Easy Carnivore Cheesecake Recipe: A Simple & Satisfying Delight

When I started the carnivore diet, dessert wasn’t even on my radar. My idea of a treat was a slice of sourdough bread slathered in butter, maybe with a piece of chocolate on the side. Don’t judge me! I’m French. Bread is sacred back home, butter is non-negotiable, and European chocolate is divine. That was our childhood after-school snack, paired with a glass of raw milk. Simple, delicious, and incredibly satisfying.

Once I removed bread from my diet, even though it was just one slice a day, I quickly realized something important: I needed more fat to feel full and truly satisfied. Maybe it’s a woman thing; I’m not sure. But what was clear is that my body craved more nourishment. That's when I discovered this easy carnivore cheesecake recipe. It became a staple in my fridge. These little delights gave me exactly what I needed to feel satiated, grounded, and nourished—without sugar, cravings, or effort.

This recipe is incredibly easy, extremely simple, and deeply satisfying. Anyone can make it. Truly.

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This Recipe Makes 6 to 8 Small Ramekins

Ingredients

• 2 bricks cream cheese (Philadelphia-style)

• 2 to 3 heaping tablespoons full-fat sour cream (about ½ cup)

• 3–4 eggs

• 1 or 2 teaspoons vanilla extract

• 2 teaspoons salted butter, very soft (for the ramekins)

  
  

Note: If you only have unsalted butter, simply add one small pinch of salt to the batter.

Optional Flavor Variations (Keep It Simple)

This recipe is perfect as-is, but you can add subtle flavor variations if you wish:

• Rum

• Amaretto (I added 2 teaspoons of amaretto in this recipe)

• Cointreau liquor

• Mint extract

• Chocolate powder

• Any extract you enjoy

  
  

I personally do not use sugar substitutes. I don’t like the taste, and I don’t feel good eating them. I also know that these new sugar substitutes have adverse side effects that we are just now discovering. For instance, stevia is known to reduce fertility in rats. But I digress...

If you want sweetness, honey is the best option in my opinion. At home, my family adds a little on top of their cheesecake and enjoys it that way. As for me, I’m perfectly happy without any sweetener at all. Health-wise, I feel much better that way.

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Step 1: Mix the Ingredients

In a large, deep bowl (I use a vintage Pyrex bowl), add:

• Cream cheese (break it into smaller pieces)

• Sour cream

• Eggs

• Vanilla extract

  
  

Use a hand mixer to blend everything all at once until smooth. I use a BLACK+DECKER **(*5-Speed Versatile Hand Mixer with 5 Attachments & Storage Case, with Turbo Boost Button, and Easy Eject Feature ). It’s not the cheapest, but it’s versatile and long-lasting! Mixing everything together from the start helps the batter become smooth and evenly blended, with a slightly liquid consistency. Simple, fast, and foolproof.

“If you thought the carnivore diet is all about beefsteaks, bacon, and eggs, think again.”

— Marie-Aude Preau

Step 2: Prepare the Ramequins

Generously butter each ramekin using the softened butter. I use a spatula and my fingers to ensure the butter is spread evenly along the bottom and sides. Pour the batter into the ramekins. This recipe makes about 6 to 8 small ramekins, depending on their size.

Step 3: Bake in a Bain-Marie (Water Bath)

This step is essential—don’t skip it. A bain-marie (French for “water bath”) allows the cheesecake to cook gently and evenly, preventing burning and creating that soft, fluffy texture.

1. Place the filled ramekins in a baking dish.

2. Add hot water to the dish until it reaches about halfway up the sides of the ramekins or slightly less.

3. Carefully place everything in the oven.

   
   

Bake at 350°F (175°C) for 40–50 minutes.

At around 30 minutes, check through the oven door (don’t open it yet). When the cheesecakes rise well above the rim of the ramekins, they are usually ready. Look for a light golden brown on the surface of the cheesecake. If the color remains milky yellow, wait a couple more minutes for the perfect color shown in the pictures.

Note: I have made these without the water bath, and the result was very similar. The cheesecake will cook faster for about 30 minutes only. So don't feel obligated to use the bain-marie!

Step 4: Cool Gently

• Turn off the oven.

• Slightly open the oven door.

• Let the cheesecakes rest inside for about 5 minutes.

  
  

Then, remove them from the oven and from the water bath. Let them cool on the counter. They will deflate a little—that’s normal—but they will stay soft and fluffy.

How to Enjoy This Easiest Carnivore Cheesecake Recipe

My favorite way? Warm, straight out of the oven. But they’re also delicious cold from the fridge.

Simple. Nourishing. Deeply satisfying. Enjoy! And let me know how yours turn out 🤍

Embracing the Carnivore Lifestyle

Transitioning to a carnivore diet can be a journey. It’s not just about the food; it’s about how you feel. I’ve learned that nourishing my body with wholesome ingredients is key. This cheesecake is a perfect example of how you can enjoy dessert while staying true to your dietary choices.

Finding Balance in Your Diet

Incorporating treats like this cheesecake can help maintain balance. It’s essential to listen to your body. Pay attention to what makes you feel good. This cheesecake fits perfectly into a carnivore lifestyle without compromising on taste or satisfaction.

The Joy of Cooking

Cooking should be a joyful experience. I love experimenting with flavors and textures. This cheesecake allows for creativity while sticking to the principles of the carnivore diet. It’s a reminder that you can enjoy delicious food without sacrificing your health goals.

Final Thoughts

I hope you enjoy making this cheesecake as much as I do. It’s a delightful treat that aligns with a carnivore lifestyle. Remember, the journey to wellness is personal. Embrace what works for you, and don’t hesitate to indulge in a little sweetness now and then.

Let me know how your cheesecake turns out!