10 Silky Tofu Desserts That Taste Incredibly Decadent
Tofu isn’t just for savory dishes anymore! These amazing dessert recipes transform humble tofu into rich, creamy treats that’ll fool anyone.
From chocolate mousse to cheesecake, these plant-based sweets prove that tofu creates the most luscious textures imaginable.
01. Spiced Chai Vegan Cheesecake
Warming spices meet creamy cashews and silken tofu in this rich dessert. This fall-inspired cheesecake delivers all the comfort without any dairy.
Ingredients: 1½ cups raw cashews, 12 oz silken tofu, ¾ cup coconut milk, ½ cup maple syrup, 2 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp cardamom, ¼ tsp nutmeg, 1½ cups graham cracker crumbs, 6 tbsp melted vegan butter.
How To Make Spiced Chai Vegan Cheesecake
1. Soak cashews in hot water for 2 hours until completely softened. Meanwhile, mix graham cracker crumbs with melted butter and press firmly into a 9-inch springform pan, creating an even layer that goes slightly up the sides.
2. Drain cashews thoroughly and blend with silken tofu, coconut milk, maple syrup, and vanilla in a high-speed blender until completely smooth and creamy, about 3-4 minutes of continuous blending.
3. Add all spices to the mixture and blend again until evenly distributed throughout. Pour the filling over the prepared crust and smooth the top with a spatula.
4. Refrigerate for at least 6 hours or overnight until completely set and firm to the touch before serving.
02. Chocolate Caramel Vegan Cheesecake
Rich chocolate meets gooey caramel in this show-stopping dessert. Nobody will guess this indulgent cheesecake is completely plant-based and wholesome.
Ingredients: 16 oz silken tofu, 1 cup cashew cream, ¾ cup cocoa powder, ½ cup maple syrup, ¼ cup coconut oil, 2 tsp vanilla, ½ cup dates, ¼ cup almond butter, 3 tbsp coconut milk, 1½ cups chocolate cookie crumbs, 5 tbsp melted coconut oil.
How To Make Chocolate Caramel Vegan Cheesecake
1. Combine cookie crumbs with melted coconut oil and press into a 9-inch springform pan, making sure the crust is evenly packed and extends slightly up the sides for structural support.
2. Blend silken tofu, cashew cream, cocoa powder, maple syrup, coconut oil, and vanilla until completely smooth and glossy, scraping down sides as needed to ensure no lumps remain.
3. For the caramel layer, blend pitted dates with almond butter and coconut milk until smooth and creamy. Spread half the chocolate mixture over the crust, then swirl in the caramel.
4. Top with remaining chocolate mixture and use a knife to create beautiful marbled swirls throughout. Refrigerate for 8 hours until completely firm.
5. Run a warm knife around edges before removing from pan to ensure clean cuts when serving.
03. Creamy Chocolate Almond Tofu Pie
Homemade almond graham crust holds this incredibly rich chocolate filling. The no-bake filling sets up beautifully for perfect slices every time.
Ingredients: 12 oz silken tofu, ¾ cup melted dark chocolate, ½ cup powdered sugar, 2 tbsp almond butter, 1 tsp vanilla, 1¼ cups graham cracker crumbs, ½ cup ground almonds, 6 tbsp melted butter, 3 tbsp sugar.
How To Make Creamy Chocolate Almond Tofu Pie
1. Mix graham cracker crumbs, ground almonds, melted butter, and sugar until the mixture holds together when squeezed. Press firmly into a 9-inch pie pan, covering bottom and sides evenly.
2. Bake the crust at 350°F for 12 minutes until golden brown and fragrant. Let cool completely on a wire rack before adding the filling to prevent melting.
3. Melt chocolate in a double boiler or microwave until smooth and glossy. Let cool for 5 minutes to prevent the tofu from curdling when combined.
4. Blend silken tofu, melted chocolate, powdered sugar, almond butter, and vanilla until completely smooth and creamy, about 2-3 minutes of continuous blending.
5. Pour filling into cooled crust and smooth the top. Refrigerate for 4 hours until firm and set before slicing and serving.
04. Rich Chocolate Tofu Mousse
Five simple ingredients create this incredibly decadent mousse. The silky texture rivals any traditional version, and it’s ready in minutes.
Ingredients: 12 oz silken tofu, 1 cup melted dark chocolate chips, ¼ cup maple syrup, 2 tsp vanilla extract, pinch of salt.
How To Make Rich Chocolate Tofu Mousse
1. Melt chocolate chips in a microwave or double boiler until completely smooth and glossy. Let cool for 3-4 minutes to prevent the tofu from becoming grainy when blended.
2. Add silken tofu, melted chocolate, maple syrup, vanilla, and salt to a food processor or high-speed blender. Process for 2-3 minutes until the mixture is completely smooth and fluffy.
3. Scrape down sides of the container several times during blending to ensure no lumps remain and the texture becomes light and airy like traditional mousse.
4. Divide among serving cups and chill for at least 30 minutes for a softer texture, or 2 hours for a firmer consistency that holds its shape perfectly.
05. Creamy Matcha Green Tea Ice Cream
Silken tofu creates the most incredible body in this vibrant ice cream. The earthy matcha flavor shines through the smooth, creamy base.
Ingredients: 14 oz silken tofu, 1½ cups unsweetened soy milk, ¾ cup sugar, 3 tbsp coconut oil, 2 tbsp matcha powder, 1 tsp vanilla extract, ¼ tsp salt.
How To Make Creamy Matcha Green Tea Ice Cream
1. Whisk matcha powder with 3 tablespoons of the soy milk until completely smooth and no lumps remain. This prevents any grittiness in the final ice cream.
2. Blend silken tofu, remaining soy milk, sugar, melted coconut oil, vanilla, and salt in a high-speed blender until completely smooth and creamy, about 2-3 minutes.
3. Add the matcha mixture and blend again until evenly distributed and the color is uniform throughout. Strain through a fine mesh sieve if needed for extra smoothness.
4. Chill the mixture in the refrigerator for at least 2 hours before churning in your ice cream maker according to manufacturer’s instructions.
5. Churn for 18-20 minutes until thick and creamy, then transfer to an airtight container and freeze for 2 hours before serving.
06. Chocolate Cherry Chip Nice Cream
Soaked cashews and silken tofu create this luscious frozen treat. Dried cherries and chocolate chips add delightful texture and bursts of flavor.
Ingredients: 1 cup raw cashews, 1 ripe banana, 8 oz silken tofu, 6 medjool dates, 3 tbsp cacao powder, 1 tsp vanilla, 1 cup ice cubes, ¼ cup soy milk, ½ cup dried cherries, ⅓ cup mini chocolate chips.
How To Make Chocolate Cherry Chip Nice Cream
1. Soak cashews in hot water for 2 hours until completely softened. Drain thoroughly and add to a high-speed blender with banana, silken tofu, and pitted dates.
2. Add cacao powder, vanilla, ice cubes, and soy milk to the blender. Process on high speed until completely smooth and creamy, stopping to scrape sides as needed.
3. The mixture should be thick like soft-serve ice cream. If too thick, add more soy milk one tablespoon at a time until you reach the perfect consistency.
4. Fold in dried cherries and chocolate chips by hand, distributing them evenly throughout the mixture for the best texture in every bite.
5. Serve immediately for a soft-serve texture, or freeze for 1 hour for a firmer consistency that scoops beautifully.
07. Moist Chocolate Tofu Cake
Boxed cake mix gets an incredible upgrade with silken tofu. Coffee intensifies the chocolate while peanut butter frosting creates the perfect finish.
Ingredients: 1 box dark chocolate cake mix, 12 oz soft silken tofu, 1 cup strong brewed coffee, ½ cup chocolate chips, ⅓ cup almond milk, ¼ cup peanut butter powder, ½ cup chopped nuts.
How To Make Moist Chocolate Tofu Cake
1. Preheat oven to 350°F and grease a 9×13 inch baking pan. Blend silken tofu and cooled coffee until completely smooth, creating a rich liquid base for the cake.
2. Mix cake mix with the tofu-coffee mixture until just combined, being careful not to overmix. The batter will be slightly thicker than traditional cake batter.
3. Pour batter into prepared pan and bake for 28-32 minutes until a toothpick inserted in center comes out with just a few moist crumbs attached.
4. While cake cools, melt chocolate chips with almond milk in microwave in 30-second intervals until smooth. Whisk in peanut butter powder until glossy and spreadable.
5. Spread frosting over cooled cake and sprinkle with chopped nuts for added crunch and visual appeal before serving.
08. Maple Walnut Dream Pudding
Five ingredients and five minutes create this satisfying pudding. The maple-walnut combination tastes like liquid comfort in a bowl.
Ingredients: 12 oz silken tofu, ⅓ cup pure maple syrup, ½ cup chopped walnuts, 2 tsp vanilla extract, pinch of salt.
How To Make Maple Walnut Dream Pudding
1. Add silken tofu, maple syrup, vanilla, and salt to a food processor or blender. Process for 2-3 minutes until completely smooth and creamy with no lumps remaining.
2. Taste and adjust sweetness with additional maple syrup if desired. The flavor will intensify slightly as it chills, so don’t oversweeten at this stage.
3. Fold in chopped walnuts by hand, reserving a few pieces for garnish on top of each serving cup for added visual appeal.
4. Divide among serving cups and chill for at least 1 hour before serving. The pudding can also be used as pie filling in a graham cracker crust.
09. Dairy-Free Pumpkin Pie
Silken tofu replaces eggs and milk in this classic fall dessert. Warm spices and pumpkin puree create all the traditional flavors you crave.
Ingredients: 12 oz silken tofu, 15 oz pumpkin puree, ¾ cup coconut sugar, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves, ½ tsp salt, 1 unbaked pie crust.
How To Make Dairy-Free Pumpkin Pie
1. Preheat oven to 425°F and place unbaked pie crust in a 9-inch pie pan. Crimp edges decoratively and set aside while preparing the filling.
2. Blend silken tofu in a food processor until completely smooth and creamy. Add pumpkin puree and blend again until evenly combined with no streaks remaining.
3. Add coconut sugar, cinnamon, nutmeg, ginger, cloves, and salt to the mixture. Process until all spices are evenly distributed and the filling is smooth.
4. Pour filling into prepared crust and smooth the top. Bake for 15 minutes at 425°F, then reduce temperature to 350°F and continue baking.
5. Bake for an additional 35-40 minutes until center is almost set but still slightly jiggly. Cool completely before slicing for clean cuts.
10. Classic Cherry Cheezecake
This plant-based cheesecake fools everyone with its authentic taste and texture. The cherry topping adds beautiful color and bright flavor contrast.
Ingredients: 16 oz silken tofu, 1 cup cashew cream, ½ cup sugar, ¼ cup lemon juice, 2 tsp vanilla, 1½ cups graham cracker crumbs, 6 tbsp melted vegan butter, 2 cups fresh cherries, ⅓ cup sugar, 2 tbsp cornstarch.
How To Make Classic Cherry Cheezecake
1. Mix graham cracker crumbs with melted butter and press firmly into a 9-inch springform pan, creating an even layer that extends slightly up the sides for support.
2. Blend silken tofu, cashew cream, sugar, lemon juice, and vanilla until completely smooth and creamy, scraping down sides several times to ensure no lumps remain.
3. Pour filling over crust and smooth the top with a spatula. Bake at 350°F for 45-50 minutes until center is almost set but still slightly jiggly.
4. While cheesecake cools, cook pitted cherries with sugar and cornstarch over medium heat until thickened and glossy, about 8-10 minutes, stirring constantly.
5. Cool cheesecake completely, then refrigerate for 6 hours before topping with cherry mixture and serving in beautiful slices.
Final Thoughts
These tofu desserts prove that plant-based treats can be just as indulgent and satisfying as traditional versions. Each recipe transforms simple tofu into something magical.
Get creative with flavors and toppings to make these desserts your own signature creations that everyone will love.