This carnivore cheesecake is super easy to make and only requires a few simple ingredients.
If you’ve been following the carnivore diet and missing desserts, this recipe will become your new favorite treat.
The smooth, creamy texture of mascarpone cheese creates the perfect base for a rich and satisfying cheesecake.
The best part about this recipe is that you don’t need to turn on your oven. Just mix the ingredients, let it set in the fridge, and you’re done.
The monk fruit sweetener adds the perfect amount of sweetness without adding any carbs, making this dessert completely carnivore friendly.
I’ve tested many versions of this recipe to get the texture just right. The beef gelatin helps the cheesecake hold its shape and gives it that perfect slice able consistency that we all love in a traditional cheesecake.
You can enjoy it plain or add different toppings if you’re not strictly following the carnivore diet. The mascarpone cheese creates such a rich, creamy base that you won’t miss the traditional graham cracker crust at all.
👍 Why You’ll Love This Recipe
No Baking Required: You don’t need to turn on your oven or worry about water baths like with traditional cheesecakes. Just mix the ingredients, pour into a pan, and let the fridge do all the work.
Simple Ingredients: This recipe only needs four main ingredients – mascarpone cheese, gelatin, water, and sweetener. No complicated ingredients list or hard to find items.
Quick Preparation Time: The actual hands on time for this recipe is incredibly short – about 10 minutes total.
Perfect Texture: The combination of mascarpone cheese and beef gelatin creates an amazingly smooth and creamy texture that’s very similar to traditional cheesecake.
✨ Recipe Ingredients
- 16 oz Mascarpone Cheese
- 2 oz Cold Water
- 2 oz Hot Water
- 1 1/2 tablespoons Beef Gelatin (I recommend this gelatin – amazon link)
- 1/2 cup Lakanto Classic Monk Fruit (use this one – amazon link)
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Place the cold water in a small bowl and sprinkle the gelatin over it, allowing it to bloom for about 5-10 minutes.
Step 2
Add the hot water to the mixture and stir well until the gelatin dissolves completely.
Step 3
Add the mascarpone, gelatin mixture, and sweetener to a stand mixer and mix until fluffy and smooth. This should take 40-60 seconds – don’t forget to scrape down the sides when needed.
Step 4
Pour the mixture into a cheesecake pan (I used a 7-inch pan) and smooth the top.
Step 5
Place in the fridge for about 3 hours until set (I recommend leaving it overnight). Enjoy!
💡Tips
1. Room Temperature Cheese Works Best
Take your mascarpone cheese out of the fridge about 30 minutes before starting. When the cheese is at room temperature, it mixes much more smoothly and prevents any lumps from forming in your cheesecake.
If you mix cold mascarpone, you might end up with tiny cheese lumps that won’t smooth out no matter how long you mix.
Just don’t leave it out for too long – you want it softened but not warm or melty, especially on hot days.
2. The Gelatin Trick
Blooming the gelatin properly is super important for the right texture. Sprinkle the gelatin powder evenly over the cold water – don’t dump it in one spot.
Let it sit undisturbed for the full 5-10 minutes until it looks like applesauce. When you add the hot water, stir gently but thoroughly until every bit of gelatin is dissolved.
If you see any tiny clear particles, keep stirring – undissolved gelatin can create grainy spots in your cheesecake.
3. Smooth Top
After pouring the mixture into your pan, tap the pan gently on the counter a few times to remove any air bubbles. Then, use an offset spatula or the back of a spoon to smooth the top.
If you want it super smooth, dip your spatula in hot water, dry it off, and then use it to smooth the surface – the warmth helps create a glossy finish.
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FAQ
1. Can I use a different type of cheese?
Mascarpone cheese is really important for this recipe and gives the best results. Other cheeses like cream cheese or ricotta won’t work as well because they have different textures and water content.
2. Why isn’t my cheesecake setting?
First, check if you used the right amount of gelatin – too little won’t give enough structure. Make sure you bloomed the gelatin correctly in cold water and dissolved it completely in hot water. Also, check your fridge temperature – it should be around 38°F (3°C).
Sometimes, if the mascarpone was too warm when mixing or if the fridge isn’t cold enough, the cheesecake won’t set properly.
3. Can I use a different sweetener?
Yes, but stick to powdered or very fine granulated sweeteners. Regular monk fruit, erythritol, or allulose all work well. Avoid liquid sweeteners as they can affect the texture.
Carnivore No Bake Mascarpone Cheesecake
Print RecipeIngredients
- 16 oz Mascarpone Cheese
- 2 oz Cold Water
- 2 oz Hot Water
- 1 1/2 tablespoons Beef Gelatin (I recommend this gelatin – amazon link)
- 1/2 cup Lakanto Classic Monk Fruit use this one – amazon link)
Instructions
- Place cold water in a small bowl and sprinkle the gelatin over it, allowing it to bloom for about 5-10 minutes.
- Add the hot water to the mixture and stir well until the gelatin dissolves completely.
- Add the mascarpone, gelatin mixture, and sweetener to a stand mixer and mix until fluffy and smooth. This should take 40-60 seconds – don’t forget to scrape down the sides when needed.
- Pour the mixture into a cheesecake pan (I used a 7-inch pan) and smooth the top.
- Place in the fridge for about 3 hours until set (I recommend leaving it overnight). Enjoy.