This creamy keto pistachio cheesecake is made with seven ingredients, requires no baking, and comes together in a blender. The crust is nutty and lightly sweet, while the filling is velvety smooth with hints of cardamom and pistachio flavor.

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If you’re craving cheesecake but want something dairy-free, keto-friendly, and easy, this pistachio keto cheesecake is for you.

This dessert is also naturally green (yes, that means absolutely no food coloring), vegan-friendly, gluten-free, and made with just a handful of wholesome ingredients!

I love pistachios. Over the past 12+ years, I’ve shared many recipes (from cookies to chia pudding) on here that corroborate my pistachio love. I was ruminating over making a Ninja Creami version of this pistachio ice cream when I realized that what I really wanted was a no-bake vegan cheesecake. 

As it’s no fun to not be able to share treats, I figured I would use monkfruit sweetener so I could make a refined sugar-free treat to share with my mom. My first version of this treat resulted in a crust that was too crumbly and a filling that would not set. After a few more failed attempts, I ended up with this delicious Pistachio keto no-bake cheesecake you see here.

My mom raved about this sugar-free treat. In her words, “I can’t stop eating this…it is out of this world.“

Why You’ll Love This Pistachio Keto Cheesecake

There’s a lot to love about this recipe, it is:

• So delicious! 
• A keto treat: Sweetened with monk fruit to keep those carbs low.
• Vegan & dairy-free, with a rich andcreamy texture.
• No-Bake dessert, you don’t need a hot water bath, nor do you have to turn on your oven to make this.
• Naturally colored: That gorgeous green color comes 100% from real pistachios.
• Made in a Blender: you don’t even have to wash the blender between steps.

Unlike traditional cheesecake, there’s no cream cheese, eggs, or baking involved. Instead, coconut cream and pistachio butter create an unbelievably creamy filling that firms up beautifully in the fridge.

Ingredients

When it comes to the ingredients, some of the ingredients are repeated in each layer. For example, the coconut cream is used in the filling and topping in this small batch recipe. In total, you only need 7 ingredients to make this treat.

1. Pistachios
   I blended raw pistachios to a flour-like consistency for the base.
2. Coconut oil
   Unrefined, cold-pressed coconut oil works well in this. In this dish, I would not recommend substituting the coconut oil, as it helps the filling set.
3. Monkfruit sweetener
   You could use any other sugar-free sweetener to keep this a keto treat. I have noticed that some zero-sugar sweeteners tend to absorb liquid more than others, so keep this in mind if using an alternative to monkfruit. If you are not following a keto diet, granulated sugar is a good substitute.
4. Pistachio butter
   I like to use my homemade pistachio butter. But store-bought pistachio butter can also be used.
5. Coconut cream
   Make sure it is coconut cream and not coconut milk. And, the can of coconut cream should be at room temperature. 
6. Cardamom
   Just a tad bit adds so much flavor and complements the pistachios so well.
7. A pinch of salt

How to Make Pistachio Keto Cheesecake

This recipe comes together in three simple steps.

1. Make the Pistachio Crust

Add the pistachios to a blender and blend until they reach a fine, flour-like consistency.
Pro Tip: Don’t wash the blender yet! Those leftover nutty bits mix right into the filling.
Transfer the ground pistachios to a bowl.
Add some of the coconut oil to a microwave-safe bowl and melt it in the microwave for about 20 seconds. Then add it to the bowl with the pistachio flour. 
Also, add in the monkfruit sweetener. Mix everything with a spoon until it forms a crumbly mixture.
Line a small baking pan (7-inch springform one) with plastic wrap and press the pistachio mixture firmly into the bottom, using your fingers to create an even crust.

2. Then The Creamy Filling 

Using that same blender, add coconut cream, melted coconut oil, pistachio butter, cardamom, salt, and monk fruit. Blend for 6-10 seconds or until perfectly smooth and silky. Pour this luscious green cheesecake batter directly over your crust. Optionally, you could add about 1/8 tsp of almond extract to the filling. It will balance out all the other ingredients well and add a bit of flair.

3. Chilling Time

Smooth the top with a spatula and place the pan in the refrigerator. Let it chill for at least 4 hours (or overnight) so it can firm up.

4. Add the Pistachio Topping

Whisk together your topping ingredients until smooth. Once the cheesecake is set, pour the topping over the top of the cheesecake. Sprinkle a few extra crushed pistachios on top for presentation.
Use a sharp knife to slice this treat and enjoy! 

Tips for the Best Vegan Keto Pistachio Cheesecake

Press the crust firmly.
A well-pressed crust helps the cheesecake hold together when sliced and won’t crumble apart.

Use thick coconut cream at room temperature
Full-fat coconut cream creates the rich texture that makes this cheesecake so satisfying. For the creamiest results, make sure your coconut cream is at room temperature before blending. If it’s too cold, the melted coconut oil might seize up and create tiny lumps.

Taste the sweetness.
Monkfruit sweeteners vary in intensity, so start with 2 tablespoons and add more if needed.

Let it chill completely.
The cheesecake needs at least 4 hours to set properly. Overnight chilling gives the best texture.

Substitutions
For this recipe, I would strongly suggest that there be no substitutions. Using sour cream instead of coconut cream or unsalted butter instead of coconut oil will result in a concoction that will be completely different in taste and texture to this keto treat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

You can also freeze slices for up to 1 month. To do so, place slices in airtight freezer bags and place in the freezer. When ready to eat, place the slices in the refrigerator to thaw out. If you leave these on your counter, there’s a good chance that they will melt a bit too much.

Serving Suggestions

• Drizzle melted dark chocolate or milk chocolate over the topping.
• Add fresh raspberries or strawberries; they both pair beautifully with pistachios.

With its nutty crust, creamy pistachio filling, and lightly sweet topping, this Pistachio keto no-bake cheesecake is the kind of dessert that feels special enough for guests but easy enough to make on a weeknight. 

If you love pistachios as much as I do, this treat has 3 layers of pistachios in delectable forms!

Here are a few more no bake cheesecake recipes:

Fresh Strawberry No-Bake Cheesecake
No-Bake Vegan Strawberry Blueberry Cheesecake
Dairy-free Chocolate Cheesecake

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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