuisine: Canadian
- Diet: Vegetarian
Ingredients
- Base Layer: Crushed graham crackers, cocoa powder, unsweetened shredded coconut, melted butter, sugar.
- Filling: Cream cheese, custard powder, powdered sugar, whipping cream.
- Topping: Semi-sweet chocolate, butter.
Instructions
- Base Layer: Combine crushed graham crackers, cocoa powder, shredded coconut, sugar, and melted butter. Press into the bottom of a springform pan. Chill in the fridge.
- Cheesecake Filling: Beat cream cheese, custard powder, and powdered sugar until smooth. Whip the cream and fold it into the cream cheese mixture. Spread over the base layer. Chill again.
- Topping: Melt chocolate and butter together. Pour over the chilled cheesecake, spreading evenly. Chill until set.
- Slice and serve!
Notes
- Use high-quality chocolate for the topping to enhance flavor.
- For easier slicing, let the cheesecake sit at room temperature for 5 minutes before cutting.
- This dessert is best made a day in advance to allow the layers to set completely.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
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