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This Carnivore Friendly Lemon Cheesecake is a decadent, creamy dessert designed to fit seamlessly into your Carnivore lifestyle. Made with high-fat, animal-based ingredients and without any mandatory sweeteners, it delivers richness and flavor without compromising dietary goals.
The tang of lemon pairs beautifully with the velvety cream cheese, and it’s delicious enough to serve to guests—just offer optional toppings so everyone can customize their slice. Whether using a Crockpot or Instant Pot, the slow, gentle cooking method ensures a perfectly smooth, dense texture every time.
Make it a day in advance, chill it overnight, and slice it clean for an effortlessly elegant dessert that also freezes beautifully.
• 2 bricks firm cream cheese (8 ounces each)
• 2 eggs
• 1/4 cup sour cream
• 2 tbsp melted butter
• 1/2 tsp lemon extract
• 1/2 tsp vanilla extract
• zest of 1 fresh lemon OR 1 tsp dried lemon rind
• optional 2 tbsp SoNourished monkfruit sweetener
• 3/4 cup heavy cream
• 1/4 tsp vanilla extract
• fresh lemon zest (optional)
1. Line your springform pan with plastic wrap (Crockpot) or parchment paper (Instant Pot).
2. Place all cheesecake ingredients into a mixing bowl. Mix with an electric mixer until smooth.
3. Pour batter into the prepared springform pan.
4. For Crockpot: Add trivet to crockpot, pour 1 cup water at the bottom, place pan on trivet. Cover with paper towels then lid. Cook on high for 2 hours, then sit for 1 hour. Refrigerate overnight.
5. For Instant Pot: Pour 1 1/4 cups water into pot, place trivet with pan inside (covered with foil). Cook on Manual for 30 minutes, natural release 15 min, then cool 15 min. Refrigerate overnight or at least 4 hours.
6. Before serving, whip the heavy cream with vanilla and spread over chilled cheesecake. Garnish with lemon zest if desired.
Notes: Bring all batter ingredients to room temp 2 hours prior. Chill cheesecake overnight. Clean knife between slices. Freezes well.
