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No-Bake Vegan Gluten-Free Nanaimo Bar Cheesecake

Ultra-creamy and decadently rich, this no-bake Nanaimo bar cheesecake brings all the classic flavors of the beloved Canadian treat into a simple, elegant dessert. A buttery chocolate and coconut crust studded with salted cashews provides the base, followed by a silky custard-style cheesecake filling with a subtle tang. The cake is finished with a thin layer of dark chocolate ganache and a sprinkle of shredded coconut and cashews for texture and visual appeal. This vegan, gluten-free version is indulgent, easy to assemble, and perfect for holidays or any special occasion.

Note: This recipe references common kitchen tools and specialty ingredients. View ingredient details in the recipe card below.

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, salty cashews and sweet shredded coconut capture the essence of Nanaimo bars in cheesecake form. The crust is rich and slightly crunchy, the custard cheesecake layer is smooth and slightly tangy, and the ganache topping adds a glossy chocolate finish. The combination of textures and sweet-and-salty flavors makes every bite irresistible.

What Makes Up a No-Bake Nanaimo Bar Cheesecake

  • Chocolate Crumb Base – a buttery chocolate cookie crumb crust mixed with salted cashews and sweetened shredded coconut.
  • Custard Cheesecake Middle – a silky custard-style cheesecake layer with a gentle tang to balance the sweetness.
  • Chocolate Ganache Top – a thin, glossy layer of dark chocolate ganache finished with extra shredded 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 & Substitutions

This version is written as vegan and gluten-free, but many ingredients can be swapped to suit dietary preferences. Below are the key components—refer to the recipe card for exact amounts.

  • Chocolate cookie crumbs: Finely ground graham crackers, vanilla wafers, or chocolate biscuits work as long as they’re crushed to a coarse sand texture.
  • Cashews: Traditionally walnuts are used in Nanaimo bars, but cashews offer a creamier flavor and texture. Substitute other nuts or omit and increase the coconut or cookie crumbs.
  • Sweetened shredded coconut: Omit or replace with extra nuts or cookie crumbs if you don’t like coconut.
  • Whipping cream: Use plant-based heavy cream for a vegan version or regular heavy cream if not avoiding dairy.
  • Cream cheese: Plant-based cream cheese keeps the recipe vegan; regular full-fat cream cheese works for a conventional version.
  • Custard powder: Essential to get the characteristic custard flavor and texture; look for brands carried in most grocery stores.
  • Chocolate: Use vegan or regular chocolate; darker chocolate works especially well for balance.

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

Tools: large mixing bowl, stand mixer or handheld mixers, 9-inch springform pan, parchment paper, spatula.

Step 1: Prepare the crust. Combine the crust ingredients in a bowl until evenly mixed. Line a 9-inch springform pan with parchment, spoon in the crust mixture, and press it evenly into the bottom using the back of a measuring cup or a heavy-bottomed glass. Chill in the freezer while you make the filling.

Step 2: Make the cheesecake base. In a large bowl or stand mixer, beat room-temperature cream cheese on high for about 1 minute until smooth. Add icing sugar, custard powder and salt. Mix until silky and free of lumps. If desired, add a touch of yellow gel food coloring for a classic custard hue.

Step 3: Whip the cream. Chill a metal bowl and whisk attachment briefly, then whip the heavy (or plant-based) cream on high until stiff peaks form.

Step 4: Fold together. Gently fold the whipped cream into the cream cheese mixture with a spatula, taking care not to deflate the aerated cream so the filling stays light.

Step 5: Chill to set. Pour the custard cheesecake over the chilled crust, smooth the top, and refrigerate for at least 9 hours or overnight to fully set.

Step 6: Make the ganache. On serving day, heat the cream to a simmer, pour over chopped chocolate or chips in a heatproof bowl, let sit for a few minutes, then whisk until smooth. Allow ganache to cool to room temperature before topping the chilled cheesecake.

Step 7: Remove and finish. Run a knife around the pan and release the springform. Transfer the cheesecake to a serving plate if desired. Pour the cooled ganache over the top and spread evenly. Garnish with extra shredded coconut and salted cashews. Return to the refrigerator until ready to serve.

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 Success

  • Spray the springform pan with non-stick spray and line the bottom with parchment for easy removal.
  • Fold the whipped cream into the cream cheese gently to retain the air that helps the cheesecake set.
  • Allow ample chill time—no-bake cheesecakes need hours in the fridge to firm up properly.

Storage and Freezing

Store the cheesecake covered in the refrigerator for up to 7 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 6 months. Thaw at room temperature for 1–2 hours before serving.

The Best No-Bake Nanaimo Bar Cheesecake

This no-bake Nanaimo bar cheesecake captures the signature flavors of Nanaimo bars while offering the smooth creaminess of a custard cheesecake. The buttery chocolate base, velvety custard center and glossy ganache top combine into an elegant, shareable dessert that’s equally at home at holiday gatherings or casual celebrations.

If you try this recipe, please leave a rating and review in the recipe card. Enjoy making—and tasting—this indulgent treat!

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.

Nanaimo Bar Love

If you can’t get enough Nanaimo bar flavor, consider exploring other variations like classic Nanaimo bars, Nanaimo bar cake, or mint Nanaimo bars for different takes on this sweet and salty favorite.