6 Decadent Chain Restaurant Dessert Recipes to Try at Home

Source: https://www.facebook.com/Chilis

Source: https://www.facebook.com/Chilis

While they don’t do much good for your diet plans, restaurant desserts tend to be pretty irresistible — even if you’re already stuffed. Somehow, chain restaurants just know how to do these after-dinner delights best. Maybe it’s the sheer no-holds-barred, calorie-packed decadence that these desserts offer (OK, it definitely is). But to save a few bucks — and a trip out to dinner – why not try making your own imitations of these classics at home?

Try any of these six recipes to get the taste of your favorite restaurant desserts in the comfort of your own kitchen.

1. Chili’s Chocolate Chip Paradise Pie

This recipe takes some time and commitment, but is well worth the investment! Layers of gooey chocolate chip cookie, a buttery graham cracker crust, melted chocolate chips, and cinnamon butter — all topped with a heaping scoop of vanilla ice cream, caramel, and chocolate syrup. This meal certainly isn’t befitting of a diet plan, but it’s hard to top in rich and delicious dessert flavors. This recipe from Just a Pinch takes around an hour and a half to complete.


Cookie layer:

  • ⅓ cup granulated sugar
  • ½ teaspoon baking soda
  • 1 egg
  • ½ cup shredded coconut
  • ¼ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • ½ cup butter (1 stick), softened
  • 1 tablespoon milk
  • 1 cup all-purpose flour

Crust layer:

  • ¼ cup sugar
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons butter
  • ½ cup chopped walnuts
  • 1 ¼ cups semi-sweet chocolate chips

Cinnamon butter:

  • ½ cup butter (1 stick), softened
  • 1 ½ teaspoons cinnamon
  • 3 tablespoons granulated sugar
  • 6 tablespoons chopped walnuts
  • Chocolate syrup
  • 9 scoops vanilla ice cream
  • Caramel syrup

Directions: Preheat oven to 325 degrees Fahrenheit.

Mix the baking powder, flour and baking soda in a medium-sized bowl.

In a larger bowl, beat sugar and butter for about 30 seconds. Add milk, egg, and vanilla. Continue to beat until the mixture turns smooth.

Gradually combine the wet mixture with the dry mixture. Beat until they are combined well. Add the coconut flakes. Set aside.

Melt about 6 tablespoons of butter in the microwave. Add sugar to butter and stir very well for another 30 seconds. Then, add in the graham crumbs then stir again. Press the mixture down on the bottom of a 9 x 9-inch baking pan. On top of the graham crust, sprinkle about a cup of chocolate chips. Make sure the chips are evenly distributed.

On top of the chocolate chips, press down a layer of the previously-made cookie dough. Make sure to cover the chocolate chip layer at the bottom. On top of the dough, sprinkle walnuts, pressing them thoroughly into the dough using your fingers. Bake the cookie dough until the edges of the dough turns light brown (about 40-45 minutes).

To prepare the cinnamon butter, combine sugar, butter, and cinnamon in a bowl.

Serve the dessert by heating up a small skillet at medium heat. Remove the skillet from the heat once hot and add 1 tablespoon of the previously-made cinnamon butter. Cut the pie into nine parts and put one piece of the pie on the hot skillet. Put a single scoop of vanilla ice cream over the pie. Drizzle caramel and chocolate syrup on top of the vanilla ice cream. On top of the syrup, sprinkle some chopped walnuts. Repeat for each piece of pie being served.

Source: https://www.facebook.com/thecheesecakefactory

Source: https://www.facebook.com/thecheesecakefactory

2. Cheesecake Factory Original Cheesecake

Surely this restaurant does cheesecake the right way — we can only guess as much from its name! The crust on this dish offers a unique nut base to complement the classic flavors of the sweet and savory filling. This recipe from Food takes about 3 hours to complete, including cook time, and yields about eight servings. If you prefer a generous crust on your cheesecake, try doubling those ingredients. For best results, let the cheesecake cool and settle in the refrigerator for around 24 hours.



  • ¼ cup finely chopped pecans
  • ¼ cup finely chopped almonds
  • ¼ cup finely chopped walnuts
  • ¾ cup finely chopped vanilla wafer
  • 2 tablespoons melted butter


  • 1 ½ pounds cream cheese
  • 1 ⅓ cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • ¼ cup flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice

Directions: Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 ½ inches up the sides of the pan. Set aside.

Cheesecake: Preheat oven to 325 degrees. All ingredients should be at room temperature before your begin. Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process.

Add the sugar a small amount at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add flour, vanilla, and lemon juice. Mix well. Add the sour cream last and beat well.

Pour cream cheese into the spring pan. Place in oven and bake for 1 hour and 15 minutes. When time is up, turn oven off, prop open oven door and leave in oven for one hour.

Once finished, let cool enough before the cheesecake is put into the refrigerator for 24 hours.

Source: iStock

Source: iStock

3. T.G.I. Friday’s Brownie Obsession

Craving a warm, fudgy chocolate brownie topped with vanilla ice cream and caramel sauce? Has the answer to that question ever been anything but yes? Heat up the oven, because it’s your turn to try it at home with this imitation recipe of one of T.G.I. Friday’s most popular desserts. Feed your obsession with this dish from World’s Recipe List. Recipe yields six to eight servings and takes about an hour and a half to complete. Try garnishing with pecans or walnuts for an extra crunch!



  • 1 stick unsalted butter
  • 1 ¾ cups granulated sugar
  • 2 (4 ounce) bars Ghiradelli baking chocolate, coarsely chopped
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup chopped walnuts (optional)

Chocolate Sauce:

  • ¾ cup heavy cream
  • ½ unsalted butter
  • ¼ cup granulated sugar
  • 1 ½ (4 ounce) bars Ghirardelli baking chocolate, coarsely chopped

Caramel Sauce:

  • ¾ cup packed dark brown sugar
  • 4 teaspoons cornstarch
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter


  • 1 pint vanilla ice cream

Directions: Make the brownies first: Preheat the oven to 350 degrees Fahrenheit.

Combine the butter and chocolate in a bowl set over a pan of simmering water and stir until they melt. Add the sugar and stir until it dissolves. Remove the bowl from the pan. Let cool slightly.

Beat in the eggs, one at a time, beating after each addition. Stir in the vanilla extract.

Whisk together the flour, baking soda and salt. Gradually stir the dry ingredients into the creamed mixture and blend well. Stir in the chopped nuts if you are using them.

Pour the batter into a 9 x 13-inch baking pan that has been coated with butter or cooking spray and lightly floured. Bake the brownies in the hot oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out slightly sticky. Cool the pan on a wire rack, then cut into six or eight individual brownies.

For the chocolate sauce: Combine the butter and chocolate in a bowl set over a pan of simmering water and stir until they melt. Add the sugar and stir until it dissolves. Whisk in the whipping cream and stir until the mixture is well combined. Remove the bowl from the pan and keep the sauce warm.

For the caramel sauce: Combine the brown sugar, cornstarch and butter in a saucepan over medium heat. Stir until the butter melts and is blended with the sugar. Whisk in the whipping cream and bring the pan to a boil, stirring constantly. Reduce the heat and simmer for 2 minutes. Let the caramel sauce cool before using.

Assemble the brownies: Place each brownie in a shallow bowl. Spoon the chocolate sauce over each one. Put a scoop of vanilla ice cream on top of the chocolate sauce. Drizzle the caramel sauce over the ice cream.

Source: https://www.facebook.com/OliveGarden

Source: https://www.facebook.com/OliveGarden

4. Olive Garden Lemon Cream Cake

If you’re prepared from a change of pace from the chocolatey side of the dessert realm, spring for this light and luscious lemon cream cake inspired by Olive Garden. Start off by preparing a boxed white cake mix, and spruce things up from there! This recipe from Tammilee Tips takes about 2 and a half hours, plus 3 hours of chill time before serving.


  • White Cake boxed mix, prepared per directions

Lemon Cream Filling:

  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 4 tsp lemon juice
  • 1 cup heavy whipping cream

Vanilla crumb topping:

  • 1/2 cup plus 1 tbsp all purpose flour
  • 1/2 cup plus 2 tbsp powdered sugar
  • pinch salt
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla extract


  • Powdered sugar

Directions: Prepare white cake mix according to box instructions, allow cake to cool completely.

Prepare lemon cream filling: Mix cream cheese, powdered sugar until smooth, mix in lemon juice. Next, whip cream until stiff peaks form. Combine into cream cheese mixture by hand until well blended.

Prepare crumb topping: Combine flour, powdered sugar, and salt in a bowl. Add the butter and dribble in the vanilla. Use your hands to mix the butter into the flour/sugar mix until it is crumbly. Chill the mixture in the fridge, keep topping cold until you are ready to use it.

When the cake is cool, slice it through the middle and remove the top. Spread 1/2 of the lemon cream mixture onto the cake and then replace with top of cake. Spread remaining lemon cream mixture over the top of the cake and sides. Sprinkle the crumb topping on the top of the cake and press it into the sides all the way around the cake. Chill the cake in the fridge for at least 3 hours.

Source: iStock

Source: iStock

5. Applebee’s Blondies

Made with a butter, egg, and sugar base, the blondie dessert is a rich treat and a restaurant dessert classic — particularly at Applebee’s. Now you can try your hand at making them, too! This recipe from Recipe Dose takes about an hour and 10 minutes to complete and yields eight servings.


For cake:

  • 4 egg whites
  • 1 stick margarine (softened)
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup evaporated milk
  • 8 ounces white chocolate chips
  • ½ cup chopped walnuts

For sauce:

  • ½ cup butter softened
  • ½ cup powdered sugar
  • ¼ cup cream cheese (softened)
  • 2 tablespoons maple syrup
  • ¼ teaspoon salt
  • 8 scoops vanilla ice cream
  • ½ cup chopped walnuts

Directions: Preheat oven to 325 degrees Fahrenheit.

To prepare Blondie cake: In a large mixing bowl, beat egg whites until stiff peaks are formed. Add butter, brown sugar, granulated sugar, and vanilla extract to the egg whites. Beat until mix becomes a fluffy batter.

Sift together dry ingredients including flour, baking soda, baking powder, and salt. Gradually add dry mixture to the batter. Mix using spatula until smooth batter forms. Add milk, chocolate chips, and walnuts to the batter and fold carefully.

Pour the batter into a greased 9 x 13-inch baking pan. Bake for 40-50 minutes, or until top is golden-brown.

To prepare Blondie sauce: Beat together cream cheese and butter until mix is smooth. Add rest of the ingredients including sugar, maple syrup, salt, vanilla ice cream, and walnuts. Mix well. Refrigerate for 15 minutes.

When cake is done, cool to room temperature and top with the prepared Blondie sauce. Cut into squares and serve.

Source: https://www.facebook.com/outback

Source: https://www.facebook.com/outback

6. Outback Steakhouse Carrot Cake

This layered carrot cake is a bundle of buttery, sugary goodness, consisting of coconut, pecans, and carrots topped with a sweet vanilla cream frosting. The cake is a moist, rich imitation of what you’d dine on at Outback Steakhouse. Garnish with nuts over the top of the cake for an additional flavor and crunch. This recipe from Outback Steakhouse at Home takes about 2 and a half hours, plus at least 2 hours of chilling time.



  • 2 tablespoons unsalted butter
  • 2 cups all-purpose flour, plus more for dusting the pan
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 4 large eggs
  • 2 cups sugar
  • ¾ cup vegetable oil
  • ¾ cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups carrots, peeled and coarsely grated
  • 1 ⅓ cups loosely packed shredded, sweetened coconut
  • 2 cups finely chopped pecan

Buttermilk Glaze:

  • 1 cup sugar
  • ½ cup buttermilk
  • ½ cup unsalted butter
  • 1 tablespoon light corn syrup
  • ½ teaspoon baking soda
  • 1 tablespoon pure vanilla extract


  • 1 ½ cups unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 3 cups confectioners’ sugar
  • 1 ½ teaspoons fresh orange juice
  • 1 ½ teaspoons grated orange zest
  • 1 ½ teaspoons pure vanilla extract

Directions: For the Cake: Preheat the oven to 350 degrees Fahrenheit. Generously butter two 9-inch round cake pans, each about 1 ½ inches deep. In a mixing bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.

In a large mixing bowl, whisk the eggs until blended. Add the sugar, oil, buttermilk, and vanilla and thoroughly incorporate. Add the carrots, coconut, and 1 cup of the walnuts. Mix well. Next, add flour and fold into the batter with a rubber spatula. Divide the batter evenly between the cake pans. Bake on the center rack of the oven for about 40 minutes, or until the sides of the cakes pull away from the sides of the pan.

For the Glaze: While the cake is baking, mix together the sugar, buttermilk, butter, corn syrup, and baking soda until well blended in a small saucepan. Set the pan over medium heat and bring to a simmer and cook for about 3 minutes, stirring, until heated through and the sugar dissolves. Remove the pan from the heat and whisk in the vanilla. Set aside and cover to keep warm.

Remove the cakes from the oven and put them, still in the pans, on wire racks sitting on baking sheets. Using a toothpick, poke about 20 holes in the top crust of each cake layer. Do not poke holes deeper than halfway through the cakes. Whisk the glaze and pour it evenly over the cake layers.Let the cakes cool completely and then cover them, still in the pans, with plastic wrap and refrigerate for at least 2 hours and up to 8 hours, or until completely chilled.

For the Frosting: In the bowl, using an electric mixer fitted with the paddle attachment and set on medium speed, beat the butter and cream cheese for about 2 minutes or until fluffy. Add the confectioners’ sugar, orange juice, orange zest, and vanilla. Mix until frosting is smooth.

Assemble: Remove the cake layers from the refrigerator and invert them on a work surface.

Put 1 layer on a platter, glazed-side down.Put about 1 ½ cups of the frosting on the center of the cake layer and spread it evenly over the cake. There should be a layer of frosting about ½ inch thick. If the frosting is soft, return the cake to the refrigerator to stiffen it up.

Put the other layer on top of the cake, glazed-side down, and frost the top of the cake with about 1 ½ cups of the frosting.With the remainder of the frosting, cover the sides of the cakes with a thin layer. With the tip of the spatula, press lightly into the top layer of frosting and pull it up to form little spikes. Repeat over the entire top of the cake.

Lightly sprinkle top of the cake with about 3 tablespoons of chopped walnuts. Press the remaining nuts onto the sides of the cake. Serve at room temperature.

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