Keto Pistachio No-Bake Cheesecake
Creamy, dreamy, and entirely no-bake — a luxurious pistachio cheesecake with a buttery almond flour crust. Keto-friendly and sugar-free.
- Author
- Hind Alwan
- Prep Time
- 20 minutes
- Servings
- 12 slices
- Category
- Cheesecake
- Cuisine
- International
Ingredients
- 1.5 cups almond flour
- ⅓ cup melted butter
- ⅔ cup powdered sweetener
- 250 g cream cheese
- 1 cup whipping cream
- 1 tsp vanilla extract
- ½ cup sweetener
- ½ cup sugar-free pistachio butter
Directions
- In a bowl, mix almond flour, melted butter, and powdered sweetener until combined.
- Press the mixture firmly into the base of a springform pan or cheesecake dish.
- Refrigerate the crust while preparing the filling.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add sweetener, vanilla, and pistachio butter. Mix well.
- In a separate bowl, whip the whipping cream until stiff peaks form.
- Gently fold the whipped cream into the pistachio mixture.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 4–6 hours or overnight until set.
- Garnish with crushed pistachios before serving if desired.