Creamy, smooth, and sweet – but completely keto, carnivore, and sugar free. That’s what you get with this carnivore cheesecake recipe.
It might sound too good to be true, but I promise, it’s not. This cheesecake is the real deal, and it’s about to become your new favorite dessert.
This recipe uses only carnivore products and a natural, zero calorie sweetener. No grains, no fruits, no added sugars. Just pure, delicious, carnivore approved ingredients. The star of the show is cream cheese.
It’s the base of our cheesecake and gives it that classic, creamy texture. We’re using three whole blocks of it, so you know this cheesecake is going to be rich and satisfying.
This cheesecake is rich, creamy, and satisfyingly sweet. It tastes like a real treat, not a compromise. In fact, you might find yourself preferring it to traditional cheesecake. Let’s get baking!
👍 Why You’ll Love This Recipe
Satisfies Sweet Cravings: Even though it’s sugar free, this cheesecake is still satisfyingly sweet.
It can help curb your cravings for sugary desserts. You get to enjoy something sweet without the guilt that often comes with eating dessert.
No Sugar Crash: Unlike regular cheesecakes, this one won’t give you a sugar crash. It’s sweetened with monk fruit. You can enjoy it without worrying about feeling tired or sluggish afterward.
Rich In Protein: This cheesecake is packed with protein from the cream cheese and eggs. Protein is important for building and repairing tissues in your body. It’s a dessert that actually provides some nutritional benefits.
Easy to make: This cheesecake is surprisingly simple to prepare. You don’t need to be a master chef to make it. Just mix the ingredients, pour them into a pan, and bake.
Very simple recipe you will love! Make sure to also check out my no bake carnivore cheesecake recipe.
✨ Recipe Ingredients
- Cream Cheese (I recommend this one – Amazon) – Gives the cake its rich, tangy body.
- Monk Fruit Powder / Raw Honey (I recommend this one – Amazon) – Delivers clean sweetness without extra carbs.
- Heavy Whipping Cream – Loosens the batter and deepens creamy mouthfeel.
- Eggs– Bind the mixture so the cheesecake bakes up custardy yet sliceable.
- Pure Vanilla Extract – Adds a warm, comforting aroma that rounds out the dairy notes.
- Sea Salt – Brightens every flavor and keeps the sweetness balanced.
Free Cookbook
👨🍳 How To Make
Easily make the best carnivore cheesecake. Follow these steps:
Step 1
Using a mixer, beat the cream cheese and your chosen sweetener together until the mixture becomes creamy.
Step 2
Pour in the heavy cream, followed by the vanilla extract and sea salt. Mix it well until fully incorporated.
Step 3
As you blend everything together, add eggs gradually (beat one at a time) – this ensures that our carnivore cheesecake remains soft and fluffy.
Step 4
Line an 8×8 square baking dish with parchment paper. Pour in the prepared mixture. Bake at 320F (~160C) for about 25 minutes until set.
Step 5
Let it cool, then refrigerate overnight. This is crucial for achieving that perfect carnivore cheesecake consistency.
💡Tips
1. Room Temperature Ingredients
Always start with room temperature cream cheese, eggs, and heavy cream. This might seem like a small detail, but it’s important for achieving a smooth, creamy texture in your cheesecake. Cold ingredients don’t mix well and can lead to a lumpy batter.
Take your cream cheese out of the fridge about 2 hours before you plan to start baking. For the eggs and heavy cream, 30 minutes to an hour should be enough.
If you forget to do that, you can speed up the process by placing the cream cheese blocks in a sealed plastic bag and submerging them in warm (not hot) water for about 15 minutes.
2. Sweetness Level
The amount of sweetener you use can greatly impact the taste of your cheesecake. The recipe calls for 1/3 cup of monk fruit sweetener, but you might want to adjust that.
Remember, monk fruit sweetener is much sweeter than regular sugar, so a little goes a long way. You can always taste the batter (before adding the eggs) and add more if needed.
You’ll Love These Recipes Too
Check out these carnivore recipes too:
Carnivore Cheesecake
Print RecipeIngredients
Instructions
- Using a mixer, beat the cream cheese and your chosen sweetener together until the mixture becomes creamy.
- Pour in the heavy cream, followed by the vanilla extract and sea salt. Mix it well until fully incorporated.
- As you blend everything together, add eggs gradually (beat one at a time) – this ensures that our carnivore cheesecake remains soft and fluffy.
- Line an 8×8 square baking dish with parchment paper. Pour in the prepared mixture. Bake at 320F (~160C) for about 25 minutes until set.
- Let it cool, then refrigerate overnight. This is crucial for achieving that perfect carnivore cheesecake consistency.
I intend to make this tomorrow. However, and not dissing this recipe, sometimes a sweet flavot can induce an insulin response even though there is no sugar.
I made this last night however, the sweetner I used was called Zsweet and while the flavor is good. It can out more like a Creme Brule. It was crispy on top and custard like in the center. I didn’t have monk fruit on hand. I plan to use it on top of some raspberries. I probably should’ve used the whole block of cream cheese too…
We love it. It’s perfect for that sweet treat without the sugar and so easy to make.
Overall good, only issue is that the sweetener listed is NOT monk fruit, it is mostly Erythritol. Pure Monk fruit or Stevia would be a better choice IMO.
The first time I made the recipe, I followed it, except I used swerve, and it came out with kind of a grainy texture, but was still very good, the second time I kind of mix things up and added some fresh goat cheese ricotta, and used 1/4 of the sweetener-used chocolate raspberry Stevia… was the bomb!!!! like always 🤷🏻♀️eat it in moderation, but it is that perfect little treat when you are just really craving, it is so custardy and satisfying😉
Can I use the egg yolks only instead of whole eggs?
It’s in the oven. I’ll tell you tomorrow.
Absolutely delicious!!! Thank you!
I added a little more vanilla for fun but it was seriously so good!
Soooooooo—- how many containers of that sweetener are needed? The recipe calls for 1/3 cup, but each container holds LESS than ONE OUNCE. Your recipe looks beautiful and I’m anxious to try it!! Also, perhaps put the ingredients in GRAMS, using a kitchen scale? That would be THE BOMB, and so much more accurate! Thank you!
Hi, it was linking to the wrong product. I fixed it .Thank you so much for commenting.
This is my go to cheesecake recipe now. So simple and delicious!
I’ve made traditional and it take much longer to back. I’m Leary if taking it out of the oven. 25 min seems so short.🤞
Have made 3 times now — great taste and texture — it’s even better after sitting in the fridge for 48 hours — hard to wait but it’s worth the wait
So delicious and very easy to make!!! I made this dessert for dear friends from my church and they absolutely loved it. Thank you very much!!!
Can you use mascarpone instead of cream cheese?
I wouldn’t recommend that