No Bake Nanaimo Bar Cheesecake Recipe Video

Instructions

1. Start by making the crust. In a mixing bowl, combine the graham cracker crumbs, shredded coconut, chopped walnuts, and melted butter. Stir until the mixture is evenly moistened.

2. Press the crust mixture into the bottom of a 9-inch springform pan, ensuring it forms an even layer. Place the pan in the refrigerator to set while you prepare the cheesecake layer.

3. In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue to beat until well combined and creamy.

4. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

5. Remove the springform pan from the refrigerator and spread the cheesecake mixture over the prepared crust. Smooth the top with a spatula and place the pan back in the refrigerator.

6. Now, let's make the Nanaimo bar filling. In a bowl, beat together the softened butter, custard powder, powdered sugar, and milk until smooth and creamy. Spread this filling evenly over the chilled cheesecake layer.

7. Return the pan to the refrigerator and let the dessert chill for at least 2 hours, or until set.

8. When the dessert is chilled and set, it's time to add the final touch – the chocolate ganache topping. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth.

9. Pour the chocolate ganache over the Nanaimo bar filling, spreading it evenly with a spatula. Return the pan to the refrigerator to allow the ganache to set, at least another 30 minutes.

10. Once the chocolate ganache is firm, carefully remove the sides of the springform pan. Slice the cheesecake into portions and serve chilled. Enjoy the perfect blend of flavors and textures in every delightful bite!