Line the base and sides of a 20–23 cm springform tin with baking paper. Ensure the sides of the springform tin are lined using a long strip of baking paper with a slight overlap on the edges that meet. No need to grease the lining, but a tiny bit of greasing on the tin will help stick the baking paper in place.

Set oven to 140°C fan forced.

Base

1. In a medium bowl, combine the Noshu Low Carb Choc Chip Cookies Mix and pistachio meal. Add cubed, fridge-cold butter and combine using fingertips, gently rubbing butter into the cookie mix until the texture resembles wet-sand.
2. Place the mixture into the base of the lined springform tin, spread evenly and press down firmly with a spoon or a spatula to pack into all the edges. Refrigerate for 10 minutes to firm up.
3. Bake on the middle rack of the oven for 12 to 14 minutes, or until golden. Once out of the oven, the cookie base layer will look risen and puffy, but this will eventually flatten as it cools down. Refrigerate once the cookie base has cooled down to room temperature.

Filling

1. In a large mixing bowl, combine pistachio butter, pure allulose natural sweetener, and the cream cheese using an electric beater then set aside.
2. Place Noshu 95% Sugar Free White Choc Baking Chips in a microwave safe bowl. Melt in the microwave on low heat in 20 second increments, stirring in between, until choc is completely melted. This shouldn’t take more than 2 minutes all up, depending on the strength of your microwave. Set aside to cool down to room temperature but still melted.
3. Whip up the thickened cream in a separate bowl until soft peaks form taking care not to over-whip.
4. Fold in the cool, melted white choc and half of the whipped cream into the cream cheese mixture using a balloon whisk. Once fully incorporated, add in the other half of the whipped cream to fully combine. One minute of beating this mixture with the electric beater in the end will result in a smooth, homogenous mixture.

Coulis

1. Place raspberries in a microwave safe bowl, along with the pure allulose natural sweetener. Microwave on high heat for 1 minute to start, and then in 20 second increments mushing it with the back of a spoon in between. This shouldn’t take more than 3 minutes all up, depending on the strength of your microwave. Sieve the mixture to remove seeds and set aside to cool down to room temperature.

Assemble

1. Add in the pistachio white choc cream cheese mixture into the fridge-cooled springform tin with the cookie base and spread evenly to the edges. Use a pallet knife or a spatula to smooth out the surface. Allow it to set in the fridge for at least 3 hours, preferably overnight for a firmer result.

Serve

1. Carefully remove the set pistachio white choc cheesecake out of the springform tin and place it on a serving platter/cake stand. Remove the baking paper. Decorate with chopped Noshu Low Carb Pistachio Indulgence Bars and fresh raspberries. Sprinkle some toasted coconut flakes on top and lightly drizzle the raspberry coulis to finish.

Store refrigerated in an airtight container for up to 2 days.