Creamy Baked Carnivore Cheesecake for Low Carb Cravings

This baked carnivore cheesecake is one of those recipes that surprises everyone. It’s rich, creamy, and feels indulgent yet it’s entirely grain-free, sugar-free, and made with just four simple ingredients.

I started making this as a treat during my low-carb journey and never stopped. It’s so satisfying and perfect for sharing with family who might not even realize it’s a “carnivore” dessert. If you’ve been searching for a simple, reliable cheesecake that fits your way of eating, this is it. No crust, no fuss just a creamy, custardy dream baked to perfection.

Why You’ll Love Baked Carnivore Cheesecake

This cheesecake is creamy, indulgent, and so easy to make. It’s naturally low-carb, crustless, and made with only four wholesome ingredients you likely already have on hand. Whether you’re fully carnivore or just cutting sugar, this dessert fits beautifully into your lifestyle. It’s also kid-approved and perfect for special occasions or just a cozy family night in.

Simple Ingredients

Here’s all you need for this recipe just four nourishing, high-fat ingredients that work together to create a luxurious texture and flavor.

• Full-fat cream cheese: The base of this cheesecake, cream cheese gives that signature tangy creaminess and helps it set perfectly.
• Organic free-range eggs: Eggs bind everything together and add richness while giving the cheesecake its soft, custardy texture.
• Full-fat sour cream: This adds extra moisture, a hint of tang, and helps make the filling ultra-smooth and silky.
• Butter (for greasing): Just a bit for greasing the pan to keep everything from sticking no need for parchment or liners.

Servings, Prep & Cook Time

• Servings: 6–8 slices
• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Total Time: 50 minutes

What is Needed

• 1 lb (450 g) plain full-fat cream cheese, softened
• 2 organic free-range eggs, at room temperature
• 1 organic free-range egg yolk, for creamier texture (optional)
• 4 oz (115 g) full-fat sour cream, at room temperature
• Softened butter, for greasing pan

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 6-inch round cake pan generously with softened butter.
2. Beat the cream cheese in a large bowl using a hand mixer until smooth and fluffy about 2 minutes.
3. Add the eggs and extra yolk if using, one at a time, mixing well after each addition. Scrape down the sides to ensure everything is incorporated.
4. Stir in the sour cream and mix until fully combined and creamy. The batter should be smooth with no lumps.
5. Pour the mixture into the greased cake pan and smooth out the top.
6. Bake for 35–40 minutes or until the center is just set but still slightly jiggly. It will firm up as it cools.
7. Cool at room temperature for at least 30 minutes, then refrigerate for 2+ hours (or overnight) before slicing.

Top Tips

1. Use room temperature ingredients for the smoothest batter cold cream cheese can leave lumps.
2. Don’t overbake! It’s okay if the center is slightly jiggly it will finish setting as it cools.
3. Chill before serving for the best texture it firms up beautifully in the fridge.
4. Make it ahead for holidays this cheesecake is perfect the next day.
5. Add a pinch of salt or vanilla if you’re not strict carnivore it enhances flavor without affecting texture.

Recipe Variations

• Add a touch of vanilla extract or lemon zest if you’re flexible with ingredients.
• Mix in a beaten yolk for extra richness.
• Top with whipped cream (from heavy cream) before serving.

Recommended Equipment

• Mixing bowl
• Hand mixer
• Rubber spatula
• Measuring cups
• 6-inch round cake pan
• Cooling rack

Make Ahead Tips

You can make this cheesecake a day in advance it actually improves in texture as it sits overnight in the fridge.

How to Store and Reheat

• Store: Covered in the refrigerator for up to 5 days.
• Freeze: Wrap tightly and freeze for up to 1 month.
• Reheat: Best served chilled, but you can gently warm slices in the microwave for 10–15 seconds if desired. No more than 15 seconds or it will go way too soft.

What You Need to Know About This Recipe

Carnivore cheesecake is a popular dessert in zero-carb and keto communities because it offers a rich, satisfying treat without any sugar or carbs. Originating as a simple adaptation of traditional cheesecake, this version skips the crust and any non-animal products, staying true to the carnivore lifestyle. It’s high in fat and protein, making it ideal for those following strict dietary guidelines.

More Carnivore Recipes

Try these you will love them!

• Carnivore Pizza
• Carnivore Lasagna
• Carnivore Chicken Chips
• Carnivore Turkey Roulade
• Carnivore Ice Cream
• Baked Carnivore Cheesecake
• Carnivore Coffee

Baked Carnivore Cheesecake

Michelle

This baked carnivore cheesecake is creamy, crustless, and made with just 4 simple ingredients. Perfect for low-carb or carnivore diets!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Equipment

• Mixing bowl
• Hand mixer
• Rubber spatula
• Measuring cups
• 6-inch round cake pan
• Cooling rack

Ingredients

  

• 1 lb 450 g plain full-fat cream cheese, softened
• 2 organic free-range eggs at room temperature
• 1 organic free-range egg yolk for creamier texture (optional)
• 4 oz 115 g full-fat sour cream, at room temperature
• Softened butter for greasing pan

Instructions

 

• Preheat the oven to 325°F (160°C). Grease a 6-inch round cake pan generously with softened butter.
• Beat the cream cheese in a large bowl using a hand mixer until smooth and fluffy about 2 minutes.
• Add the eggs and extra yolk if using, one at a time, mixing well after each addition. Scrape down the sides to ensure everything is incorporated.
• Stir in the sour cream and mix until fully combined and creamy. The batter should be smooth with no lumps.
• Pour the mixture into the greased cake pan and smooth out the top.
• Bake for 35–40 minutes or until the center is just set but still slightly jiggly. It will firm up as it cools.
• Cool at room temperature for at least 30 minutes, then refrigerate for 2+ hours (or overnight) before slicing.

Notes

• Let all ingredients come to room temperature before mixing to avoid lumps.
• If you’re using salted butter to grease the pan, no need to add extra salt.
• Use a 6-inch pan for a taller cheesecake or an 8-inch pan for a thinner version (adjust baking time accordingly).

Keyword Baked Carnivore Cheesecake