If you’re a fan of the classic Canadian Nanaimo bars, you’re going to love this twist: No-Bake Nanaimo Bar Cheesecake Jars! These are not only easy to make, but they’re also perfect for individual servings, making them an excellent choice for big gatherings or a simple sweet treat at home.
My aunt Becky was famous for her Nanaimo Bars – this recipe is in her honour!
What is a Nanaimo Bar?
A Nanaimo bar is a classic Canadian dessert that originated in the city of Nanaimo, British Columbia. This iconic treat consists of three delicious layers: a coconut chocolate base; a creamy butter-yellow filling; and a rich layer of chocolate ganache on top.
How to Make a No-Bake Cheesecake
I love a simple no-bake cheesecake! They are perfect for entertaining and a fantastic alternative to traditional baked cheesecakes, especially during warmer months when you want to avoid using the oven. Here’s a basic rundown of the process:
- Prepare the crust
- Press into the bottom of a pan or jars
- Make the filling
- Assemble and Chill: Once the crust and filling are prepared, the filling is spread over the crust. The cheesecake then chills in the refrigerator for a few hours (or overnight) to set.
It’s THAT easy. My classic recipe can be found here: The Best No-Bake Cheesecake!
Simple Dessert Recipes
I’m a sucker for a simple yet flavourful desserts: bonus points if they’re no-bake! If you liked this recipe, then these others will be right up your alley:
No-Bake Nanaimo Bar Cheesecake Jars
No-Bake Nanaimo Cheesecake Jars
If you're a fan of the classic Canadian Nanaimo bars, you're going to love this twist: No-Bake Nanaimo Bar Cheesecake Jars! These are not only easy to make, but they're also perfect for individual servings, making them an excellent choice for big gatherings or a simple sweet treat at home.
Ingredients
For the Base
- 1/3 cup butter melted
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1 egg whisked
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sweetened shredded coconut
For the Filling
- 1 cup whipping cream
- 2-250 g bricks cream cheese
- 1/2 cup sugar
- ½ cup vanilla custard powder
- 1 teaspoon vanilla extract
For the Ganache
- 8 ounces semi-sweet chocolate chopped
- 1/3 cup whipping cream
Instructions
Make the Base:
-
In a large microwave safe bowl, mix together the butter, cocoa powder, sugar, egg, and vanilla. Heat the mixture in the microwave in 10 second intervals, whisking well after each interval, until the mixture is the consistency of pudding, about 1-2 minutes in total. Add the graham cracker crumbs and coconut and stir to combine.
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Divide the mixture evenly among the jars and press the mixture firmly and evenly into the bottom of the prepared jars using your fingers or the end of a wooden spoon.
Make the Filling:
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Whip the whipping cream until stiff peaks form. Set aside. In a separate medium bowl beat the cream cheese until soft. Add in the sugar, vanilla custard powder, and vanilla and whip until light and fluffy. Add the whipped cream and beat just to combine. Divide the filling equally among the jars, smoothing the tops.
Make the Ganache:
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Place the chocolate and the cream in a small microwave-proof bowl and microwave on high at 20 second intervals, stirring between each, until it is melted and smooth. Spoon over the jars and tilt to cover completely in an even layer. Place in the fridge to chill for at least 30 minutes before serving or cover and refrigerate for up to 5 days.
Recipe Notes
The custard powder can be found in the baking aisle next to the boxed puddings: the brand I have always used is Bird’s custard powder. For the ganache, you can use baking chocolate squares or good-quality chocolate chips!
What size mason jars did you use?
And, if I were to make this in a pan instead of jars, what size pan would you recommend?
My question as well. What size jars pls
They were 1 cup jars (250 mL)
From looking at the jars in the picture, it looks like they are the small 125 ml size. I know that pictures can be deceiving. I only have the small 125 ml jars so I’m going to half the ingredients.
Would there be a vegan Nanaimo bar cheesecake? Hopefully!!! Thank you!
Hey Ellen! I actually have not developed a vegan version, but will add it to my list to explore! xo Tori
I wonder if this would freeze well? I’d love to make this ahead of time for harvest suppers!
I have’t tried Jocelyn but I am 90% sure it would be fine! Sorry for the delay!
Can I omit the coconut? Would I need more graham crumbs?
Hi Shelly sorry for the delay! You would just need a bit more graham crumbs so it isn’t too soft!
Can you do this recipe as a pie or in a pan?
You sure could Julia! I haven’t tried but likely a 9″ pan
Any suggestions of what I could include instead of an egg in the base?
Hi Lindsay I haven’t tried, but you could just add some melted butter or coconut oil if you need to make it stick after omitting the egg – it just won’t be quite as chewy like a traditional Nanaimo bar!
Thanks for the recipe. I have all your cookbooks. Would you know if you could freeze this
Hi Ivy! I meant to try but I am 99% sure you can!
Have you tried it with the walnuts traditionally used in Nanaimo bars, was there a reason you left them out?
I subbed 1/2 C of the crumbs for 1/2 C finely chopped walnuts in the base and they turned out perfectly. I need nuts in my Nanaimo Bars! 🙂
This is a fantastic recipe. Love that it’s not overly sweet!
Hey Amanda! Thank you so much for sharing. I love to hear the substitutions worked great too! xx Tori
Hi Tori, Just wondering how far ahead I could make this and refrigerate. Would it be okay for a few days in the fridge if made ahead.