Sugar-Free Pistachio Cheesecake
Indulge in the creamy decadence of a Sugar-Free Pistachio Cheesecake, a dessert that perfectly balances rich flavor and guilt-free pleasure. Featuring a nutty pistachio and almond flour crust, this cheesecake is sweetened naturally with erythritol and stevia, making it an ideal option for those watching their sugar intake or following a low-carb lifestyle. The velvety filling combines cream cheese, sour cream, and a touch of pistachio extract for a unique nutty twist, all layered atop the crisp, golden crust. With just 30 minutes of prep and a hassle-free baking process, this recipe ensures you can create a crowd-pleasing dessert that’s as luxurious as it is health-conscious. Serve chilled for the perfect finish to any dinner party or as a sophisticated treat for yourself. Whether you’re searching for "sugar-free desserts," "low-carb cheesecake recipes," or "healthy pistachio cheesecake," this recipe checks all the boxes!
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Recipe Information
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
Instructions
Preheat your oven to 325°F (163°C).
To make the crust, add the pistachios to a food processor and pulse until finely ground.
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.
Press the crust mixture into the bottom of a 9-inch springform pan, making sure it's even and compact.
Bake the crust for 12-15 minutes or until it's lightly browned. Remove and let cool.
For the filling, in a large bowl, beat the cream cheese until smooth.
Add in the sour cream, erythritol, stevia powder, and almond milk. Mix until fully incorporated and smooth.
Beat the eggs in one at a time, ensuring each egg is fully mixed in before adding the next.
Stir in the pistachio extract.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Bake in the preheated oven for 45-55 minutes, or until the center of the cheesecake is slightly set and wobbly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
Once fully chilled, remove from the springform pan, slice, and serve.
Nutrition Facts
Calories |
4568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 425.9 g | 546% | |
| Saturated Fat | 197.9 g | 990% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 1608 mg | 536% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 226.9 g | 83% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 53.6 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1621 mg | 125% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2392 mg | 51% | |
*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.
