Cheesecake Factory Copycat Recipes: Chocolate Coconut Cream, Oreo, Banana Cream, and Carrot Cake

by Margielynn

Four favorite copycat cheesecake recipes from The Cheesecake Factory! You can make one of these luscious cheesecakes at home with these copycat recipes!

If The Cheesecake Factory's cheesecakes are your favorites, I have four scrumptious copycat recipes to try at home! You can choose from a chocolate coconut cream, Oreo, banana cream, and carrot cake cheesecake copycat recipes!

Cheesecake is my favorite dessert! I am a cream cheese nut, just love the stuff!

I bought an Instant Pot Pressure Cooker a year ago and it makes a scrumptious cheesecake. Yes in the pressure cooker! It is not a large one, but all I need, it is so fast and easy! Love my Instant Pot!

My favorite is the Chocolate Coconut Cream Cheesecake, I hope you find one of your favorite recipes!

Banana Cream Cheesecake
Banana Cream Cheesecake

Banana Cream Cheesecake Recipe

Prep time 45 min  -  Total time 495 min
Ingredients for 12 servings
You will go bananas over this yummy banana cream cheesecake!
Recipe  0.0/5 Stars (0 Votes)

You will go bananas over this yummy deliciousness layered in this copycat Cheesecake Factory banana cream cheesecake. It is topped with a layer of Bavarian cream and baked in a vanilla cookie crust and topped with whipped cream. Grab some vanilla sandwich cookies, cream cheese, bananas, whipping cream and a few other ingredients and let get to cooking!


  • 20 vanilla sandwich cookies
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup mashed bananas, about 2
  • 1/4 cup margarine, melted
  • 3 eggs
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla
  • 1/2 cup whipping cream


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Put cookies in a blender or food processor; pulse until finely crushed.
  3. Add margarine; process with pulses until blended.
  4. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.
  5. In a large bowl beat cream cheese with electric mixer at medium speed until creamy.
  6. Add sugar and cornstarch; beat until blended.
  7. Add eggs, one at a time, beating well after each addition.
  8. Beat into mixture bananas, whipping cream, and vanilla.
  9. Pour cream cheese mixture into prepared crust.
  10. Place pan on cookie sheet and bake 15 minutes.
  11. Reduce temperature to 200 degrees Fahrenheit and continue baking 75 minutes or until center is almost set.
  12.  Loosen the edge of the cheesecake; place on a wire rack to cool to room temperature before removing rim of pan.
  13. Refrigerate uncovered cheesecake for 6 hours or overnight.
  14. Take out cheesecake to set at room temperature before serving about 15 minutes.

Tip From Margielynn!

  • Garnish the cheesecake with fresh banana slices!
  • Do not forget to reduce the temperature from 350 degrees to 200 degrees Fahrenheit, this is very important.

Drinks to accompany your cheesecake!

Make a black cup of java or choose a espresso or cappuccino!
Keurig K250 Single Serve, Programmabl...
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The Pioneer Women Flea Market 16 oz D...
Pioneer Women
$27.48  $25.96
Mr. Coffee Café Barista Premium Espre...
Mr. Coffee
Only $199.99
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Oreo Cheesecake Recipe

Oreo Cheesecake
Oreo Cheesecake

You can make a Cheesecake Factory Oreo cheesecake at home with this copycat recipe. It cost a lot less and you have a whole cheesecake instead of one slice! You could share a slice with someone you love.

Oreo Cheesecake Recipe

Prep time 45 min  -  Total time 1485 min
Ingredients for 12 servings
Oreo cheesecake, what could be any better!
Recipe  0.0/5 Stars (0 Votes)

Ingredients For Cheesecake

  • 1 1/2 pound cream cheese
  • 1 cup sugar
  • 5 large eggs
  • 1/4 teaspoon salt
  • 2 teaspoon vanilla
  • 1/4 cup flour
  • 8 ounces sour cream
  • 5 Oreo cookies coarsely chopped for the batter
  • 10 coarsely chopped Oreo cookies for the topping

Ingredients for Crust

  • 1 1/2 cup Oreo cookie crumbs, about 25 Oreo cookies finely chopped
  • 2 tablespoon melted butter
  • 9-inch springform pan, buttered on bottom and sides

Instructions For making Filling and Crust

  • Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 ½ inch up the sides, set aside.
  • All Ingredients must be at room temperature before starting your recipe.
  • Beat cream cheese with a mixer on low until fluffy.
  • Slowly add sugar and continue beating cream cheese until mixed well.
  • Add eggs one at a time and continue to beat until combined.
  • Add the vanilla, salt, and flour into cream cheese and egg mixture and beat until smooth.
  • Add the sour cream and beat.
  • Stir in the coarsely chopped Oreo cookies with a spoon.
  • Pour cream cheese into the spring pan and put the coarsely chopped Oreo Cookies on top of the cream mixture.
  • Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
  • At the end of baking time, keep the oven door open and let the cheesecake stay in the oven for one hour.
  • Remove from oven and let cool enough to place in the refrigerator for 24 hours.
Chocolate Coconut Cream Cheesecake
Chocolate Coconut Cream Cheesecake

What sounds better than a Chocolate Coconut Cream Cheesecake? I love chocolate, coconut and cheesecake. This recipe may be a little trouble but worth it. This homemade copycat version tastes much like the one at The Cheesecake Factory. We are definitely not talking calorie!

Chocolate Coconut Cream Cheesecake Recipe

Prep time 60 min  -  Total time 459 min
Ingredients for 12 servings
Time and servings can vary person to person!
Recipe  0.0/5 Stars (0 Votes)


  • 2 1/2 cups fresh coconut, grated
  • 1 cup whipping cream, scalded
  • 2 1/2 cups all-purpose flour
  • 1/3 cup cold butter, sliced
  • 4 teaspoons granulated sugar
  • 20 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 whole eggs
  • 2 egg yolks
  • 2 1/2 tablespoons coconut liqueur
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup sour cream
  • 1/4 cup cream of coconut
  • 1/2 teaspoon coconut liqueur
  • toasted coconut flakes (for garnish)


  1. Puree coconut and whipping cream in a blender for 4 minutes; set aside to cool.
  2. Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
  3. Press evenly into bottom of a buttered 10-inch springform pan.
  4. Bake at 325 degrees for 25 minutes, or until golden brown.
  5. In a large bowl cream together cream cheese and 1 1/2 cups sugar.
  6. Stir in cooled coconut puree and whipping cream.
  7. Slowly stir in eggs and yolks.
  8. Stir in 2 1/2 tablespoons coconut liqueur, lemon juice and extracts. Pour into prepared crust.
  9. Bake in a 325 degrees Fahrenheit oven until sides of the cake is dry and center is set, about 1 hour.
  10. Allow cheesecake to cool for 30 minutes.
  11. Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
  12. Bake at 325 degrees Fahrenheit for 10 minutes.
  13. Allow the cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
  14. Sprinkle coconut flakes over top before serving.


Cheesecake Factory's Original Cheesecake Recipe

Cheesecake Pans!

Make your cheesecake mini or large! A mini cheesecake makes a great party dessert!
Mcirco Nonstick Leakproof 3pcs(4”/7”/...
$29.99  $22.99
Nordic Ware Leakproof Springform Pan,...
Nordic Ware
$17.60  $12.57
Springform Pan 10 Inch for Baking Cak...
Carrot Cake Cheesecake
Carrot Cake Cheesecake

Carrot Cake Cheesecake Recipe

Prep time 70 min  -  Total time 370 min
Ingredients for 12 servings
All the deliciousness of carrot cake and cheesecake!
Recipe  0.0/5 Stars (0 Votes)

Carrot cake is delicious on its own, but take it to another level and make it into a carrot cake cheesecake.


You will find a recipe that is much like the one you buy at the Cheesecake Factory. This would make an elegant dessert for your next dinner party or for the holidays.

Ingredients For Cheesecake

  • 16 ounces cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1 tablespoon flour
  • 3 eggs
  • 2 teaspoons vanilla extract

Instructions For Cheesecake

  • Cream the sugar and cream cheese in a large bowl with an electric mixer.
  • Add to the creamed mixture the eggs, flour, and vanilla extract, beat until mixture is smooth. Put aside for later.
  • Meanwhile prepare Carrot Cake.

Ingredients For Carrot Cake

3/4 cup vegetable oil

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

Dash salt

1 (8 1/2 ounce) can crushed pineapple

Packed in juice, well-drained and

Juice reserved

1 cup grated carrots

1/2 cup flaked or shredded coconut

1/2 cup chopped walnuts

Instructions For Carrot Cake

  1. In a large bowl, combine oil, sugar, eggs and vanilla extract, mixing well.
  2. Stir in flour, baking soda, cinnamon and dash of salt, mixing well.
  3. Stir in drained pineapple, carrots, coconut, and walnuts.
  4. Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9 1/2-inch springform pan.
  5. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
  6. Repeat with remaining cream cheese batter, spreading evenly with a knife.
  7. Do not marble with a knife.
  8. Bake in preheated 350 degrees F oven for 50 to 65 minutes or until cake is set and cooked through.
  9. Cool completely, then refrigerate.
  10. When cake is cold, prepare Pineapple Cream Cheese Frosting.

Ingredients Pineapple Cream Cheese Frosting

  • 2 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 3/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon reserved pineapple juice
  • Dash of salt

Instructions For Pineapple Cream Cheese Frosting

  1. In a medium bowl combine cream cheese, butter, confectioners' sugar, vanilla extract, reserved pineapple juice and dash of salt.
  2. Beat with an electric mixer until smooth and of spreading consistency.
  3. Frost the top of the cheesecake. Refrigerate 3 to 4 hours before serving.


Makes 1 (9- or 9 1/2-inch) cheesecake.

I Love Cheesecake, what about you?

Updated: 04/06/2018, Margielynn
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Margielynn on 10/08/2017

Katiem2 thanks for dropping in to check out these scrumptious copycat cheesecakes! Have a great day!

katiem2 on 10/05/2017

You are such a clever food hack and I am thrilled to visit your super copycat recipes, it is great to enjoy such treats at a fraction of the cost.

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