Vegan Nanaimo Cheesecake

by Jackie

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



  • 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.


  1. Combine graham cracker crumbs, walnuts, coconut, cocoa powder, and sugar in a food processor and process until fine.
  2. Pulse in vanilla and melted butter until moistened.
  3. Press into the bottom and up the sides of a 10-inch springform pan.
  4. Bake for 5 minutes, remove from oven. *Do not turn oven off.


  1. Mix Cream Cheese, sugar, vanilla, and cornstarch together with an electric mixer until well blended.
  2. Add Sour Cream and mix well.
  3. Pour over crust, cook at 325 degrees for about 35 minutes. Cheesecake should be slightly browned and a little wobbly in the center.
  4. Cool for at least 6 hours or overnight.


  1. Melt chocolate chips and coconut milk in a double boiler or microwave.
  2. Whisk in oil until smooth.
  3. Let cool slightly, then carefully pour on top of cheesecake. Refrigerate again until set. Enjoy!

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