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No Bake Nanaimo Bar Cheesecake Recipe

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★★★★★

4.1 from 81 reviews

This No Bake Nanaimo Bar Cheesecake is a luscious, creamy dessert combining the iconic layered flavors of a Nanaimo bar with the smooth richness of cheesecake. Featuring a chocolatey crust with graham cracker, almonds, and coconut, a custard-infused cream cheese filling, and a rich dark chocolate ganache topping, this indulgent dessert requires no baking, making it perfect for effortless entertaining or a special treat.

Ingredients

Scale

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)

Cheesecake Filling

  • 3 packages cream cheese (24 oz or 750 grams total, room temperature)
  • ½ cup Bird’s custard powder
  • 1 ½ cups powdered sugar
  • 1 cup heavy whipping cream (35%)

Ganache

  • ¾ cup finely chopped dark chocolate (1 100g bar)
  • ⅓ cup heavy cream

Instructions

  1. Prepare Nanaimo Bar Crust. In a large pan, melt the butter over medium heat. Remove from heat and stir in sugar and cocoa powder until combined.
  2. Cook Egg Mixture. Gradually whisk in the beaten egg while continuously stirring; the residual heat will gently cook the egg, ensuring no raw egg remains.
  3. Combine Crust Ingredients. Stir in graham cracker crumbs, finely chopped almonds, and shredded coconut, mixing thoroughly to incorporate all ingredients.
  4. Form Crust Base. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan to create the base layer.
  5. Make Cheesecake Filling. In a large bowl, beat the cream cheese until smooth and creamy, then add the custard powder and powdered sugar, beating until the mixture is light and fluffy.
  6. Whip Heavy Cream. In a separate bowl, whip the heavy whipping cream using an electric mixer until stiff peaks form.
  7. Incorporate Whipped Cream. Fold the whipped cream into the cream cheese mixture in two batches, gently beating on low speed after each addition until fully combined.
  8. Chill Filling. Spread the cheesecake filling evenly over the prepared crust and refrigerate while preparing the ganache.
  9. Prepare Ganache. In a medium microwave-safe bowl, melt the finely chopped dark chocolate and heavy cream in short 15-20 second bursts, stirring thoroughly between each interval until smooth; avoid overheating to prevent the chocolate from seizing.
  10. Cool Ganache. Allow the ganache to cool for 15-20 minutes at room temperature before using.
  11. Assemble Cheesecake. Remove the cheesecake from the refrigerator and pour the ganache evenly over the cheesecake surface, smoothing it to the edges.
  12. Set Cheesecake. Refrigerate the assembled cheesecake until completely set, at least 8 hours or overnight, for best results.
  13. Storage. Store leftovers refrigerated for 3-4 days or freeze for up to 3 months.

Notes

  • Be sure to whisk the egg gradually into the warm butter mixture while stirring constantly to avoid scrambling the egg.
  • The ganache must cool slightly before pouring to ensure a smooth, glossy finish.
  • Use room temperature cream cheese for a smoother, lump-free filling.
  • Refrigerating the cheesecake overnight improves flavor melding and firmness.
  • Freezing is a great option for longer storage; thaw in the refrigerator before serving.

Keywords: Nanaimo bar cheesecake, no bake cheesecake, chocolate cheesecake, custard powder cheesecake, easy cheesecake recipe, dessert, summer dessert

Find it online: https://epicrecipebox.com/no-bake-nanaimo-bar-cheesecake-recipe/