Nanaimo Bar Cheesecake
A no-bake cheesecake built on the three layers of a Nanaimo bar: coconut crumb, custard cream and chocolate.
- Prep
- 40 min
- Cook
- 10 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 470 kcal
Equipment
- •23 cm springform tin
- •Electric whisk
Nutrition
Per serving, approximate
- Calories
- 470 kcal
- fat
- 31 g
- carbs
- 42 g
- protein
- 7 g
- calories
- 470
Instructions
- 1
Mix the crushed biscuits, coconut, walnuts, cocoa and melted butter and press firmly into the tin. Chill 30 minutes.
- 2
Beat the cream cheese with the icing sugar and custard powder until completely smooth.
- 3
Whip the cream to soft peaks and fold it through.
- 4
Spread over the base and level the top; chill 4 hours.
- 5
Melt the chocolate with a knob of butter, cool slightly and pour over.
- 6
Chill 1 hour more, then cut with a hot knife.
Chef's tips
Let the chocolate cool to just warm before pouring or it will melt channels into the filling.
Ingredient substitutions
- custard powder → instant vanilla pudding mix
Storage
Keeps 4 days refrigerated.
Common mistakes to avoid
- •A soft base from under-chilling
- •Cutting cold chocolate, which shatters
Serving suggestions
Cooked Nanaimo Bar Cheesecake?
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