Pistachio Keto No-Bake Cheesecake

5 from 3 votes

Print Pin

Prep Time: 10

Chill time: 4

Total Time: 4 10

Servings:

Author: Shashi

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.

Ingredients

Crust

Filling

Topping

1/4 cup coconut cream
2 tbsp. pistachio butter
1 tbsp. sweetener

Instructions

Crust

Add the pistachios to a blender and blend until they reach a fine, flour-like consistency. Don't wash the blender yet! 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.
Add in the monkfruit sweetener to the bowl as well. Mix everything with a spoon until it forms a crumbly mixture.

Filling

Line a small baking pan with plastic wrap and press the pistachio mixture firmly into the bottom, using your fingers to create an even crust.
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.
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.

Topping

Whisk together the topping ingredients until smooth. Pour the topping over the top of the cheesecake. Sprinkle a few extra crushed pistachios on top for presentation.
Slice and enjoy!

Video

Nutrition

DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your creation.