🍰 Carnivore Crustless Cheesecake
Keto • Carnivore • Low-Carb • Sugar-Free
Just 4 ingredients. No crust. No sweeteners (unless you want optional keto ones).
📝 Ingredients (Serves 8)
Base Recipe (Carnivore-Strict)
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16 oz (2 cups) cream cheese, softened
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2 large eggs
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½ cup heavy whipping cream
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1 tsp vanilla extract (optional – omit for strict carnivore)
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Pinch of salt
Optional (Keto or Low-Carb Sweetness)
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½–¾ cup allulose or erythritol
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Or a few drops liquid stevia/monk fruit
🍳 Instructions
1. Preheat the oven
Preheat to 325°F (160°C).
Line a round 8-inch cake pan or springform pan with parchment, or grease well.
2. Beat the cream cheese
In a mixing bowl:
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Beat softened cream cheese until smooth and fluffy (1–2 minutes).
This step prevents lumps.
3. Add remaining ingredients
Add:
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eggs (one at a time)
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heavy cream
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salt
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vanilla (if using)
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Optional sweetener
Beat on low–medium speed until completely smooth.
4. Pour & prepare
Pour batter into your prepared pan.
Tap gently on the counter to release air bubbles.
OPTIONAL:
Place the pan in a larger baking dish and pour 1 inch of hot water around it (water bath).
This helps prevent cracks, but it’s not required.
5. Bake
Bake for 40–50 minutes, until:
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edges are set
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center jiggles slightly like Jell-O
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top is pale, not browned
Do not overbake—it firms as it cools.
6. Cool slowly
Turn off oven and let cheesecake sit inside 15 minutes with door cracked.
Then remove and cool to room temperature.
7. Chill
Refrigerate at least 4 hours (overnight is best!)
It becomes firmer, creamier, and more flavorful.
🍽 Serve
Slice and enjoy plain, or top with:
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whipped cream (keto)
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melted butter drizzle (carnivore)
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sugar-free berry sauce (keto, not carnivore strict)
💡 Tips & Variations
✔ Strict Carnivore Version
Use:
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Cream cheese
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Eggs
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Heavy cream
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Salt
(No sweeteners, no vanilla.)
✔ Extra Rich Version
Replace ½ cup heavy cream with ½ cup sour cream for a classic NY-style texture.
✔ Dense & Custardy
Add an extra egg.
✔ Fluffy & Light
Beat egg whites separately and fold in gently.
✔ Ultra-Low-Carb Sweetener Option
Allulose gives the smoothest, most sugar-like texture.
❓ Q&A Section
Q1: Can I make this dairy-free (and still carnivore)?
Not really—carnivore relies on animal products, and dairy-free options like nut milks or vegan cream cheese aren’t carnivore-friendly.
Q2: Can I use ricotta or mascarpone instead of cream cheese?
Yes!
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Ricotta → lighter, less dense
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Mascarpone → extra silky and rich
Use the same amount.
Q3: My cheesecake cracked—what happened?
Usually from overbaking or cooling too fast.
Use lower heat and cool gradually.
Q4: Can I bake this in muffin cups?
Yes—bake 15–20 minutes at 325°F.
Great for portion control.
Q5: How long does it last?
Keeps 4–5 days in the fridge or 2 months in the freezer.
Q6: Is vanilla extract carnivore?
Purists avoid it. Many flexible carnivore eaters include it in very small amounts.
Just skip it if you prefer strict.