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These Flower Pot Cakes have milk chocolate pots filled with cheesecake and topped with oreo crumbs for dirt. They’re clever enough to fool people for April Fool’s Day, birthdays and other celebrations!

Mini flower pot cakes with fresh herbs and edible flower arrangements

Today we’re making  delicious cakes that are designed to look like real-life flower pots. They are a great way to fool your friends, complete with sprigs growing out the top!

Most flower pot desserts are huge and complicated, so we’ve simplified things to make individual cakes so each guest can have their own. They are easy to make and always a hit!

Ingredients for Flower Pot Cake

Here’s what you’ll need to make them:

  • Milk chocolate: It’s crucial to use a quality baking chocolate such as Lindt or Ghirardelli to make a smooth pot.
  • White chocolate: Use a quality baking chocolate such as Lindt, Ghirardelli or Baker’s.
  • Cream cheese: Use brick cream cheese and avoid spreadable varieties.
  • Powdered sugar
  • Vanilla
  • Whipped Cream: Use freshly whipped cream or thawed whipped topping such as Cool Whip
  • Oreo cookies: Use oreos or cookie sandwiches.
  • Fresh herbs or edible flowers: This is the garnish on top to complete the look (edible flowers can be difficult to find and are most often available at specialty grocers). Failing all else, colorful gummy worms will work too.

In addition, you’ll want some 10-ounce paper cups to mold the chocolate into the flower pot shape.

Cross-sectional view of a flower pot cake after being cut open

How to Make a Flower Pot Cake

Start by making the flower pots. Smoothly melt the chocolate using the microwave or a double-boiler. Then pour into the cups so they’re 1/4 full. Rotate the cups and swirl to coat thoroughly, and then chill for an hour.

Next, make the cheesecake filling by beating the cream cheese with powdered sugar, vanilla and whipped cream in a bowl. Chill until you’re ready to use.

Unmold the pots by carefully tearing the paper cups diagonally to separate it from the chocolate. Then spoon the cheesecake filling into each cup to fill to 1/4-inch (6 mm) from the top. Sprinkle oreo crumbs on top to cover completely.

Now chill for 4 hours to let the cheesecake firm up. When you’re ready to serve, simply add a few sprigs of fresh herbs or an edible flower for decoration, and you’re ready to go!

Watch Recipe Video:

This tutorial shows how to make a flower pot cake from scratch:

More party ideas:

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5 from 4 votes

Flower Pot Cakes

These Flower Pot Cakes have milk chocolate pots filled with cheesecake and topped with oreo crumbs for dirt. They're clever enough to fool people for April Fool's Day, birthdays and other celebrations!
Prep Time: 30 mins
Chilling Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 6 servings

Ingredients 

  • 6 ounces milk chocolate, baking chocolate recommended
  • 6 ounces white chocolate, baking chocolate recommended
  • 8 ounces cream cheese, brick cream cheese - softened
  • ½ cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 ½ cups whipped cream, or thawed Cool Whip
  • 10 Oreo cookies, crushed
  • fresh mint/herbs or edible flowers, for garnish

Instructions 

  • Prepare cups by cutting off excess height to make a flower pot shape, if necessary.
  • Chop the milk chocolate and white chocolate into pieces and place in a microwaveable bowl. Microwave in 30-second intervals until smooth, stirring each time. You can also use a double boiler over medium-low heat.
  • Pour 2 tablespoons of melted chocolate into one cup and rotate to coat the interior evenly. Repeat for the remaining cups. Then chill for at least 30 minutes to harden.
  • In a medium bowl, beat the cream cheese until fluffy and smooth. Add the powdered sugar, vanilla and whipped cream.
  • Remove the pots from the refrigerator. Spoon the cheesecake filling into each cup to 1/4-inch from the top. Then chill for 4 hours to firm up.
  • Remove the pots from the refrigerator. Starting at the seams, carefully peel the paper away from the chocolate to expose the cup.
  • Top with crushed Oreos to cover the filling completely. Then insert mint sprigs or edible flowers to complete the look. Keep chilled until serving.

Equipment

6 paper cups, 10-oz size

Notes

  • Make Ahead: You can make these desserts up to one day ahead of time and store covered in plastic wrap in the fridge. For longer periods, you can freeze them although take care to protect the pots from chipping/cracking.
Nutrition Facts
Flower Pot Cakes
Amount Per Serving (1 pot)
Calories 546 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 18g90%
Cholesterol 38mg13%
Sodium 301mg13%
Potassium 322mg9%
Carbohydrates 63g21%
Fiber 2g8%
Sugar 53g59%
Protein 7g14%
Vitamin A 320IU6%
Vitamin C 1mg1%
Calcium 139mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: Cindy
Course: Dessert
Cuisine: American
Keyword: flower pot cake, flower pot dessert, plant cake
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