Recipe by the carnivore_connoisseur:

If you’re following a carnivore or animal-based lifestyle, dessert usually means skipping the sweet stuff—or settling for something that doesn’t quite satisfy. But what if we told you there’s a way to enjoy a rich, creamy cheesecake made from nourishing, animal-based ingredients… and a crust that actually holds together without flour or nuts?

This recipe uses our very own Carnivore Bars to create a decadent, nutrient-dense cheesecake that’s perfect for special occasions—or just when you want something indulgent that won’t throw your body off course. Whether you want to make a full-size cheesecake to share or a smaller one for personal treat days, we’ve included both big and small batch versions below.

No grains, no seed oils, no processed junk—just real food, good fats, and the kind of texture that’ll make you double-check if it’s actually carnivore-approved. (It is.)

Let’s get into it.

Why Use the Carnivore Bar for the Crust?

Carnivore Bars are made with just a few simple ingredients—100% grass-fed beef, tallow, and salt—and are shelf-stable without preservatives or additives. When mashed and combined with butter and a little cocoa powder, they create a rich, savory base that perfectly complements the creamy filling. The result is something that feels indulgent, but still fits your high-fat, no-carb lifestyle.

Ingredients

Base

Big Cheesecake

• 4 Carnivore Bars, mashed into crumbs

• 30g butter, room temperature

• 1.5–2 teaspoons cocoa powder

• Pinch of salt

Small Cheesecake

• 2 Carnivore Bars, mashed

• 15g butter, room temperature

• ¾–1 teaspoon cocoa powder

• Small pinch of salt

Filling

Big Cheesecake

• 500g double cream (heavy cream)

• 250g cream cheese

• Honey to taste (optional – adjust for your carb tolerance)

Small Cheesecake

• 250g double cream

• 125g cream cheese

• Honey to taste

Instructions

1. Prepare the Base

Start by mashing your Carnivore Bars into fine crumbs. You can use a fork or pulse them briefly in a food processor for a finer texture. In a bowl, combine the mashed bars with room temperature butter, cocoa powder, and a pinch of salt.

Mix well until the mixture becomes evenly crumbly and holds together when pressed. This will become your cheesecake crust.

Press the mixture firmly into your dish of choice—a springform pan for the big version or small ramekins or a mini pan for the smaller batch. Once the base is pressed down and evenly spread, place it in the fridge to chill while you prepare the filling.

2. Make the Filling

Whip the double cream until it forms soft peaks. You want it light and airy—firm enough to hold shape but not so stiff that it turns into butter.

In a separate bowl, beat the cream cheese until it’s completely smooth. Then, gently fold in the whipped cream in batches, mixing slowly so the filling stays light and fluffy.

Add honey to taste, depending on your level of strictness. A small amount goes a long way, and you can leave it out entirely if you prefer. Stir just until combined.

3. Assemble and Chill

Spoon the filling on top of the prepared crust, using the back of a spoon or spatula to smooth the surface. It should look rich, fluffy, and glossy.

Cover and refrigerate for at least 8 hours or overnight. This step is key to letting the cheesecake fully set.

Before serving, you can warm a bit of honey and drizzle it over the top for a little added decadence (again, optional—but delicious).

A Few Pro Tips

• Want a firmer crust? Add a bit more butter and press it in firmly using the bottom of a glass.

• No cocoa powder? You can skip it—this recipe works just fine without it. But the touch of cocoa does balance the savory notes of the Carnivore Bar crust.

• Need to go fully zero-carb? Skip the honey entirely. The cream and cheese combo is rich enough to stand on its own.

• Prefer raw dairy? Use raw cream and cream cheese if tolerated for a deeper, richer flavor and better fat-soluble nutrient density.

Carnivore Done Right: Real Food, Real Satisfaction

This cheesecake proves that you don’t have to compromise indulgence when sticking to an animal-based approach. Whether you're celebrating, meal prepping something special, or just want to change things up, this recipe brings the comfort of dessert into your carnivore kitchen.