There's something magical about a dessert that requires no oven yet delivers layers of rich, creamy decadence. No Bake Nanaimo Bar Cheesecake combines the iconic flavors of the classic Canadian treat with the silky smoothness of cheesecake. Perfect for any gathering, this dessert is as impressive as it is effortless to make.

I first made this recipe for a family barbecue, and it was love at first bite. The crumbly chocolate-coconut base, luscious custard-flavored filling, and velvety cheesecake topping had everyone coming back for seconds. Let me show you how to make this no-bake masterpiece!

Why You’ll Love This No Bake Nanaimo Bar Cheesecake

Get ready to fall head over heels for this indulgent dessert. Whether you're a seasoned baker or just starting out, this recipe is guaranteed to win hearts with its simplicity and flavor.

First, it's completely no-bake. That’s right—no need to turn on your oven, making it perfect for warm weather or when you want to save time.

Second, the layers are a perfect harmony of textures and flavors. The chocolatey, nutty base adds a slight crunch, the creamy cheesecake layer melts in your mouth, and the topping is decadently smooth with a hint of chocolate.

This dessert is also easy to customize. Don't have almonds? Swap them for pecans or walnuts. Need a gluten-free version? Use gluten-free graham crackers.

Finally, it’s an eye-catching dessert that looks as good as it tastes. The layered presentation makes it a show-stopper at parties or special occasions.

Ingredients Notes

This recipe uses a mix of pantry staples and a few special ingredients to achieve its signature flavor and texture. Here's what you need to know:

Graham Cracker Crumbs: These form the base of the crust, providing a sweet and slightly crunchy foundation. If you prefer, digestive biscuits work well as a substitute.
Shredded Coconut: Adds a tropical note to the crust. Use unsweetened coconut to balance the sweetness of the other layers.
Cocoa Powder: Be sure to use a good-quality cocoa powder for a rich chocolate flavor in the base layer.
Butter: Helps bind the crust together and adds richness to every layer.
Cream Cheese: The star of the cheesecake layer. Make sure it’s at room temperature for a smoother filling.
Custard Powder: This ingredient gives the dessert its iconic Nanaimo bar flavor. Bird’s Custard Powder is a classic choice, but you can also use instant vanilla pudding mix as a substitute.
Heavy Whipping Cream: Adds lightness to the cheesecake layer and helps it set without baking.
Dark Chocolate: For the topping, dark chocolate creates a rich contrast to the sweet layers below. Use semi-sweet if you prefer a milder flavor.

You’ll also need a springform pan to assemble the cheesecake. Its removable sides make it easier to unmold the dessert and showcase those beautiful layers.

How to Make This No Bake Nanaimo Bar Cheesecake

Creating this layered dessert is easier than you might think. Follow these steps, and you'll have a stunning cheesecake ready in no time!

Prepare the Base Layer:
Start by combining graham cracker crumbs, shredded coconut, cocoa powder, and finely chopped almonds in a mixing bowl. Melt butter and stir it into the dry ingredients until evenly combined. Press this mixture firmly into the bottom of a springform pan to form the crust. Refrigerate for at least 20 minutes.
Make the Cheesecake Filling:
In a large mixing bowl, beat cream cheese, powdered sugar, and custard powder until smooth and creamy. In a separate bowl, whip heavy cream until soft peaks form, then gently fold it into the cream cheese mixture. Spread this filling evenly over the chilled crust and return to the refrigerator for 2 hours to set.
Add the Chocolate Topping:
Melt dark chocolate with a small amount of butter to create a glossy, pourable topping. Let it cool slightly before spreading it over the cheesecake layer. Work quickly to ensure even coverage. Place the cheesecake back in the fridge for at least 1 hour to allow the topping to firm up.
Unmold and Serve:
Once set, carefully remove the sides of the springform pan. Use a warm knife to slice the cheesecake into clean, even pieces. Serve chilled and enjoy the layers of deliciousness!

Storage Options

This dessert stores beautifully, making it perfect for prepping ahead of time.

Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezer: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

When reheating frozen slices, let them sit at room temperature for about 15 minutes to regain their creamy texture.

Variations and Substitutions

The beauty of this No Bake Nanaimo Bar Cheesecake lies in its versatility. Here are some ideas to make it your own:

Nut-Free Option: Omit the almonds in the crust and use additional graham cracker crumbs or sunflower seeds as a substitute.
Gluten-Free Version: Swap regular graham cracker crumbs for gluten-free ones. The rest of the ingredients are naturally gluten-free!
Vegan Adaptation: Use vegan butter, dairy-free cream cheese, and coconut cream in place of heavy whipping cream. Opt for a vegan custard powder or vanilla pudding mix.
Extra Flavor Boost: Add a splash of vanilla or almond extract to the cheesecake filling for added depth.
Layer Twist: Drizzle caramel or peanut butter sauce between the cheesecake and chocolate layers for a surprise flavor twist.

Don’t be afraid to experiment—this dessert is incredibly forgiving and just as rewarding.

There you have it—your guide to making the ultimate No Bake Nanaimo Bar Cheesecake. Whether you’re hosting a dinner party or treating yourself to a slice of indulgence, this recipe is sure to become a new favorite in your dessert repertoire. Happy no-baking!