The Easiest Carnivore Cheesecake Recipe - (perfect for New Year's Eve)

Marie-Aude Preau
23 hours ago
4 min read

Carnivore • Keto-Friendly • Simple & Satisfying

Cheesecake ingredients in a bowl, baked cheesecakes in dishes, delicious looking cheesecakes. Text: Easy Cheese Cake CARNIVORE Recipe, theeclecticfrenchygini.com.

When I started the carnivore diet (a loose version of it ) dessert wasn’t even on my mind.

My “dessert” used to be a slice of sourdough bread with butter, and maybe 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 also our childhood after-school snack, along with a glass of raw milk. Simple. Delicious. Very satisfying.

When I removed bread from my diet (even though I was only having one slice a day, if that), 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 needed more nourishment.

That’s when this easiest carnivore cheesecake recipe in individual ramequins became a staple in my fridge.

They gave me exactly what I needed to feel satiated, grounded, and nourished — without sugar, without cravings, without effort.

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

This Recipe makes for 6 to 8 small ramekins

Ingredients

2 bricks cream cheese (Philadelphia-style)
2 to 3 heaping tablespoons full-fat sour cream (or about ½ cup)
3–4 eggs
1 or 2 teaspoon 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 variant of flavors if you wish:

Rum
Amaretto (in this recipe I added 2 teaspoon of amaretto)
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 knew sugar substitute have adverse side effects that we are just now discovering. 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.

Bowl with eggs, cream cheese, eggs, and other ingredients. Text: "No Sugar, No Flour, Mix All Ingredients," "Simple CARNIVORE Dessert."

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 and mix 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 is very versatile and long lasting! and it takes just a few minutes.

Mixing everything together from the start helps the batter become smooth and evenly blended, with a slightly liquid consistency.

Simple. Fast. Foolproof.

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

Marie-Aude Preau

Step 2: Prepare the Ramequins (Ramekins)

Generously butter each ramekin using the softened butter. I use a spatula and my fingers to make sure 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.

Baked cheesecakes in ramekins, with "Easy KETO Cheesecake Recipe CARNIVORE" text. Batter being mixed and ingredients in bowls below.

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.

Place the filled ramekins in a baking dish.
Add hot water to the dish until it reaches about halfway up the sides of the ramekins or slightly less.
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.

But make sure there is a light golden brown appearing on the surface of the cheesecake. If the color remains milky yellow, wait a couple more minutes for the perfect color shown in 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!