Craving a dessert that’s easier to make than finding a matching pair of socks? Say hello to the No-Bake Carnivore Cheesecake — a fluffy, melt-in-your-mouth marvel that’s entirely animal-based. This recipe is so simple that even your cat could make it (if it wasn’t too busy napping).
Picture this: a cheesecake that requires no baking, no complicated steps, and just three basic ingredients. Yes, you read that right! With heavy cream, full-fat cream cheese, and sour cream, you’ll create a creamy, dreamy delight that’s perfect for any occasion.
The best part? This cheesecake is keto and carnivore-friendly, making it the ultimate treat for those who want to indulge without a single plant ingredient in sight. Whether you’re a seasoned chef or someone who usually burns water, this recipe is designed for success.
But here’s the kicker: there’s absolutely no way to burn yourself because there’s no oven involved! That’s right, no need to worry about singed fingers or smoky kitchens. Just pure, unadulterated dessert bliss.
Ready to whip up some magic? Grab your electric mixer, and let’s get started. You’ll be amazed at how quickly you can create a dessert that’s both impressive and delicious. And remember, no oven mitts required!
And don’t forget to stick around until the end of the post for more keto and carnivore variations that will keep your taste buds dancing!
FAQs: No-Bake Carnivore Cheesecake Edition
Welcome to the No-Bake Carnivore Cheesecake FAQ, where I tackle all your quirky questions about this rich, indulgent treat! Whether you’re curious if it’s okay to share with your dog (hint: probably not) or if devouring the whole thing solo is a bad idea (I won’t judge), I’ve got you covered with a side of humor and a generous helping of deliciousness. Dive in and enjoy the fun as you navigate your way to cheesecake heaven!
Why post another carnivore cheesecake recipe now when you just posted a Carnivore Cheesecake in the Oven recipe last week?
Great question! Think of it as cheesecake diversity. Some days, you feel like turning on the oven, and other days, you just want to keep things cool and easy. Plus, who can ever have too many cheesecake options? Not me!
Is this cheesecake really 100% carnivore?
Absolutely! This cheesecake is as carnivore as a lion at a steakhouse. With heavy cream, full-fat cream cheese, and sour cream, you won’t find a single plant ingredient sneaking into this recipe.
How long does it take to make this cheesecake?
Well, the hands-on time is just about 15 minutes — quicker than deciding what to watch on Netflix. The real challenge is waiting for it to set in the fridge for at least 8 hours. Patience, my friend!
Can I use low-fat cream cheese or a lighter version of the ingredients?
Nope; why mess with perfection? This recipe is designed to be rich, creamy, and indulgent. Using low-fat alternatives might compromise that melt-in-your-mouth texture we all love.
Is it okay to lick the bowl after mixing?
Of course! It’s practically a requirement. Just make sure no one catches you in the act, or you’ll have to share the bowl-licking fun.
Why does my cheesecake feel like it’s made of clouds and dreams?
This cheesecake is so soft and mousse-like that it needs to be handled with extra care to avoid breaking its delicate structure. For a firmer, easier-to-handle dessert, place it in the freezer for an hour before removing it from the springform pan. And hey, if you forget and it freezes solid, you’ll end up with a delicious frozen cheesecake — stay tuned for that variation at the end of the post!
How do I keep my cheesecake from sticking to the pan?
Lining your pan with parchment paper can help prevent sticking. When removing the rim, try the hot water trick mentioned in the recipe: place the sides of the pan under warm running water for a few seconds before releasing it. This will help loosen the cheesecake without ruining its looks.
Can I eat the whole cheesecake by myself?
For sure! Just make sure to have an alibi ready when your family asks what happened to dessert. You can always say the dog got to it first — just don’t let them see Fido looking confused.
What’s the best way to store this cheesecake?
If you don’t “store” it in your stomach, keep it covered in the fridge, and it should stay delicious for up to a week! Just make sure to hide it from cheesecake-loving housemates.
Can I add any crust, toppings, or mix-ins?
While this cheesecake is perfect on its own, feel free to get creative! Some whipped cream or a sprinkle of grated cheese can add a fun twist. Just remember to keep it keto and carnivore-friendly. Stay tuned for more variations at the end of the post!
Help! I don’t have a springform pan. Can I use something else?
No worries! You can use any similar-sized dish. Just line it with parchment paper for easy removal. You might not get the perfect cheesecake shape, but it will still taste heavenly. And who says you cannot serve this ultimate carnivore indulgence from a beautiful bowl as a decadent carnivore mousse!
How do I know when the cheesecake is ready to eat?
When it’s firm to the touch, and you can’t resist its creamy allure any longer. If you’ve waited at least 8 hours, you’re good to go. Time to dig in and enjoy!
Can I use this cheesecake as a birthday cake?
Absolutely! Just stick a candle on top, and you’ve got yourself a unique, carnivore-friendly birthday cake. It might even start a new tradition!
What if I can’t wait 8 hours for it to set?
I get it; waiting is hard. If you’re really impatient, you can try putting it in the freezer for a couple of hours. Just don’t forget about it, or you might accidentally invent a delicious frozen cheesecake variation — which, again, I’ll give at the end of this post, so stay tuned!
Can I share this cheesecake with my dog?
In fact, while it might be tempting, it’s best to keep this treat human-only. Some ingredients, like dairy, can upset your dog’s stomach. Stick to dog-friendly treats for your furry friend.
Got more questions? Drop them in the comments below, and I’ll be happy to help. Now, go forth and conquer that No-Bake Carnivore Cheesecake! Your taste buds (and your friends) will thank you
Step-by-Step Instructions on How to Prepare This Easy Carnivore Dessert Recipe
Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Think of it as giving your cheesecake a comfy bed to chill in.
Beat 1 1/4 cups (300 ml) of heavy cream with an electric mixer…
…until stiff peaks form. You want it to stand tall and proud. Set it aside like a VIP guest waiting for the main event.
Beat 24 oz (680 g) of softened cream cheese with the electric mixer…
…until it’s as fluffy as a cloud, about 5 minutes. This is the cheesecake’s time to shine!
Add 1/4 cup (60 ml) of room-temperature sour cream to the fluffy cream cheese.
Beat for another 2—3 minutes until they’re best friends.
Gently fold in the whipped cream with a spatula. Mix carefully like you’re handling a delicate piece of art. Keep it fluffy, like a cheesecake cloud!
Transfer the mixture to the springform pan.
Level the surface with a spatula, making it smooth and serene like a Zen garden.
Cover with plastic wrap and let it take a long nap in the fridge for at least 8 hours or overnight. Beauty sleep is essential!
To remove the cake from the springform pan, place the sides of the pan under running hot water for a brief moment. Be careful, no water should crash this cheesecake party.
Carefully remove the rim, place the cake on a serving plate.
Decorate as desired, and serve. Store any leftovers in the fridge, if there are any left, that is!
Pure carnivore bliss!
Yum!
How I Came Up with This Incredibly Easy Carnivore Cheesecake Recipe
Imagine it’s the middle of summer, the sun is blazing, and the thought of turning on the oven feels like a personal attack. I knew I needed a carnivore dessert that wouldn’t turn my kitchen into a Finnish sauna, and that’s when the idea hit me like a cool breeze — why not create a No-Bake Carnivore Cheesecake?
Now, I have a ton of cheesecake recipes in my arsenal, but I wanted to try something different. I dusted off an old, trusty cookbook with a sugary cheesecake recipe that has never let me down in my sugar-coated youth. I thought, “Why not strip away all the extras and see if it works as a carnivore version?”
With a mix of excitement and skepticism, I got to work. I combined the ingredients, crossed my fingers, and hoped for the best. To my delight, it worked like a charm! The result was unbelievably fluffy and mousse-like, and the taste was absolutely divine.
In my excitement, I accidentally touched the surface and made a hole in it. Panic mode activated for a split second, but then I realized it was an easy fix. A quick swipe of a spatula, and the cheesecake was back to its perfect, pristine self.
This cheesecake is definitely a keeper! Not only does it save you from the summer heat, but it also delivers a deliciously decadent dessert that’s sure to impress.
Here’s the recipe for you to enjoy:
No-Bake Carnivore Cheesecake
Craving a dessert that's easier to make than finding a matching pair of socks? Say hello to the No-Bake Carnivore Cheesecake — a fluffy, melt-in-your-mouth marvel that's entirely animal-based. This recipe is so simple that even your cat could make it (if it wasn't too busy napping).
Picture this: a cheesecake that requires no baking, no complicated steps, and just three basic ingredients. Yes, you read that right! With heavy cream, full-fat cream cheese, and sour cream, you’ll create a creamy, dreamy delight that’s perfect for any occasion.
The best part? This cheesecake is keto and carnivore-friendly, making it the ultimate treat for those who want to indulge without a single plant ingredient in sight. Whether you’re a seasoned chef or someone who usually burns water, this recipe is designed for success.
But here’s the kicker: there’s absolutely no way to burn yourself because there’s no oven involved! That’s right, no need to worry about singed fingers or smoky kitchens. Just pure, unadulterated dessert bliss.
Ready to whip up some magic? Grab your electric mixer, and let's get started. You'll be amazed at how quickly you can create a dessert that's both impressive and delicious. And remember, no oven mitts required!
And don’t forget to stick around until the end of the post for more keto and carnivore variations that will keep your taste buds dancing!
Ingredients
- 1 1/4 cups = 300 ml heavy cream
- 24 oz = 680 g plain full-fat cream cheese, softened
- 1/4 cup = 60 ml sour cream, at room temperature
Instructions
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
- Beat the heavy cream with an electric mixer until stiff peaks form. Set aside.
- Beat the cream cheese with the electric mixer until fluffy, about 5 minutes.
- Add the sour cream to the cream cheese. Continue beating for another 2—3 minutes.
- Finally, fold in the heavy cream and mix carefully with a spatula until well mixed. Try to retain as much fluffiness as you can.
- Transfer the mixture to the springform pan. Level the surface with a spatula.
- Cover with a plastic wrap and refrigerate overnight or at least 8 hours.
- To remove the cake from the springform pan, place the sides of the pan under running hot water for a short moment. Be careful not to let the water inside the pan.
- Carefully remove the rim. Place the cake on a serving plate, decorate, and serve. Store the possible leftovers in the fridge.
Recommended Products
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NOW Foods, Better Stevia Liquid, Glycerite, Zero-Calorie Liquid Sweetener, Low Glycemic Impact, Certified Non-GMO, 8-Ounce -
NOW Foods, Organic Liquid Monk Fruit, Zero-Calorie Sweetener, Caramel, 1.8-Ounce -
Swerve Sweetener, Confectioners (Pack of 2) -
Anthony's Allulose Sweetener, 2 lb, Batch Tested Gluten Free, Keto Friendly Sugar Alternative, Zero Net Carb, Low Calorie -
Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
| Nutrition information | In total | Per serving (makes 8 servings) |
| Protein | 49.8 g | 6.2 g |
| Fat | 291.2 g | 36.4 g |
| Net carbs | 29.2 g | 3.7 g |
Tips for Variations
Elevate your No-Bake Carnivore Cheesecake with these creative and delicious variations! Whether you’re looking to make a crust, experiment with different sweeteners, or infuse your cheesecake with unique flavors, this section provides a range of ideas to suit both carnivore and keto diets.
Crust Ideas
Carnivore Pork Rind Crust: Crush pork rinds finely and mix with melted butter. Press this mixture into the bottom of your pan for a crunchy, carnivore-approved crust.
Keto Almond Flour Crust: Combine almond flour with melted butter and a touch of sweetener. Press it into the bottom of your pan and let it set in the fridge before adding the cheesecake mixture.
Sweetener Ideas
- Stevia: A natural, zero-carb sweetener that blends well with the cheesecake mixture. It’s 300 times sweeter than sugar, so use sparingly!
- Monk Fruit: Another natural sweetener with zero carbs, offering a clean, sweet taste without any aftertaste. Also very sweet, so a little goes a long way.
- Powdered Erythritol: A popular sugar alcohol that provides sweetness without affecting blood sugar levels. It can be used alone or in combination with other sweeteners.
- Allulose: A rare sugar that tastes like sugar and behaves like sugar, but has no impact on blood sugar. Doesn’t upset the stomach that easily, like sugar alcohols.
Natural Flavoring Ideas
- Vanilla Powder: Ground vanilla beans add a rich, classic flavor to your cheesecake. Do not use vanilla extract, as it often contains unwanted ingredients. Moreover, the extract can lend an off-taste, while pure vanilla provides an elegant and delicious vanilla flavor.
- Lemon Zest: For a refreshing, citrusy twist, grate some lemon zest from organic lemon into the cheesecake mixture. You can add 2 tablespoons of freshly squeezed lemon juice for an even more lemony taste.
- Ceylon Cinnamon: A teaspoon of ground Ceylon cinnamon can add warmth and depth to the flavor.
- Cocoa Powder: For a chocolatey variation, mix in 2 tablespoons of unsweetened cocoa powder.
- Pumpkin Spice: For a seasonal twist, add 1 tablespoon of homemade pumpkin pie spice to the cheesecake mixture. You can even fold in 1/2 cup (120 ml) of pumpkin puree for a richer flavor and texture.
- Coconut Lime: 1 teaspoon of coconut extract and freshly grated lime zest add a juicy and exotic note.
Frozen Cheesecake Ice Cream
Freeze your cheesecake in the springform pan for at least 8 hours. Remove from the freezer, remove from the springform pan as directed in the recipe box above, and let sit at room temperature for 30 minutes before serving. Enjoy your carnivore cheesecake ice cream! (Note: you can add 1/4 cup = 60 ml allulose to the cheesecake mix to make the ice cream spoonable and not rock hard.)
General Prattling
Another week zipped by in the blink of an eye — time really does fly! I spent most of it developing some fantastic new products that are set to launch next week. They’re perfect for summer, and I just know my customers are going to love them!
On a less fun note, my neck and upper back decided to stage a rebellion for a couple of days. I woke up one morning feeling like I’d been hit by a truck. Even my usual Pilates and yoga routines didn’t help. Fortunately, we have this amazing treatment in Finland called “Kalevala bone setting.” The nearest practitioner is just a short walk away, so I hobbled over, got the full-body treatment, and voilà — my neck and back are now as good as new!
In other news, I’ve been a tallow-making machine this week. I also picked up some prime Highlander cattle fat from a new farmer. The fat had some meat on it, which I trimmed off and used to whip up a delicious stew. It’s been a busy but productive week!
Made this the other day – although I do think I need a food processor for the pork rind crust, whew.
Was pretty good.
At some point, I experimented with a couple of different sweetener-based sauces (I’m on Keto), but realized they didn’t really agree with me… and that the cheesecake is definitely better without those.
I’m glad you enjoyed it! Many people find that sweeteners can cause issues, so it’s great that you can make treats without them.
Thank you so much for an easier recipe than others I’ve found! I added monk fruit sweetner and I think it will be perfect! Just popped it in the fridge for its “beauty sleep”! Cannot wait till Thanksgiving tomorrow!
Awesome, sounds great! I like to keep my recipes as easy and simple as possible
I’m looking forward to giving this ago, probably tomorrow. Can this be put into small silicone muffin trays instead? Like individual portions?
Sure, it should work. Just be very careful if you want to remove the cake from the muffin trays, as it’s pretty fragile. I recommend dipping the bottom of the tray in hot water to help with the release.
I made this for a group of people and followed the recipe to the letter – even added vanilla extract. It looked amazing but tasted terrible! Like, absolutely terrible. Not sure why the sour cream and so much cream cheese is needed, but I’ll look for another recipe. I can’t believe anyone that has made this precisely like the recipe enjoyed it. Sorry!
Oh, I see, your taste buds must still be numb from overindulging in sweeteners and flavorings. Natural flavors can be quite the shocker, huh? Maybe one day you’ll graduate to appreciating the subtle complexities of real ingredients. Until then, good luck on your quest for a recipe that doesn’t require a taste bud numbing amount of sweeteners and flavorings!
Thank you for another easy-to-make cheesecake.
By the way, such a witty opening line “Craving a dessert that’s easier to make than finding a matching pair of socks?”
PS. I am glad that you confirmed that “Is it okay to lick the bowl after mixing?” 🙂
You’re welcome! I’m thrilled you enjoyed also this cheesecake recipe. Bowl-licking is absolutely encouraged — consider it the chef’s reward!
If adding vanilla extract, how much should be added and at what point?
I would strongly recommend vanilla powder, i.e., ground vanilla beans, as vanilla extract often contains unwanted ingredients. Moreover, the extract can lend an off-taste, while pure vanilla provides an elegant and delicious vanilla flavor. I would add the vanilla together with the sour cream.