Copycat Olive Garden Cheesecake (with Strawberry Topping)
This post may contain affiliate links. Please read my disclosure policy.
Olive Garden Cheesecake is not your average cheesecake. With a shortbread cookie crust and a ricotta-cream cheese filling, the Sicilian cheesecake at Olive Garden is much lighter than other versions… so you can easily enjoy a bigger slice when you make it at home! Top with a simple fresh berry syrup and dig in.
Olive Garden Cheesecake
While I love to share a slice of chocolate lasagna — and often pine for their lemon cream cake — the cheesecake at Olive Garden holds a special place in my heart.
The secret? A mixture of ricotta and cream cheese for the filling creates the lightest and fluffiest texture you can imagine.
A sweet cookie crust and strawberry topping balance out the richness perfectly.
Need a quicker dessert with similar flavors? You’ll love my strawberry cheesecake bars!
They’ve got a graham cracker crust and oat crumble topping so you’ll still get some cookie flavor in each bite.
Ingredient Notes and Substitutions
- Shortbread Crust – Combine finely ground shortbread cookie crumbs with melted butter for a simple crust.
If you’d like a crunchier texture, add a tablespoon of granulated sugar to the mixture. - Ricotta & Cream Cheese – Bring both to room temperature first to ensure the smoothest Olive Garden cheesecake filling.
Use high-quality ricotta for the best texture (or make my homemade recipe!) and be sure to drain off any excess liquid first. - Vanilla Extract – Feel free to replace this with vanilla bean paste, which will create the classic speckled look that vanilla bean is known for.
- Lemon Zest – Remove only the outer yellow layer, avoiding the bitter white pith beneath.
You want tiny little bits instead of long curls so they blend right into the filling. - Strawberry Topping – I made a slightly different version of my classic recipe so it tastes closer to the Olive Garden version.
It has half the sugar and vanilla, but I added some lemon juice to brighten it up and play nicely off the cheesecake.
If fresh strawberries aren’t in season, you can thaw and drain frozen strawberries to use instead.
Tips and Tricks to Make a Sicilian Cheesecake Olive Garden Copycat
- Bake the crust first.
After mixing the cookie crumbs with melted butter, press the mixture into a greased springform pan until it’s fairly compact. Don’t forget about the edges, either!
Bake for 10 minutes at 350°F to help it set, give it some color, and prevent it from soaking up moisture from the filling.
Otherwise, it will end up breaking apart or crumbling when it’s time to slice.
Let it cool on the counter or stovetop while you work on the filling.
- Take your time with the filling.
Don’t just dump everything in a bowl and turn on your mixer! Combine the cheeses and sugar until smooth, then one egg at a time until fully combined.
Mix in the vanilla extract and lemon zest just before gently folding in the flour. You don’t want to lose the fluffy texture of the cheese mixture or overmix the flour.
- Use a water bath and cool the cake slowly to prevent cracks.
This is crucial when making baked cheesecakes, like the Sicilian cheesecake from Olive Garden, to ensure even baking and to prevent cracks from forming on the surface.
Wrap the bottom of your springform pan in aluminum foil before placing it in a pan of hot water so water doesn’t seep into the crust.
Once baked, turn off the oven and crack the door open slightly. Leave your cheesecake inside to cool slowly for about an hour before removing.
- Chill for at least 4 hours, but overnight is better.
Not only does this help your copycat Olive Garden cheesecake set properly, but it guarantees the perfect texture and makes it easy to slice.
Wait to add the fruit topping until just before serving.
Prep Ahead
- Crush shortbread cookies
- Bring cheeses to room temp
- Make strawberry topping
- Preheat oven to 350°F
Kitchen Tools You Will Need
- Springform Pan – This is basically required for cheesecake. The ring sides pop off and make removing the cake easy and clean.
- Roasting Pan for the water bath.
- A Food Processor makes quick work of the shortbread cookies, turning them into the perfect sandy texture for homemade crust.
- Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Serving Suggestions
The easiest way to slice a cheesecake is with a large chef’s knife that’s been run under hot water and dried. Wipe the blade between each slice for perfect, clean edges.
Spoon the strawberry sauce over each slice before serving. I like to add a dollop of whipped cream and a small sprig of mint for an extra touch of elegance.
You could slice and fan a whole strawberry as a garnish too.
The strawberry topping is what makes this a true copycat of Olive Garden Sicilian cheesecake, but you could easily serve the dessert with blueberry or raspberry sauce instead.
And for summer, try a thin layer of lemon curd on top!
Storing Olive Garden Sicilian Cheesecake
Leftover cheesecake can be stored whole or by the slice for up to 4 days in the refrigerator or up to 2 months in the freezer, even with the fruit topping!
To freeze Olive Garden cheesecake, wrap individual slices in plastic wrap and gently place them in a freezer-safe bag. Thaw in the refrigerator before serving.
You can also store the strawberry sauce separately in a jar. It will keep for up to 5 days in the refrigerator and is delicious on ice cream, pancakes, and waffles.
Cheesecake at Olive Garden FAQ
Italian cheesecake has a lighter texture and is much less sweet than American versions, thanks to a ricotta cheese filling. It’s a bit more cakelike and not as rich or heavy.
Also, it’s usually served plain or with simple toppings like fruit, nuts, or honey. The Sicilian cheesecake from Olive Garden comes with strawberry syrup on top.
Instead, American cheesecakes can be made with a wide range of toppings and fillings from fruits and dessert sauces to candy and whole other desserts!
Cheesecake is done when the edges are set but the center still wobbles slightly. It will continue to firm up as it cools.
However, the center shouldn’t appear wet or gooey! If so, it needs a bit more time.
Yes! Prepare and assemble the shortbread crust and cheesecake filling a day ahead of time, then store covered in the refrigerator.
Let it rest on the counter while you preheat the oven, then bake as directed.
You can also bake the cheesecake and freeze it whole after it’s cooled completely.
Wrap in several layers of plastic wrap, plus a layer of foil. Thaw in the refrigerator overnight, then make the strawberry topping the day of serving.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Copycat Olive Garden Cheesecake (with Strawberry Topping)
Ingredients
For the Shortbread Cookie Crust:
- 1 1/2 cups shortbread cookie crumbs
- 1/4 cup unsalted butter, melted
For the Ricotta Cheesecake:
- 16 ounces whole milk ricotta cheese
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 tablespoons all-purpose flour
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
Crust Preparation:
- Start by heating your oven to 350°F (175°C). Take a 9-inch springform pan and grease it lightly.
- Combine the shortbread cookie crumbs with the melted butter in a bowl until the mixture is evenly moistened.
- Press this crumb mixture firmly onto the bottom of your greased pan to form a crust.
- Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.
Cheesecake Batter:
- In a large mixing bowl, use an electric mixer to blend the ricotta cheese, cream cheese, and granulated sugar until the mixture is smooth.
- Add the eggs to the mixture one at a time, ensuring each is well incorporated before adding the next.
- Mix in the vanilla extract and lemon zest. Then, gently fold in the flour to avoid overmixing.
Baking the Cheesecake:
- Pour the cheesecake batter over the cooled crust in the springform pan.
- To bake, place the pan inside a larger pan filled with hot water (water bath method), ensuring the water comes halfway up the sides of the springform pan.
- Bake for approximately 60-70 minutes. The cheesecake is done when the center is set but slightly wobbly.
- Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for a minimum of 4 hours, or overnight, to set completely.
Strawberry Topping:
- While the cheesecake cools, prepare the strawberry topping by combining the strawberries, sugar, lemon juice, and vanilla extract in a saucepan over medium heat.
- Cook until the strawberries are soft and have released their juices, stirring occasionally. You can mash some strawberries with a fork for a varied texture.
- Allow the topping to cool down to room temperature, then chill it in the refrigerator until ready to serve.
Serving:
- Once both the cheesecake and strawberry topping are chilled, carefully release the cheesecake from the springform pan. Place the cheesecake on a serving dish.
- Slice and serve the cheesecake, top each slice with the prepared strawberry sauce. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
This cheesecake was incredibly easy to make and absolutely delicious! Just like the restaurant version, but even better at home.
Hi Delilah!
Glad you enjoyed our recipe!!
TSRI Team Member,
Devlyn