Sugar-Free Pistachio Cheesecake

Indulge in the rich, creamy decadence of this Sugar-Free Pistachio Cheesecake, a guilt-free twist on a classic dessert that’s perfect for those watching their sugar intake! Crafted with a buttery almond-based crust infused with finely ground pistachios and a smooth, velvety filling made from cream cheese, sour cream, and just a hint of pistachio extract, this low-carb dessert is sweetened naturally with erythritol and stevia. Every bite is a harmonious blend of nutty, creamy, and subtly sweet flavors—without any added sugar. Baked to perfection and chilled for the ideal texture, this cheesecake makes a stunning centerpiece for any occasion, from holidays to casual gatherings. Serve it as-is or garnish with chopped pistachios for an irresistible finishing touch to this keto-friendly, sugar-free delight.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1 cup Raw unsalted pistachios
• 1 cup Almond flour
• 0.25 cup Unsalted butter
• 0.5 cup Granulated erythritol
• 1 teaspoon Vanilla extract
• 24 ounces Cream cheese
• 1 cup Sour cream
• 4 large Eggs
• 1 teaspoon Pistachio extract
• 2 tablespoons Stevia powder
• 0.5 cup Unsweetened almond milk

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

To make the crust, add the pistachios to a food processor and pulse until finely ground.

Step 3

In a large mixing bowl, combine the ground pistachios, almond flour, melted butter, erythritol, and vanilla extract. Mix until the ingredients form a dough-like consistency.

Step 4

Press the crust mixture into the bottom of a 9-inch springform pan, making sure it's even and compact.

Step 5

Bake the crust for 12-15 minutes or until it's lightly browned. Remove and let cool.

Step 6

For the filling, in a large bowl, beat the cream cheese until smooth.

Step 7

Add in the sour cream, erythritol, stevia powder, and almond milk. Mix until fully incorporated and smooth.

Step 8

Beat the eggs in one at a time, ensuring each egg is fully mixed in before adding the next.

Step 9

Stir in the pistachio extract.

Step 10

Pour the filling over the cooled crust, smoothing the top with a spatula.

Step 11

Bake in the preheated oven for 45-55 minutes, or until the center of the cheesecake is slightly set and wobbly.

Step 12

Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.

Step 13

Remove from the oven, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Step 14

Once fully chilled, remove from the springform pan, slice, and serve.

Nutrition Facts

Serving size	(1594.8g)

Amount per serving	% Daily Value*
Calories	4568.0

Total Fat 425.9g	0%
Saturated Fat 197.9g	0%
Polyunsaturated Fat 10.4g
Cholesterol 1608.2mg	0%
Sodium 2652.1mg	0%
Total Carbohydrate 226.9g	0%
Dietary Fiber 22.4g	0%
Total Sugars 53.6g
Protein 120.1g	0%

Vitamin D 207.9IU	0%
Calcium 1621.3mg	0%
Iron 12.5mg	0%
Potassium 2391.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.4%

Protein: 9.2%

Carbs: 17.4%