Go Back
+ servings
Flower Pot Dirt Cakes are a fun and easy dessert
Print Recipe
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 Time30 minutes
Chilling Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: flower pot cake, flower pot dessert, plant cake
Servings: 6 servings
Calories: 546kcal
Author: Cindy

Equipment

  • 6 paper cups, 10-oz size

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.

Video

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

Serving: 1pot | Calories: 546kcal | Carbohydrates: 63g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 38mg | Sodium: 301mg | Potassium: 322mg | Fiber: 2g | Sugar: 53g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg | Net Carbs: 61g