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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.

No-Bake Nanaimo Bar Cheesecake (Vegan & Gluten-Free)

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5 from 3 reviews

  • Author: Katie Stymiest
  • Total Time: 9 Hours 45 Minutes
  • Yield: 16 Slices 1x
  • Diet: Gluten Free


This no-bake Nanaimo Bar Cheesecake is full of classic Nanaimo Bar flavor. Silky smooth and ultra decadent, it has three easy no-bake layers and makes the perfect holiday dessert.



Chocolate Crust

  • ½ cup (113g) vegan salted butter, melted
  • ⅛ cup (24g) granulated sugar
  • 1 ¾ cups (210g) gluten-free chocolate cookie crumbs
  • 1 cup (120g) sweetened shredded coconut
  • ½ cup (80g) chopped salted cashews

Custard Cheesecake

  • 24 ounces (3 packages) vegan cream cheese
  • 1½ cups (180g) icing sugar
  • ¾ cup (126g) custard powder
  • ½ teaspoon fine sea salt
  • 1¼ cup (296ml) vegan heavy whipping cream
  • optional: yellow gel food color

Chocolate Ganache

  • ½ cup (120g) vegan chocolate chips
  • ⅓ cup (70ml) vegan heavy whipping cream
  • optional: shredded coconut for decor
  • optional: cashews for decor


Chocolate Base

  1. Prepare a 9-inch springform pan with non-stick baking spray and parchment paper.
  2. Combine all of the base ingredients together and stir until combined. Pour into the prepared pan and firmly press the mixture down with a heavy-bottomed glass or measuring cup. Place in the freezer to chill.

Custard Cheesecake

  1. Place a metal bowl and whisk attachment in the freezer.
  2. In a stand mixer or large bowl with electric mixers, beat the cream cheese on high for approximately 1-2 minutes or until smooth.
  3. Add in the icing sugar, custard powder, and salt and combine until smooth. Add in the food coloring (if using) and mix until combined. Set aside.
  4. Remove the metal bowl and whisk attachment from the freezer and beat the heavy whipping cream on high until stiff peaks form.
  5. Add the whipped cream to the cream cheese mixture and gently fold in with a spatula. Be very gentle while folding to not beat the air out of the whipped cream.
  6. Pour the cheesecake batter over top of the crust and spread evenly. Place in the fridge and allow to chill for a minimum of 9 hours, preferably overnight.

Chocolate Ganache

  1. On the day of serving, heat the heavy whipping cream in a small pot on medium-high until it begins to simmer.
  2. Pour the whipping cream over the chocolate chips in a heatproof bowl and allow it to sit for 6 minutes.
  3. Stir together until fully melted and smooth. Allow it to cool to room temperature.
  4. Spread the chocolate ganache over the chilled and removed cheesecake (see above tips for removal) and decorate with shredded coconut and cashews if desired.


* Use a sharp clean knife to cut the cheesecake. Wipe the knife clean before each cut.

** This can be prepared 1-2 in advance.

  • Prep Time: 45 Minutes
  • Cook Time: Chill Time: 9 Hours
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 487 Calories
  • Sugar: 36 Grams
  • Sodium: 344 Miligrams
  • Fat: 42 Grams
  • Saturated Fat: 27 Grams
  • Carbohydrates: 41 Grams
  • Fiber: 2 Grams
  • Protein: 7 Grams
  • Cholesterol: 141 Miligrams