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Double Chocolate & Cherry Cheesecake Pots

by Pamela Higgins
on 13th March 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Another stunning, indulgent and rich dessert. With a crunchy base topped with two layers of creamy chocolate, topped off with a cherry sauce and homemade chocolate and coconut balls, this pot of deliciousness is sure to win you brownie points.

Double Chocolate & Cherry Cheesecake Pots

5 - 1 review


  • For The Base
  • 100g rolled oats
  • 50g unsweeetened desiccated coconut
  • 1 tsp cinnamon
  • 3 tbsp coconut oil
  • 3 tbsp maple syrup
  • For the Chocolate Mousse
  • 300g silken tofu
  • 4 tbsp cacao or cocoa powder
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • For The Chocolate Sauce
  • 4 tbsp cacao or cocoa powder
  • 1/2 tsp cinnamon
  • 150ml boiling water
  • 2 - 3 tbsp maple syrup
  • For The Cherries
  • 200g cherries (fresh or frozen)
  • 2 tbsp maple syrup or Stevia
  • For The Chocolate Balls
  • 100g dates, soaked in boiling water for 10 minutes
  • 100g desiccated coconut
  • 3 tbsp cacao or cocoa powder
  • 1 tbsp coconut oil
  • 4 tbsp cacao nibs
Double Chocolate & Cherry Cheesecake Pots
Prep Time


  1. First make the base: Mix together the oats, coconut and cinnamon. Melt the coconut oil and maple syrup then mix together and spread out on a baking tray. Bake for 10 minutes at 170 degrees C then leave to cool.

  2. Next prepare the chocolate balls: Drain the dates, place everything apart from the cacao nibs into you Ninja Kitchen Auto IQ and whizz up until you have a slightly sticky mixture. Stir in the cacao nibs then divide into about 12 small balls and chill in the fridge to firm.

  3. Make the chocolate mousse by whizzing up the ingredients in your Ninja Kitchen blender until quite thick and smooth.

  4. Prepare the cherries by placing in a pan with 1 tablespoon water and the maple syrup/stevia. Bring to the boil and simmer for 10 minutes until soft and a light syrup has formed. Set aside and leave to cool.

  5. Mix together the chocolate sauce ingredients until you have a smooth, quite thick consistency.

  6. Now get arranging! Spoon some of the base at the bottom of 4 tumbler glasses. Next spoon over a layer of the mousse followed by some chocolate sauce. Finish with some cherries and 3-4 chocolate balls. Chill in the fridge for at least 30 minutes – then enjoy!

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins

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