There's something magical about combining the rich, chocolatey flavor of Nanaimo bars with the creamy decadence of cheesecake—all without turning on your oven. This No-Bake Nanaimo Bar Cheesecake is a triple-layered masterpiece, blending a crunchy chocolate-coconut base, a velvety cream cheese filling, and a glossy chocolate ganache topping.

I first made this dessert for a family gathering, and it quickly became the star of the evening. It’s no surprise—this dessert has all the nostalgic charm of classic Nanaimo bars with the indulgent twist of cheesecake. Ready to make your new favorite no-bake treat? Let’s dive in!

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

Get ready to fall in love with this creamy, dreamy dessert that checks all the boxes for flavor, texture, and ease.

First off, it’s completely no-bake, making it ideal for those hot summer days when turning on the oven feels like a chore. Plus, it sets up beautifully in the fridge—no need to worry about water baths or cracks in the surface!

Next, this dessert is an impressive show-stopper. The distinct layers of chocolate, creamy cheesecake, and ganache make it a feast for both the eyes and the taste buds.

If you’re a fan of rich flavors, this recipe delivers in spades. The chocolate-coconut crust offers the perfect crunchy base, the cream cheese layer is lightly sweetened and ultra-smooth, and the ganache is pure, indulgent chocolate heaven.

Finally, this dessert is surprisingly easy to make. With just a few simple steps, you’ll have a dessert that looks (and tastes!) like it came from a fancy bakery.

Ingredient Notes

This No-Bake Nanaimo Bar Cheesecake relies on simple, pantry-friendly ingredients that pack a flavorful punch. Here’s what you’ll need:

The crust starts with graham cracker crumbs, cocoa powder, and sweetened shredded coconut. These combine with melted butter to create the signature chewy, chocolatey base that’s key to any Nanaimo bar.

The cheesecake filling is a no-bake dream, made with cream cheese, powdered sugar, and vanilla extract. A splash of heavy cream helps achieve that light, mousse-like texture.

For the ganache topping, you’ll need semi-sweet chocolate chips and heavy cream. The two melt together into a glossy, pourable topping that sets beautifully in the fridge.

If you’re feeling adventurous, you can add a splash of espresso or coffee liqueur to the ganache for a mocha twist!

Finally, make sure you have a springform pan or a deep dish for easy removal and that signature cheesecake presentation.

How to Make This No-Bake Nanaimo Bar Cheesecake

Creating this stunning dessert is easier than it looks! Here’s a step-by-step guide:

Make the crust:
Start by combining graham cracker crumbs, cocoa powder, and shredded coconut in a mixing bowl. Add the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased springform pan. Place it in the fridge to chill while you prepare the filling.
Prepare the cheesecake layer:
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully incorporated. Gradually add the heavy cream and beat until the mixture is light and fluffy. Spread this layer evenly over the chilled crust and return to the fridge.
Make the ganache:
Heat the heavy cream in a small saucepan or microwave-safe bowl until steaming (but not boiling). Pour it over the chocolate chips and let it sit for a minute before stirring until smooth. Let the ganache cool slightly before pouring it over the cheesecake layer.
Chill and set:
Cover the pan with plastic wrap or foil and let the cheesecake set in the fridge for at least 4 hours, or overnight for best results.
Serve and enjoy:
Once set, remove the cheesecake from the springform pan and slice into servings. Garnish with whipped cream, chocolate shavings, or a sprinkle of coconut for a festive touch!

Storage Options

This dessert is just as convenient to store as it is to make!

Refrigerate: Cover your cheesecake tightly with plastic wrap or foil and store in the fridge for up to 5 days.
Freeze: For longer storage, wrap individual slices in plastic wrap and place them in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

When reheating a frozen slice, allow it to soften slightly at room temperature for 10–15 minutes for the best texture.

Variations and Substitutions

This recipe is wonderfully versatile! Here are a few ways to make it your own:

Gluten-Free: Use gluten-free graham cracker crumbs to make this dessert celiac-friendly.
Vegan: Swap the cream cheese for a plant-based alternative, use coconut cream in place of heavy cream, and choose dairy-free chocolate chips.
Nutty Twist: Add a layer of chopped almonds or walnuts between the cheesecake and ganache layers for extra crunch.
Mocha Cheesecake: Stir a teaspoon of instant coffee into the cheesecake filling for a subtle coffee flavor.
Mint Chocolate: Add a few drops of peppermint extract to the ganache for a refreshing twist.

No matter how you customize it, this no-bake delight is guaranteed to impress.

Whether you’re making it for a special occasion or just because, this No-Bake Nanaimo Bar Cheesecake is a foolproof recipe that combines two classic desserts into one unforgettable treat. So go ahead, grab your apron, and whip up a dessert that’ll have everyone asking for seconds!