Carnivore Cheesecake Cups

Prep Time 20 mins

Cook Time 20 mins

Rest Time 120 mins

Total Time 2 hrs 40 mins

Courses: Desserts

Servings: 6

Description

These Carnivore Cheesecake Cups start with a buttery shortbread-style base that bakes up tender, lightly crisp, and deeply satisfying. Topped with a smooth, creamy cheesecake layer, each bite brings rich flavour with a fresh hint of lemon and vanilla if using. The contrast of crumbly cookie base and silky filling makes them feel like a classic dessert without the traditional ingredients. Perfect for make-ahead treats, gatherings, or when you want something cool, rich, and comforting from the fridge.

Ingredients

Shortbread Crust and Cookies

1 cup unsalted butter (softened)
3/4 cup milk powder (skim milk for a drier base, whole milk for a richer base)
1/4 cup egg white powder (or egg white protein powder)
1/4 tsp unrefined sea salt

Cheesecake

8 oz cream cheese (softened)
1/2 cup heavy cream
2 tsp gelatin powder (unflavored)
2 tbsp cold water (for blooming gelatin)
1 tbsp raw honey (optional)
1/2 tsp vanilla extract (optional)
1 tbsp lemon juice (optional)

Instructions

Make the shortbread base and cookies

1
Preheat oven to 325°F (165°C).
2
In a bowl, cream the softened butter until smooth.
3
Add milk powder, egg white protein powder, and salt. Mix until a soft dough forms that holds together when pressed.
4
Press the dough evenly in a lightly greased pan, onto a cookie sheet with parchment paper or use a platinum silicone baking mat. Aim for about a ½ inch thickness.
5
Bake for 18–22 minutes, until the edges are just lightly golden.
6
Remove from oven and slice 1/2 of the cookie into 6 fingers and allow to cool completely.
7
With the other 1/2 of the cookie, cool completely, then crush and distribute evenly to the bottom of each cup.

Prepare the cheesecake

8
Bloom gelatin, then set aside.
9
Beat cream cheese until completely smooth.
10
Slowly beat in the gelatin solution.
11
Add honey, vanilla, and lemon juice if using.
12
Whip cream to soft–medium peaks (not loose, not stiff).
13
Gently fold it into the slightly thickened base.
14
Transfer to a piping bag (or zip-top bag with corner cut).
15
Pipe directly onto the shortbread crumbs.
16
Chill in the refrigerator for at least 2 hours or until set.

Garnish and serve

17
Just before serving, top each cup with a generous dollop of whipped cream.
18
Tuck a shortbread finger gently into the side of the cup for added texture and presentation.

Watch the full recipe video

19

Nutrition Facts

Servings 6

Amount Per Serving
Calories 585kcal

% Daily Value *
Total Fat 55g85%
Saturated Fat 34g170%
Trans Fat 0g
Cholesterol 165mg56%
Sodium 294mg13%
Potassium 309mg9%
Total Carbohydrate 12g4%
Sugars 11g
Protein 12g24%

Vitamin A 1906 IU
Vitamin C 2 mg
Calcium 221 mg
Iron 0 mg
Vitamin D 3 IU
Magnesium 22 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Disclaimer: Nutritional information is estimated based on standard ingredient data and may vary depending on specific brands or ingredient variations used. This information is provided for general guidance only and should not be considered medical or nutritional advice. Always consult with a qualified healthcare provider or nutritionist for personalized recommendations.