Keto Pistachio No Bake Cheesecake Food

KETO PISTACHIO NO-BAKE CHEESECAKE

Steps:

• Mix in a small bowl the almond flour, chopped pistachios, sugar substitute, salt.
• To this mixture add the melted butter.
• Stir until well combined.
• Press the crust to the bottom of 4-ounce mason jars or 9-inch pie dish
• Place the mason jars with the crust in the refrigerator and proceed to make the pistachio cheesecake filling.
• In a large bowl beat on high the softened cream cheese, sour cream, sugar substitute, pistachio extract, green food coloring, and salt.
• Scape the sides of the bowl several times.
• Add the cold heavy whipping cream slowly into the cheesecake batter and whip for 3-5 minutes or until fully combined and light and airy.
• Using a piping bag or large ziplock bag with a slit on one of the corners, add the cheesecake filling into the individual jars that have the prepared crust. If making one large pie spread the filling to the prepared crust.
• Sprinkle to the tops of each mini cheesecake with chopped pistachios.
• Allow the cheesecakes to chill in the refrigerator for 15-20 minutes for the best flavor. If making one large pie make sure you chill the cheesecake for a minimum of 8 hours so that it can be served easily. See notes for details.
• Store the cheesecake in the refrigerator for up to 5 days.

WHIPPED CHEESECAKES WITH PISTACHIO CRUST

Steps:

• For the pistachio crust: Blend the pistachios, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture clumps together. Distribute the mixture among 6 to 8 serving glasses, then use a muddler or the back of a spoon to pack it down firmly. Set aside while you make the filling.
• For the cheesecake: Beat together the cream cheese and powdered sugar with an electric mixer fitted with a whisk attachment on high speed until smooth. Beat in the vanilla, almond extract and salt, then add the yogurt. Beat on high until combined and smooth, a few seconds. Add the heavy cream and beat on high until the mixture holds stiff peaks, about another minute. Distribute the mixture among the serving glasses, then chill for 1 hour or up to overnight.
• For the raspberries: Add 1 cup raspberries to a medium bowl along with the granulated sugar and lemon juice. Muddle slightly with the back of a wooden spoon or muddler, then add the remaining raspberries and mix to combine. Allow to sit for 30 minutes for a juicy sauce or serve immediately. Spoon 2 tablespoons over each cheesecake and serve.