Nanaimo Bar Cheesecake is a Canadiana Showstopper Dessert

Prep Time
15 min
Cook Time
1h 15 min
10-12 servings

Bringing the ingredients of everyone’s favourite Canadian dessert square into the format of a cheesecake, this Nanaimo Bar Cheesecake is the perfect treat for any time of the year. With a chocolate coconut crust, creamy and rich center, and a layer of chocolate on top, it is not only delicious, but a beautiful cake to serve to family, friends and guests.



Graham Cracker Crust

cup graham cracker crumbs
cup almond meal
cup shredded coconut
Tbsp cocoa powder
cup sugar
Tbsp butter, melted


cups cream cheese, room temperature
cup sugar
cup custard powder
cup sour cream
large eggs


cups dark chocolate
Tbsp butter


A flat lay of the ingredients needed for Nanaimo bar cheesecake: chocolate, graham crackers, eggs, cream, sugar, butter and cocoa powder
Step 1

Preheat the oven to 350°F.

Step 2

For the Graham Cracker Crust, mix together graham cracker crumbs, almonds, coconut, cocoa powder, and sugar in a medium bowl. Add melted butter and stir until combined. Press firmly into the bottom of a 9-inch or 10-inch springform pan. Bake for 8 minutes at 350°F. Remove from the oven and set aside to cool slightly.

Step 3

For the Cheesecake, in the bowl of a stand mixer, beat together the cream cheese, sugar, and custard powder for about 2 minutes, until smooth and creamy. Add the sour cream and beat until combined. While mixing on medium speed, add the eggs, one at a time, until just blended.

Step 4

Pour the cheesecake batter on top of the cooled crust. Use a rubber spatula or spoon to smooth it into an even layer. Bake cheesecake for 55-70 minutes or until the center is almost set. Cool cheesecake uncovered for 1 hour at room temperature. Then cover and refrigerate the cheesecake for at least 2 hours.

Baked cheesecake for nanaimo bar cheesecake
Step 5

For the topping In a small saucepan on low heat, stir together chocolate and butter, until just melted. Pour the chocolate over the cheesecake and smooth into an even layer with a spatula. Return the cheesecake to the fridge to chill for at least 1 hour.

Related: Anna Olson’s Hot Chocolate Nanaimo Bar Recipe

Nanaimo bar cheesecake in a springform pan
Step 6

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving.

Tip: For neat slices, wipe the knife clean and dip into warm water between each slice.

Love Philip and Mystique’s Nanaimo Bar Cheesecake? Try their Pumpkin Spice Pretzels with Pumpkin Cream Cheese Dip next.

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