Carnivore Cheesecake Recipe
Carnivore Cheesecake Recipe is a easy American recipe that serves 8. 250 calories per serving. Recipe by Steak and Butter Gal on YouTube.
Prep: 30 min | Cook: PT0M | Total: 45 min
Cost: $5.66 total, $0.71 per serving
Ingredients
- 4 Tbsp Unsalted Butter (softened, melted)
- 2 Tbsp Milk Powder (non‑fat dry milk)
- 16 oz Cream Cheese (full‑fat, softened)
- 1 cup Heavy Cream (chilled)
- 1 tsp Vanilla Extract (pure vanilla)
- 1 Tbsp Lemon Juice (freshly squeezed)
- 1/3 cup Erythritol (granulated, sugar‑free sweetener)
- 1 pinch Salt (optional, enhances flavor)
Instructions
Make the Crust
In a mixing bowl, combine the softened butter, milk powder, and a pinch of salt. Mix with a spatula until the mixture resembles fine crumbs.
Time: PT10M
Press Crust into Pan
Transfer the crumb mixture into the bottom of the 8‑inch springform pan. Press firmly with the back of a spoon or the bottom of a glass to create an even layer.
Time: PT5M
Prepare the Cheesecake Filling
In a clean bowl, beat the softened cream cheese with the erythritol until smooth. Add vanilla extract and lemon juice, mixing until fully incorporated. Slowly pour in the chilled heavy cream and continue beating on low speed until the mixture is light and fluffy.
Time: PT10M
Assemble the Cheesecake
Remove the crust from the refrigerator. Spoon the cheesecake filling over the crust, spreading it evenly with a spatula.
Time: PT5M
Chill to Set
Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 5g
- Carbohydrates
- 6g
- Fat
- 22g
- Fiber
- 0g
Dietary info: Gluten-Free, Sugar-Free, Low‑Carb, Keto‑Friendly, Vegetarian
Allergens: Dairy, Milk
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Milk Powder: Soy milk powder, Almond milk powder
- Instead of Cream Cheese: Neufchatel cheese, Greek yogurt (for lighter version)
- Instead of Heavy Cream: Half‑and‑half, Coconut cream
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Lemon Juice: Lime juice
- Instead of Erythritol: Monk fruit blend, Stevia (adjusted to taste)
- Instead of Salt: Kosher salt
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- 8‑inch Springform Pan
- Spatula
- Measuring Cups and Spoons
- Plastic Wrap
Critical Steps — Do Not Skip
- Mixing the butter and milk powder until a uniform crumb forms.
- Pressing the crust firmly and chilling it before adding filling.
- Beating cream cheese with sweetener before adding heavy cream to avoid lumps.
Chef Tips from the Video
- Use a kitchen scale for precise butter and milk powder measurements.
- Add a thin layer of melted dark chocolate on top for extra flavor (optional).
- Serve with fresh berries or a sugar‑free fruit compote for contrast.
Troubleshooting
Crust falls apart when cutting.
Press the crust more firmly and chill it longer before adding the filling.
Filling is too runny and doesn't set.
Ensure the cream cheese is fully softened before mixing and beat the filling until it is thick; increase chilling time to at least 6 hours.
Cheesecake cracks on the surface.
Avoid over‑mixing the filling and keep the refrigerator temperature steady; a gentle, even chill prevents cracks.
Storage
Refrigerator: Cover with plastic wrap; keep up to 5 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Can sit out for up to 2 hours before serving.
Make-Ahead Tips
- The crust can be prepared a day ahead and kept refrigerated.
- The cheesecake filling can be whisked ahead of time; store covered in the fridge and pour over the crust when ready.
Frequently Asked Questions
What is the cultural significance and history of no‑bake gluten‑free sugar‑free cheesecake in American dessert tradition?
No‑bake cheesecakes became popular in the United States during the mid‑20th century as a quick, fridge‑friendly alternative to baked versions. The gluten‑free, sugar‑free adaptation reflects modern health trends, catering to low‑carb and allergy‑aware consumers while preserving the classic creamy texture.
What are the traditional regional variations of cheesecake in the United States?
Regional U.S. cheesecakes range from New York’s dense, cream‑cheese‑heavy style to the lighter, ricotta‑based versions found in the Midwest. Some Southern recipes incorporate sour cream or cream cheese swirls, while coastal areas often add fruit toppings or caramel sauces.
How is a no‑bake cheesecake traditionally served in American cuisine?
It is typically chilled, unmolded from a springform pan, and served in slices. Classic toppings include fresh berries, fruit compotes, or a drizzle of chocolate or caramel, though health‑focused versions may skip sugary toppings.
What occasions or celebrations is a no‑bake gluten‑free sugar‑free cheesecake traditionally associated with in American culture?
Cheesecake is a staple for birthdays, holidays, and pot‑luck gatherings. The no‑bake, health‑conscious version is especially popular for summer picnics and diet‑focused celebrations where a lighter dessert is desired.
What makes this no‑bake gluten‑free sugar‑free cheesecake special in the context of low‑carb American desserts?
The crust relies only on butter and milk powder, eliminating grain‑based flours, while the filling uses erythritol instead of sugar. This combination delivers the rich mouthfeel of traditional cheesecake without the carbs or gluten, fitting perfectly into keto and low‑bloat diets.
What are the most common mistakes to avoid when making this no‑bake gluten‑free sugar‑free cheesecake?
Common errors include using cold cream cheese (which creates lumps), under‑pressing the crust (causing it to crumble), and insufficient chilling time (resulting in a runny filling). Follow the critical steps and chill for at least 4 hours for best results.
Why does this recipe use butter and milk powder for the crust instead of almond flour or coconut flour?
Butter and milk powder create a fine, melt‑in‑your‑mouth crumb that stays stable without added binders. Milk powder adds a subtle dairy richness, while keeping the crust completely gluten‑free and low‑carb, which aligns with the recipe’s health goals.
Can I make this no‑bake cheesecake ahead of time and how should I store it?
Yes. Prepare the crust and filling, assemble, then refrigerate the cheesecake covered with plastic wrap. It keeps well for up to 5 days in the refrigerator. For longer storage, freeze individual slices wrapped tightly, though texture may change.
What texture and appearance should I look for when the cheesecake is done?
The filling should be firm to the touch but still slightly wobbly in the center, similar to a set custard. The surface will be smooth and glossy. After chilling, the cheesecake should slice cleanly without cracking.
What does the YouTube channel Steak and Butter Gal specialize in?
The YouTube channel Steak and Butter Gal focuses on simple, high‑flavor recipes that emphasize quality fats like butter and steak, often featuring low‑carb, gluten‑free, and keto‑friendly dishes with clear, step‑by‑step instructions.
How does the YouTube channel Steak and Butter Gal's approach to low‑carb desserts differ from other cooking channels?
Steak and Butter Gal prioritizes ingredient simplicity—using just a few pantry staples—and avoids hidden sugars or gluten, whereas many other channels rely on traditional flour‑based bases or added sweeteners. Their videos also highlight the science behind texture, such as using milk powder for a perfect crumb.
Last updated: August 31, 2026
