10 Minutes to Carnivore Cheesecake Bliss (No Baking, No Fuss)
A light and creamy cheesecake mousse that takes only 10 minutes to make. With just cream and cream cheese, it’s rich, satisfying, and carnivore friendly. Perfect for a quick dessert or a simple make-ahead treat.
Equipment
- A couple of mixing bowls for whipping and stirring
- A hand mixer (or a stand mixer with the whisk works too)
- A spatula for folding everything together
- Measuring spoons and cups to keep amounts on track
- Small jars, cups, or ramekins for serving the mousse
Ingredients
- 1 cup heavy cream
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract optional
- ½ teaspoon ground cinnamon plus more for garnish (optional)
Instructions
- In a medium bowl, whip the heavy cream with a hand mixer on high speed until medium peaks form, about 3 to 5 minutes. The cream should look fluffy but not stiff.
- In another bowl, stir the softened cream cheese until smooth. If using, mix in vanilla and cinnamon.
- Gently fold half of the whipped cream into the cream cheese to lighten the mixture. Once combined, fold in the remaining whipped cream until smooth and airy.
- Spoon or pipe into dessert cups or ramekins. Chill until ready to serve. Sprinkle with cinnamon before serving, if desired.
Notes
Keep it plain for strict carnivore. The vanilla and cinnamon are optional and lean more toward keto.
For a chocolate variation, stir 1–2 teaspoons of cocoa powder into the cream cheese before folding in the whipped cream.
Best eaten within 2–3 days when stored covered in the refrigerator.
For a chocolate variation, stir 1–2 teaspoons of cocoa powder into the cream cheese before folding in the whipped cream.
Best eaten within 2–3 days when stored covered in the refrigerator.
Tried this recipe?Let us know how it was!