Gluten Free Pistachio Cheesecake

If you think cheesecake can’t be gluten free and still taste incredible, this recipe will change your mind. This gluten free pistachio cheesecake is rich, creamy, and has the most amazing nutty flavor.

Instead of a regular graham cracker crust, we’re using an almond flour crust that’s buttery and golden. It pairs perfectly with the pistachio filling and honestly tastes even better than the original.

The filling is smooth, slightly sweet, and packed with real pistachio flavor. It’s not overly heavy either, which is nice for a cheesecake.

On top, you get fresh whipped cream and a generous handful of chopped pistachios. You can also add some crushed freeze-dried raspberries for a pop of color and a little tartness.

It does need some time to chill in the fridge, so plan ahead. But the actual hands-on work is pretty simple and straightforward.

Why You’ll Love This Recipe

Naturally Gluten Free – The almond flour crust means this cheesecake is gluten free without tasting like a compromise.

Real Pistachio Flavor – Using actual pistachio butter gives this a rich nutty taste that pudding mix versions can never match.

The Almond Crust Is Next Level – Almond flour makes a buttery and slightly sweet crust that pairs perfectly with the pistachio filling.

Water Bath = No Cracks – The water bath method keeps the cheesecake moist and silky so you get a flawless top every single time.

Ingredients

For the Almond Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Granulated Sugar
• 1/4 cup Unsalted Butter, melted
• 1/4 tsp Fine Sea Salt

For the Filling

• 32 oz Cream Cheese, softened
• 3/4 cup Granulated Sugar
• 1/2 cup Pistachio Butter (or Pistachio Paste)
• 4 Large Eggs
• 1 cup Sour Cream
• 2 tbsp Cornstarch
• 1 tsp Vanilla Extract
• 1/2 tsp Pure Almond Extract
• 3 drops Green Food Coloring (optional)

For the Topping

• 1 cup Heavy Whipping Cream
• 2 tbsp Powdered Sugar
• 1/3 cup Chopped Roasted Pistachios
• 1 tbsp Crushed Freeze-Dried Raspberries (optional)

How to Make

Step 1

Preheat the oven to 325°F and wrap the outside of a 9-inch springform pan with two layers of foil. In a bowl, stir together the almond flour, sugar, melted butter, and salt until evenly combined and slightly crumbly.

Step 2

Press the mixture firmly into the bottom of the pan using the flat bottom of a measuring cup. Bake for 12 to 14 minutes until lightly golden around the edges, then set aside to cool.

Step 3

In a large bowl, beat the cream cheese and sugar on medium speed until very smooth and creamy, about 4 minutes. Add the pistachio butter and beat until fully incorporated with no streaks remaining. Scrape down the bowl.

Step 4

Add the cornstarch, vanilla extract, and almond extract, mixing on low until combined. If using food coloring for a more vibrant green, add it now and mix briefly.

Step 5

Add the eggs one at a time, mixing on low speed after each just until the yolk disappears. Fold in the sour cream by hand with a spatula until the batter is smooth.

Step 6

Pour the filling over the cooled crust and smooth the top. Set the pan in a roasting pan and add hot water until it reaches halfway up the sides. Bake for 55 to 65 minutes, until the outer ring of the cheesecake is set and the center has a gentle jiggle.

Step 7

Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Remove it from the water bath, peel off the foil, and refrigerate for at least 6 hours or overnight.

Step 8

Whip the heavy cream and powdered sugar together until stiff peaks form. Spread or dollop over the chilled cheesecake, then scatter the chopped pistachios generously on top. For extra color and contrast, sprinkle with crushed freeze-dried raspberries before serving.

My Tips

Cream Cheese Has to Be Fully Softened

Take the cream cheese out of the fridge at least 2 hours before you start. It needs to be truly soft – not just slightly less cold. If you press it with a finger, it should sink in easily with no resistance at all.

If the cream cheese is even a little bit cold, it won’t blend smoothly with the pistachio butter. You’ll get small lumps in the batter that won’t go away no matter how long you mix.

And mixing longer to fix lumps means you’re beating in extra air, which causes cracks on top of the cheesecake. Getting the cream cheese properly soft from the start avoids both problems.

Press the Almond Crust Down Really Firmly

Almond flour crusts don’t hold together as well as regular cookie crusts. There’s no gluten to bind things, so the only thing keeping it together is how tightly you pack it down.

Use the flat bottom of a measuring cup and press hard, going over every spot multiple times. Push extra firmly along the edges where the bottom meets the sides of the pan.

If you skip this step or go too light, the crust will crumble apart when you try to slice the cheesecake. A well-packed crust will hold each slice together perfectly.

Mix on Low Speed Once the Eggs Go In

When you start adding the eggs, keep your mixer on the lowest setting. You only need to mix each egg until the yolk disappears into the batter – that’s it. About 10 to 15 seconds per egg is enough.

Beating eggs on medium or high speed whips air into the cheesecake batter. That air expands in the oven and then collapses as the cheesecake cools, which is the main reason cheesecakes crack down the middle.

Same thing goes for folding in the sour cream – use a spatula and do it by hand. You want zero extra air in this batter.

More Tasty Recipes

• Gluten Free Basque Burnt Cheesecake
• Gluten Free New York Cheesecake
• Gluten Free Nutella Cheesecake Bites
• Gluten Free Pistachio Cranberry Shortbread
• Gluten Free Pistachio Pudding Cake

FAQ

Can I make pistachio butter at home if I can’t find it?

Absolutely. Just blend about 2 cups of roasted, unsalted pistachios in a food processor for 8 to 10 minutes, scraping down the sides every couple of minutes. It will go from crumbly to a smooth, creamy butter – just be patient with the process.

If your pistachios are on the dry side, you can add a teaspoon of neutral oil to help things along. Homemade pistachio butter works perfectly in this recipe and often has a more intense pistachio flavor than store-bought versions.