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Recreate These Cheesecake Factory Favorites At Home

Recreate These Cheesecake Factory Favorites At Home

Take these Cheesecake Factory favorites and bring them home for a great meal! You won’t have to dine out or spend a ton of money with these four meals all at your fingertips. You can recreate these cheesecake factory favorites in no time!

1. Copy Cat Factory Chopped Salad

Let’s be honest here, who doesn’t love a Cheesecake Factory salad? They’re pretty good, always massive and probably just as bad for you as many of the other meals there. Still amazing though. Here’s how you can re-create the meal:


  • Romaine Lettuce, Chopped
  • Corn off the cobb, Bacon bits, chopped apples, sliced avocado, and chopped red pepper.
  • You can mix it all together with your favorite dressing or a ranch dressing.
  • Add on a protein as well like BBQ Salmon or BBQ shrimp for an extra flavor.


  • Mix it all together like you would a salad for a great taste and a filled stomach to follow.

2. Avocado Egg Rolls

Cheaper than the restaurant version and probably better for you as well! dig into these great starters and one of the best of the Cheesecake Factory favorites.


  • 1 cup vegetable oil
  • 3 avocados, halved, peeled and seeded
  • 1 Roma tomato, diced
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 8 egg roll wrappers

For the Cilantro Dipping Sauce: 

  • 3/4 cup fresh cilantro leaves, loosely packed
  • 1/3 cup sour cream
  • 1 jalapeno, seeded and deveined, optional
  • 2 tablespoons mayonnaise
  • 1 clove garlic
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste


  • To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
  • Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  • In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt, and pepper, to taste, and gently toss to combine.
  • Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
  • Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with cilantro dipping sauce.

Adapted from Damn Delicious

Recreate These Cheesecake Factory Favorites At Home

3. Sweet Corn Tamale Cakes

Lots of ingredients towards an extravagant looking meal from this Cheesecake factory favorite that you can bring home! Try out this favorite at home! It might be a longer cook time than usual but it’ll be very worth it in the end.

Salsa Verde

  • 2 tomatillos, diced
  • 4 ounces mild green chilies, drained and diced
  • 1 green onion, minced
  • 2 tablespoons fresh cilantro, minced
  • 1 1/4 teaspoons granulated sugar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper
  • Tomato Salsa:
  • 2 medium tomatoes,
  • 1 tablespoon minced onion
  • 1 tablespoon fresh cilantro, minced
  • 1/4 teaspoon lime juice
  • 1/2 small jalapeno, seeded and minced
  • 1 dash salt
  • 1 dash ground black pepper
  • Southwestern Sauce:
  • 1/2 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon water
  • 3/4 teaspoon granulated sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 pinch cayenne pepper
  • 1 pinch onion powder
  • 1 dash salt
  • 1 dash garlic powder

Tamale Corn Cakes:

  • 1 1/2 cups sweet corn
  • 1/2 cup butter, softened
  • 3 tablespoons sugar
  • 1 pinch salt
  • 1/2 cup corn masa harina flour (corn flour)
  • 2 tablespoons all-purpose flour
  • Toppings:
  • 1/4 cup sour cream
  • 1/2 avocado, diced
  • 2 tablespoons fresh cilantro, chopped


  1. Make the salsa verde by putting the tomatillos, mild green chilies, green onion, 2 tablespoons fresh cilantro, 1 1/4 teaspoons granulated sugar, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and 1 pinch ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill.

  2. To make the tomato salsa put the tomatoes, diced onion, 1 tablespoon fresh cilantro, 1/4 teaspoon lime juice, 1/2 small jalapeno, 1 dash salt and 1 dash ground black pepper in a food processor for 5-10 seconds. Put in the refrigerator to chill.

  3. To make the southwestern sauce, put 1/2 cup mayonnaise, 1 teaspoon white vinegar, 1 teaspoon water, 3/4 teaspoon granulated sugar, 1/2 teaspoon chili powder, 1/4 teaspoon paprika, 1 pinch cayenne pepper, 1 pinch onion powder, 1 dash salt and 1 dash garlic powder in a small bowl and mix.
  4. To Make the Tamale Cakes, put 1 cup of the frozen corn with the butter, sugar, and salt in a food processor. Blend well. Move the ingredients to a bowl. Add the cornflour, remaining corn and all-purpose flour and blend well.
  5. Measure 1/4 cup portions of the mixture and form it into patties with your hands. Add 2 tablespoons of canola oil to a pan and heat onto medium-high. Cook the patties for 3-5 minutes or until browned, flip and continue to cook until browned.

  6. To assemble, Place all the cakes on a warmed serving platter. Add a spoonful of the salsa verde and pico de gallo salsa. Garnish with diced avocado, the southwestern sauce, cilantro and a dollop of sour cream.
  7. Enjoy! You’ve earned it!

Adapted From Dinner Then Dessert

Recreate These Cheesecake Factory Favorites At Home

4. Bang Bang Chicken and Shrimp

Another delicious Cheesecake Factory favorite. How could you ever go wrong with this classic meal? find out how you can make it below!


Curry Coconut Sauce: 

See Also

  • 1 tsp olive oil
  • 1 tsp sesame oil
  • 1/8 tsp red pepper flakes
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 tsp ginger minced
  • 1/2 cup water
  • 1/2 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1 tsp paprika
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1/4 tsp allspice
  • 1/4 tsp turmeric
  • 14 fl oz coconut milk (1 can)
  • 1 medium carrot julienned
  • 1 small zucchini julienned
  • 1/2 cup peas frozen

Peanut Sauce:

  • 1/4 cup peanut butter creamy
  • 2 tbsp water
  • 1 tbsp sugar
  • 1 tbsp soy sauce reduced salt
  • 1 tsp rice vinegar
  • 1 tsp lime juice
  • 1/8 tsp red pepper flakes

Chicken and Shrimp: 

  • 1 chicken breast cut into bite-size pieces
  • 10 medium shrimp shelled
  • 1/4 cup cornstarch
  • 2 tbsp vegetable oil
  • 2 cups of rice cooked


  • 1/2 cup flaked coconut toasted
  • 1/4 cup peanuts chopped
  • 2 green onions julienned or chopped
  • sesame seeds optional


Chicken and Shrimp:

  • Heat the 2 tbsp of vegetable oil in a large skillet. Season chicken pieces and shrimp generously with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch. Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden. Remove from skillet and add shrimp. Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.

Peanut Sauce:

  • To make the peanut sauce add all the ingredients in a small saucepan and heat just until the mixture begins to bubble; cover and remove the pan from heat.

Coconut Curry: 

  • In a medium saucepan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat. Add chopped onion, garlic and ginger and cook just until onion is translucent. Add spices and water and stir well. Bring to a boil, then add coconut milk and bring the mixture back up to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens. Add julienned carrots and zucchini, then peas. Cook for another 10 minutes or until carrots are tender.

Assemble Plates: 

  • Divide the rice onto 4 plates. Add chicken and shrimp, dividing them equally among the 4 plates. Spoon the coconut curry over chicken and shrimp. Drizzle peanut sauce over the dice. Top with crushed peanuts, sesame seeds if desired, green onions and some of the flaked coconut.

Adapted From Jo Cooks.

Recreate These Cheesecake Factory Favorites At Home

What are your Cheesecake Factory favorites that you are just waiting to recreate!? Let us know!

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