This carnivore cheesecake recipe is a game-changer for anyone following a carnivore diet. If you’ve been missing desserts, you’re in for a treat. This no-bake mascarpone cheesecake is simple to make and doesn’t require any special cooking skills.
You don’t even need to turn on your oven! It’s perfect for those hot summer days when you want something cool and creamy without heating up your kitchen. The recipe uses just a few ingredients, which is great for keeping things uncomplicated.
Mascarpone cheese forms the base, giving the cheesecake a rich, smooth texture that melts in your mouth. A touch of beef gelatin helps it set up nicely, while monk fruit sweetener adds just the right amount of sweetness without any carbs.
This cheesecake is a great way to enjoy a dessert that fits within the carnivore diet guidelines. It’s satisfying without being too heavy, and you can easily adjust the sweetness to your liking.
👍 Why You’ll Love This Recipe
No baking required: One of the best things about this recipe is that you don’t need to use your oven. This is great for a few reasons.
First, it means you don’t have to worry about your cheesecake cracking or not cooking evenly. Second, it’s perfect for hot days when you don’t want to heat up your kitchen. You just mix everything together, put it in the fridge, and wait for it to set. It’s that easy.
Few ingredients: This recipe only needs a handful of ingredients. That’s good because it means you don’t have to buy a lot of different things or spend a lot of money. It also makes the recipe less complicated. You probably already have most of these ingredients if you follow a carnivore diet.
Satisfying texture: The texture of this cheesecake is really nice. It’s smooth and creamy, kind of like a traditional cheesecake. This can be really satisfying, especially if you’ve been missing desserts on your carnivore diet. The gelatin helps it set up well, so it holds its shape when you cut it.
✨ 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. Mixing Technique
When you’re mixing the ingredients in your stand mixer, pay attention to both the speed and duration of mixing. Start on a low speed to combine the ingredients without splattering, then gradually increase to medium speed.
Don’t be tempted to crank it up to high speed – this can incorporate too much air into the mixture, leading to a less dense, more mousse-like texture.
Mix until the ingredients are just combined and the mixture is smooth. Over-mixing can lead to a runny mixture that won’t set properly.
2. Chilling and Serving
The recipe suggests chilling the cheesecake for about 3 hours or overnight. In most cases, overnight chilling will give you the best results. This allows plenty of time for the gelatin to set completely and for the flavors to meld.
If you’re in a hurry, you can try to speed up the process by putting the cheesecake in the freezer for an hour or two, but be careful not to forget about it and let it freeze solid.
When it’s time to serve, let the cheesecake sit at room temperature for about 10-15 minutes before slicing. This allows it to soften slightly, making it easier to cut and improving the texture.
You’ll Love These Recipes Too
Check out these amazing zero carb carnivore recipes too:
Carnivore No Bake Mascarpone Cheesecake
- 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)
- 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.