Name: Easter Chocolate Cheesecake Pots (Vegan)
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: British
Ingredients: 180g dark chocolate, chopped; 300g silken tofu; 60ml Biomel Gut Shot, Belgian Chocolate; 1 tbsp maple syrup; A pinch of salt; 4 digestives, crushed; Vegan mini eggs

desserts

lunch & dinner

breakfast

Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

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Rich, delicious and silky smooth, these Easter Chocolate Cheesecake Pots are naturally high in plant-based protein and fibre and taste so indulgent. They are ready in 15 minutes and are made with 5 basic ingredients.

These cheesecake pots really are a favourite; they are so rich and chocolatey plus they are silky smooth and made wholefood ingredients – and one which may surprise you! They are made with silken tofu which adds the perfect creamy smooth texture, lots of protein and it doesn’t add any flavour. These are so good – perfectly deliciously and rich yet healthy too. They make the perfect make ahead dessert for Easter (or all year long!).

Why will I love these?

These pots are so good:

Rich and chocolatey
Indulgent, creamy and so silky smooth
Perfect for dessert
Everyone will love them
Made with a secret ingredient – silken tofu
Made with 5 basic ingredients
Top these with mini eggs to make the perfect Easter dessert
Naturally dairy-free, egg-free and vegan
Gluten-free and nut-free
Made with gut-friendly ingredients
- Biomel chocolate shake is packed whit live bacteria
Ready in 15 minutes
Set in the fridge for the perfect texture
Make ahead of time
Make a bigger batch to feed a crowd
With a crushed cookie base

If you already love the sound of these pots, then skip ahead to the recipe card below/

Biomel and Easter Chocolate Cheesecake Pots — Biomel Chocolate Pots

The top of a Easter Chocolate Cheesecake Pot with mini eggs — Biomel Chocolate Pots

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the pots:

Dark chocolate: I use HU Kitchen or Raw Halo as the ingredients are simple and refined sugar free and so delicious. Melt the chocolate and allow to slightly cool.
Silken tofu: this is the secret ingredient that makes for the creamiest texture. Make sure it’s silken (not extra-firm).
Biomel chocolate milk: this is chocolatey and dairy-free and packed with live bacteria. You can shop the range here (I also love the coconut one) and my code NOURISHINGAMY will save you money!
Maple syrup: or agave syrup for the base.
Salt: for flavour.
Digestive cookies: for the base.
Mini eggs: these are optional but make them the perfect Easter-themed dessert. I get the Mummy Meegz vegan ones.

A Easter Chocolate Cheesecake Pot — Easter Chocolate Cheesecake Pots

Spooning a Easter Chocolate Cheesecake Pot — Easter Chocolate Cheesecake Pots

Are these gluten-free and nut-free?

These are naturally gluten-free as long as your cookies are GF. These are also nut-free.

How do I make them?

These are ready in a few steps:

Melt the chocolate: and allow to cool.
Add the ingredients to a blender (I have this one): and process until creamy and smooth.
Allow the chocolate mix to firm up in the fridge: for 30 to 60 minutes.
Crush the cookies: and add to the base of jars/bowls.
Top with the cheesecake mousse: and then top with mini eggs.

Close up of Easter Chocolate Cheesecake Pot on a spoon — Easter Chocolate Cheesecake

Easter Chocolate Cheesecake Pots with mini eggs — Easter Chocolate Cheesecake

How long will they last?

These will keep for 2-3 days in the fridge covered well.

Two Easter Chocolate Cheesecake Pots with spoons — Easter Chocolate Cheesecake Pots

What other recipes can I try?

For more Easter no-bake desserts: