Description
Nanaimo Bar Cheesecake blends Canadian dessert magic with creamy cheesecake elegance, creating a no-bake masterpiece. Chocolate, custard, and graham cracker layers promise indulgent bliss for sweet-toothed explorers seeking delightful culinary adventure.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 1/2 cups (360 milliliters) heavy whipping cream
- 1 cup (240 milliliters) semi-sweet chocolate chips
Crust Ingredients:
- 1 cup (240 milliliters) graham cracker crumbs
- 1/2 cup (120 milliliters) shredded coconut
- 1/2 cup (120 milliliters) unsalted butter, melted
- 1/4 cup (60 milliliters) cocoa powder
- 1/4 cup (60 milliliters) granulated sugar
Flavor and Binding Ingredients:
- 1/2 cup (120 milliliters) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) heavy cream
Instructions
- Create a textured base by mixing graham cracker crumbs with shredded coconut, cocoa powder, melted butter, and sugar until well combined.
- Press the crumbly mixture firmly and evenly into the bottom of a springform pan, compacting it with the back of a spoon or flat-bottomed glass.
- Refrigerate the crust for approximately half an hour to allow it to set and become firm.
- In a separate mixing bowl, whip cream cheese until completely smooth and free of lumps.
- Gradually incorporate powdered sugar and vanilla extract, blending until the mixture becomes light and creamy.
- In another bowl, whip heavy cream until stiff peaks form, creating a voluminous texture.
- Gently fold the whipped cream into the cream cheese mixture, maintaining its airy consistency.
- Carefully spread the cheesecake layer over the chilled crust, ensuring an even distribution.
- Return the pan to the refrigerator and allow the cheesecake to set for two hours.
- For the ganache, warm heavy cream until it’s just about to simmer.
- Pour the hot cream over chocolate chips and let it sit undisturbed for two minutes.
- Stir the mixture until it becomes completely smooth and glossy.
- Pour the chocolate ganache over the chilled cheesecake layer, tilting the pan to create an even coating.
- Refrigerate for an additional 1-2 hours until the ganache is fully set.
- Release the springform pan, slice into elegant portions, and serve chilled.
Notes
- Optimize crust texture by thoroughly mixing graham cracker crumbs with melted butter for a compact, even base.
- Ensure cream cheese is at room temperature to achieve a silky-smooth cheesecake layer without lumps.
- Use high-quality chocolate chips for a rich, glossy ganache that sets beautifully and enhances overall flavor profile.
- Modify for dietary restrictions by substituting graham crackers with gluten-free alternatives and using dairy-free cream cheese and whipped coconut cream.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: Canadian
Nutrition
- Serving Size: 12
- Calories: 363
- Sugar: 21 g
- Sodium: 170 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 67 mg