Pistachio Cheesecake with Skyr

This quick and super easy no-bake cheesecake gets extra creamy using skyr! Pistachios add some extra flavour - just perfect for summer!

Ingredients

250ml heavy cream

750g skyr

200g graham crackers

100g melted butter

200g sugar

1 tsp vanilla extract

100g pistachios

2 tbsp oil

9g powdered gelatine

1/4 cup pistachios for topping

Method

Ground the graham crackers using a food processor or blender - make sure they are finely ground. Add 50g sugar and melted butter to the crumbs and mix well. Line a springform pan with baking paper. Press the crumb mixture into the bottom of the baking pan. Let rest in the fridge for about 30 minutes.

Stir together 2 tsp water and the powdered gelatine and set aside. Whip cream until stiff. Stir together skyr, sugar and vanilla extract and fold in whipped cream carefully. Ground pistachios with 2 tsp oil using a blender or food processor.

Add 2 tbsp of skyr cream to the gelatine and heat in a small pan until gelatine dissolves. Add liquid gelatine to rest of the cream quickly and mix well. Stir together a third of the cream and the pistachio spread.

Pour the skyr cream onto the crust and flatten. Add the pistachio cream and flatten again. Put in the fridge and let rest for at least 4 hours. Chop rest of the pistachios roughly and use as topping.