Pistachio cheesecake

By the GetYourMacros team · 31 August 2026

A creamy, no-bake breakfast cheesecake with a crunchy biscuit base and toasted pistachio topping.

• Time 20 min
• Course Breakfast
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy, tree nuts

Ingredients (1 serving)

• 40 g Dry biscuits
• 150 g Skyr
• 50 g Light cream cheese
• 15 g Shelled pistachios
• 20 ml Skimmed milk
• Erythritol sweetener to taste
• Agar agar to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Crush the dry biscuits into coarse crumbs and mix with a splash of milk to bind them.
2. Press the biscuit mixture into the bottom of a small glass or ramekin to create a firm base.
3. In a bowl, mix the skyr, light cream cheese, and erythritol until smooth.
4. Dissolve the agar-agar in the remaining milk, heat it in the microwave for 20 seconds, and stir into the cream.
5. Pour the cream over the biscuit base and smooth the top.
6. Finely chop the pistachios and sprinkle them over the cheesecake.
7. Refrigerate for at least 3 hours or until the cheesecake is firm.

Tips

• Use salted pistachios if you enjoy a sweet-and-salty contrast.
• For a quicker version, skip the agar-agar and serve it as a soft cream bowl.

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