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Easy Keto Pistachio No-Bake Cheesecake (Low Carb, Sugar-Free & Creamy) - A Smooth, Nutty Dessert

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: Almond flour (fine blanched)
  • Unsalted butter
  • Granulated sugar-free sweetener (erythritol, allulose, or monk fruit blend)
  • Pinch of salt
  • Vanilla extract
  • For the filling: Full-fat cream cheese (softened)
  • Heavy whipping cream
  • Powdered sugar-free sweetener
  • Unsalted shelled pistachios (raw or roasted, unsalted)
  • Vanilla extract
  • Almond extract (optional, a tiny splash enhances pistachio flavor)
  • Fresh lemon juice
  • Pinch of salt
  • Optional garnish: Crushed pistachios
  • Unsweetened whipped cream

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides.
  2. Make the crust: In a bowl, mix 2 cups almond flour, 4 tablespoons melted butter, 3 tablespoons granulated sweetener, 1 teaspoon vanilla, and a pinch of salt. It should feel like damp sand.
  3. Press and chill: Firmly press the crust into an even layer in the pan. Chill while you make the filling.
  4. Pulse the pistachios: Add 3/4 cup pistachios to a food processor. Pulse until finely ground—like coarse sand—without turning into butter. Reserve 1–2 tablespoons for garnish if desired.
  5. Whip the cream: In a cold bowl, whip 3/4 cup heavy cream to firm peaks. Set aside.
  6. Beat the cream cheese: In a separate bowl, beat 24 ounces softened cream cheese until smooth. Add 2/3–3/4 cup powdered sweetener, 1 teaspoon vanilla, a tiny 1/8 teaspoon almond extract (optional), 1 tablespoon lemon juice, and a pinch of salt. Beat until creamy.
  7. Add pistachios: Mix in the finely ground pistachios until evenly distributed.
  8. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Don’t overmix.
  9. Fill the pan: Spoon the filling over the chilled crust and smooth the top.
  10. Chill to set: Cover and refrigerate for at least 6 hours, ideally overnight, until firm enough to slice.
  11. Garnish and serve: Run a thin knife around the edge, release the springform, and top with crushed pistachios or a swirl of sugar-free whipped cream. Slice with a warm knife for clean cuts.