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Chili’s Cheesecake Recipe

Chili’s is known for its American food, but it also offers a cheesecake that fans can’t get enough of. This New York-style dessert contains a graham cracker crust and a creamy filling. This recipe is simple to make, and it’s a great option for a healthy snack or dessert.

720 calories per serving.


This recipe has a graham cracker crust and a creamy filling that’s topped with raspberry sauce. It’s one of the most popular items on Chili’s menu, and it’s a must-try for cheesecake fans.

First, prepare the crust: Break graham crackers into small pieces and place in a food processor until finely chopped (about 10 one-second pulses). Combine melted butter with graham cracker crumbs; stir until evenly moistened. Press mixture into the bottom and about 1/2 inch up the sides of a 9-inch springform pan. Bake in the preheated oven until the crust is golden and fragrant, about 12 minutes. Cool on a wire rack.

Next, make the filling: Beat cream cheese, sour cream, sugar, eggs and vanilla with an electric mixer until smooth. Remove 1 cup of the mixture and add chocolate syrup to it; mix until well incorporated. Pour the larger bowl of filling into the crust, spreading it out evenly.

If you’re making this cake for a crowd, you’ll want to make two bowls of filling: one large and one smaller. The larger bowl contains the white filling, which you’ll spread over the crust. The smaller bowl contains the chocolate filling, which you’ll swirl into the white.

The best way to cut this cheesecake is to slice it with a sharp knife. This will help you avoid cuts that will be tough to clean up, and the knife will also be easier to handle. To make it even easier, use a tall glass of water to dunk the knife between cuts.

You can make the filling up to a day in advance, and it will keep in the refrigerator for 3 hours or overnight. You can also cut it into smaller slices and serve each piece with a drizzle of the syrup.

This cheesecake is easy to make, and it’s a great dessert for parties. It is also a good choice for those with health concerns. It is low in fat, and it has no artificial ingredients or preservatives.


The filling in this cheesecake is quite impressive, and it’s one of the best things about this dessert. It’s packed with all kinds of goodness, including graham crackers and melted butter that form a crust so fudgey you’ll want to eat it as soon as it comes out of the oven.

The recipe also boasts a large amount of cream cheese, which is complemented by sour cream and vanilla extract for an incredibly smooth, velvety texture. A few minutes of whipping and you’ve got yourself a cheesecake worthy of a gourmet restaurant.

It’s important to note that this is a no-bake recipe, so you don’t have to worry about overcooking it. The top of the cheesecake should be firm but jiggle a bit when gently shaken, and you should let it cool in the pan for a few minutes before removing it to finish cooling off on a wire rack.

In addition to the graham cracker crust, this cheesecake features the aforementioned raspberry coulis and a well-executed chocolate swirl. This combination has to be tried to be believed. It may seem a bit over-the-top, but the taste is out of this world. It’s the perfect way to end a meal and it’s sure to be a hit with vegans and non-vegans alike! You can find it in the dessert menu at most Chili’s locations.


Chili’s is a restaurant chain that has been around for a while, and it’s known for its fun kitschy atmosphere and hard-to-resist appetizers and drinks. The company has a number of fan-favorite foods and cocktails, including their Big Mouth Burgers, sizzling fajitas and salt-rimmed margaritas.

The chain’s cheesecake is no slouch, either, and it’s easy to see why it’s one of their most popular dishes. A graham cracker crust and rich filling give this cake the “wow” factor that’s made it a favorite among chili’s fans. Topping the cheesecake in a chocolatey fudge sauce and peanut butter cups is a great way to accentuate the dessert, but it’s not the healthiest option on the menu.

The calorie count for this chili’s cheesecake is 720 per serving. It also contains a whopping 7 grams of fat, 4 grams of which are saturated. That’s not a small amount of fat, but it’s still better than most commercial cheesecakes. It’s a well-made cheesecake, so if you’re not a fan of the calorie count, you can always substitute other ingredients to make it healthier.


Chili’s cheesecake is a restaurant favorite, and you can make it at home. It’s easy to prepare and tastes just as good as the real thing. This recipe calls for a graham cracker crust and a creamy filling with raspberry sauce on top, and it’s sure to please your family or guests.

You’ll need cream cheese, eggs, chili powder and cumin to make the filling of this cheesecake. Blend together with a mixer. Add green chilis, jalapeno and both cheeses to the mixture and mix well. Spread over the prepared crust and bake for 30 minutes at 325 degrees. Do not overcook or the cheesecake will become soggy. Run a knife around the edge of the pan and cool to room temperature before spreading sour cream over the top and garnishing with tomatoes, green onions, black olives and cilantro.

This cheesecake is perfect for summer, and it’s no-bake so you can enjoy it any time of year. It’s also a great dessert to serve for parties and get-togethers, as it makes a big showpiece for the table. It can be made up to 1 day in advance and is perfect for serving with tortilla chips or other Mexican favorites.

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