Make your favorite Cheesecake Factory recipes at home with these easy copycat versions!
From pasta to salad to dessert, you can recreate the famous restaurant menu.
I admit that I have an unhealthy obsession with The Cheesecake Factory.
And yes, I’ve seen the calories on the menu, but I just can’t stop!
So as much as I love all the cheesecakes and pages of delicious food, these copycat recipes might just save you hundreds on eating out.
We all have those go-to dishes (hello, Cheesecake Factory Louisiana Chicken Pasta). But at the Cheesecake Factory, it can be difficult to pick just a few.
Luckily, with this list of Cheesecake Factory recipes, you won’t have to.
I love corn, and I love cake, so naturally, these are a favorite of mine.
The sweet and crisp pops of corn are enhanced perfectly with the incredible tomatillo salsa and southwestern sauce.
This recipe is super simple to put together and takes just minutes.
Strawberry, pineapple, banana, Reese’s, caramel apple, chocolate… the list goes on when it comes to cheesecake flavors. But it all started with this classic.
Having this perfect cheesecake in your back pocket will ensure that you’ll always have a winning dessert recipe on hand.
Trust me; it’s creamy, rich, decadent, nutty, smooth, sweet, and so delicious.
I love making plain cheesecake because it means I get to play around.
Maybe you have some leftover salted caramel or hot fudge sauce, or bananas foster, or baked apples that you can throw in. The possibilities are endless.
This recipe is super similar to the classic, original cheesecake. The big difference is the Oreo crust and crushed Oreos folded through the filling.
Always be sure to start any cheesecake with room temperature ingredients, and be gentle when mixing.
If you incorporate too much air, the texture will be sponge-like rather than dense and creamy.
This recipe has an excellent method for making your own cajun spice.
I’ll bet you even have most of the herbs on hand already, and this way, you can adjust the heat to your liking.
If you’ve never had jambalaya, you’re in for a real treat. The sausage, chicken, and shrimp are a dream team, and tossing it all through pasta is genius.
To avoid rubbery shrimp, add them to the pot for the last few minutes of cooking, rather than in with the chicken.
We all know that a meal at The Cheesecake Factory isn’t a light affair. The cheesecake alone is a meal in and of itself!
So it’s ok to opt for something lighter to start with, like these gorgeous lettuce wraps.
I much prefer these over some other similar dishes because the recipes uses chicken tenderloins, rather than ground chicken.
I just like the juiciness you get from a chunk of grilled chicken.
What’s better than a bowl of gooey mac and cheese? Deep-fried balls of gooey mac and cheese!
If you’ve never made fried mac and cheese before, now’s the time to give it a whirl. Not only is it crazy delicious, but it’s also easy to make.
There’s no big chef’s secret here. Just make your favorite mac and cheese and freeze it. I like to use ice cube trays to create the perfect sized bites.
Once they’re frozen, you’ll send them through the egg and breadcrumb bowls before dropping them (carefully) into hot oil.
Crunchy egg rolls with a tangy dipping sauce makes for one of my favorite starters ever.
The egg rolls themselves are pretty simple – just avocados, sun-dried tomatoes, red onions, cilantro, and salt.
If you use store-bought egg roll wrappers, you can have this starter on the table in just 10 minutes.
As good as these avocado egg rolls are, the dipping sauce is what I reach for. The combination of sweet honey with creamy cashews and sweet-sour tamarind is to die for.
For the absolute best results, be sure to find tamarind paste. It’s a great mix of sweet, sour, tangy, and tart, and it’s ready-to-use right away.
Other than warming through a handful of ingredients, all you’ll need for this sauce is a blender. It should keep in the fridge for a solid couple of weeks.
Once you have this recipe down, you’ll never buy the stuff in the stores again.
If you have a food processor, this recipe is super simple to throw together. Just be sure to add the oil slowly.
By hand, you’ll need to mince the garlic and ginger and chop the cilantro relatively small. Again, whisk the oil in slowly, giving it time to emulsify.
There’s something so satisfying about biting into a fresh batch of taquitos.
Between the chicken, chilis, corn, and guacamole, they’re definitely my midnight vice.
The key to making taquitos at home is not to overfill the tortillas. That way, you’ll have an excellent ratio of crunchy shell to filling.
Feel free to skip the cilantro, and remember that a drizzle of lime juice is never a bad idea.
One thing that’s certain about red velvet is that it stands out. You can’t deny the vibrant color and how good it looks with a layer of cream cheese frosting on top.
I love the dark contrast of the Oreo base, but you could use something lighter if you prefer.
But if you can, always try to use gel food coloring. The liquid kind can affect the outcome if you use too much.
Full of chicken, garlic, spinach, and sundried tomatoes, this recipe is bursting with color and flavor.
I know it’s quicker just to open a jar, but I promise, this recipe is so easy and uses fresh ingredients for a fantastic sauce.
You can have it ready in the time it takes to make the pasta.
I like to use a selection of cherry tomatoes for my sauce, using various colors for pops of sweetness throughout.
I can only imagine that they named this shrimp dish after it wowed them into silence.
Between the curry, peanuts, chili, shrimp, and coconut, I’m surprised they stopped at two bangs!
The ingredients list might look a little long, but don’t panic. I’m willing to bet you have most of what’s needed at home already.
If you aren’t a huge shrimp fan, this dish works just as well with some juicy chicken.
And if you’re really looking to knock it out of the park, try using this Thai chicken marinade for maximum flavor.
Chicken and mushrooms in a creamy sauce with melted cheese and asparagus is exactly as good as it sounds.
Mushrooms are just so great to work with and impart a wonderful flavor throughout any dish. They’re really the key to this recipe, so I wouldn’t leave them out.
You’ll only need a couple of pans for this dish, and it all gets combined to serve. This is perfect with some creamy garlic mashed potatoes.
As if cheesecake wasn’t already decadent enough, now it’s sandwiched in between two pineapple upside-down cakes?!
You know I had to try this one! The cakes are light and buttery, and the pineapple is sweet, tart, and totally amazing with the creamy cheesecake filling.
Since you’ll be handling the cheesecake, I would suggest making it the day before so that it can set in the fridge overnight.
That way, it will be nice and firm while you get it in place.
This recipe suggests trimming the cheesecake flat and placing the three components together, but I like to add a thin layer of pineapple frosting in between.
It will flatten out any bumps without losing cake and ensure the layers stick together and stay in a perfect slice.
I’ve never actually had this at The Cheesecake Factory, but I’m absolutely making it for every BBQ this summer.
The dressing alone is reason enough to make this salad. It has balsamic, pineapple juice, sesame oil, and honey.
But the salad itself is so wonderfully unique, using fresh mandarins and pineapple chunks with the chicken and lettuce. It’s light, colorful, and won’t last long on the table!
At dinner, I like to order a nice glass of wine with my meal. But during the day, I almost always order the raspberry lemonade.
It’s just so sweet, full of flavor, and uses real raspberries! I like it a little thicker, but feel free to top it off with extra water or Sprite to lighten it up.
And yes, I do add a little booze in the afternoon. Vodka and rum work especially well.
If you’re tired of plain old meat and potatoes, this is for you. This recipe uses skirt steak, which you don’t even need to marinate.
The trick to cooking a tender steak is to start with room-temperature meat. Pull your steak out of the fridge about 30-60 minutes before you need it.
Season liberally, and always allow the meat to rest after cooking.
These great little snacks can be fried or baked and should be eaten right away to enjoy the most crunch possible.
The filling is super simple to make and will come together in one pot. Be careful not to overfill the wrappers, or it will spill out during the cook.
Since I like mine spicy, I make up a chipotle avocado sauce and even add jalapenos.
Fresh artichokes have a slightly nutty flavor that is similar to asparagus or Brussels sprouts. They’ll need to be boiled until tender and then grilled for added char.
I like to sprinkle mine with some sea salt when they’re fresh off the grill.
The dipping sauce is just as easy to make. Just throw it in a blender until smooth.
Nine times out of ten, I will order this banana beauty. It’s just perfect.
The fresh bananas with the creamy cheesecake and wonderful Bavarian cream on top is second to none.
I love using vanilla wafers for the base for that banana pudding taste, and if I bring it home, I usually drizzle some salted caramel on top for good measure.
This one might be a little controversial… do you love it or hate it?
Cilantro can either be a great enhancer of flavors or a ruiner of meals. For some people, it tastes like soap. So making it into a sauce is pretty bold!
It has a similar taste to the tamarind dipping sauce, and if you like cilantro, you’ll want to put it on everything.
Have you ever noticed that even the kids reach for the brown bread at the Cheesecake factory?
Does it surprise you to hear that it has espresso, cocoa, and molasses inside?
This bread is slightly sweet, fantastic with a pad of butter, and great with the added oat top.
You’ll ideally need a mixer for this since it needs a good 10 minutes to get the dough to the right consistency.
And don’t be afraid to add a spoonful of flour if it feels too sticky.
This is a salad I can get behind. Lettuce, tomatoes, corn, beans, avocado, BBQ chicken, AND air-fried onion rings? Is it even a salad?
The dressing is the perfect partner for the BBQ chicken. It’s a quick mixture of sour cream, BBQ sauce, ranch seasoning, and lemon juice.
It looks great with all the toppings laid out on the lettuce, but I like to toss mine in a big bowl so that everything gets a decent coating of the dressing, and so every bite has something fun.
Soup isn’t usually my first choice at The Cheesecake Factory, but this one is pretty hard to resist.
I like to make this in a Dutch oven, and it all starts with a familiar trio – onions, celery, and carrots.
Once soft, you can add in the rest per the recipe, including peas, artichokes, garlic, and chicken.
Corn starch is used to thicken this up, and the whole thing needs about half an hour from start to finish.
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