Carnivore No-Bake Cheesecake Recipe

Ingredients

Crust (optional):

1 cup crushed pork rinds
4 tbsp melted butter

Filling:

16 oz cream cheese (softened)
1 cup heavy cream
2–3 tbsp powdered erythritol (optional, for sweetness)
1 tsp vanilla extract (optional for strict carnivore)
Pinch salt

Instructions

1. Prepare the Crust

Crush pork rinds into fine crumbs.
Mix with melted butter.
Press mixture firmly into the bottom of a springform pan or small dish.
Place in the fridge for 15–20 minutes to firm up.

(You can skip the crust if you want a strict carnivore version.)

2. Make the Cheesecake Filling

In a large bowl, beat softened cream cheese until smooth.
Add heavy cream and continue beating until fluffy.
Mix in erythritol, vanilla, and salt.
Beat until thick and creamy.

3. Assemble

Spread the cheesecake mixture over the chilled crust.
Smooth the top with a spatula.
Refrigerate for 3–4 hours (or overnight) until set.

4. Serve

Slice and enjoy your creamy carnivore cheesecake! 🧀
You can top with:

Whipped cream
Butter shavings
Extra cream cheese drizzle

Nutrition (Approx per slice – 8 slices)

Calories: ~320
Fat: ~30g
Protein: ~6g
Carbs: ~1–2g

Perfect for keto, carnivore, or zero-carb diets.

Q&A

Q1: Is this recipe truly carnivore?

Yes, if you skip erythritol and vanilla, it becomes 100% animal-based.

Q2: Can I make it without pork rind crust?

Yes. Many carnivore dieters prefer crustless cheesecake. Simply pour the filling into a dish and chill.

Q3: How long does it last?

Store in the fridge for 3–4 days in an airtight container.

Q4: Can I freeze it?

Yes. Freeze slices for up to 1 month. Let thaw in the fridge before eating.

Q5: Why is my cheesecake not firm?

Common reasons:

Cream cheese was too warm
Not chilled long enough
Too much heavy cream

Chill longer or add more cream cheese next time.

Q6: Can I add eggs?

For a baked carnivore cheesecake, yes—but this recipe is specifically no-bake.