TwentyGrams

TwentyGrams › Recipes › Lemon-Basil Mini Cheesecake Cups with Toasted Pistachio Crumble

Lemon-Basil Mini Cheesecake Cups with Toasted Pistachio Crumble

4 cups · 3.6 g net carbs

3.6g Net carbs 26.7g Fat 5.8g Protein 283.1 kcal
Lemon-Basil Mini Cheesecake Cups with Toasted Pistachio Crumble

TwentyGrams is a keto tracker that logs recipes like this one in a tap. It launches soon.

Join the waitlist

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 cups  ·  prep 20 min  ·  cook 12 min  ·  total 32 min  ·  difficulty medium

No-bake whipped cream-cheese filling flavored with lemon juice, lemon zest and fresh basil. A baked almond-flour crust is combined with butter and then topped with a toasted pistachio crumble for texture. The filling is beaten until silky and spooned onto cooled crusts so the lemon and basil aromas remain bright. The pistachio crumble is toasted in a skillet until fragrant and sprinkled over the set filling for a crunchy finish.

Ingredients

  • cream cheeseCream cheese, Regular, plain
    170 g
  • lemon juiceLemon juice, Raw
    15 ml
  • lemon zestLemon peel, Raw
    4 g
  • vanilla extract
    4 g
  • erythritol
    8 g
  • basil
    6 g
  • almond flourFlour, Almond
    40 g
  • butterButter, Salted
    30 g
  • pistachiosPistachio nuts, Nuts, raw
    12 g
  • saltSalt, Table
    2 g

Equipment

  • 12-inch skillet
  • hand mixer
  • ramekins

Method

  1. Preheat the oven to 160°C (325°F). Line the ramekins on a baking sheet.
  2. Make the crust: melt the butter in a small saucepan over low heat, then combine melted butter, almond flour and salt in a bowl and stir until evenly moistened and crumbly.
  3. Press the crust mixture firmly into the bottom of each ramekin to form an even layer, then bake at 160°C (325°F) for 12 minutes until lightly golden at the edges. Remove from oven and cool on the counter for 10 to 15 minutes.
  4. While the crust cools, toast the pistachios: warm a skillet over medium heat, add the pistachios and toast, stirring, for 3 to 4 minutes until aromatic and lightly colored. Transfer to a board and coarsely chop once cool.
  5. Make the filling: in a mixing bowl use a hand mixer to beat the cream cheese and salt on medium speed until smooth, about 2 to 3 minutes. Add erythritol, lemon zest, lemon juice and vanilla extract, then continue to beat on medium-high for 1 to 2 minutes until glossy and homogenous.
  6. Finely chop the basil and gently fold it into the filling with a spatula, keeping the mixture airy. Taste and adjust sweetness with tiny additions of erythritol if needed.
  7. Divide the filling evenly among the cooled crusts, smoothing the tops with the back of a spoon. Sprinkle the chopped toasted pistachio crumble across the surfaces.
  8. Chill the filled ramekins in the refrigerator until the filling firms enough to hold a spoon, about 60 minutes, then serve chilled or at cool temperature.
Preheat the oven to 160°C (325°F). Line the ramekins on a baking sheet.

Tips

Pro tip

  • Bring cream cheese to room temperature for easier whipping and a smoother filling.
  • Finely chop basil and fold it in at the end to preserve its bright flavor and green flecks.
  • If crust is too loose, press it more firmly into the ramekin and bake an extra 3 to 5 minutes.

Frequently asked questions

Can I make the crust entirely from pistachios instead of almond flour?
Yes. Replacing the almond flour with an equal weight of finely ground pistachios will produce a more pronounced nut flavor and a slightly softer crust texture, so press the mix firmly before baking to compact it.
Can I increase the erythritol if I want a sweeter filling?
Yes. Add more erythritol in small increments and taste as you go; increasing it will raise sweetness without changing set, but very large increases can make the filling feel slightly grainy unless beaten thoroughly.
Why is my filling grainy after whipping?
Graininess usually comes from cold cream cheese or insufficient beating. Let the cream cheese warm slightly and beat it until fully smooth before adding lemon juice and erythritol, then blend briefly but thoroughly to remove any tiny lumps.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per cup

Primary macros

3.6g Net carbs 10% 74% 16%
Net carbs Fat Protein
3.6 gNet carbs
5.8 gProtein
26.7 gFat
1.4 gFiber
283.1Calories

Electrolytes

Na399 mgSodium

72.9 g per cup

More Dessert Recipes

Reviews

No reviews yet.

Loading…

Published 19 August 2026 · updated 20 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.