Dessert

Japanese Silken Tofu and Cream Cheese Dessert Recipe

Name: Japanese Silken Tofu and Cream Cheese Dessert Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 5 h 15 min
Cuisine: Japanese
Ingredients: 5.3 oz (150g) silken tofu, drained; 3.5 oz (100g) cream cheese, softened; 3 large eggs, separated; ¼ cup (50g) sugar, divided; 2 tbsp (20g) cornstarch; 1 tsp lemon juice; 1 tsp vanilla extract; ⅛ tsp salt; Powdered sugar, for dusting; Fresh berries, for serving

Bynova cole January 7, 2026January 7, 2026

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Introduction

This Japanese Tofu Dessert is a light, fluffy cake that combines the creaminess of silken tofu and cream cheese with a delicate sweetness. Its airy texture and subtle flavors make it a delightful treat, perfect for those seeking a unique and refreshing dessert.

A slice of creamy white cheesecake sits centered on a white plate, showing three main layers: a thin pale crumbly crust at the bottom, a thick smooth and soft white cream cheese filling as the middle layer, and a light dusting of cocoa powder covering the top surface. On top of the cocoa powder, there are a few small red raspberries and dark brown small fruits sprinkled with tiny bits of light yellow crumbles. A silver fork with an ornate handle rests beside the cheesecake on the plate. The plate is on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5.3 oz (150g) silken tofu, drained
3.5 oz (100g) cream cheese, softened
3 large eggs, separated
¼ cup (50g) sugar
2 tbsp (20g) cornstarch
1 tsp lemon juice
1 tsp vanilla extract
⅛ tsp salt

Optional for Garnish:

Powdered sugar, for dusting
Fresh berries, for serving

Instructions

Step 1: Preheat the oven to 325°F (160°C). Line a 6-inch round cake pan with parchment paper and, if using a springform pan, wrap the bottom with foil to prevent water leaks.
Step 2: In a blender or food processor, combine the silken tofu and softened cream cheese. Blend until completely smooth.
Step 3: Add the egg yolks, half of the sugar, cornstarch, lemon juice, vanilla extract, and salt to the tofu mixture. Blend again until all ingredients are well incorporated.
Step 4: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks are achieved.
Step 5: Gently fold the meringue into the tofu mixture in three additions using a spatula. Be careful to preserve as much air as possible to maintain the light texture.
Step 6: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles.
Step 7: Place the cake pan inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the cake pan, creating a water bath.
Step 8: Bake for 45–55 minutes, or until the cake is set and lightly golden on top.
Step 9: Turn off the oven and leave the cake inside with the door slightly open for 10–15 minutes. Then, remove the cake and allow it to cool completely on a wire rack.
Step 10: Chill the cake in the refrigerator for at least 4 hours or overnight for the best texture and flavor.

Tips & Variations

For an extra pop of flavor, try adding a teaspoon of matcha powder to the batter for a green tea twist.
Use fresh lemon juice for a brighter citrus note instead of bottled juice.
If you don’t have a blender, thoroughly mash the tofu and cream cheese by hand, then mix well to avoid lumps.
Serve topped with fresh berries and a light dusting of powdered sugar for an elegant presentation.

Storage

Store the chilled dessert covered in the refrigerator for up to 3 days. Keep it well wrapped or in an airtight container to prevent drying out. Reheat is not recommended as it may affect the delicate texture—serve it cold for the best experience.

How to Serve

A slice of creamy two-layer cake is placed on a white plate with a silver fork beside it. The bottom layer is light yellow and soft, while the top layer is thick and white with a fluffy texture. The top surface of the slice is sprinkled with fine brown powder. In the background, there is the rest of the cake on a white plate, with a slice missing in the same shape as the one in the front. The scene is set on a white marbled texture with a white cloth partially under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of silken tofu?

Silken tofu is recommended because of its smooth texture, which helps create the light and airy consistency of the cake. Regular tofu is firmer and may result in a denser dessert.

What can I use instead of cream cheese?

You can substitute cream cheese with mascarpone or ricotta for a slightly different flavor and texture, but cream cheese provides the best balance of creaminess and tang.