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No-Bake Pistachio Cheesecake (Keto, Low Carb & Gluten Free) - Creamy, Easy, and Refreshingly Nutty

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups almond flour
  • 1/2 cup finely chopped or ground pistachios (unsalted, shelled)
  • 3 tablespoons powdered erythritol or monk fruit sweetener
  • 1/4 teaspoon fine sea salt
  • 1/3 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • For the filling: 16 ounces cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • 2/3 cup powdered erythritol or monk fruit sweetener (to taste)
  • 1/3 cup very finely ground pistachios (almost a paste, but dry)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, enhances nuttiness)
  • Pinch of fine sea salt
  • Optional topping: Chopped pistachios, sugar-free white chocolate shavings, or a dollop of whipped cream

Method
 

  1. Prep the pan: Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly grease the sides.
  2. Make the crust: In a bowl, mix almond flour, pistachios, sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand.
  3. Press and chill: Press the crust firmly and evenly into the pan. Use the bottom of a measuring cup for a tight pack. Refrigerate while you make the filling.
  4. Whip the cream: In a cold bowl, whip the heavy cream to stiff peaks. Set aside.
  5. Beat the cream cheese: In another bowl, beat cream cheese until smooth and fluffy. Add sweetener, vanilla, almond extract (if using), salt, and ground pistachios. Beat until creamy with no lumps.
  6. Fold together: Gently fold the whipped cream into the cream cheese mixture in two batches until fully combined and airy.
  7. Fill the crust: Spoon the filling over the chilled crust and smooth the top with an offset spatula.
  8. Chill to set: Cover and refrigerate at least 6 hours, preferably overnight, until firm enough to slice.
  9. Finish and serve: Run a thin knife around the edge, release the springform, and garnish with chopped pistachios or whipped cream. Slice with a hot, dry knife for clean cuts.