I first read about nanaimo bars on Closet Cooking’s website a few years back… They looked great, but I didn’t think about them again until recently. I’m not sure where I stumbled across another picture of these bars, but then I was obsessed with the idea of making them. I read a bunch of recipes before settling on Seven Spoons and Closet Cooking for my models.
Instead of making them in a 9×9 pan, I made mine in a cupcake pan so I wouldn’t have to worry about cutting the bars. I also tweaked the recipes just a little bit to accomodate the ingredients I had on hand and I scaled back the sugar since I like my cheesecake a bit tart.
I’m a huge fan of cheesecake, so next time I would double the cheesecake and 1/2 the chocolate cookie crust. However, these little bites were truly delicious and I’m glad I made them!! (Even if I feel mildly ill from eating 3 of them in a row).
Cheesecake Nanaimo Bars (adapted from Seven Spoons and Closet Cooking)
- 1 1/2 cups of sugar cookies, blitzed through a food processor (or smashed in a plastic bag with a rolling pin)
- 1/4 cup of chocolate cocoa
- 1/4 cup of granulated sugar
- 1/2 cup of shredded, unsweetened coconut
- 1/2 cup of almonds, blitzed through a food processor
- 8 tablespoons of melted unsalted butter
- Preheat the oven to 350F
- Mix the dry ingredients together, then drizzle the butter into the bowl until the ingredients come together
- Press into the bottoms of cupcake liners. I used these adorable monkey ones from Reynolds. (Also… I have quite a bit extra cookie mixture leftover, so don’t be concerned if you also have left over)
- Bake in the oven for 10-15 minutes or until just browned.
- While the cookie cups bake, start on the cheesecake filling
- 8 ounces of cream cheese, at room temperature
- 1/4 cup of sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- Whip the cream cheese with sugar until smooth
- Add the egg and vanilla extract and continue whipping until smooth
- Once the cookie cups have finished cookie, top each with about two tablespoons of cheesecake batter each
- Tap on a flat surface to evenly distribute the batter in the cups
- Bake for another 10 minutes, or until the cheesecake has set.
Chocolate ganache topping
- 7 ounces of dark chocolate
- 1/2 cup of heavy cream
- As the cheesecake and cookie layers cool, make the ganache topping
- In a double boiler (or a mixing bowl over boiling water), heat the chocolate and heavy cream. Once the chocolate has melted, whisk the mixture until smooth and glossy.
- Put 1 to 2 tablespoons of ganache on top of each cheesecake/cookie cup, smooth the tops with a knife.
Put the whole pan in the fridge and let it set. These should keep for up to a week in a tightly sealed container in the refrigerator.
I used these Guittard chips for my chocolate ganache and I am impressed. They were deliciously dark and not overly sweet. Definitely a re-buy!