Nanaimo Bar Cheesecake (Edit recipe)

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A simple yet rich and decadent dessert for almost any occasion!

30 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	1016
Fat:	54 g
Carbohydrates:	125 g
Protein:	5 g
Cholesterol:	76 g
Sodium:	500 mg
Fiber:	5 g
Sugars:	87 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 8

Ingredients

Crust Layer

0.5 cup Salted Butter
0.333 cup Cane Sugar
0.25 cup Cocoa Powder
0.25 tsp Sea Salt
1 whole Egg
1 tsp Pure Vanilla Extract
1.5 cups Coconut, (shredded, sweetened or unsweetened)
2 cups Vanilla Wafers (gluten-free), (**See Notes)

Custard/Cheesecake layer

Chocolate Ganache Layer

6 oz Semi-Sweet Chocolate Baking Bar
3 Tbsp Heavy Cream (Whipping Cream), (or 1 tbsp coconut oil,*see notes)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

An 8 inch spring form pan works best for this recipe, but you can also use a pie pan as well!
Begin by crumbling your vanilla wafer cookies. You can either put them in a blender, or do the zip lock bag method(see notes).
In a medium sauce pan add your butter, sugar, cocoa, and salt.
As it melts whisk together until the mixture becomes smooth.
Once mixture begins to bubble whisk in egg and vanilla.
Then fold in coconut and vanilla wafers.
Pour crust mixture into your springform pan(I lightly spray with avocado oil, but not necessary), and press down until you have a firmly packed crust.
Place inside your freezer while you continue onto the next step.
Next you will take a medium mixing bowl, and using a hand mixer(or a kitchenmaid mixer) you will whisk together your butter, cream cheese, custard powder, powdered sugar until smooth. It will be slightly thick until you add in your vanilla and heavy whipping cream towards the end of the mixing process.
Remove the crust from the freezer and pour in your cream cheese custard layer. Smooth it out with a rubber scraper until the top is level and then return back to the freezer to firm it up while making your ganache layer.
To make your chocolate ganache layer, you can either use the microwave method, a double boiler, or melt in a glass bowl over simmering water. (see notes for an alternative option to the ganache!)
Pour your chocolate ganache layer onto the custard layer of your cheesecake and then refrigerate overnight. (If you need your dessert ready sooner, you can freeze for 1-2 hours. Just make sure to let your cheesecake sit at room temp for about 15 minutes before serving!)

Notes

Fill your 1 cup measuring cup with vanilla wafer cookings BEFORE you crush them. Make sure it's a heaping cup!:) If you are using the zip lock bag method to crumble your wafer cookies, begin by placing cooking inside a gallon zip lock bag. Then take a rolling pin and simply beat the crackers inside until they become small crumbs! There is another option to the top layer of this cheesecake. If you are short on time or would like a hard shell instead, you can use melted baking chocolate and coconut oil. Melt your baking chocolate with about 1 tbsp of coconut oil and pour on top of your cheesecake layer. If you are short on time you can return to the freezer for about an hour to make sure everything is nice and firm.