Lifestyle Health

Low Carb No Bake Pistachio & Cherry Cheesecake

Low Carb No Bake Pistachio & Cherry Cheesecake

Inspired by my husband (who absolutely loves cherries and pistachios) this beautiful cherry cheesecake is a real crowd pleaser. While the base is baked, the rest of the cake is not. So, apart from the time needed to set the individuals layers in the fridge, this cake couldn’t be simpler to make.

 

(Low Carb, Sugar Free, Gluten-Free)

cherry cheesecake

INGREDIENTS:

Almond flour crust

  • 1 cup almond flour
  • 2 Tbsp melted butter
  • 2 Tbsp xylitol

 

Cherry Cheesecake Portion:
500g cream cheese
1 cup whipping cream
1 cup fresh cherries, pitted and chopped
½ cup erythritol, powdered
2 Tbsp xylitol
1 tsp vanilla extract

 

Pistachio Cheesecake Portion:

  • 500g cream cheese
  • 1 cup whipping cream
  • 1 cup pistachios, shelled
  • ¾ cup erythritol, powdered
  • 2 Tbsp xylitol
  • 1 tsp vanilla extract

 

For the whipped cream topping:

  • 1 cup heavy cream
  • 1/3 cup xylitol
  • 1/2 tsp vanilla

 

METHOD:

To Make Almond Flour Crust

  1. Mix together and press into pie pan.
  2. Bake at 190C until golden, about 12-15mins
  3. Cool thoroughly before filling.

 

Cherry Cheesecake Portion:

  1. Whip cream with xylitol until stiff peak.
  2. Mix cream cheese, vanilla, cherries and erythritol together until smooth.
  3. Fold whipped cream into cherry cream cheese mixture until well combined.
  4. Pour this mixture over top of the almond flour layer.
  5. Pop in the fridge and allow to set up for at least 2 hours, up to 4 hours.

 

Pistachio Cheesecake Portion:

  1. Whip cream and xylitol until stiff peak. Set aside.
  2. In a food processor pulse the pistachios until they become paste-like.
  3. Mix cream cheese, pistachio paste, vanilla and erythritol together until smooth.
  4. Fold whipped cream into pistachio cream cheese mixture until well combined.
  5. Pour this mixture over top of the cherry layer.
  6. Pop in the fridge and allow to set up for at least 2 hours, up to 4 hours.

 

For the whipped cream topping:

  • In a stand mixer combine all ingredients, whisk on low initially then gradually increase to high speed until the mixture is fluffy. Spread over top of the cheesecake. If you like you can top with fresh cherries and crushed pistachios.