Introduction
For those who love a blend of creamy cheesecake and classic Nanaimo bar flavors, this no-bake dessert is a sweet dream come true. Perfect for a special occasion like Valentine’s Day or any time you want an indulgent treat without turning on the oven.
Ingredients
Crust:
150 g graham cracker crumbs
100 g unsweetened shredded coconut
50 g cocoa powder
115 g unsalted butter, melted
Cheesecake Layer:
500 g cream cheese, softened
200 g powdered sugar
5 ml vanilla extract
250 ml heavy whipping cream
Topping:
200 g dark chocolate
100 ml heavy whipping cream
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 5 hours (including chilling time)
Yield: 10 servings
Directions
1. Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, shredded coconut, cocoa powder, and melted butter. Mix until well combined and press firmly into the bottom of a 23 cm springform pan. Place in the refrigerator to chill while you prepare the cheesecake layer.
2. Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until blended. In a separate bowl, whip the heavy cream until peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spread the cheesecake mixture over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until firm.
3. Prepare the Chocolate Topping:
In a small saucepan, heat the heavy whipping cream over medium heat until just simmering. Remove from heat and add the dark chocolate, stirring until smooth. Allow to cool slightly, then pour over the chilled cheesecake and spread evenly. Refrigerate again for about 1 hour or until the topping is set.
4. Serve:
Remove the cheesecake from the springform pan. Slice and serve chilled. Enjoy the rich, no-bake dessert that perfectly combines the texture and flavors of a Nanaimo bar and a cheesecake.
Detailed Directions and Instructions
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, unsweetened shredded coconut, cocoa powder, and melted butter. Mix these ingredients until they are well blended. Press the mixture firmly into the bottom of a 23 cm springform pan to create a solid crust. To ensure a perfectly set crust, place the pan in the refrigerator to chill while you prepare the cheesecake layer.
Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese until it reaches a smooth and creamy consistency. Gradually add the powdered sugar and vanilla extract, continuing to mix until everything is well combined. In a separate bowl, whip the heavy cream until soft peaks form, revealing a light and airy texture. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Once fully incorporated, spread the cheesecake mixture evenly over the chilled crust and smooth the top. Refrigerate this layered delight for at least 4 hours, allowing it to firm up beautifully.
Prepare the Chocolate Topping:
In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer gently. Once simmering, remove the pan from the heat and add the dark chocolate, stirring continuously until it melts completely into a silky, smooth ganache. Allow the mixture to cool slightly before pouring it over the chilled cheesecake, spreading it evenly to create a glossy topping. Return the cheesecake to the refrigerator for about 1 hour, letting the chocolate topping set.
Serve:
Once the topping has set, remove the cheesecake from the springform pan. Carefully slice the cheesecake into pieces and serve chilled. Delight in the decadent flavors and textures that beautifully combine the essence of a classic Nanaimo bar with the richness of a cheesecake.
Notes
Crust Variation:
For a gluten-free version, you can substitute the graham cracker crumbs with gluten-free cookie crumbs.
Sweetness Adjustment:
If you prefer a less sweet cheesecake, feel free to reduce the amount of powdered sugar according to your taste.
Flavor Enhancement:
A pinch of sea salt can be added to the chocolate topping for an enhanced flavor profile.
Storage Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Cook Techniques
Preparing the Crust
To prepare the crust, combine graham cracker crumbs, shredded coconut, cocoa powder, and melted butter in a bowl. Ensure the mixture is evenly combined, then press it firmly into the bottom of a springform pan. This creates a solid foundation for your cheesecake.
Making the Cheesecake Layer
In a large mixing bowl, beat softened cream cheese until smooth. Incorporate powdered sugar and vanilla extract, mixing until fully blended. Whip heavy cream in a separate bowl until peaks form, then gently fold it into the cream cheese mixture, creating a light and creamy texture.
Preparing the Chocolate Topping
Heat heavy whipping cream in a saucepan until it simmers, then remove it from heat. Stir in dark chocolate until fully melted and smooth. Allow the mixture to cool slightly before pouring it over the chilled cheesecake layer.
Chilling the Dessert
It’s crucial to refrigerate the cheesecake for the recommended time both after assembling the cheesecake layer and after adding the chocolate topping. This helps the layers set properly and allows the flavors to meld together.
Serving the Cheesecake
When ready to serve, carefully remove the cheesecake from the springform pan. Slice it into portions and serve chilled to enjoy the full flavor and texture of the dessert.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can substitute graham crackers with other types of cookies like Oreos or digestive biscuits for a different flavor.
How long will the cheesecake last in the refrigerator?
The no-bake Nanaimo bar cheesecake can be stored in the refrigerator for up to 5 days.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly to prevent freezer burn, and it can last up to 2 months. Thaw it in the refrigerator before serving.
Is there a non-dairy substitute for the cream cheese?
You can use vegan cream cheese alternatives if you want a dairy-free version of the cheesecake.
Can I add any toppings or variations?
Absolutely! You can garnish with whipped cream, additional chocolate, or fresh fruits like raspberries for a pop of color and flavor.
Conclusion
This No-Bake Nanaimo Bar Cheesecake is a delightful fusion of rich chocolate, creamy cheesecake, and chewy coconut, making it a showstopper dessert for any occasion. With its easy preparation and no baking required, you can impress your guests with minimal effort. Enjoy this indulgent treat chilled, and share it with loved ones as a sweet ending to any meal.
Chocolate Mint Cheesecake
Elevate your dessert game by incorporating a layer of mint chocolate into the cheesecake. Simply add peppermint extract to the cream cheese mixture and top with a mint chocolate ganache for a refreshing twist.
Peanut Butter Cup Cheesecake
For peanut butter lovers, consider swirling in creamy peanut butter into your cheesecake layer. Top with crushed peanut butter cups for a deliciously indulgent experience.
Raspberry Swirl Cheesecake
Add a fruity flavor by incorporating a raspberry puree into the cheesecake layer. Swirl it in gently before chilling for a vibrant and tangy dessert.
Matcha Green Tea Cheesecake
Infuse your cheesecake with matcha powder for a beautiful green tea flavor. This unique dessert pairs well with a white chocolate topping for a delightful contrast.
Caramel Pecan Cheesecake
Drizzle caramel sauce over the chilled cheesecake and sprinkle with toasted pecans for a decadent, nutty treat that is sure to satisfy any sweet tooth.
No-Bake Nanaimo Bar Cheesecake
Ingredients
Method
- In a medium bowl, combine graham cracker crumbs, shredded coconut, cocoa powder, and melted butter. Mix until well combined and press firmly into the bottom of a 23 cm springform pan. Place in the refrigerator to chill.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until blended.
- In a separate bowl, whip the heavy cream until peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spread over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until firm.
- In a small saucepan, heat the heavy whipping cream over medium heat until just simmering. Remove from heat and add the dark chocolate, stirring until smooth. Allow to cool slightly, then pour over the chilled cheesecake and spread evenly. Refrigerate for about 1 hour or until the topping is set.
- Remove the cheesecake from the springform pan. Slice and serve chilled.
