There's something magical about the creamy, chocolatey decadence of a Nanaimo bar combined with the luscious smoothness of cheesecake. This No Bake Nanaimo Bar Cheesecake takes two classic desserts and melds them into an irresistible treat that requires no oven time. Perfect for any season, it's a crowd-pleaser that's easy to assemble and hard to resist.

I first discovered this twist on the classic Nanaimo bar while brainstorming no-bake desserts for a summer party. The rich layers and cheesecake filling were an instant hit and quickly became a family favorite.

Let’s dive into why you’ll love this dessert and how to make it step-by-step!

Why You'll Love This No Bake Nanaimo Bar Cheesecake

Get ready to add a new dessert to your all-time favorites list. This No Bake Nanaimo Bar Cheesecake delivers on flavor, texture, and convenience. Here’s what makes it so special:

First, no oven needed! Whether it’s a hot summer day or your oven’s already full, this dessert comes together beautifully in the fridge, saving you time and keeping your kitchen cool.

The flavor combination is divine. The chocolatey, nutty crust pairs perfectly with the creamy cheesecake layer, while the rich chocolate ganache topping ties it all together in every bite.

It's perfect for sharing. Whether you’re hosting a family gathering or bringing a dessert to a potluck, this recipe slices into neat squares that look as stunning as they taste.

Finally, it’s beginner-friendly. No fancy tools or techniques required—just a little layering magic and some patience while it sets. Even first-time bakers can achieve picture-perfect results.

Ingredients Notes

Each ingredient in this recipe plays an essential role in creating the perfect No Bake Nanaimo Bar Cheesecake. Let’s break it down:

Graham crackers or digestive biscuits form the foundation of the crust. Mixed with cocoa powder, sugar, and melted butter, they provide that classic Nanaimo bar base.

Shredded coconut and chopped nuts (like walnuts or almonds) add a crunchy, nutty texture to the crust, making it extra indulgent. You can omit the nuts for a nut-free version.

Cream cheese is the star of the cheesecake layer. Use full-fat cream cheese for the creamiest, richest results. Make sure it’s softened to room temperature for easy mixing.

Powdered sugar sweetens the cheesecake filling without leaving a grainy texture. It blends seamlessly into the cream cheese mixture.

Heavy cream adds lightness to the cheesecake filling when whipped. This helps it set beautifully and gives it that smooth, fluffy texture.

Chocolate chips and heavy cream create the glossy ganache topping. Use semi-sweet or dark chocolate for a perfect balance of sweetness.

How To Make This No Bake Nanaimo Bar Cheesecake

Creating this layered masterpiece is easier than you think! Follow these steps for a dessert that will impress every time:

Step 1: Prepare the crust.
In a mixing bowl, combine graham cracker crumbs, cocoa powder, shredded coconut, chopped nuts, sugar, and melted butter. Mix until well combined, then press firmly into the bottom of a springform pan or square baking dish. Refrigerate to set.

Step 2: Make the cheesecake filling.
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and beat again until combined. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Spread this layer over the crust and smooth the top.

Step 3: Add the chocolate ganache topping.
Heat heavy cream in a small saucepan or microwave-safe bowl until steaming but not boiling. Pour it over the chocolate chips and let sit for a minute, then stir until smooth. Pour the ganache over the cheesecake layer and spread evenly.

Step 4: Chill and set.
Refrigerate the cheesecake for at least 4 hours, or overnight if possible. This allows the layers to firm up for clean slicing.

Step 5: Slice and serve.
Once set, remove from the pan, slice into squares or wedges, and serve. Garnish with a sprinkle of coconut or chocolate shavings for extra flair.

Storage Options

This No Bake Nanaimo Bar Cheesecake stores beautifully, making it ideal for prepping ahead of time.

In the fridge: Store in an airtight container for up to 5 days. Keep it chilled until ready to serve.
In the freezer: Wrap the cheesecake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.

For best results, slice the cheesecake before freezing to make serving easier later. Individual portions can be wrapped and thawed as needed.

Variations and Substitutions

This recipe is versatile, so feel free to get creative! Here are a few ideas to make it your own:

Nut-free option: Skip the chopped nuts in the crust and replace them with additional shredded coconut or graham crumbs.
Gluten-free adaptation: Use gluten-free graham crackers or cookies for the crust to make this dessert gluten-free.
Flavored cheesecake layer: Add a teaspoon of vanilla extract or a splash of almond extract to the cream cheese mixture for extra depth of flavor.
Dark chocolate lovers: Swap semi-sweet chocolate chips for bittersweet or dark chocolate in the ganache topping.
Mini cheesecakes: Divide the crust, filling, and topping into individual cups or ramekins for single-serving portions.

The possibilities are endless, so don’t hesitate to experiment with flavors and presentation.

This No Bake Nanaimo Bar Cheesecake is a show-stopping dessert that’s deceptively easy to make. Its layers of rich chocolate, creamy cheesecake, and crunchy crust offer a perfect harmony of flavors and textures. Make it once, and it’s bound to become a staple in your dessert repertoire!