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For the dulce de leche cheesecake

  • 6 oz cream cheese cold
  • 1 cup confectioners' sugar
  • ¼ cup dulce de leche I used Nestle La Lechera
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla bean paste
  • 1 cup very cold heavy cream

For the Banana Foster

  • ½ stick unsalted butter
  • ½ cup light brown sugar packed
  • ¼ cup heavy cream
  • 1 tablespoon dark rum
  • 1/4 teaspoon vanilla extract
  • 3 bananas sliced into ½ inch rounds
  • 1/2 cup chopped walnuts


Make the dulce de leche cheesecake:

  • In a bowl fitted with a whisk attachment, add cream cheese, confectioners' sugar, dulce de leche, vanilla extract and paste. Begin mixing over low speed until the confectioners' sugar is somewhat incorporated.
  • Increase the speed to high and whip until combined and mixture is smooth. Stop and scrape the mixer. Continue whipping on high and add the heavy cream in 3 parts, making sure the whip cream has incorporated and thickened before each addition.
  • Whip until the mixture is thickened. Stop the mixer. Add the cheesecake mixture to a piping bag fitted with a star or round tip. A ziplock bag works here too. Be sure to snip the end of the ziplock bag. Place in the freezer for about 20-25 minutes. While the cheesecake chills, make the banana foster.

Make the banana foster:

  • Melt the butter over low heat in a small saucepan. Increase the heat to medium and to the melted butter add the light brown sugar. Whisk until the butter and sugar are incorporated. Let cook until the mixture bubbles. Carefully, slowly (cause that jammy bubbles and spatters) add the rum, heavy cream, and vanilla extract. Once it stops bubbling, whisk to combine. Add the bananas and walnuts and cook until bubbly.
  • Remove from heat and allow to cool almost to room temperature. The banana fosters should still be somewhat on the warm side, but not hot enough to melt the cheesecake.

To assemble the cheesecake shooters:

  • Remove the cheesecake from the freezer. To a mini glass or mason jar add a spoonful of the banana foster mixture. Pipe the dulce de leche cheesecake over the banana foster mixture. Alternate spooning banana foster and dulce de leche cheesecake until you reach the top of the mini glass. Repeat with next mini glass until you fill six 4 oz glasses. Drizzle some banana foster caramel on top of each glass and top with banana slices. Place in the refrigerator until ready to serve.
  • Makes six 4 ounce mini glasses.