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To make Minute Carnivore Cheesecake Mousse, you need these key items: - 1 cup cream cheese, softened - 1/2 cup heavy whipping cream - 1/4 cup powdered erythritol - 1 teaspoon pure vanilla extract - 1/4 cup beef jerky, finely chopped - 1 tablespoon gelatin powder (optional) - A pinch of sea salt These ingredients create a rich and unique dessert. Each one plays a vital role. The cream cheese gives the mousse its creamy base. The heavy cream adds fluffiness and volume. The beef jerky adds a savory twist that surprises the palate. If you want to switch up the sweetness, consider these options: - Stevia - Monk fruit sweetener - Allulose These sweeteners work well in this recipe. They all have low calories and low carbs. Pick the one that you prefer. Just adjust the amount to taste. For extra flavor, try adding: - Cocoa powder for a chocolate twist - A dash of lemon juice for brightness - A touch of cinnamon for warmth These add-ins can change the taste profile. They can make the mousse more fun and exciting. Experiment with different combinations to find your favorite! {{ingredient_image_2}} Start by gathering your ingredients. You need softened cream cheese, powdered erythritol, and sea salt. In a large bowl, combine the cream cheese, erythritol, and salt. Use an electric mixer to beat them. Mix for about 2-3 minutes until the blend is smooth and creamy. This step is key for a rich texture. Next, you’ll whip the heavy cream. Use a separate bowl, and make sure it is chilled. Pour in 1/2 cup of heavy whipping cream. With a hand mixer or stand mixer, whip the cream. Mix for 2-4 minutes until you see soft peaks form. Be careful here. You want fluffy cream, not butter. Now, it’s time to combine everything. Gently fold the whipped cream into your cream cheese mixture. Use a rubber spatula for this. Mix slowly so you keep the air in the whipped cream. This makes your mousse light and fluffy. If you choose to use gelatin for a firmer texture, dissolve it in warm water first. Then, fold this into the mixture. Finally, add the finely chopped beef jerky. Gently mix it in until it is evenly spread throughout the mousse. This adds a nice savory kick that balances the sweetness. The last step is chilling the mousse. Spoon the mixture into individual serving glasses or bowls. Smooth the tops with a spoon to make them pretty. Place them in the refrigerator for at least 30 minutes. This allows the flavors to blend and the mousse to set. Enjoy the wait, knowing a delicious treat is coming! To get the best texture for your mousse, follow these steps. First, use room-temperature cream cheese. This helps it blend smoothly. Beat it well with the sweetener and salt. Mix until it is creamy. Next, whip the heavy cream to soft peaks. Watch it closely! If you whip too much, it can turn grainy. Finally, gently fold the whipped cream into the cream cheese mix. This keeps it light and airy. If you have leftovers, store them right! Use airtight containers to keep your mousse fresh. Place them in the fridge for up to three days. If you want to save some for longer, freeze it. Just make sure to use freezer-safe containers. The mousse can last for about a month in the freezer. When ready to eat, thaw it in the fridge overnight. Presentation makes a big difference! Use clear glasses to show off the mousse layers. Top each serving with a sprinkle of chopped beef jerky. This adds a nice crunch. For a sweet touch, add a dollop of whipped cream. Drizzle some sugar-free chocolate sauce on top for extra flair. You can also add fresh berries or mint for color. These little details will wow your guests! Pro Tips Use Room Temperature Ingredients: Ensuring your cream cheese is softened to room temperature helps achieve a smoother and creamier texture in your mousse. Chill Your Bowl: For the best whipped cream results, chill your mixing bowl and beaters before whipping. This keeps the cream cold and helps it whip up faster and fluffier. Gelatin for Stability: If you prefer a firmer mousse, using gelatin can help maintain its shape. Make sure to dissolve it properly before adding it to the mixture. Experiment with Flavors: Don’t hesitate to add different flavors to your mousse. A touch of cocoa powder or a hint of citrus zest can elevate the taste even further! {{image_4}} You can make this cheesecake mousse sweet or savory. For a sweet version, stick to the classic recipe. The sweetener and cream cheese create a lovely dessert. For a savory twist, skip the sweetener. You can add spices like garlic powder or herbs for a bold flavor. Beef jerky gives it a unique taste, making it a fun snack. Dietary needs can change how you make this mousse. If you want it dairy-free, use vegan cream cheese and coconut whipped cream. For a low-carb version, erythritol works great as a sweetener. If you need a nut-free option, ensure the cream cheese is nut-free. This recipe is flexible and can fit many diets. Get creative with flavors! Here are some fun ideas: - Chocolate: Add cocoa powder for a chocolatey twist. - Coffee: Mix in coffee for a rich taste. - Fruit: Try adding fruit purée like raspberry or lemon. - Nutty: Fold in crushed nuts for crunch. These variations can make the cheesecake mousse exciting and new each time you make it. To keep your Minute Carnivore Cheesecake Mousse fresh, store it in an airtight container. This will prevent it from absorbing any odd smells from your fridge. It’s best to place it on a middle shelf, where the temperature is stable. If you use serving glasses, cover them with plastic wrap. This keeps the mousse safe from drying out. If you want to save some mousse for later, you can freeze it. First, spoon the mousse into a freezer-safe container. Make sure to leave some space at the top. The mousse will expand as it freezes. Seal it tightly to prevent freezer burn. When you’re ready to eat, thaw it in the fridge overnight. Give it a gentle stir before serving to regain its creamy texture. When stored correctly, your cheesecake mousse will last about 4 to 5 days in the fridge. If frozen, it can remain safe for up to 3 months. However, for the best taste and texture, try to eat it within a month. Always check for any signs of spoilage before enjoying it. Yes, you can use other sweeteners. Options like stevia or monk fruit work well. Just adjust to your taste. Each sweetener has a different level of sweetness. So, start with less and add more if needed. This way, you get the right flavor without making it too sweet. You can keep the mousse in the fridge for up to three days. Make sure to cover it well. This keeps it fresh and tasty. The flavors will blend more as it sits. Just remember, the mousse might lose some fluffiness over time. You can get creative with your toppings! Try sugar-free chocolate sauce, nuts, or fresh berries. Chopped bacon or crispy prosciutto adds a fun twist. You can even use whipped cream for extra creaminess. Choose what you like best to make it special. Yes, you can make a dairy-free version. Use dairy-free cream cheese and coconut cream instead of heavy cream. Make sure to check the labels to avoid any dairy. This way, you can enjoy the mousse while sticking to your dietary needs. This article shared everything you need to know about cheesecake mousse. We covered essential ingredients, step-by-step instructions for perfect texture, and tips on serving. You learned about fun variations and smart storage methods. Cheesecake mousse is flexible. You can adapt it to fit your taste and needs. Now, get creative in the kitchen and enjoy making this treat your own!

Carnivore Cheesecake Mousse

A unique dessert that combines the creaminess of cheesecake with the savory flavor of beef jerky.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup cream cheese, softened to room temperature
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered erythritol (or preferred sweetener to taste)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup beef jerky, finely chopped
  • 1 tablespoon gelatin powder (optional, for a firmer texture)
  • 1 pinch sea salt

Instructions
 

  • In a large mixing bowl, combine the softened cream cheese, powdered erythritol, and a pinch of sea salt. Use an electric mixer to beat these ingredients together until the mixture is smooth, creamy, and well incorporated, about 2-3 minutes.
  • In a separate, chilled bowl, whip the heavy cream using a hand mixer or stand mixer until soft peaks begin to form, roughly 2-4 minutes. Be careful not to overwhip—the cream should be fluffy but still pourable.
  • Carefully fold the whipped cream into the cream cheese mixture using a rubber spatula, mixing gently until the two are fully combined and the mixture is airy.
  • If you are using gelatin for added texture, dissolve it according to the package instructions in a small amount of warm water. Once dissolved, fold it into the mousse mixture until fully incorporated.
  • Add the finely chopped beef jerky and gently mix it in until evenly distributed throughout the mousse. The jerky will add a unique savory flavor to complement the sweetness of the cheesecake mousse.
  • Spoon the mousse into individual serving glasses or bowls, making sure to smooth the tops with the back of a spoon. Place them in the refrigerator to chill for at least 30 minutes, allowing the flavors to meld together.

Notes

For an indulgent finishing touch, top each serving with a sprinkle of additional chopped beef jerky and a dollop of freshly whipped cream. Optionally, you can garnish with a drizzle of sugar-free chocolate sauce for added flair!
Keyword carnivore, cheesecake, dessert, mousse