Looking for a delicious dessert that fits your carnivore lifestyle? This no bake carnivore cheesecake is exactly what you need.
It’s creamy, rich, and satisfying – perfect for special occasions or when you’re craving something sweet.
Many people think following a carnivore diet means giving up all desserts. But this recipe proves otherwise.
The best part about this cheesecake? You don’t even need to turn on your oven. Just mix the ingredients, let it chill in the fridge, and you’re done.
It’s that simple. And if you’re worried about sweeteners, you can adjust the amount or leave them out completely – the choice is yours.
👍 Why You’ll Love This Recipe
No Baking Required: You won’t need to turn on your oven at all! This is perfect for hot summer days when you don’t want to heat up your kitchen. Just mix everything together, put it in the fridge, and let it set.
Beginner Friendly: This recipe is really hard to mess up. You just need to mix ingredients together and let the fridge do its magic. Even if you’ve never made a cheesecake before, you’ll get great results with this recipe.
Perfect Texture: The combination of cream cheese, heavy cream, and sour cream creates an incredibly smooth and creamy texture.
Unlike some no bake cheesecakes that can be grainy or too firm, this one has that perfect, melt in your mouth consistency that everyone loves in a good cheesecake.
✨ Recipe Ingredients
- 24 oz (680g) Cream Cheese (Block type!) (room temperature)
- 1 1/4 cups Heavy Cream
- 1/2 cup stevia (read note)
- 2 tablespoons Confectioners’ Stevia* (use this sweetener – amazon link)
- 1/4 cup Sour Cream at room temperature
- 1 1/4 teaspoons Vanilla Extract
- Whipped Cream (add on top)
- Note: If you are following a 100% strict carnivore diet, you should omit and avoid all sweeteners. But for most people, making a carnivore-friendly dessert with sweeteners from time to time (definitely not daily) is fine. You can also use less sweetener in the recipe.
Free Cookbook
👨🍳 How To Make
Easily make this carnivore friendly no bake cheesecake! Follow these steps:
Step 1
Add the heavy cream to a stand mixer. Mix on medium-high until stiff peaks form. Set aside.
Step 2
Add the cream cheese and stevia to a large mixing bowl and mix well. Then, add the confectioners’ stevia, vanilla extract, and sour cream. Mix well.
Step 3
Fold the heavy cream into the cream cheese mixture. Do it slowly so the heavy cream won’t deflate!
Step 4
Add the mixture to a springform pan (I used a 9″ one). Cover with plastic wrap, and place in the refrigerator for at least 8 hours.
Remove the springform pan rim, and serve. Enjoy! I recommend serving with whipped cream on top.
💡Tips
1. Room Temperature Ingredients
Make absolutely sure your cream cheese and sour cream are at room temperature before starting. Take them out of the fridge at least 2 hours before making the cheesecake.
If the cream cheese is even slightly cold, you’ll end up with small lumps in your mixture that won’t smooth out no matter how much you mix.
If you’re in a hurry, cut the cream cheese into small cubes – this will help it warm up faster. You can also place the wrapped cream cheese in a bowl of warm (not hot) water to speed up the process.
2. Watch Those Peaks
When whipping the heavy cream, pay close attention to the consistency. You want stiff peaks, but be careful not to over whip.
Stiff peaks mean when you lift your beater, the cream stands straight up with a slight curl at the tip. If the cream starts looking grainy or curdled, you’ve gone too far.
Start with your mixer on medium speed, not high – this gives you more control. It usually takes about 2-3 minutes to reach stiff peaks, but don’t rely on time alone – watch the cream carefully and check frequently by lifting your beater.
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FAQ
Why did my cheesecake turn out lumpy?
This usually happens when the cream cheese wasn’t warm enough before mixing. Those little lumps are actually small pieces of cold cream cheese that didn’t blend properly.
To fix this, always make sure your cream cheese is completely at room temperature. If you start mixing and notice lumps, stop and let the cream cheese warm up more.
What if my cheesecake is too soft?
If your cheesecake is too soft, it probably needs more time in the fridge. The minimum is 8 hours, but overnight (12-24 hours) is even better.
Carnivore No Bake Cheesecake
Print RecipeIngredients
- 24 oz Cream Cheese (Block type!) (680g) (room temperature)
- 1 1/4 cups Heavy Cream
- 1/2 cup stevia
- 2 tablespoons Confectioners’ Stevia (use this sweetener - amazon link)
- 1/4 cup Sour Cream at room temperature
- 1 1/4 teaspoons Vanilla Extract
- Whipped Cream (add on top)
Instructions
- Add the heavy cream to a stand mixer. Mix on medium-high until stiff peaks form. Set aside.
- Add the cream cheese and stevia to a large mixing bowl and mix well. Then, add the confectioners’ stevia, vanilla extract, and sour cream. Mix well.
- Fold the heavy cream into the cream cheese mixture. Do it slowly so the heavy cream won’t deflate!
- Add the mixture to a springform pan (I used a 9″ one). Cover with plastic wrap, and place in the refrigerator for at least 8 hours. Remove the springform pan rim, and serve. Enjoy! I recommend serving with whipped cream on top.
Tasty!
Yum! Wonder if this recipe would be okay to use with raw honey?
Yes