Description
Creamy, rich, and delicately nutty — this pistachio sour cream cheesecake is a soft, dreamy dessert with a buttery pistachio crust and smooth filling for a fresh twist on classic cheesecake!
Ingredients
1 cup finely ground pistachios (about ½ cup shelled) or almond flour
¼ cup powdered erythritol or monk fruit sweetener
2 tbsp melted coconut oil or butter (for the crust)
8 oz cream cheese, softened
½ cup sour cream or full-fat Greek yogurt (for low-carb)
¼ cup heavy cream or canned coconut cream (optional, for richness)
¼ cup powdered sweetener (adjust to taste)
½ tsp vanilla extract
Pinch of salt
Optional: crushed pistachios for topping
Optional: 2–3 drops green food coloring for vibrant color
Instructions
Preheat oven to 325°F (160°C). Line a 7-inch springform pan or muffin tin with parchment paper.
For the crust: Mix ground pistachios , powdered sweetener , and melted oil until crumbly. Press into the bottom of the pan.
In a bowl, beat cream cheese until smooth. Add sour cream , powdered sweetener , heavy cream , vanilla , and salt . Mix until thick and creamy.
Pour the filling over the crust and smooth the top.
Optional: Sprinkle crushed pistachios or a few drops of green food coloring for extra flair.
Chill in the fridge for at least 4 hours or overnight until firm.
Slice and serve your silky pistachio cheesecake cold for best texture.
- Prep Time: 10 mins
- Chill Time: 4 hrs
Nutrition
- Serving Size: 8
- Calories: 180
- Fat: 15g
- Carbohydrates: 4g
- Protein: 5g