Step 1

Mix the almond flour, chopped pistachios, sugar substitute, and salt in a small bowl.

Step 2

To this mixture, add the melted butter.

Step 3

Stir until well combined.

Step 4

Press the crust to the bottom of 4-ounce mason jars or 9-inch pie dish

Step 5

Place the mason jars with the crust in the refrigerator and proceed to make the pistachio cheesecake filling.

Step 6

In a large bowl, beat on high the softened cream cheese, sour cream, sugar substitute, pistachio extract, green food coloring, and salt.

Step 7

Scape the sides of the bowl several times.

Step 8

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.

Step 9

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.

Step 10

Sprinkle the tops of each mini cheesecake with chopped pistachios.

Step 11

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.

Step 12

Store the cheesecake in the refrigerator for up to 5 days or freeze for up to 3 weeks.