There's something magical about a dessert that combines the rich flavors of chocolate, coconut, and creamy cheesecake into one indulgent bite. This No Bake Nanaimo Bar Cheesecake is a delightful twist on the classic Canadian treat, bringing a luscious, creamy layer into the mix without turning on your oven.
The first time I made this recipe, it was for a family potluck. It quickly became the star of the dessert table, with everyone asking for seconds and the recipe. It's now a go-to for any special occasion or when I want to wow my guests with minimal effort.
Why You'll Love This No Bake Nanaimo Bar Cheesecake
Prepare to fall head over heels for this easy, no-bake dessert. It's a showstopper that’s perfect for both chocolate lovers and cheesecake fans alike.
First, this recipe is incredibly easy to make. No baking means less hassle and fewer chances to overcook anything. Just layer, chill, and enjoy!
Next, it’s the perfect make-ahead dessert. You can prepare it the night before and let the fridge do all the work, freeing up your time on the day of your event.
The flavor combination is truly unforgettable. From the buttery graham cracker and coconut crust to the creamy cheesecake filling and decadent chocolate ganache topping, every bite is a harmonious blend of textures and tastes.
Lastly, this dessert is wonderfully versatile. Whether you serve it in slices or as individual portions in glasses, it’s guaranteed to impress.
Ingredients Notes

This recipe uses simple ingredients that come together to create a decadent, no-bake masterpiece. Let’s take a closer look at what makes each layer special.
- Graham cracker crumbs and shredded coconut form the base of the crust. Their combination gives a slightly sweet, nutty texture that's iconic in Nanaimo bars.
- Unsalted butter and a touch of sugar help bind the crust while adding richness. Melted butter ensures the crust holds together beautifully.
- For the filling, cream cheese is key. Its tangy creaminess balances the sweetness of the crust and topping perfectly. Be sure to use full-fat cream cheese for the best texture.
- Heavy whipping cream is whipped to airy perfection before folding into the cream cheese mixture. This gives the filling its light, mousse-like texture.
- The topping is made with a simple chocolate ganache, using a mix of semi-sweet chocolate chips and heavy cream. The result is a glossy, rich layer that ties the dessert together.
- A hint of vanilla extract enhances the flavors in both the filling and the crust, adding depth without overpowering.
You’ll also need an 8-inch springform pan to assemble the cheesecake, ensuring clean, easy removal for presentation.
How To Make This No Bake Nanaimo Bar Cheesecake

Creating this no-bake cheesecake is as simple as layering and chilling. Here's how to bring it all together.
Start by making the crust. Combine the graham cracker crumbs, shredded coconut, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of your springform pan, ensuring an even layer. Chill the crust in the fridge while you prepare the filling.
For the cheesecake filling, beat the cream cheese, sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Spoon the filling over the chilled crust, smoothing the top with a spatula. Return the pan to the fridge to set.
While the cheesecake layer chills, make the chocolate ganache. Heat the heavy cream until just simmering, then pour it over the semi-sweet chocolate chips. Let it sit for a minute before stirring until smooth and glossy. Allow the ganache to cool slightly before pouring it over the cheesecake layer.
Spread the ganache evenly over the top and sprinkle with additional shredded coconut or chopped nuts for garnish, if desired. Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
When ready to serve, carefully release the cheesecake from the springform pan and slice into wedges. Each piece will showcase the distinct layers of this stunning dessert.
Storage Options
This cheesecake stores beautifully, making it ideal for leftovers or planning ahead.
To refrigerate, cover the cheesecake tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days.
For longer storage, you can freeze the cheesecake. Wrap individual slices in plastic wrap, then place them in a freezer-safe container. Frozen slices will keep for up to 3 months. Thaw them in the fridge overnight before serving.
When reheating or serving, let the cheesecake sit at room temperature for about 10 minutes for the best texture.
Variations and Substitutions
This recipe is flexible, so feel free to customize it to your taste or dietary needs.
- Swap the graham cracker crumbs for crushed digestive biscuits or gluten-free cookies for a different base flavor.
- Add finely chopped almonds or walnuts to the crust for an extra layer of crunch.
- Use dark chocolate instead of semi-sweet chocolate for a more intense flavor in the ganache.
- Experiment with flavored extracts in the filling, such as almond or coconut, to complement the crust and topping.
- For a vegan option, use dairy-free cream cheese, coconut cream, and vegan chocolate in the appropriate layers.
The possibilities are endless, so don’t be afraid to get creative and make this dessert your own!
PrintNo Bake Nanaimo Bar Cheesecake Recipe
This No Bake Nanaimo Bar Cheesecake recipe combines the classic flavors of Nanaimo bars with a creamy cheesecake twist. A no-bake dessert that's easy to prepare and perfect for any occasion!
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes (includes chilling time)
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: Canadian-inspired
- Diet: Vegetarian
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- 1 cup shredded coconut
- ½ cup melted unsalted butter
Cheesecake Layer:
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 1 ½ cups whipped cream
Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Make the Crust: Combine graham cracker crumbs, cocoa powder, shredded coconut, and melted butter. Press into a springform pan. Chill in the fridge.
- Prepare Cheesecake Layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream. Spread over the crust. Chill until set.
- Add Ganache Topping: Heat heavy cream until warm, then pour over chocolate chips. Stir until smooth and glossy. Pour over the cheesecake layer.
- Chill for at least 4 hours or overnight. Slice and serve!
Notes
- For best results, let the cheesecake set overnight.
- Use high-quality chocolate for a richer ganache flavor.
- Keep the cheesecake refrigerated until ready to serve.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
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