PB&J naked cheeZecake (dairy-free)
There’s something nostalgic and comforting about the flavors of peanut butter and jelly for every American.
Now imagine those same familiar flavors reimagined into a light, healthy, dairy-free cheesecake, made with clean ingredients you can feel good about.
Enter the PB&J Naked CheeZecake — a crustless, plant-based dessert that's as simple to make as it is delicious. This cheesecake skips the dairy, the processed sugars, and the complicated steps, giving you a dessert that's nourishing, satisfying, and full of wholesome goodness.
What Makes This Cheesecake Different?
Dairy-free: Made with plant-based vanilla yogurt instead of cream cheese.
Naturally sweetened: Uses sugar-free jam and leaves the sweetness flexible to your taste.
Minimal ingredients: Just yogurt, eggs, tapioca flour, creamy peanut butter, and sugar-free jam.
No crust needed: It's called "naked" because it's all about the filling—rich, silky, and flavorful.
Customizable: Easy to change the flavor by swapping in different nut butters or jams (use your imagination and get creative).
This cheesecake is a perfect example of how dessert can still be part of a healthy lifestyle, especially when made with real, clean ingredients.
Instead of heavy cream cheese and loads of sugar, this cheesecake relies on plant-based vanilla yogurt for its creamy texture and subtle sweetness. Eggs provide structure, helping the cake set beautifully as it bakes.
Tapioca flour (a naturally gluten-free starch) binds everything together without making the texture heavy.
And, of course, creamy peanut butter and sugar-free jam bring that nostalgic PB&J flavor we all love. If not a fan, use any other nut butter, or just use your favorite jam.
The result? A lightly sweet, velvety dessert that's satisfying without feeling overly rich.
How It's Made? Just mix everything together, pour it into a baking dish, and let the oven do the work.
When it’s done, you’ll have a gorgeous, slightly golden cheesecake that’s naturally rustic and beautiful — no crust, no fuss.
Because this cheesecake is intentionally lightly sweetened, you have a few options when it comes to serving:
Drizzle with a little honey for extra sweetness if you prefer.
Top with more sugar-free jam or fresh berries.
Add a sprinkle of chopped peanuts for a fun crunch.
The PB&J Naked Cheesecake is a beautiful example of how healthy eating doesn't mean giving up on dessert.
It’s proof that you can enjoy the flavors you love in a way that's lighter, cleaner, and deeply satisfying.
Whether you stick to the classic PB&J flavor or get creative with almond butter and blueberry jam, this naked cheesecake is sure to become a new favorite.
RECIPE
Ingredients:
3 cups of your favorite vanilla-flavored plant-based yogurt (I used Forager’s)
6 eggs
8 tablespoons tapioca starch
4 tablespoons creamy peanut butter
4 tablespoons sugar-free jam
Instructions:
Line a tart or cheesecake baking dish with parchment paper.
Preheat the oven to 350°F.
In a large bowl, crack the eggs, then add the yogurt and tapioca starch. Whisk well until the mixture is smooth and no clumps of starch remain.
Pour the mixture into the prepared baking dish.
Add the peanut butter and jam on top, and gently swirl them into the batter for a marbled effect. (Alternatively, you can mix the peanut butter and jam directly into the batter for a more uniform texture.)
Bake at 350°F for about 60 minutes, or until the center is fully set and cooked through.
Let cool before serving. Enjoy plain, or top with extra honey, peanut butter, or more jam if desired.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana