No-Bake Cheesecake Mousse in Just 10 Minutes (Carnivore-Approved)
This silky cheesecake mousse comes together in just 10 minutes — rich, creamy, and perfectly carnivore-friendly.
I’ll be honest with you, this cheesecake mousse started out as a quick kitchen experiment on a busy night when I just wanted something sweet without a lot of fuss.
I had cream, I had cream cheese, and in about ten minutes I had this ridiculously silky mousse sitting in the fridge. No crust, no oven, no waiting around for hours.
What I love about it is how rich it feels for how little effort it takes. It’s only a handful of ingredients, yet it tastes like a proper dessert — the kind you’d expect to see at a dinner party, not something whipped up between work emails.
If you’re keeping things carnivore or low-carb, this hits the spot without breaking the rules. And if you want to dress it up, a sprinkle of cinnamon or even a dusting of cocoa turns it into something that looks (and tastes) like you spent way more time than you actually did.
Why I Love This Cheesecake Mousse
There are desserts you plan for days in advance, and then there are desserts you stumble into because you just want something now. This recipe falls squarely into that second category.
It’s rich and indulgent, but it doesn’t ask much from you — no baking, no water baths, no complicated steps. Just a few minutes with a hand mixer and you’re done.
I also like that it’s flexible. Keep it plain for a true carnivore-friendly treat, or take a few small liberties with flavor if you’re more keto or low-carb than strict carnivore. Either way, it’s proof that you don’t have to give up dessert entirely when you’re eating this way.
Tips for Getting It Right
Softened cream cheese is non-negotiable. If it’s too cold, you’ll end up with lumps that never quite smooth out. I like to pull mine from the fridge about 30 minutes before I start.
Don’t overwhip the cream.
Aim for medium peaks — when you lift the beaters, the cream should stand up with just a little curl at the tip. If you push past that, it’ll go stiff and the mousse won’t feel as light.
Fold gently. This is the secret to keeping that airy texture. Think of it as scooping and turning the mixture rather than stirring.
Flavor Variations
Classic & clean: Skip the vanilla and cinnamon for a pure, tangy cheesecake flavor.
Warm & cozy: Cinnamon or nutmeg adds a little depth — perfect in cooler months.
Citrus twist: A touch of lemon or orange zest (if you’re not strict carnivore) makes it taste like sunshine.
Chocolate lovers: A spoonful of cocoa powder folded in will turn this into chocolate cheesecake mousse.
Serving Ideas
I like to spoon this mousse into small glass jars or ramekins. It sets quickly in the fridge, but honestly, it’s delicious even if you don’t wait. For presentation, a little dusting of cinnamon, a sprinkle of cocoa, or even just a pinch of flaky sea salt looks beautiful.
If you’re entertaining, pipe it into little cups for an elegant touch. It’s the kind of dessert that feels restaurant-level without requiring restaurant-level effort.
Make-Ahead and Storage
This mousse is best fresh, but it will hold up in the fridge for two to three days. Just cover the cups tightly with plastic wrap so they don’t pick up fridge flavors. I wouldn’t recommend freezing it — the texture suffers once thawed — but luckily, it’s so quick to make there’s no real need.
Why It Fits a Carnivore or Low-Carb Diet
At its core, this mousse is nothing more than whipped cream and cream cheese — two dairy staples that fit into carnivore eating.
There’s no added sugar, flour, or starch. If you’re strict carnivore, leave out the vanilla and cinnamon. If you’re more keto-leaning, those little additions add big flavor without much impact to carbs.
The result is a dessert that feels indulgent while still being aligned with your way of eating — proof that carnivore can be satisfying, not restrictive.
No-Bake Cheesecake Mousse in Just 10 Minutes (Carnivore-Approved)
Equipment
- Hand mixer (or stand mixer with whisk attachment)
- Mixing bowls (2 medium)
- Rubber spatula
- Measuring cups/spoons
- Dessert glasses, ramekins, or jars for serving
Ingredients
- 1 cup heavy cream
- 1 8-ounce package cream cheese, softened
- 1 teaspoon vanilla extract optional
- ½ teaspoon ground cinnamon plus extra for garnish (optional)
Instructions
- Using an electric hand mixer, whip the heavy cream in a medium-sized bowl on high speed until medium peaks form, about 3 to 5 minutes. The cream should be soft and airy without becoming overmixed.
- In a separate bowl, add the softened cream cheese along with the vanilla extract and cinnamon, if desired. Mix with a spoon until smooth and creamy.
- Gently fold half of the whipped cream into the cream cheese mixture to lighten it. Once incorporated, add the remaining whipped cream, folding carefully until evenly mixed.
- Spoon or pipe the mousse into individual dessert glasses or ramekins, smoothing the tops for a clean presentation.
- Chill until ready to serve, and garnish with a light sprinkle of cinnamon or any preferred topping before enjoying.
