Carnivore Cream-Cheese Cheesecake G'd

A 3-ingredient no-bake carnivore cheesecake This entirely animal-based, zero-sugar treat whips into a fluffy, creamy dessert without needing an oven or any plant products. NOTE: better w/out crust!!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

IF USING CRUST: Make first and put in freezer to chill while preparing mix.

Step 2

Whip the cream: Beat the heavy cream in a bowl with an electric mixer until stiff peaks form. Set aside.

Step 3

Beat the base: Beat the softened cream cheese in a separate bowl until light and fluffy (about 3 to 4 minutes).

Step 4

Add tang: Add the sour cream to the cream cheese. Beat for another 2 minutes.

Step 5

Combine: Gently fold the whipped heavy cream into the cream cheese mixture using a spatula until smooth.

Step 6

NOTE: IF USING CRUST, SHOULD BE IN FREEZER

Step 7

Portion: Spoon the mixture evenly into 4 individual glass ramekins, jars, or small dishes. Smooth the tops.

Step 8

Set: Cover and refrigerate for at least 4 to 6 hours until firm.

Step 9

Melt the 2 tbsp of unsalted butter in a small skillet over low heat.

Step 10

Add the 1/3 cup of milk powder to the melted butter and stir continuously on low heat.

Step 11

Keep cooking and stirring for 5 to 8 minutes until the mixture turns golden brown and smells nutty, resembling a cookie crumble.

Step 12

Press the warm crumble mixture firmly into the bottom of a small parchment-lined dish or 4 small ramekins. Place it in the freezer for 15–20 minutes to harden

Step 13

NOTE:

Step 14

Save some whipped cream and crust crumble for topping decorations.