There's nothing quite like the rich, indulgent taste of Nanaimo bars – except when they're transformed into an equally creamy, dreamy cheesecake! This No-Bake Nanaimo Bar Cheesecake combines the iconic flavors of chocolate, coconut, and custard with the luxurious texture of cheesecake, all without ever needing to turn on your oven.

I first made this recipe on a whim for a summer party when I wanted something no-fuss but still a showstopper. It was an instant hit, with layers of decadence that kept guests coming back for seconds (and thirds!). Let me guide you through this easy and irresistible dessert.

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

Get ready to fall head over heels for this twist on the classic Nanaimo bar. This cheesecake is a decadent treat that’s easy to make and impossible to resist.

First, it’s completely no-bake, making it perfect for hot summer days or whenever you want to skip the hassle of an oven. The chilled layers come together effortlessly with a bit of mixing and patience as they set.

The layers are pure perfection. The crumbly chocolate-coconut base provides the ideal crunch, the creamy custard-flavored filling melts in your mouth, and the velvety chocolate topping ties it all together.

It’s also perfect for entertaining. This dessert not only tastes incredible but looks stunning when sliced. It’s guaranteed to be the centerpiece of your dessert table.

Finally, it’s a nostalgic favorite with a twist. If you love Nanaimo bars, this cheesecake brings the same comforting flavors in a new, luxurious format.

Ingredients Notes

This recipe features a short but mighty list of ingredients, each chosen to highlight the signature flavors of Nanaimo bars. Here's a closer look at what you’ll need:

Graham Crumbs and Cocoa Powder: These form the base of the crust, offering a chocolatey crunch that pairs perfectly with the creamy layers above. Be sure to use unsweetened cocoa for the best results.
Shredded Coconut: For that classic Nanaimo bar touch, finely shredded, sweetened coconut adds texture and a hint of tropical flavor.
Butter: Unsalted butter is key in binding the crust and giving richness to the custard layer. Room-temperature butter makes mixing a breeze.
Custard Powder: The magic ingredient! It’s the star of the filling, giving it the signature Nanaimo bar flavor. Brands like Bird’s Custard Powder work wonderfully.
Cream Cheese: The base of the cheesecake layer, softened cream cheese ensures a smooth and creamy texture. Full-fat cream cheese yields the best results.
Heavy Whipping Cream: Whipped to soft peaks, it lightens the cheesecake filling for an airy, mousse-like consistency.
Semi-Sweet Chocolate: For the topping, a rich chocolate layer seals the deal. Semi-sweet chocolate provides the perfect balance of sweetness.

How To Make This No-Bake Nanaimo Bar Cheesecake

Creating this luscious dessert is surprisingly simple. Let’s break it down step by step:

Step 1: Make the Crust

In a large bowl, combine graham crumbs, cocoa powder, shredded coconut, and melted butter. Mix until it resembles damp sand. Press the mixture into the bottom of a springform pan, smoothing it with the back of a spoon. Chill in the fridge to set.

Step 2: Prepare the Cheesecake Layer

In a mixing bowl, beat softened cream cheese, powdered sugar, and custard powder until smooth and creamy. In a separate bowl, whip heavy whipping cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spread this mixture evenly over the chilled crust. Return to the fridge.

Step 3: Add the Chocolate Topping

Melt semi-sweet chocolate with a little butter in a heatproof bowl over simmering water or in the microwave in short bursts. Once melted, pour the chocolate over the cheesecake layer and smooth it out quickly with an offset spatula. Chill again until the chocolate sets.

Step 4: Chill and Serve

Allow the cheesecake to chill for at least 4 hours, preferably overnight, to ensure the layers set completely. When ready to serve, run a knife around the edges of the pan before releasing the springform. Slice into pieces and enjoy the layered perfection!

Storage Options

This no-bake cheesecake stores beautifully, making it a great make-ahead dessert.

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 5 days. The layers will stay intact, and the flavors might even deepen!
Freezer: For longer storage, freeze individual slices on a tray until solid, then wrap them tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
Reheating Tip: While this dessert doesn’t require reheating, if the chocolate topping becomes too firm, let slices sit at room temperature for 10-15 minutes before enjoying.

Variations and Substitutions

This recipe is wonderfully adaptable! Here are some ideas to make it your own:

Nut-Free Option: Skip the coconut or replace it with finely crushed graham crackers for a similar texture without allergens.
Different Crust: Try a chocolate wafer crust or even crushed Oreos for a richer chocolate base.
Vegan Version: Use plant-based cream cheese, coconut cream in place of whipping cream, and dairy-free chocolate.
Extra Flavor: Add a teaspoon of vanilla extract to the custard filling for an extra layer of flavor.
Toppings: Sprinkle toasted coconut or chopped nuts over the chocolate layer before it sets for added texture and flair.

This No-Bake Nanaimo Bar Cheesecake is proof that you don’t need an oven to create a showstopping dessert. Each slice is a symphony of flavors and textures that pays homage to the beloved Nanaimo bar while bringing something entirely new to the table. Give it a try – your taste buds will thank you!