This Crustless carnivore cheesecake, crafted with cream cheese, heavy cream, eggs and rich Manchego is a decadent yet guilt-free treat.

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Treat yourself to the smooth, creamy mouthfeel and deep, addictive taste of this no-guilt carnivore cheesecake. Because it skips the crust, the dessert stays low-carb, keto, and totally carnivore while still tasting like a real treat.

Starting any new eating plan, especially keto or carnivore, can feel a little overwhelming once the first wave of cravings hits. Finding a go-to dessert that feels special instead of boring makes the change a lot easier. With this no-fuss recipe, you can scoop up a thick, silky cheesecake and still stick to your meal rules.

Because the crust is gone, all the extra carbs disappear along with the fuss of shaping or baking a bottom layer. The cheesecake comes together in a few minutes and sets quietly while you handle bigger kitchen tasks. If you need a quick crowd-pleaser or an after-work snack, this simple treat will disappear before you can grab a second piece.

Why make a carnivore cheesecake?

Unlike most cheesecake ideas, this one was born for folks on a strict carnivore or ketovore plan. Its a meat-eater cheesecake inspired by the crust-free Spanish Manchego version I keep talking about. We first discovered that lovely treat at a small neighborhood restaurant wed return to in a heartbeat. The tangy, creamy kick Manchego added hooked us, and I knew I had to recreate it at home.

Basque cheesecake style

To keep it straightforward and low-carb, I borrowed the sharp, nutty flavor of Manchego cheese and blended that with the casual spirit of Basque cheesecake. These Spanish cakes rarely have a bottom crust, which lets you skip flour entirely. Traditionally they bake to a deep mahogany on top and leave the center almost pudding-like, but you can tweak my times and temps to match your own sweet tooth.(Simply lower the heat and extend the bake if you prefer a paler lid and firmer bite.)

Diet aside, its simply a rich treat that feels celebratory without the sugar crash. With plenty of healthy fats and protein, it slides neatly into keto menus.

Ingredients

Made with only four main ingredients:

Manchego, eggs, heavy cream, and cream cheese-this dessert comes together in minutes and people rave about it! Unlike classic cheesecakes wedged into a crumb shell, this version goes free-form so you taste nothing but creamy filling from edge to edge. Still, it cuts cleanly and holds its height thanks to that well-balanced cheese blend.

I steep grated Manchego directly in the warm cream before folding it through the eggs. That gentle melt thickens the batter while adding its signature flavor. If Manchego is pricey or hard to find, swap in another aged sheep cheese or any firm, savory cheese you enjoy.

I often use inexpensive brands of aged sheep cheese and save the Manchego cheese for savoring on its own. For a keto cheesecake, I shouldn’t have to say this, but choose the highest fat options for the cream and the cream cheese.

Adding sweeteners (or not)

To add a touch of sweetness, you may choose to sweeten this cheesecake with erythritol or glycine, but that is totally optional. Erythritol is a zero-carb sugar substitute commonly used in keto recipes.

Glycine is an amino acid with a sweet flavor that can be used to add a touch of sweetness to some recipes. Some in the carnivore community use it, others are against it. As always, this isn’t a religion; choose to do what you feel works best for you and your family.

For a true carnivore cheesecake, don’t add any sweeteners. I happen to like it that way, but the rest of my family isn’t quite as excited about it. There are a few options to consider if you want to please everyone with your cheesecake. You could make a compromise by adding a hint of sweetener and sharing it with others.

If you want a taste test, pour half the batter into a second dish, stir in just a little extra sweetener, and leave the rest plain. Remember to trim a minute or two off baking time. If someone prefers a sweeter slice, simply hand them a dollop of fruit jam or maple syrup on the side.

Making a carnivore cheesecake

First, you need to ready your pan and fire up the oven. Set the temperature to 210C/410F. Because this recipe skips the crust, grease the pan lightly and press a square of parchment into the bottom and up the sides.

For a neat fit, crumple the paper, soak it, then flatten it against the metal. The damp fibers ease into every corner the way dry sheets never do.

Preparing the cheese mixture

Now soften the heavy cream by melting the cheese slowly into it. Cut the Manchego into small cubes or grate it, then stir those pieces into the cream over low to medium heat until they vanish.

As soon as the Manchego has almost melted into the cream, lift the pan off the heat. Drop in the cream cheese and stir it in gently until everything is smooth.

Next, crack four large eggs into the bowl, slipping in each one separately. Give every egg a good beat with the mixer until it disappears before bringing in the next.

When you add sweetener, sprinkle in a little at a time so it blends evenly. Stop to taste after each pinch so the sweetness lands where you like it.

After the batter looks smooth, pour it into the pan you lined earlier. Drag a spatula across the surface to level the mix and push out any big bubbles.

Baking the cheesecake

Slide the pan into the hot oven and bake for roughly thirty-five to forty minutes, until the edges look firm and a soft jiggle winks at the center. Remember that the cheesecake keeps setting as it cools, so dont rush to slice it.

I like baking this cheesecake until the top is deeply browned and the center feels lighter and custardy, the way a Basque cake usually looks. If you’d rather a thicker cake with a paler lid, drop the oven temp a little and let it sit in there longer. Should the surface darken too quickly, just tent it with foil or parchment for the final stretch.

As soon as the cheesecake finishes baking, pull it from the oven and let it rest on the counter until it reaches room temperature. It tastes wonderful served just a tad warm or at normal room temp. If you do pop it in the fridge, the chill will firm it up even more and give the end result a denser feel.

Storage

Any leftover cheesecake should be covered tightly and kept in the fridge; try to finish it within one week for the best flavor.