There's nothing quite like the rich, indulgent taste of Nanaimo bars—but imagine that classic dessert reimagined as a luscious, creamy cheesecake. This no-bake Nanaimo bar cheesecake layers all the best parts of the iconic treat into an easy-to-make, show-stopping dessert.

I first tried this recipe as a twist on a family favorite, combining the layered magic of Nanaimo bars with the creamy decadence of cheesecake. It's been a hit at every gathering since, and the best part? You don't even need to turn on the oven. Let’s dive into what makes this dessert so irresistible.

Why You’ll Love This No-Bake Nanaimo Bar Cheesecake

Get ready to fall head over heels for this decadent dessert. Whether you're hosting a dinner party or just treating yourself, this no-bake Nanaimo bar cheesecake is guaranteed to impress.

First, it’s an absolute time-saver. With no baking required, you can whip up this cheesecake without worrying about oven temperatures or bake times. Just mix, chill, and enjoy!

This recipe is a dream for chocolate lovers. The base features the same chocolatey, coconut-laced crumb as traditional Nanaimo bars, creating a rich and satisfying foundation for the creamy filling.

It’s also a feast for the eyes. With its distinct layers of chocolate crust, velvety cheesecake, and glossy ganache topping, this dessert is as stunning to look at as it is to eat.

Finally, the flavors are a perfect balance of sweet and indulgent, making it a guaranteed crowd-pleaser. Whether you’re serving it at a party or savoring a slice after dinner, everyone will be asking for seconds.

Ingredients Notes

The magic of this no-bake Nanaimo bar cheesecake lies in its simple, yet carefully selected ingredients. Each layer brings something special to the table.

The crust is made with graham cracker crumbs, cocoa powder, shredded coconut, and melted butter. This combination creates a crumbly, chocolatey base that perfectly captures the essence of Nanaimo bars.

The cheesecake layer is a blend of cream cheese, powdered sugar, and heavy cream. For an authentic Nanaimo flavor, a touch of vanilla custard powder is added, lending that iconic creamy sweetness.

The ganache topping is a simple mixture of semi-sweet chocolate and heavy cream. It adds a glossy, rich finish to the cheesecake, tying all the layers together beautifully.

Optional garnishes like whipped cream, chocolate shavings, or a sprinkle of shredded coconut can elevate the presentation even further, making it a true showstopper.

No special equipment is needed—just a springform pan, a mixing bowl, and a whisk will do the trick.

How to Make This No-Bake Nanaimo Bar Cheesecake

Making this no-bake Nanaimo bar cheesecake is surprisingly simple, with just a few key steps to follow.

Start by preparing the crust. In a mixing bowl, combine graham cracker crumbs, cocoa powder, shredded coconut, and melted butter. Stir until the mixture resembles wet sand. Press it firmly into the bottom of a springform pan, creating an even layer. Chill the crust in the refrigerator while you prepare the filling.

Next, whip up the cheesecake layer. In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar and custard powder, mixing until well combined. Slowly pour in the heavy cream while continuing to mix, until the filling becomes thick and fluffy. Spread this layer evenly over the chilled crust.

For the ganache, heat the heavy cream in a small saucepan until it’s just about to simmer. Remove from the heat and pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy. Carefully pour the ganache over the cheesecake layer, spreading it out to the edges.

Chill the assembled cheesecake in the refrigerator for at least 4 hours, or until firm. When ready to serve, run a knife around the edge of the pan to release the cheesecake, then remove the springform ring. Slice and enjoy!

This dessert can be made the day before, making it a fantastic option for busy schedules.

Storage Options

This no-bake Nanaimo bar cheesecake stores beautifully, so you can enjoy it over several days.

To refrigerate, cover the cheesecake tightly with plastic wrap or place it in an airtight container. It will keep fresh for up to 5 days in the fridge.

If you’d like to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe container. Frozen slices can be stored for up to 2 months. To serve, simply thaw them in the refrigerator overnight.

Reheating isn’t necessary, as this cheesecake is best enjoyed chilled!

Variations and Substitutions

The versatility of this recipe means you can easily adapt it to suit your preferences.

Swap out the graham crackers for chocolate cookies in the crust for an extra layer of chocolate flavor.
Add finely chopped nuts, such as almonds or pecans, to the crust for a satisfying crunch.
For a lighter filling, substitute the heavy cream with whipped topping or Greek yogurt.
Try using white chocolate for the ganache layer for a twist on the classic.
Incorporate your favorite extracts, like almond or coconut, into the cheesecake layer for added depth of flavor.

Feel free to experiment and make this recipe your own. With its no-bake simplicity and rich, layered flavor, this Nanaimo bar cheesecake is the perfect canvas for creativity!