A sophisticated twist on the classic no-bake dessert, this Banana Cheesecake with Black Vanilla Ice Cream offers a harmonious blend of creamy textures, rich chocolate, and bold color contrasts. Featuring layers of ripe banana slices, a whipped cream cheese filling, and a buttery graham crust, the cheesecake is topped with silky chocolate ganache and pecan crunch. Paired with a striking black vanilla ice cream over graham crumble, this dessert is both visually captivating and deeply indulgent.
Why You’ll Love This Recipe
This no-bake banana cheesecake is effortless yet elegant, making it ideal for both casual gatherings and refined dinner parties. The naturally sweet flavor of ripe bananas is perfectly balanced by the tangy cream cheese and smooth whipped cream. The chocolate ganache brings richness, while the pecans add a satisfying crunch. Served alongside a scoop of black vanilla ice cream—infused with vanilla bean paste and colored with activated charcoal—this dessert becomes an artful experience in taste, texture, and presentation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- graham cracker crumbs
- granulated sugar
- unsalted butter, melted
For the Banana Cheesecake Filling:
- cream cheese, softened
- heavy whipping cream
- powdered sugar
- vanilla extract
- ripe bananas, sliced
- lemon juice (to prevent browning)
For the Chocolate Topping:
- heavy cream
- dark chocolate chips
- chopped pecans
For the Black Vanilla Ice Cream (Shortcut Version):
- vanilla ice cream
- activated charcoal powder
- vanilla bean paste
Optional Garnish:
- graham cracker crumbs (for plating)
Directions
- Make the Crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the base of a springform pan. Place in the refrigerator to chill while preparing the filling. - Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until the texture is fluffy and creamy. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture. Toss banana slices in lemon juice to prevent browning. Arrange a layer of banana slices over the crust, then fold the remaining slices into the cheesecake mixture. Spread the filling evenly over the crust and refrigerate for at least 4 hours or overnight for best results. - Chocolate Ganache & Topping:
Heat heavy cream in a small saucepan until it just begins to boil. Pour over the chocolate chips in a bowl and let sit for 1 minute. Stir until the mixture is smooth and glossy. Allow the ganache to cool slightly, then pipe or drizzle it over the chilled cheesecake. Sprinkle with chopped pecans. - Black Vanilla Ice Cream:
Soften vanilla ice cream slightly, then mix in the activated charcoal powder and vanilla bean paste until fully combined. Refreeze the ice cream until firm. - To Serve:
Slice the cheesecake and place on a serving plate. Add a scoop of black vanilla ice cream on a bed of graham cracker crumble for a dramatic and elegant finish.
Servings and timing
Servings: 8 slices
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Calories per serving: 430 kcal
Variations
- Nut-Free Option: Omit the pecans or substitute with toasted coconut flakes for a nut-free version.
- Chocolate Banana Base: Add cocoa powder to the crust for a chocolate graham flavor.
- Fruit Garnish: Top with fresh banana slices or berries before serving for additional freshness.
- Spiced Cheesecake: Add a pinch of cinnamon or nutmeg to the filling for warmth and depth.
- Coconut Crust: Use crushed coconut cookies instead of graham crackers for a tropical variation.
Storage/Reheating
Store the cheesecake in the refrigerator in an airtight container for up to 4 days. For best texture, cover tightly to prevent the bananas from oxidizing. The black vanilla ice cream should be stored in the freezer in a sealed container and consumed within 1–2 weeks for optimal texture and flavor. This dessert is not suitable for reheating and is best served chilled.
FAQs
Can I make the cheesecake ahead of time?
Yes, the cheesecake can be made a day in advance and stored in the refrigerator overnight. This allows the filling to set properly.
How do I prevent the bananas from browning?
Toss banana slices in lemon juice before layering or folding into the filling. This helps maintain their fresh appearance.
Can I use a store-bought crust?
Yes, a pre-made graham cracker crust will work, though homemade offers better flavor and texture.
What is activated charcoal, and is it safe to eat?
Activated charcoal is a food-safe powder used for dramatic visual appeal. Use sparingly and consult with a health professional if you have medical concerns.
Can I substitute the black ice cream with something else?
Yes, plain vanilla or banana ice cream also pairs well with this cheesecake if you prefer a more traditional option.
How do I get smooth, clean cheesecake slices?
Use a warm, clean knife to slice through the cheesecake, wiping between each cut for neat presentation.
Is this cheesecake gluten-free?
The standard graham cracker crust contains gluten. For a gluten-free version, use gluten-free graham crackers or cookie crumbs.
Can I make this without a springform pan?
Yes, a pie dish or tart pan can be used, though slicing may be less clean without the removable sides.
What kind of chocolate is best for the ganache?
Dark chocolate chips or chopped dark chocolate with at least 60% cocoa are ideal for a rich, balanced flavor.
Can I freeze the cheesecake?
Yes, the cheesecake can be frozen for up to 1 month. Wrap tightly and thaw in the refrigerator before serving.
Conclusion
This Banana Cheesecake with Black Vanilla Ice Cream is a modern, no-bake dessert that pairs nostalgic comfort with dramatic flair. The creamy banana filling, decadent chocolate ganache, and bold presentation of the black vanilla ice cream make it an eye-catching centerpiece for any occasion. Whether served at a dinner party or savored on a quiet evening, it’s a memorable treat that delights in both taste and aesthetics.
Print
Banana Cheesecake with Black Vanilla Ice Cream
- Total Time: 4 hours 25 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
Indulge in this no-bake Banana Cheesecake with Black Vanilla Ice Cream – a creamy whipped cheesecake layered with fresh bananas and topped with rich chocolate ganache and toasted pecans. Paired with a bold scoop of black vanilla ice cream over graham crumble, this dramatic dessert is as stunning as it is delicious.
Ingredients
For the Crust:
-
1 1/2 cups graham cracker crumbs
-
1/4 cup granulated sugar
-
1/2 cup unsalted butter, melted
For the Banana Cheesecake Filling:
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2 (8 oz) packages cream cheese, softened
-
1 cup heavy whipping cream
-
1/2 cup powdered sugar
-
1 tsp vanilla extract
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2 ripe bananas, sliced
-
1/2 tsp lemon juice (to prevent browning)
For the Chocolate Topping:
-
1/2 cup heavy cream
-
1 cup dark chocolate chips
-
1/4 cup chopped pecans
For the Black Vanilla Ice Cream (Shortcut Version):
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2 cups vanilla ice cream
-
1 tsp activated charcoal powder
-
1/2 tsp vanilla bean paste
Optional Garnish:
-
Graham cracker crumbs (for plating)
Instructions
Make the Crust:
-
Combine graham cracker crumbs, sugar, and melted butter in a bowl.
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Press into the bottom of a springform pan to form a firm base.
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Chill in the refrigerator while making the filling.
Prepare the Cheesecake Filling:
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In a large bowl, beat cream cheese until smooth.
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Mix in powdered sugar and vanilla extract until fluffy.
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Whip the heavy cream to stiff peaks in a separate bowl.
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Fold whipped cream into the cream cheese mixture.
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Toss banana slices with lemon juice. Layer some over the crust and fold remaining slices into the filling.
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Spread filling evenly over crust. Chill for at least 4 hours or overnight.
Make the Chocolate Ganache & Topping:
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Heat heavy cream until just boiling. Pour over chocolate chips and let sit for 1 minute.
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Stir until smooth. Let cool slightly before spooning or piping over the chilled cheesecake.
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Sprinkle chopped pecans on top.
Black Vanilla Ice Cream:
-
Soften vanilla ice cream slightly. Mix in activated charcoal and vanilla bean paste until evenly colored.
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Refreeze until firm.
To Serve:
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Slice cheesecake and serve with a scoop of black vanilla ice cream on a bed of graham cracker crumble for a visually striking, flavor-packed dessert.
Notes
-
Use bananas that are ripe but firm to avoid sogginess.
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For extra crunch, toast the pecans before using.
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The activated charcoal adds visual contrast—use food-grade only and consume in moderation.
- Prep Time: 25 minutes
- chill time: 4 hours
- Category: Desserts
- Method: No-Bake
- Cuisine: American
