Are you ready to sink your teeth into the ultimate carnivore delight? Say hello to the Carnivore Cheesecake — a dessert that’s so animal-based, it practically roars! This isn’t just any cheesecake; it’s a creamy, dreamy, and totally plant-free masterpiece that laughs in the face of sugar and embraces the unsweetened life. Imagine a dessert crafted entirely from the finest animal products, with not a single veggie in sight. This cheesecake is the perfect treat for those on a keto or carnivore diet, proving that you can have your cake and eat it, too — without any pesky carbs sneaking in.
But wait, there’s more! In this post, I’ll not only walk you through crafting this decadent delight, but I’ll also share some amazing keto and carnivore variations to keep your taste buds thrilled. Want to add a crust without breaking your carnivore code? I’ve got you covered with some inventive, animal-based crust ideas that will make your cheesecake even more irresistible.
So, preheat your oven, grease up that springform pan, and let’s embark on this deliciously wild adventure. Get ready to indulge in a dessert that’s as bold as your dietary choices, and stay tuned for more mouthwatering variations and crust suggestions that will take your Carnivore Cheesecake to the next level!
FAQ: Carnivore Cheesecake Edition
Welcome to the Carnivore Cheesecake FAQ! Got questions about this plant-free delight? I’ve got answers. From ingredient swaps to serving tips, this section will make you the ultimate cheesecake champ. Dive in and get ready to impress your taste buds and your friends. Let’s get cheesy!
Can I really make a cheesecake without any plants?
Absolutely! This cheesecake is so plant-free, it might just sprout fur. Made entirely from animal-based ingredients like cream cheese, eggs, and sour cream, it’s the ultimate carnivore treat. No veggies allowed — just pure, primal deliciousness!
Is this cheesecake sweetened at all?
Nope! This cheesecake is as unsweetened as a fish in the sea. It’s perfect for those who think sugar is a four-letter word and want a purely natural, creamy delight. But don’t worry, if you’re craving a hint of sweetness, I’ll provide sweetener options later in the post, in the Tips for Variations section.
What if I want a crust for my cheesecake?
Crust, you say? While the basic oven-baked Carnivore Cheesecake is crustless, you can get creative with some animal-based crust ideas. I’ll provide some delicious crust options later in the post, again in the Tips for Variations section. Trust me, they’ll take your cheesecake to the next level!
Can I substitute any of the ingredients?
This recipe is pretty straightforward, but if you’re feeling rebellious, you can swap the sour cream for full-fat Greek yogurt (if you’re okay with a bit of dairy diversity). Just keep it full-fat and animal-based for the best results. No tofu allowed!
How do I know when my cheesecake is done baking?
Your cheesecake is ready when the edges are firm, but the center is still a bit wobbly — kind of like your dance moves after a few drinks. Turn off the heat and let it sit in the oven for an hour to set perfectly. No peeking!
Can I make this ahead of time?
Definitely! In fact, this cheesecake loves to chill like a polar bear in an ice bath. Make it the day before and let it rest in the fridge overnight. It’ll be even more delicious when you serve it the next day. Plus, it gives you time to brag about your culinary prowess.
What are some variations I can try?
Stay tuned! I’ll be sharing more keto and carnivore variations in this post. From adding a hint of vanilla extract to experimenting with different spices, there’s plenty of room to get creative. The possibilities are endless!
Can I serve this with anything?
While this cheesecake is fantastic on its own, you can serve it with a dollop of whipped cream or even a drizzle of melted butter for extra indulgence. Remember, with the carnivore lifestyle, unexpected flavor combinations become everyday indulgences!
What if I accidentally eat the whole cheesecake in one sitting?
No judgment here! If you devour the entire cheesecake, just consider it a testament to your excellent taste and primal instincts. Plus, it’s all animal-based, so you’re just fueling your inner beast. Just maybe don’t make it a daily habit and keep it OMAD unless you want to become the next apex predator — or you are doing priming.
Can I share this cheesecake with my non-carnivore friends?
Sure, if you’re feeling generous! But be prepared for them to question their life choices and possibly convert to the carnivore side. This cheesecake is that good. Just make sure they know it’s plant-free, so they don’t come looking for the missing berries.
Will making this cheesecake turn me into a culinary carnivore legend?
Absolutely! Making this Carnivore Cheesecake will elevate you to legendary status among your friends and family. You’ll be known as the fearless chef who dared to create a dessert without a single plant ingredient. Bask in the glory and enjoy the accolades — you’ve earned it!
Ready to unleash your inner culinary beast and conquer the world of Carnivore Cheesecake? Let’s get baking, and don’t forget to check back for more drool-worthy keto and carnivore variations. Happy indulging, fellow carnivores!
Step-by-Step Instructions on How to Prepare This Easy Carnivore Cheesecake Recipe
Crank up your oven to 300 °F (150 °C). It’s cheesecake time! Generously grease an 8-inch (20 cm) springform pan with softened butter. Think of it as giving the pan a luxurious massage.
Toss 1 lb (450 g) of softened cream cheese into a mixer bowl.
Beat it until it’s fluffier than a poodle in a windstorm — about 5 minutes.
Add 2 eggs, one at a time.
Beat well after each addition, like you’re giving them a pep talk.
Mix in 4 oz (115 g) of full-fat sour cream until smooth. But don’t overmix — this isn’t a marathon.
Pour the batter into your greased pan.
Level it out with a spatula like you’re spreading joy.
Place a shallow, oven-proof bowl on the lowest oven rack.
Fill it three-quarters full with boiling water. Your cheesecake needs a steam bath to relax and not crack under high heat stress.
Pop the springform pan with the cheesecake batter onto the middle oven rack. It’s showtime!
Bake for 45 minutes. The edges should be firm, but the center should still have a little wiggle — like it’s dancing the cha-cha-cha (not the Finnish song for the Eurovision Song Contest, though!). Turn off the oven, but don’t open the door. Let the cake chill in there for 1 hour. It’s in a zen state to rest after a steam bath.
After an hour, take the cake out and let it cool to room temperature for a more relaxing time and again, preventing cracks. Then, give it a nice long nap in the fridge for 6 hours or overnight. Your cake wants to chill completely!
Bring your Carnivore Cheesecake to room temperature 30 minutes before serving. It’s ready for its grand debut. Serve with whipped cream — and maybe some crushed pork rinds for that extra crunch. Because why not?
Slice, serve, and savor every creamy, carnivorous bite. You’ve earned it!
Pure bliss!
How I Came Up with This 100% Carnivore Cheesecake Recipe
In the chaos of a busy week, I had an epiphany: I needed a new recipe for my blog. While binge-listening to keto and carnivore podcasts, someone dropped the magic words: “carnivore cheesecake.” Eureka! I had to create this culinary unicorn.
I already had a stash of keto cheesecake recipes, including one in my “Low Sugar, So Simple” book. So, I decided to tweak one by ditching the sweeteners and plant-based stuff.
My first experiment was promising. The cheesecake rose majestically in the oven, but deflated like a sad balloon once out. Hey, at least it didn’t crack!
Round two: I added sour cream at the end and upped the sour cream game. This time, it was perfection — taste and looks on point! Who needs sugar and flavorings when you’ve got high-quality, full-fat ingredients making magic happen?
Here’s the recipe for you to enjoy:
Carnivore Cheesecake in the Oven
Are you ready to sink your teeth into the ultimate carnivore delight? Say hello to the Carnivore Cheesecake — a dessert that's so animal-based, it practically roars! This isn't just any cheesecake; it's a creamy, dreamy, and totally plant-free masterpiece that laughs in the face of sugar and embraces the unsweetened life. Imagine a dessert crafted entirely from the finest animal products, with not a single veggie in sight. This cheesecake is the perfect treat for those on a keto or carnivore diet, proving that you can have your cake and eat it, too — without any pesky carbs sneaking in.
But wait, there’s more! In this post, I’ll not only walk you through crafting this decadent delight, but I’ll also share some amazing keto and carnivore variations to keep your taste buds thrilled. Want to add a crust without breaking your carnivore code? I’ve got you covered with some inventive, animal-based crust ideas that will make your cheesecake even more irresistible.
So, preheat your oven, grease up that springform pan, and let's embark on this deliciously wild adventure. Get ready to indulge in a dessert that's as bold as your dietary choices, and stay tuned for more mouthwatering variations and crust suggestions that will take your Carnivore Cheesecake to the next level!
Ingredients
- 1 lb = 450 g plain full-fat cream cheese, softened
- 2 organic free-range eggs, at room temperature
- 4 oz = 115 g full-fat sour cream, at room temperature
- (softened butter for greasing)
Instructions
- Preheat the oven to 300 °F (150 °C).
- Grease an 8-inch (20 cm) springform pan generously with softened butter.
- Place the cream cheese in a mixer bowl. Beat with an electric mixer until fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the sour cream and mix until smooth. Don't overmix.
- Pour the batter into the greased springform pan. Level the surface with a spatula.
- Place a shallow, oven-proof bowl on the lowest oven rack. Carefully fill it three-quarters full with boiling water.
- Place the springform pan with the cheesecake batter on the middle oven rack.
- Bake for 45 minutes, or until the edges are firm, but the center of the cake is still wobbly.
- Turn off the heat, but do not open the oven door. Let the cake sit in the oven for 1 hour.
- After 1 hour, remove the cake and let it cool to room temperature. Once cooled, place it in the fridge for 6 hours or overnight.
- Bring to room temperature 30 minutes before serving.
- Serve, for example, with whipped cream.
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| Nutrition information | In total | Per serving (makes 6 servings) |
| Protein | 44.7 g | 7.5 g |
| Fat | 155.0 g | 25.9 g |
| Net carbs | 16.0 g | 2.7 g |
Tips for Variations
Carnivore crust suggestions
Discover these inventive carnivore crust ideas to add a delicious, animal-based crunch to your cheesecake.
- Pork Rind Crust:
Crush pork rinds into fine crumbs and mix with a small amount of melted butter. Press this savory mix into the bottom of your springform pan for a crunchy, zero-carb crust that adds a delightful texture.
- Bacon Weave Crust:
Create a lattice with strips of bacon and bake until crispy (I’ve made a how-to video on how to make a bacon weave). Use this crispy bacon weave as a base for your cheesecake. Cut it to the shape and place it in the bottom of the springform pan. It’s bacon, so you know it’s going to be amazing.
Keto crust ideas
- Almond Flour Crust:
Combine almond flour with melted butter. Press into your pan and bake until golden. This crust is nutty and buttery, perfect for a variety of fillings.
- Fathead Dough Crust:
Use the popular fathead dough made from mozzarella cheese, cream cheese, almond flour/oat fiber, and an egg. Pre-bake the dough before adding your cheesecake filling. This crust is chewy and bread-like, ideal for both sweet and savory cheesecakes
Sweetener variations
If you prefer a touch of sweetness in your carnivore cheesecake, here are some low-carb sweetener options to consider:
- Allulose:
Allulose is a natural sweetener that tastes remarkably like sugar but without energy. Use it in a 1:1 ratio as a sugar replacement. It dissolves well and doesn’t leave a bitter aftertaste, making it perfect for cheesecakes.
- Powdered Erythritol:
Erythritol is another popular low-carb sweetener. Use powdered erythritol to avoid any graininess in your cheesecake. Typically, you can use it in a 1:1 ratio as a sugar substitute, but some people find it less sweet, so you might want to add a bit more to taste.
- Stevia:
Stevia is a high-intensity sweetener, so a little goes a long way. Use liquid stevia drops or powdered stevia, but be cautious with the amount. Start with a few drops or a tiny pinch and adjust according to your sweetness preference. It pairs well with other sweeteners if you want to balance out any aftertaste — except if you use my Premium Stevia, which has absolutely no aftertaste!
- Monk Fruit:
Monk fruit (luo han guo) sweetener is another great low-carb option. It’s often mixed with erythritol to balance its intense sweetness, however, I prefer monk fruit drops that are super sweet, so a little goes a long way. Monk fruit provides a clean, sweet taste without a hint of sugar.
Keto cheesecake variations
Discover these flavorful keto variations to enjoy delicious, low-carb cheesecake tailored to your taste preferences.
- Chocolate Keto Cheesecake:
Modifications: Add 2 tablespoons of unsweetened cocoa powder to the cream cheese mixture and 1/2 cup (120 ml) sugar-free chocolate chips.
Instructions: Follow the basic recipe, incorporating the cocoa powder and chocolate chips after adding the eggs.
- Lemon Keto Cheesecake:
Modifications: Add the zest (only the yellow part) of 1 organic lemon and 2 tablespoons of fresh lemon juice to the cream cheese mixture.
Instructions: Mix the lemon zest and juice into the batter after adding the sour cream.
- Berry Keto Cheesecake:
Modifications: Add 1/2 cup (120 ml) of mixed fresh or frozen (and thawed) berries like raspberries to the cream cheese mixture.
Instructions: Gently fold the berries into the batter after adding the sour cream. Optionally, swirl in a few tablespoons of berry puree before baking.
- Pumpkin Spice Keto Cheesecake:
Modifications: Add 1/2 cup (120 ml) pumpkin puree and 1 teaspoon pumpkin pie spice to the cream cheese mixture.
Instructions: Blend the pumpkin puree and spices into the batter after adding the eggs.
- Vanilla Keto Cheesecake:
Modifications: Add 1 teaspoon of pure vanilla extract to the cream cheese mixture.
Instructions: Mix the vanilla extract into the batter after adding the sour cream.
- Mocha Keto Cheesecake:
Modifications: Add 2 tablespoons of unsweetened cocoa powder and 1 tablespoon of instant coffee granules dissolved in 1 tablespoon of hot water.
Instructions: Combine the cocoa powder and coffee mixture into the batter after adding the eggs.
- Peanut Butter Keto Cheesecake:
Modifications: Add 1/2 cup (120 ml) natural unsweetened peanut butter to the cream cheese mixture.
Instructions: Blend the peanut butter into the batter after adding the sour cream.
- Coconut Keto Cheesecake:
Modifications: Add 1/2 cup (120 ml) unsweetened shredded coconut and 1 teaspoon coconut extract to the cream cheese mixture.
Instructions: Mix the shredded coconut and coconut extract into the batter after adding the sour cream.
These variations allow you to enjoy a range of flavors while maintaining a low-carb, keto-friendly diet. Adjust the sweeteners and flavors to your liking, ensuring that each cheesecake remains deliciously compliant with your dietary needs.
General Prattling
The ultimate highlight of my whirlwind week was when I took a bold leap and dyed my blonde hair dark. Surprise, surprise — my natural hair color is actually dark with a hint of red! I’ve been identifying as a blonde for nearly 30 years, which means I’ve practically bathed in chemicals and spent a small fortune on hairdresser bills. As someone who embraces a natural lifestyle, avoiding chemicals in both food and cosmetics, it finally dawned on me to extend this philosophy to my hair care routine.
Well, adapting to this new color will definitely take some time. But hey, I’m thrilled to be living an even more natural life now — and my wallet is breathing a sigh of relief!
Oh, and don’t expect any photos of my new dark hair just yet. I still need to get used to it myself. But don’t worry, you’ll see them eventually when I update my profile photos on this site!
Has anyone experimented with baking these into bars? I’d love to do some cheesecake squares for easy portioning. I have the silicon baking pan and think this would be perfect! I’m not sure if low temp – higher time would be better or how exactly to do it. . .
Hi. What would the measurements be if choosing to add a sweetene? Thank you!
Hi! The measurements of other ingredients are the same, but the measurements of the sweetener will vary. If you use allulose, I recommend to start with 1/3 cup (80 ml) and add more if needed, the same with powdered erythritol. If you use monk fruit, start with a few drops (or if it’s powder, less than a teaspoon) and add more if needed. The same with stevia, as it usually is 300 times sweeter than sugar.
Do you think I could use ricotta cheese in place of half of the sour cream?
That might actually work as ricotta is so stiff.
Hi! Can honey be added to the mix to sweeten? If so, how much c CC an be added without throwing off the chemistry of recipe?
Thanks!
Hi Jen, sure, you can add honey in case it fits your carb quota. I would still keep it moderately sweet and maybe add at maximum 1/4 cup, maybe just a couple of tablespoons.
I’m so excited to try this recipe with a few tweaks! Husband has been keto/carnivore for about a year, and its his first birthday since going carnivore. We will be making a chocolate variation with almond crust in the instapot. I’ll report back shortly with results and the process used, in case anyone else would like to try, too!
Thank you, Mandii! I’m excited to hear how it turned out!
Thank you for this unique, creative, and looking delicious cheesecake recipe.
PS. I am so glad that tofu is not allowed 🙂
Thank you! I’m thrilled you find this plain cheesecake recipe delicious and creative.
P.S. Tofu-free zone forever!