Nanaimo bar cheesecake is a combination of nanaimo bars and creamy cheesecake. It is made up of a chocolate almond crust, vanilla custard cheesecake, and a chocolate ganache.
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I love both Nanaimo bars and cheesecake, so I decided to combine the two. I knew that I needed a base layer that was just like all Nanaimo bars. Some recipes use walnuts and some almonds. I decided to use almonds as per the City of Nanaimo's Nanaimo bar recipe. The crust also includes graham cracker crumbs, coconut flakes, and cocoa powder, just like a Nanaimo bar.
The filling had to be a mix of cheesecake and the filling of a Nanaimo bar. I decided to add a bit of vanilla custard powder to the cheesecake filling, and it worked so well. A Nanaimo bar's topping is chocolate ganache layer, so of course this cheesecake had to incorporate that. To decorate, I piped some sweetened whipping cream and scattered sliced almonds on top.
If you like cheesecakes, try Olive Garden Sicilian cheesecake, lemon meringue cheesecake, or blood orange cheesecake.
What is a Nanaimo bar?
A Nanaimo bar is a no-bake dessert bar that is named after Nanaimo, British Columbia, Canada, where it became popular. It is made of 3 layers - a graham cracker and shredded coconut base, a custard flavoured icing in the middle, and a layer of chocolate ganache on top.
Ingredients
- Graham cracker crumbs
- Salted butter
- Almonds - you want to use slivered almonds as opposed to whole ones.
- Coconut flakes - shredded coconut can be used if flakes can not be found.
- Cocoa powder
- Brown sugar
- Cream cheese - use full fat cream cheese for the best tasting cheesecake.
- All purpose flour - a little bit of flour in the cheesecake filling helps it from cracking.
- Sour cream
- Large eggs
- Vanilla extract
- Vanilla custard powder
- Semi sweet chocolate - you can use baking bars or chocolate chips.
- Heavy whipping cream
- Powdered sugar
How to make cheesecake
Make the crust by mixing the graham cracker crumbs, almonds, coconut flakes, cocoa powder, and brown sugar. Stir in the melted butter and then pour it into a 9-inch springform pan that is greased and lined. Press the crust mixture into the bottom and up the sides of the pan and then bake it.
While the crust is cooling, make the cheesecake filling. Mix the cream cheese and sugar together until it is smooth. Add in the flour and sour cream. Mix in eggs, one at a time, and then mix in vanilla extract and custard powder. Pour the cheesecake batter into the springform pan.
Water bath
Make a water bath for the cheesecake. Place aluminum foil around the base of the springform pan and up the sides. Place a crock pot liner bag over top of the aluminum foil. Water can seep into the little crevices of the aluminum foil, so I like to add the crock pot liner bag over it for extra caution. No one likes a soggy crust! Place the springform pan into a larger pan and pour water into the larger pan to go halfway up the sides of the springform pan.
Chocolate ganache and whipping cream
After the cheesecake has baked and cooled, make the chocolate ganache. Heat the heavy whipping cream and pour it over the chocolate. Wait a few minutes and then whisk until smooth. Unmold the cheesecake from the springform pan. Pour the chocolate ganache on top of the cheesecake and spread it evenly.
Make the whipped cream by whipping the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks.
Decorate the top of the cheesecake by piping on the sweetened whipped cream. Scatter almond slices on top.
Cooling a cheesecake without it cracking
Don't open the oven until the cheesecake has done being baked. I know it's tempting, but don't do it. Opening the oven drastically changes the temperature of the oven and can make the cheesecake sink or crack. Wait until it has done it's baking time and then you can open the door. The center of the cheesecake should still be jiggly. Then turn off the oven.
Cool the cheesecake slowly by leaving the cheesecake in the cooling oven for 30 minutes. Crack open the door of the oven and keep the cheesecake in the cooling oven for another 30 minutes.
After the cheesecake has cooled in the turned off oven, let it sit on your counter for another 20 minutes. Run a knife around the insides of the springform pan to loosen the crust from the sides. As the cheesecake cools, it can shrink. By loosening the sides, the crust can contract with the filling as needed.
For more step by step photos, view the web story for Nanaimo bar cheesecake.
Tips
- Line your parchment paper so that it hangs outside of your springform pan. It is way easier to lift out the cheesecake this way.
- Make sure you use brick style cream cheese, not the spreadable version.
- Bring all your ingredients to room temperature before beginning. Room temperature ingredients will mix together quicker so you don't risk over mixing. Also mixing cold ingredients together would result in a chunky cheesecake batter. We want a smooth cheesecake.
- Do not overmix the cheesecake filling. Mix until ingredients are just combined.
- Do not skip the water bath!
Frequently asked questions
I highly recommend it. Using a water bath helps the cheesecake bake more evenly and it helps against cracks.
Store the cheesecake in the refrigerator for up to 5 days.
You can bake the cheesecake and let it sit in the refrigerator overnight. Continue with the chocolate ganache and decorating the next day.
You can freeze the cheesecake after it has been baked and cooled and without the chocolate ganache or whipping cream. Wrap the cheesecake with plastic wrap and then foil. Freeze for no longer then 1 month for best flavour. Thaw in the fridge or at room temperature. After it has thawed, decorate and store in the refrigerator.
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Nanaimo Bar Cheesecake
Equipment
- one 9 inch Springform pan
- one larger pan to fit springform pan in
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup almonds finely chopped
- ½ cup coconut flakes
- 5 tablespoons cocoa powder
- 3 tablespoons brown sugar
- ½ cup butter melted
Filling
- 24 oz cream cheese room temperature
- 1 cup packed brown sugar
- 3 tablespoons all purpose flour
- 1 cup sour cream, room temperature
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons vanilla custard powder
Chocolate Ganache
- 8 oz semi sweet chocolate
- ½ cup heavy whipping cream cold
Whipped topping
- 1 cup heavy whipping cream cold
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup slivered almonds
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Allow the parchment paper to hang outside of the springform pan. This makes it easier to remove the cheesecake.
- For the crust, combine graham cracker crumbs, almonds, coconut flakes, cocoa powder, and brown sugar in a medium sized bowl. Stir in melted butter. Pour into the bottom of the springform pan and pat into the bottom and up the sides of the pan. Bake for 10 minutes and then let the crust cool on a wired rack while you make the filling.
- Reduce the oven temperature to 300°F. Beat cream cheese and brown sugar together in a large mixing bowl. Mix in flour and sour cream, stopping to swipe down the sides and bottom of the bowl when needed. Mix until just combined. Do not over mix.
- Mix in the eggs, one at a time, until combined. Mix in vanilla extract and custard powder.
- Pour the cheesecake filing into the springform pan, over the crust. Cover the outside of the springform pan with aluminum foil. Tie a crock pot liner around the pan, over top of the aluminum foil. This helps from water seeping into the cheesecake.
- Place the springform pan into a larger baking pan or casserole dish. Fill the larger pan with water to go halfway up the side of the springform pan. Place this on the middle rack of the oven and bake for 1 hour, 20 minutes. Do not open the oven until it is done. Opening the oven causes the temperature to change drastically and can make the cheesecake crack. After the time is done, the cheesecake will still be a bit jiggly in the center.
- Turn off the oven and let the cheesecake cool in the turned off oven with the oven door closed for 30 minutes. Crack the door of the oven open and keep the cheesecake in the turned off oven for another 30 minutes. This helps the cheesecake cool down slowly so that it won't crack.
- Take the cheesecake out of the oven and run a knife between the crust and springform pan. When the cheesecake cools, it contracts and the crust can now move with the cheesecake. Let it sit at room temperature for 20 minutes and then cover the cheesecake in the springform pan and transfer to the refrigerator. The cheesecake needs to cool for at least 2 hours or overnight.
- To make the chocolate ganache, heat heavy whipping cream in the microwave or in a small saucepan over medium heat, until it is hot, but not boiling. Pour the heavy whipping cream over the chocolate. Let it sit for 3 minutes, and then whisk until smooth. Remove the cheesecake from the refrigerator and unmold it from the springform pan. Place it on a cake stand or serving plate and pour the chocolate ganache over the top. Spread the ganache evenly and return the cheesecake to the refrigerator to cool the ganache.
- To make the whipped topping, combine heavy whipping cream, powdered sugar, and vanilla extract to a large mixing bowl. Whisk until stiff peaks. Remove the cheesecake from the refrigerator and pipe the whipped topping on top. Scatter slivered almonds on top of the cheesecake.
- Store the cheesecake covered in the refrigerator for up to 5 days.
Notes
- Line your parchment paper so that it hangs outside of your springform pan. It is way easier to lift out the cheesecake this way.
- Make sure you use brick style cream cheese, not the spreadable version.
- Bring all your ingredients to room temperature before beginning. Room temperature ingredients will mix together quicker so you don't risk over mixing. Also mixing cold ingredients together would result in a chunky cheesecake batter. We want a smooth cheesecake.
- Do not overmix the cheesecake filling. Mix until ingredients are just combined.
- Do not skip the water bath!
Justin
was just wondering if I could use coconut extract in a cheesecake itself rather than vanilla and also if there is any way to add any flaked coconut into the cheesecake or any coconut extract into the ganache itself as well.
Nina
I would keep the vanilla extract in the cheesecake and add coconut extract too. Try 1/2 teaspoon vanilla extract and 1 teaspoon coconut extract. You can definitely add flaked coconut into the cheesecake too, although, it won't be a smooth cheesecake. I would leave the chocolate ganache as is so not to overpower the coconut taste. I would instead replace the vanilla extract with coconut extract in the whipped topping.