It’s been too many years that I’ve had this blog here and haven’t shared a Nanaimo Bar recipe, especially since Nanaimo Bars are one of my all time favorite Christmas desserts!

I have this No Bake Nanaimo Bar Cheesecake, which if you ask me, is all of the incredibly parts of a classic Nanaimo Bar plus cheesecake, so it really doesn’t get any better.

But sometimes you just need a smaller bite for a tray of goodies around the holidays, and you want a classic Canadian Nanaimo Bar. The perfect little bite!

If you’re doing some holiday baking (or no baking!) this year, be sure to add these Nanaimo Bars to your list!

And if you’re a mint chocolate lover like me? Try these No Bake Mint Chocolate Bars, which are essentially a mint version of a Nanaimo Bar.

What is a Nanaimo Bar?

A Nanaimo Bar is a classic Canadian treat that originated in Nanaimo, BC — hence the name!

Nanaimo Bars are the ultimate bite-sized treat:

• a chewy, chocolatey base (no bake, but we do have to cook it on the stove!), made with graham cracker crumbs, shredded coconut, finely chopped almonds
• a creamy custard filling made only with Bird’s Custard Powder (affiliate link) (you can cheat and use instant vanilla pudding mix but it won’t be the same!)
• a thin layer of chocolate ganache

Tips for making the best Nanaimo Bars:

• Use a pan with straight edges, and line with parchment paper or wax paper (since we won’t be baking them) so that you get perfectly even layers that come out of the pan without much trouble
• Chill well before slicing, for even layers and clean edges
• Use good quality chocolate for the top layer — because it’s going to taste like whatever you use! I prefer to buy a solid bar of dark chocolate instead of using chocolate chips
• Find or order Bird’s Custard powder for the filling — it really is what makes this recipe unique!

Variations on this Nanaimo Bar recipe:

• Add a teaspoon of mint extract and green food coloring to the filling for a mint Nanaimo Bar
• Add a tablespoon or two of peanut butter to the filling for a peanut butter chocolate Nanaimo Bar
• Add some cocoa powder or melted chocolate to the filling for a triple chocolate Nanaimo Bar
• Add in 1/4-½ teaspoon of almond extract to the filling for a stronger almond presence
• Add in some orange extract or zest and orange (or red and yellow) food coloring to the filling for a chocolate orange Nanaimo Bar
• Have a little fun with it! Dream up some flavor combinations of your own 🙂

How to store Nanaimo Bars:

In the refrigerator:

Store in an airtight container up to 1 week in the refrigerator — if they last that long!

In the freezer:

Slice into squares and freeze in an airtight container, not quite touching, so that it’s easy to just grab a few when you’re hangry or when you need to fill out a holiday baking tray or tin.

They thaw quickly and are amazing straight out of the freezer!

More no bake bars and cookies you’ll love!

• No Bake Samoa Cookies
• 35+ Easy Christmas Treats (no bake!)
• Fudgy Mint Chocolate No-Bake Cookies + VIDEO
• Peanut Butter Chocolate Fudge with Pretzels + VIDEO
• 25 No Bake Cookies Recipes

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Nanaimo Bars

Nanaimo Bars are a classic Canadian no-bake bar cookie, made with a chocolate coconut base, creamy custard filling and chocolate ganache.

Course Dessert

Cuisine canadian

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 36 bars

Calories 289.96cal

Author Ashley Fehr

Ingredients

Crust

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa
• 2 beaten eggs
• 2 cups graham cracker crumbs
• 1 cup finely chopped almonds
• 2 cups shredded coconut

Filling

• 1 cup unsalted butter
• 1/2 cup heavy whipping cream
• 1/2 cup Bird's custard powder
• 2 teaspoons vanilla extract
• 4 cups powdered icing sugar

Ganache

• 200 grams dark chocolate (about 1.5 cups chopped)
• 1/2 cup heavy cream

Instructions

Crust

• In a large, deep pan, melt butter, sugar and cocoa together over medium heat, whisking often.
• Remove from the heat and slowly whisk in eggs, beating constantly.
• With a spatula, stir in graham crumbs, almonds and coconut.
• Press firmly into a parchment-lined 9×13" pan — lining is optional but will make getting the bars out much easier!

Filling

• In a large bowl, beat butter with an electric mixer on medium speed until smooth.
• Add in cream, custard powder and vanilla and beat until smooth.
• Gradually add in powdered sugar, one cup at a time, beating well after each addition.
• Spread filling evenly over crust and pop in the freezer while you make your ganache.

Ganache

• In a small pot, melt chocolate and cream together on low heat, stirring frequently. Let cool for 10 minutes.
• Remove bars from freezer and pour ganache evenly over bars, spreading into a thin even layer.
• Place bars in the refrigerator to set completely before slicing, at least 4 hours.

Nutrition

Calories: 289.96cal | Carbohydrates: 29.17g | Protein: 2.34g | Fat: 19.18g | Saturated Fat: 11.3g | Cholesterol: 46.18mg | Sodium: 53.78mg | Potassium: 117.12mg | Fiber: 1.75g | Sugar: 23.34g | Vitamin A: 427.7IU | Vitamin C: 0.04mg | Calcium: 27.3mg | Iron: 1.28mg

The post Nanaimo Bars appeared first on The Recipe Rebel.

This No Bake Nanaimo Bar Cheesecake has all of the familiar flavors of the classic Nanaimo bar but in an easy no bake cheesecake! The perfect Christmas dessert (but I won’t tell if you indulge year round!). Includes step by step recipe video.

Happy December friends! I am continuing on my quest to turn all of my favorite Christmas treats into a cheesecake with this No Bake Nanaimo Bar Cheesecake — maybe my favorite so far (although this No Bake Peanut Butter Marshmallow Square Cheesecake is equally as delicious!).

Naniamo Bars are just one of my favorite classic Canadian treats (friends, we have some incredible eats up here!) and they originated in Nanaimo, B.C.. Makes sense, right??

For this cheesecake, I have borrowed the base for this cheesecake from the Nanaimo Bar recipe on Nanaimo’s web site, although I have simplified the method a little to suit my lazy girl baking style.

On top of that, we have a silky smooth no bake cheesecake, with a good amount of Bird’s Custard Powder (affiliate link) for that classic flavor. I honestly don’t even know what you would use for a substitute if you couldn’t find it — it’s so readily available here that it’s not an issue! I supposed you could swap it for an equal amount of instant vanilla pudding mix, just don’t tell any self-respecting Canadian you did so.

And on top of that? A silky smooth dark chocolate ganache.

If there is one dessert you need to make this holiday season, this is it friends. It comes together so easily and will totally wow your guests!

Tips and Tricks for Making this No Bake Nanaimo Bar Cheesecake:

• If you can’t find Bird’s Custard Powder in stores, you can order it on Amazon here (and I get a few pennies for telling you that).
• Let it chill overnight if you can, so that it is firm and slices perfectly!
• Want to add a little garnish? Sprinkle some toasted coconut and almonds on top after pouring on the chocolate.

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No Bake Nanaimo Bar Cheesecake Recipe + VIDEO

This No Bake Nanaimo Bar Cheesecake has all of the familiar flavors of the classic Nanaimo bar but in an easy no bake cheesecake! The perfect Christmas dessert (but I won’t tell if you indulge year round!). Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 624cal

Author Ashley Fehr

Ingredients

Crust

• 1/2 cup butter
• 1/2 cup sugar
• 4 tablespoons cocoa
• 1 egg beaten
• 1 cup graham cracker crumbs
• 1/2 cup finely chopped almonds
• 1 cup sweetened shredded coconut unsweetened will work fine

Filling:

• 3 packages cream cheese (24 oz or 750 grams total) room temperature
• 1/2 cup Bird’s custard powder
• 1 cup heavy whipping cream 35%
• 1 1/2 cups powdered sugar

Ganache

• 3/4 cup finely chopped dark chocolate 1 100g bar
• 1/3 cup heavy cream

Instructions

• CrustIn a large pan, melt the butter over medium heat. Remove from heat and stir in sugar and cocoa.
• Gradually whisk in egg, stirring constantly. The heat from the pan and the butter will cook the egg as you stir (no raw eggs!).
• Stir in graham crumbs, almonds, and coconut until combined. Press firmly into a 9″ Springform pan.
• Filling: In a large bowl, beat cream cheese until smooth.
• Add custard powder, cream and sugar and beat until light and fluffy. Pour into Springform pan over crust and refrigerate to chill.
• Ganache: In a medium microwave-safe bowl, melt chocolate and cream in 15-20 second intervals, stirring well each time, until smooth (be careful NOT to overheat the chocolate or it will seize!) — I only had to do this twice.
• Remove cheesecake from the fridge or freezer and pour over top, smoothing to the edges. Refrigerate until completely set, at least 5-6 hours, before serving. Refrigerate leftovers up to 3-4 days or freeze up to 3 months.

Video

Nutrition

Calories: 624cal | Carbohydrates: 45g | Protein: 7g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 141mg | Sodium: 344mg | Potassium: 204mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1485IU | Vitamin C: 0.2mg | Calcium: 119mg | Iron: 1.3mg

The post No Bake Nanaimo Bar Cheesecake Recipe + VIDEO appeared first on The Recipe Rebel.