Remember that No-Bake Carnivore Cheesecake recipe I posted nearly two years ago? The one that shot to the top of Google faster than you can say “where’s the sugar?” Yep, that one. Even before that came my Carnivore Cheesecake in the Oven, which also decided to dominate the first page of Google search results because apparently, I’m suddenly some sort of cheesecake wizard.
Well, folks, I’ve done it again.
I’ve taken my decades of recipe development experience, my intelligence (humble, aren’t I?), and my extensive time living the keto and carnivore lifestyle, and I’ve created what I’m boldly calling The Ultimate Carnivore No-Bake Cheesecake.
“But wait,” I hear you saying, “didn’t you already nail the no-bake carnivore cheesecake?”
Yes. But this time, I’ve made it even BETTER.
Here’s the thing about most cheesecakes, especially carnivore ones: cream cheese and sour cream tend to hijack the whole flavor profile, making the cake taste, well, sour. Look, I can tolerate cream cheese in cheesecake when it’s not being obnoxious about it, but when you’re working without sweeteners or flavorings (because we’re doing ACTUAL carnivore here, not the “carnivore-cookies-with-strawberry-jam” nonsense I once stumbled upon online), that tangy cream cheese and sour cream flavor can really take over the party.
For the taste and texture, we use a secret ingredient: mascarpone.
This Italian beauty adds a rich, creamy, almost decadent mouthfeel and luscious taste that transforms this cheesecake from “pretty good” to “why am I eating this straight from the pan at 2 AM?” The texture is mousse-like but holds together perfectly thanks to gelatin — no sad, soupy dessert disasters here.
Now, before my carnivore purists start sharpening their pitchforks, let me be crystal clear: this base recipe contains ZERO plant-based ingredients. No sweeteners, no vanilla extract, no “just a little bit of” anything derived from plants. I’ve seen too many so-called “carnivore” recipes floating around with sweeteners and flavorings that make me question if people know what carnivore actually means.
My carnivore recipes are truly carnivore. Animal products only. End of story.
BUT (and this is a big but), I’m not a monster. At the end of this post, you’ll find a treasure trove of keto variations where you can go absolutely wild with your favorite sweeteners, flavorings, and mix-ins. Want to add vanilla? Go for it. Craving some cocoa powder? Be my guest. This is your cheesecake journey — I’m just here to give you the perfect foundation.
So, buckle up, because if you love anything rich, airy, and mousse-like, you’re about to make the best carnivore or keto cheesecake of your life. And yes, I’m that confident.
Step-by-Step Instructions
Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
Lightly grease the sides with softened butter. Set aside.
In a small microwave-safe cup, combine 3 tablespoons of water and 1 tablespoon of gelatin powder.
Stir briefly and let the mixture sit for a few minutes to bloom while you prepare the filling.
Pour 1 cup (240 ml) of heavy cream into a mixing bowl.
Beat with an electric mixer…
…until stiff peaks form. Set aside.
In a separate large bowl, combine 8 oz (230 g) of mascarpone…
…and 8 oz (230 g) of full-fat cream cheese.
Beat until smooth and fluffy…
…about 5 minutes.
Gently fold the whipped cream into the mascarpone and cream cheese mixture.
Use a spatula and work carefully to keep the mixture light and airy.
Take your bloomed gelatin mixture.
Heat the gelatin mixture in the microwave until piping hot and completely dissolved.
Slowly pour the hot gelatin mixture into the cheesecake mixture while stirring gently with a spatula.
Continue stirring just until fully incorporated and smooth. Be careful not to deflate the mixture.
Transfer the mixture into the prepared springform pan.
Level the surface with a spatula.
Refrigerate for at least 6 hours, preferably overnight, until fully set.
Here we go. Ready cake. To release the cake, briefly run the sides of the pan under hot running water. Do not let any water get inside the pan. Carefully remove the springform ring.
Decorate as desired, for example, with whipped cream or edible flowers.
Slice, serve, and enjoy!
Yum!
Here’s the recipe for you to enjoy:
The Ultimate Carnivore No-Bake Cheesecake (with Keto Variations)
Remember that No-Bake Carnivore Cheesecake recipe I posted nearly two years ago? The one that shot to the top of Google faster than you can say “where’s the sugar?” Yep, that one. Even before that came my Carnivore Cheesecake in the Oven, which also decided to dominate the first page of Google search results because apparently, I’m suddenly some sort of cheesecake wizard.
Well, folks, I’ve done it again.
I’ve taken my decades of recipe development experience, my intelligence (humble, aren’t I?), and my extensive time living the keto and carnivore lifestyle, and I’ve created what I’m boldly calling The Ultimate Carnivore No-Bake Cheesecake.
“But wait,” I hear you saying, “didn’t you already nail the no-bake carnivore cheesecake?”
Yes. But this time, I’ve made it even BETTER.
Here’s the thing about most cheesecakes, especially carnivore ones: cream cheese and sour cream tend to hijack the whole flavor profile, making the cake taste, well, sour. Look, I can tolerate cream cheese in cheesecake when it’s not being obnoxious about it, but when you’re working without sweeteners or flavorings (because we’re doing ACTUAL carnivore here, not the “carnivore-cookies-with-strawberry-jam” nonsense I once stumbled upon online), that tangy cream cheese and sour cream flavor can really take over the party.
For the taste and texture, we use a secret ingredient: mascarpone.
This Italian beauty adds a rich, creamy, almost decadent mouthfeel and luscious taste that transforms this cheesecake from “pretty good” to “why am I eating this straight from the pan at 2 AM?” The texture is mousse-like but holds together perfectly thanks to gelatin — no sad, soupy dessert disasters here.
Now, before my carnivore purists start sharpening their pitchforks, let me be crystal clear: this base recipe contains ZERO plant-based ingredients. No sweeteners, no vanilla extract, no “just a little bit of” anything derived from plants. I’ve seen too many so-called “carnivore” recipes floating around with sweeteners and flavorings that make me question if people know what carnivore actually means.
My carnivore recipes are truly carnivore. Animal products only. End of story.
BUT (and this is a big but), I’m not a monster. At the end of this post, you’ll find a treasure trove of keto variations where you can go absolutely wild with your favorite sweeteners, flavorings, and mix-ins. Want to add vanilla? Go for it. Craving some cocoa powder? Be my guest. This is your cheesecake journey — I’m just here to give you the perfect foundation.
So buckle up, because if you love anything rich, airy, and mousse-like, you’re about to make the best carnivore cheesecake of your life. And yes, I’m that confident.
Ingredients
- 3 tablespoons water
- 1 tablespoon gelatin powder
- 1 cup = 240 ml heavy cream
- 8 oz = 230 g mascarpone
- 8 oz = 230 g plain full-fat cream cheese
Instructions
- Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Grease the sides lightly with softened butter. Set aside.
- Combine the water and gelatin in a small microwave-safe cup. Set aside to bloom while making further preparations.
- Beat the cream until stiff peaks form. Set aside.
- Combine the mascarpone and the cream cheese in another bowl. Beat until fluffy, about 5 minutes.
- Fold the whipped cream in the mascarpone and cream cheese mixture. Set aside.
- Heat the gelatin mixture in the microwave until piping hot and the gelatin is completely dissolved.
- Add the gelatin mixture to the creamy mixture while stirring with a spatula. Continue stirring until the mixture is smooth. Be gentle; you want to retain as much fluffiness as you can.
- Transfer the mixture to the prepared springform pan. Level the surface with a spatula.
- Refrigerate at least 6 hours, or preferably overnight.
- 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.
- Decorate the cake, for example, with edible flowers, whipped cream, etc.
- Serve and enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Quick and Easy Low Sugar Recipes: Delicious Low-Carb Recipes for Crushing Cravings and Eating Clean -
Great Lakes, Beef Gelatin, 16 Oz 4-Pack, Kosher, Paleo-Friendly, Keto Certified, Gluten Free, Non-GMO
Tips for Keto Variations
This base recipe is your blank canvas. Below, you’ll find plenty of ways to customize it with different liquids, add-ins, and sweeteners without adding too many carbs. Mix and match to create your perfect keto cheesecake.
Liquid Variations
Replace the 3 tablespoons of water in the recipe with another liquid. The liquid you use to bloom the gelatin subtly affects the flavor:
– Water – Neutral and perfect when you want the add-ins to shine.
– Lemon, lime, or grapefruit juice – These low-carb citrus juices add fresh acidity and mouthwatering brightness.
– Unsweetened low-carb berry juice (sea buckthorn, cranberry, raspberry) – Fruity depth and beautiful color.
– Coffee – Instant mocha vibes, especially with chocolate add-ins.
– Rum, whiskey, cognac, or other low-/no-carb alcohol – Elegant grown-up flavor. (Pairs beautifully with chocolate or coffee.)
Add-In Variations
Add your chosen add-in in Step 5 of the recipe.
– 1/3 cup (80 ml) berry or fruit purée – Raspberry, strawberry, blueberry, or even mango… choose your favorite according to your carb quota.
– 1/4 cup (60 ml) grated dark chocolate (85% or darker) – Adds texture and richness.
– 1/3 cup (80 ml) unsweetened all-natural peanut butter – Favorite American flavor; add cocoa powder for maximum peanut butter and chocolate experience!
– 2 tablespoons raw cacao powder – Deep chocolate flavor and color.
– 1 teaspoon instant coffee – Marvelous mocha cheesecake, especially if you add some cocoa powder, too.
– 1/2 cup (120 ml) chopped nuts – Pecans, hazelnuts, almonds, macadamias for crunch. For extra flavor, lightly toast the nuts before adding.
– 5 drops LorAnn natural additive-free Super Strength oil – For example, lemon, orange, tangerine, peppermint, or lime.
– 1 teaspoon raw licorice powder – A bold Nordic twist.
– 1/2 teaspoon vanilla powder – Classic and elegantly subtle flavor.
– 1 tablespoon ground Ceylon cinnamon – For warm, autumnal vibes.
– 2 teaspoons homemade pumpkin pie spice – Festive fall flavor and my favorite spice!
Sweetener Options
Add your preferred sweetener together with the mascarpone and cream cheese in Step 4.
– A small pinch of stevia powder or a few drops of liquid stevia (flavored versions work well).
– A few drops of monk fruit extract (flavored versions work here, too).
– 1/2 cup (120 ml; or to taste) allulose – Dissolves smoothly and gives a soft texture without a nasty aftertaste.
– 1/3 cup (80 ml; or to taste) powdered erythritol – Classic keto choice for neutral sweetness.
Flavor Combination Ideas
If you want ready-made inspiration:
– Classic Cheesecake – Water + vanilla powder + allulose.
– Lemon Raspberry Cheesecake – Lemon juice + raspberry purée + raspberry-flavored stevia + LorAnn lemon oil.
– Mocha Chocolate Cheesecake – Coffee + cacao powder + grated dark chocolate + allulose.
– Strawberry Lime Cheesecake – Lime juice + puréed strawberries + LorAnn lime oil + powdered erythritol. (Check the photo here.)
– Nutty Caramel Cheesecake – Toasted pecans + vanilla powder + caramel-flavored monk fruit.
– Autumnal Dream — Pumpkin pie spice + pumpkin spice stevia.
– Chocolate and Orange Cheesecake – Orange juice + cocoa powder + powdered erythritol + LorAnn orange oil. (Here’s a photo.)
Crust Suggestions
Oh yes, and if you would like to make a crust for your cheesecake, I have recipes for those too:
– No-Bake Carnivore Crust
– Baked Carnivore Crust
– Keto Crust
This base recipe is endlessly adaptable. Keep it strictly carnivore by skipping sweeteners and plant-based add-ins — or go full keto creative mode. Either way, the texture stays perfectly mousse-like and sliceable.
As I have developed 11 superb flavored stevia powders that I sell in my Finnish clean keto online store, I created many cheesecake variations using my own stevia products. The photo below is a Keto Caramel Latte Cheesecake where I used coffee as the liquid and my unbeatably good caramel stevia as the sweetener. Oh boy, was it heaven in a spoon!
Now, excuse me, but I have another cake to serve. My son has his 15th birthday in the coming week, and now, when this post goes live, he is celebrating his birthday with his two best friends. I’ve prepared a keto chocolate and strawberry cake according to his wishes, and it is the true centerpiece of the table:
This looks delicious with a great list of variations/suggestions.
PS. Only 5 ingredients and one of them being 3 tablespoons of water. Amazing stuff.
PS. “carnivore-cookies-with-strawberry-jam” nonsense 🙂
Thank you for the comment and your kind words. So happy that you liked the recipe and the variations. I hope you can taste your favorite variation soon.
P.S. It indeed is unbelievable what people call “carnivore” nowadays.