Vegan Nanaimo Cheesecake
The Nanaimo Bar is a bar whose origins hail back to British Columbia, Canada in the 1950’s. Simply put, it is a no-bake dessert bar named after the city of Nanaimo on Vancouver Island. This recipe takes it’s influence from the bar and turns it into a delicious, rich, velvety chocolate covered cheesecake.
- 4 tbsp vegan butter, melted
- 5 tbsp cocoa powder
- 3 tbsp sugar
- 1 tsp vanilla
- 1 1/2 cups vegan graham cracker or cookie crumbs
- 1/2 cup chopped walnuts
- 3/4 cup sweetened coconut flakes
- 5 (8 oz) tubs of Vegan Cream Cheese, softened
- 1 cup sugar
- 1 cup Vegan GourmeVegan Sour Cream
- 2 tsp vanilla
- 3 tbsp vegan vanilla pudding powder
- 3 tbsp cornstarch
- 1 cup semisweet chocolate chips (dairy-free, of course)
- 1/4 cup canned coconut milk (mix well before measuring)
- 1 tbsp canola oil
Preheat oven to 325 °F.
- Combine graham cracker crumbs, walnuts, coconut, cocoa powder, and sugar in a food processor and process until fine.
- Pulse in vanilla and melted butter until moistened.
- Press into the bottom and up the sides of a 10-inch springform pan.
- Bake for 5 minutes, remove from oven. *Do not turn oven off.
- Mix Cream Cheese, sugar, vanilla, and cornstarch together with an electric mixer until well blended.
- Add Sour Cream and mix well.
- Pour over crust, cook at 325 degrees for about 35 minutes. Cheesecake should be slightly browned and a little wobbly in the center.
- Cool for at least 6 hours or overnight.
- Melt chocolate chips and coconut milk in a double boiler or microwave.
- Whisk in oil until smooth.
- Let cool slightly, then carefully pour on top of cheesecake. Refrigerate again until set. Enjoy!