Carnivore No Bake Cheesecake recipe

Ingredients:

For the crust:

• 1 ½ cups crushed pork rinds (the texture is similar to graham cracker crumbs)
• 4 tbsp unsalted butter, melted
• Optional: 1 tsp cinnamon (if you want a slight flavor boost)

For the cheesecake filling:

• 16 oz cream cheese, softened
• ½ cup sour cream (optional, for a tangy flavor)
• ¼ cup heavy whipping cream (to help smooth the filling)
• ¼ cup butter, softened
• 1-2 tbsp powdered erythritol or stevia (optional, if you want sweetness)
• 1 tsp vanilla extract (optional for flavor)
• A pinch of sea salt
• 

Instructions:

For the crust:

1. Prepare the crust: In a food processor or a zip-top bag, crush the pork rinds until they resemble fine crumbs.
2. In a bowl, combine the crushed pork rinds, melted butter, and cinnamon (if using). Stir until well combined.
3. Press the mixture into the bottom of a springform pan or pie dish, forming a crust. Use the back of a spoon to pack it in firmly.
4. Place the crust in the refrigerator to chill and firm up while you make the filling.

For the filling:

1. Make the filling: In a large bowl, beat the softened cream cheese, sour cream, heavy whipping cream, and butter until smooth and well combined.
2. Add the erythritol or stevia, vanilla extract, and a pinch of salt, and continue to beat until fully blended.
3. Taste the mixture and adjust sweetness if necessary.
4. Spoon the cheesecake filling onto the prepared crust, smoothing it out evenly.

Chill the cheesecake:

1. Refrigerate the cheesecake for at least 4 hours or overnight until it firms up.
2. Once ready, remove it from the fridge, and carefully remove it from the springform pan (if using).

Serving:

• Serve chilled. If you’d like, top with more whipped cream (optional, for extra richness) or sprinkle with some extra pork rind crumbs for texture.

Enjoy your Carnivore No Bake Cheesecake! It’s perfect for satisfying your sweet tooth without straying from the carnivore approach.