Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Keto Pistachio No-Bake Cheesecake Minis


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 255
  • Yield: 8 1x
  • Diet: Low Carb

Description

Keto Pistachio No-Bake Cheesecake Minis are a delightful and creamy dessert that’s perfect for those on a low-carb diet. The combination of rich cream cheese and crunchy pistachios brings a delicious flavor to this no-bake treat.


Ingredients

Scale
  • 1 ½ cups almond flour
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons erythritol or preferred sweetener
  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 cup pistachio nuts, finely chopped
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered erythritol
  • 1 tablespoon gelatin (optional for firmness)

Instructions

  1. In a medium bowl, combine almond flour, melted butter, and erythritol. Mix until well combined to form a crumbly crust.
  2. Press the crust mixture firmly into the bottom of mini dessert cups or a small cheesecake pan to form a base.
  3. In a separate large bowl, beat the softened cream cheese until smooth.
  4. In another bowl, whisk the heavy whipping cream until soft peaks form. Gradually add powdered erythritol while whisking.
  5. Gently fold the whipped cream into the cream cheese mixture until combined.
  6. Stir in the chopped pistachio nuts and vanilla extract into the combined cheesecake mixture.
  7. If using gelatin, dissolve it in a small amount of warm water and add it to the cheesecake mixture for extra firmness, mixing well.
  8. Spoon the cheesecake mixture over the prepared crust in the dessert cups or pan, smoothing the tops.
  9. Refrigerate for at least 4 hours or until set.
  10. Once set, garnish with additional pistachio nuts and serve chilled.

Notes

  • For best results, ensure the cream cheese is at room temperature before mixing.
  • You can omit the gelatin if you prefer a softer cheesecake.
  • Extra pistachios make a great garnish for presentation.
  • Prep Time: 15
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 220
  • Sugar: 1g
  • Sodium: 150mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg