Food & Cooking Recipes Dessert & Treats Recipes 22 Egg-Free Dessert Recipes That Will Satisfy Your Sweet Tooth Ingredients like nuts and tofu stand in for eggs in these delightful dessert recipes. By Frances Kim Frances Kim Frances Kim is a New York City-based food and entertainment editor with 14+ years of experience. She is a former digital food editor for Martha Stewart Living and has held editorial roles at SAVEUR Magazine, Food Network, and Leite's Culinaria. Editorial Guidelines Updated on October 23, 2024 Close Whether you have an egg allergy, eat vegan, or are simply waiting for egg prices to go down, you don’t have to forgo delicious desserts. We’ve got you covered with this lineup of stellar egg-free dessert recipes. Maybe you’re looking for a light end to a heavy meal. In that case, we have refreshing desserts like ice pops, sherbert, and sorbet. Craving something a little more rich and decadent? We have sweet chocolate desserts ranging from pudding and truffles to cupcakes and cookies. Plenty of recipes are naturally egg-free, such as icebox cake, no-bake cheesecake, and slab pie. Keep reading to discover some of our egg-free favorites. The 8 Best Substitutes for Eggs in Baking—Plus Tips for Making the Swap 01 of 22 Dark Chocolate Truffles Johnny Miller Ending a dinner party with homemade chocolates is always a good idea. You only need a handful of basic ingredients to put these simple confections together. Roll them assorted toppings, such as cocoa powder, finely chopped nuts, or toasted shredded coconut. View Recipe 02 of 22 Roasted Cherries With Tofu “Panna Cotta” Ren Fuller Panna cotta traditionally gets its creamy texture from eggs, but this version utilizes silken tofu instead. Silken tofu is the softest form, so all it needs is a quick steam to mimic panna cotta’s texture. Top each serving with a spoonful of honey and lemon-roasted cherries. View Recipe 03 of 22 Vegan Chocolate Pudding Nico Schinco This pudding gets its silky smooth texture from a combination of soaked raw cashews and plant milk instead of eggs. It gets its chocolate flavor from both cocoa powder and semisweet chocolate. Top each pudding cup with a dollop of vegan yogurt and other festive elements (chopped nuts are good for any occasion; crushed peppermint candies are great for the holidays). View Recipe 04 of 22 Lemon Cream With Blackberries Sang An To make a quick take on lemon posset, give silken tofu, lemon zest, and juice, and honey a whirl in a blender, then spoon into serving glasses. The dessert cups can be covered with plastic wrap and refrigerated for up to 3 days. We like to top each with fresh blackberries and another pinch of lemon zest. View Recipe 05 of 22 Martha’s Favorite Tarte Tatin This one-skillet dessert is naturally egg-free. It’s made with either puff pastry or pate brisee, which acts like the top crust of a pie. The fruit underneath caramelizes in the skillet with some sugar and butter. View Recipe 06 of 22 Lighter Chocolate Cinnamon Pudding A few tablespoons of cornstarch help thicken this pudding, which is made with both regular and evaporated skim milk to keep things light. A touch of cinnamon is added to the pudding itself, but we like to garnish with whole cinnamon sticks so guests get a sense of the overall flavor before even digging in. View Recipe 07 of 22 Vegan Blueberry Crisp Bryan Gardner This vegan dessert uses rich coconut oil in the crumbly oat and almond topping instead of butter. The filling itself is super simple and has only five ingredients—fresh blueberries, lemon juice, sugar, cornstarch, and salt. View Recipe Crisp, Crumble, Cobbler, and Buckle: Here's the Lowdown on These Easy Fruit Desserts 08 of 22 Melon Milk Pops Marcus Nilsson These fruity pops are a godsend on a sweltering summer day. Each melon—watermelon, cantaloupe, and honeydew—is blended with condensed milk and lime juice and poured in alternating layers to give the pops their tricolor appearance. View Recipe 09 of 22 Peach Sorbet Marcus Nilsson Four ingredients are all you need to make this refreshing fruit sorbet, and you don’t need any specialty equipment like an ice cream maker either. If you can use fresh peaches, great! If not, opt for frozen (just be sure to thaw and drain them first). View Recipe 10 of 22 No-Bake Key Lime Cheesecake Instead of the usual whipped cream topping on key lime pie, why not incorporate it right into a cheesecake instead? Since this cheesecake isn’t baked, we omit the eggs and opt for sweetened condensed milk instead. View Recipe 11 of 22 Blueberry-Cheesecake Icebox Cake Christopher Testani This is one of those desserts that looks like a showstopper but is deceptively simple. Layers of a creamy lemon-blueberry filling sit between sheets of crumbly graham crackers. Save some blueberries to scatter over the top before serving. View Recipe 12 of 22 Sour-Cherry Crumble Bars Johnny Miller Think of these bars as a grab-and-go cherry pie. We use some sugar and lemon juice to bring out the sweet and sour flavor of the cherries, and the crumble mixture doubles as the crust and streusel. View Recipe 13 of 22 Blueberry Slab Pie This simple blueberry pie will feed a crowd. We skip the egg wash on the pie dough for this recipe—it spends just enough time in the oven to become golden brown all on its own. View Recipe The 8 Best Substitutes for Eggs in Baking—Plus Tips for Making the Swap 14 of 22 Old-Fashioned Peanut Brittle Ellie Miller Technically, you can use any nut or seed you like to make this old-fashioned brittle—try cashews, almonds, pistachios, pepitas, or a combination of all four. However, peanuts are a classic for a reason. They lend their salty bite to the otherwise super-sweet candy. View Recipe 15 of 22 Peach Sherbet Marcus Nilsson This eggless, two-ingredient ice cream is practically magical. Just freeze ripe peaches, blend with condensed milk, and dig in. View Recipe 16 of 22 No-Bake Cheesecake With Gingersnap Crust Eggless and no-bake? You bet! Everyone will love the slightly spicy gingersnap crust paired with the rich cream cheese filling. After it's devoured, try our No-Bake Cherry Cheesecake next. View Recipe 17 of 22 Chocolaty Pretzel-and-Peanut Cookie Bars A great make-ahead dessert, these kid-friendly treats strike the ideal balance between salty and sweet. If you're concerned about peanut allergies, opt for another buttery nut like cashews. View Recipe 18 of 22 Lemon Shortcakes With Basil Berries Shortcakes rely on butter and heavy cream for their heavenly texture. Our summer-ready version adds lemon zest to the dough for brightness and pairs it with mixed berries, fresh basil, and vanilla whipped cream. View Recipe 19 of 22 Vegan Chocolate Cupcakes Mike Krautter All vegan desserts are egg-free, and this is one of our favorites. Decadent chocolate cupcakes are topped with fluffy maple frosting to delicious effect. View Recipe 20 of 22 Strawberry Cobbler Mike Krautter This is the ultimate summer dessert! Pair ripe strawberries with a buttery biscuit topping and a pool of rich cream or a scoop of vanilla ice cream. View Recipe 21 of 22 Mocha Shortbread Shortbread cookies don't need eggs for their delicious crumbly texture—just plenty of butter! Take them to the next level by spiking them with espresso powder, cocoa powder, and cacao nibs. If you're feeling traditional, stick with Classic Shortbread. View Recipe 22 of 22 Quick Chocolate Peanut Butter Fudge Mike Krautter This is like a fudgy version of peanut butter cups. Take them to a potluck or set them out on a buffet table, and they'll be gone before you know it. View Recipe Was this page helpful? Thanks for your feedback! 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