This delicious recipe for keto pistachio no-bake cheesecake is perfect for any occasion but especially welcomed on St. Patrick’s Day, Easter, and even Christmas since it has a lovely hint of green color.
The fact that this is a keto pistachio dessert that does not require an oven makes it a welcome treat all year. Unlike other pistachio recipes, this low-carb cheesecake uses only natural ingredients, so no artificial pudding mix is used here.
Plus, it allows the pistachio flavor to be the star, as it should be. It’s a rich, cream pistachio-infused cheesecake that is sugar-free, grain-free, gluten-free, and keto-friendly!
I have quite a number of keto cheesecakes that include a range of flavors and styles. I certainly hope you will also give some of those a try.
Keto Pistachio No-Bake Cheesecake
If you are a fan of pistachios, you should also check out our keto pistachio cookies, which are sure to please.
Not only is it no-bake, but it also uses only simple, sourced ingredients. It is so quick and easy that you can whip up a batch in no time.
I made these no-bake keto pistachio cheesecakes in jars so that your macros are easier to monitor while doing keto.
Plus, it makes for a stunning presentation. It will make your loved ones think you spent hours making a keto treat that will fool their taste buds.
Ingredients Needed
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The following are all the ingredients needed to make this keto pistachio fluff. Note that the full printable recipe is at the bottom of the page.
- Full-fat cream cheese: Use only blocks of real cream cheese, not cream cheese spread, and make sure it’s at room temperature.
- Sour cream: Full-fat provides the most flavor, plus it’s lower in carbs.
- Heavy whipping cream: This is necessary for getting a thick cheesecake filling. You’ll be whipping it with cream cheese.
- Sugar-substitute: a must in order to keep it low in carbs.
- Pistachio extract: for maximum flavor.
- All-natural green food coloring: For a hint of color
- Shelled Pistachios: Used for both flavor and texture.
- Almond flour: Is used for the crust
- Melted unsalted butter: For the crust
How To Make Low-Carb Pistachio No-Bake Cheesecake
If you do not want to make this recipe in 4-ounce mason jars, that’s no problem. You can also make it in a 9-inch pie pan. Instructions are given for both.
In order to make this a flavor-packed pistachio cheesecake, I used pistachio extract, added some chopped pistachios to the almond crust, and then sprinkled some more pistachios on top of the cheesecake to ensure you have maximum flavor.
What’s important to keep in mind when making this recipe is to use only full-fat cream cheese; the richness it imparts is key.
As far as the crust is concerned, I used almond flour, but you can certainly also use pistachio flour if you want to boost the flavor further.
The crust has only four ingredients and is grain- and gluten-free. Plus, it’s low in carbs. I mean, really, what more can you ask for?
And the filling tastes like a cheesecake pistachio mousse that has a velvety-rich texture that is unmatched. Making this keto dessert is super easy.
The main thing to remember is to start off with cream cheese that is at room temperature. It really needs to be soft; otherwise, you’ll not get that essential smooth texture.
Sugar Substitute Options
When it comes to choosing which sugar substitute to use for this sugar-free pistachio cheesecake recipe, I have several for you to choose from.
My absolute favorite is Lakanto Monk Fruit, probably because the texture is spot on, and there is barely any aftertaste.
II am also partial to the brand Swerve, which is an erythritol blend.
Similar to Lakanto, it uses sugar alcohol and has a 0% impact on blood sugar. This, my friend, is a major win! You could also use the stevia and erythritol-based brand Pyure for this cheesecake recipe.
But if using Pyure, you will want to use half the amount called for since it’s a lot sweeter. Lastly, if you can easily find a more natural sugar substitute, you can also use Splenda with great success.
Tag Us
I sure hope you give this keto-friendly dessert a try and that once you do, you will take a moment to tag us on Instagram, Facebook, and Pinterest. It’s what encourages us to keep sharing and perfecting our recipes.
Be sure to also check out our keto no-bake cheesecakes for easy access to all our no-bake cheesecake recipes!
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books
In case you don’t know, I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
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Keto Pistachio No-Bake Cheesecake
This recipe for keto pistachio no-bake cheesecake uses only natural wholesome ingredients. It does not use any boxed instant pistachio pudding to get its rich, smooth, creamy, pistachio flavor. It's a healthy sugar-free pistachio cheesecake and it's flat-out decadent. Plus it's also grain-free, gluten-free, and keto-friendly!
Ingredients
Keto Pistachio Cheesecake Filling
- 16 ounces of cream cheese
- 1 cup granulated sugar substitute
- 1 cup full fat sour cream
- 1 1/2 cups of heavy whipping cream
- 2 teaspoons of pistachio extract
- 1/4 teaspoon of sea salt
- 3 drops of all-natural green food coloring (optional)
Keto No-Bake Almond Crust:
- 1 ½ cups of almond flour
- 1/4 cup of chopped salted pistachios
- ¼ cup of melted unsalted butter
- 1/4 teaspoon of salt
- 2 tablespoons of granulated sugar substitute
Pistachio Topping
- 1/4 cup of chopped salted pistachios
Instructions
Keto Almond Crust
- Mix the almond flour, chopped pistachios, sugar substitute, and salt in a small bowl.
- To this mixture, add the melted butter.
- Stir until well combined.
- Press the crust to the bottom of 4-ounce mason jars or 9-inch pie dish
- Place the mason jars with the crust in the refrigerator and proceed to make the pistachio cheesecake filling.
Keto Pistachio No-Bake Cheesecake Filling
- In a large bowl, beat on high the softened cream cheese, sour cream, sugar substitute, pistachio extract, green food coloring, and salt.
- Scape the sides of the bowl several times.
- Add the cold, heavy whipping cream slowly into the cheesecake batter and whip for 3-5 minutes or until fully combined and light and airy.
- Using a piping bag or large ziplock bag with a slit on one of the corners, add the cheesecake filling into the individual jars that have the prepared crust. If making one large pie, spread the filling to the prepared crust.
- Sprinkle the tops of each mini cheesecake with chopped pistachios.
- Allow the cheesecakes to chill in the refrigerator for 15-20 minutes for the best flavor. If making one large pie, make sure you chill the cheesecake for a minimum of 8 hours so that it can be served easily. See notes for details.
- Store the cheesecake in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Notes
You can also make this no-bake keto cheesecake in a 9-inch pie pan. To do so simply press the crust into the pie pan and then add the cheesecake filling. Then refrigerate the cheesecake for a minimum of 6-8 hours. So that it slices easily. Otherwise, the filling will be too soft and not slice properly.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 35.2gSaturated Fat: 17.2gCholesterol: 81mgSodium: 165mgCarbohydrates: 5.2gNet Carbohydrates: 3.6gFiber: 1.6gSugar: 0.1gProtein: 6.8g
