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No-Bake Vegan Gluten-Free Nanaimo Bar Cheesecake

Ultra-creamy and decadently layered, this no-bake Nanaimo Bar cheesecake combines classic Nanaimo bar flavors into a chilled, crowd-pleasing dessert. The familiar trio of buttery chocolate, sweet coconut, and salted cashews forms a rich base, topped with a silky custard-style cheesecake layer and finished with a thin, glossy dark chocolate ganache. This vegan and gluten-free version is adaptable, indulgent, and surprisingly simple to prepare—perfect for holidays, potlucks, or any time you want an impressive no-bake treat.

Note: This recipe was developed and tested to be gluten-free and vegan, but I include notes for common ingredient swaps so you can adapt it to your preferences.

A no-bake nanaimo bar cheesecake. it has three layers. The bottom layer is a chocolate crust, the middle layer is a yellow custard cheesecake, and the top is a thin layer of dark chocolate topped with white shredded coconut and yellow salted cashews.

The Best No-Bake Nanaimo Bar Cheesecake

Buttery chocolate, salted cashews, and sweet shredded coconut recreate the classic Nanaimo bar experience in a chilled cheesecake format. The base is a compact, rich chocolate crust studded with coconut and nuts. The middle is a smooth custard-flavored cheesecake layer with a gentle tang to balance the sweetness. Finally, a thin layer of dark chocolate ganache seals the top, often finished with extra coconut and chopped salted cashews for texture and visual appeal. This dessert delivers the perfect mix of flavors and textures for fans of salty-sweet treats.

What Makes Up a No-Bake Nanaimo Bar Cheesecake

  • Chocolate Crumb Base – a buttery, chocolate cookie crumb crust with salted cashews and sweetened shredded coconut.
  • Custard Cheesecake Middle – a silky, custard-flavored cheesecake layer with a subtle tang that balances the sweetness.
  • Chocolate Ganache Top – a thin, glossy dark chocolate ganache finished with extra coconut and cashews.

A slice of no-bake nanaimo bar cheesecake topped with salted cshews and shredded coconut sitting on a white plate with a silver fork behind the cheesecake slice.

Ingredients & Common Substitutions

This recipe is presented as vegan and gluten-free, but you can swap in regular dairy and gluten-containing ingredients if you prefer. The list below highlights the key components; scroll to the full recipe section for exact measurements.

  • Chocolate Cookie Crumbs: Use gluten-free chocolate cookies, graham crackers, vanilla wafers, or chocolate biscuits—finely ground to a coarse-sand texture.
  • Cashews: Traditionally Nanaimo bars use walnuts, but cashews add a creamier texture and mild flavor. Substitute walnuts, pecans, or omit nuts and add extra coconut.
  • Sweetened Shredded Coconut: If you dislike coconut, increase cookie crumbs or nuts for bulk and texture.
  • Whipping Cream: For a vegan version use plant-based whipping cream; for non-vegan, regular heavy whipping cream works perfectly.
  • Cream Cheese: Use plant-based cream cheese for vegan cheesecakes, or full-fat brick cream cheese if not dairy-free.
  • Custard Powder: Custard powder gives that classic Nanaimo bar custard flavor and texture. Look for a poultry-free, vegan-friendly brand if needed.
  • Chocolate: Dark chocolate or chocolate chips can be used; choose vegan or conventional chocolate according to dietary preference.

A no-bake nanaimo bar cheesecake. it has three layers. The bottom layer is a chocolate crust, the middle layer is a yellow custard cheesecake, and the top is a thin layer of dark chocolate topped with white shredded coconut and yellow salted cashews. There is a slice cut out of the cheesecake.

Step-by-Step Instructions

Prepare a 9-inch springform pan, a mixing bowl or stand mixer, and a spatula. Line the pan with parchment for easier removal.

Step 1 — Prepare the crust: Combine the chocolate cookie crumbs, melted vegan butter (or regular butter), shredded coconut, chopped salted cashews, and a small amount of sugar. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a flat glass to compact the base. Chill in the freezer while you make the filling.

Step 2 — Make the cheesecake filling: Beat room-temperature cream cheese in a mixer until smooth. Add icing sugar, custard powder, and a pinch of fine sea salt. If desired, add a drop of yellow gel food coloring for the classic custard hue. Beat again until fully combined and smooth.

Step 3 — Whip the cream: Chill a metal bowl and whisk attachment if you have one. Whip the heavy (or plant-based) whipping cream on high until stiff peaks form.

Step 4 — Fold and assemble: Gently fold the whipped cream into the cream cheese and custard mixture, taking care not to deflate the whipped cream. Pour the custard cheesecake mixture over the prepared crust, smooth the top, and refrigerate for at least 9 hours or preferably overnight to fully set.

Step 5 — Prepare the ganache: On the day of serving, heat the cream until it just begins to simmer, then pour it over the chocolate in a heatproof bowl. Let sit for a few minutes, then whisk until smooth. Allow the ganache to cool to room temperature before pouring it over the chilled cheesecake.

Step 6 — Finish and serve: Run a knife around the pan to release the cheesecake, remove the springform ring, and gently spread the cooled ganache over the top. Decorate with additional shredded coconut and chopped salted cashews if desired. Chill briefly to set the ganache, then slice with a clean sharp knife for the best results.

a slice of no-bake nanaimo bar cheesecake laying on its side on a white late. It looks like a fork has taken a bite out of the end.

Tips for Cheesecake Success

  • Spray the springform pan lightly with non-stick spray and line with parchment for easy removal and clean edges.
  • Fold the whipped cream into the cream cheese mixture gently and slowly to preserve the air that gives the cheesecake its light texture.
  • Allow ample chill time; the cheesecake needs several hours for the fats to firm and the texture to set properly.
  • Use a sharp knife warmed in hot water and wiped clean between cuts for tidy slices.

Storage & Freezing

Store the cheesecake in an airtight container in the refrigerator for up to seven days. For longer storage, wrap individual slices tightly and freeze for up to six months. Thaw slices at room temperature for 1–2 hours before serving for the best texture and flavor.

Final Notes

This no-bake Nanaimo Bar cheesecake captures the nostalgic flavors of the classic Canadian treat in a creamy, no-bake format. It’s rich, layered, and versatile—easily adapted to vegan or dairy versions and forgiving of ingredient swaps. Whether you’re serving it for a special occasion or simply treating yourself, it’s sure to be a memorable dessert.

A no-bake nanaimo bar cheesecake. it has three layers. The bottom layer is a chocolate crust, the middle layer is a yellow custard cheesecake, and the top is a thin layer of dark chocolate topped with white shredded coconut and yellow salted cashews. There is a slice of this cheesecake sitting on a white plate in front.