Though I had prepared myself before going with itineraries, restaurant reservations, and a bucket list, Iceland still took me by surprise. And one of the most memorable foods I had was Icelandic Skyr Cake.Â
Why You’ll Love This Recipe
Our first dinner in Iceland was in Vik, a small town two hours southeast of Reykjavik. There aren’t many restaurants in Vik, but we happily stumbled into Halldorskaffi, a quaint little spot with a locally-focused menu. After dinner, we weren’t quite ready to return to the hotel yet, so we ordered the local specialty, skyr cake, for dessert.
We had heard about skyr—essentially Iceland’s version of a creamy, mild Greek yogurt—but we had never tried it. With a crumbly crust and a creamy blueberry filling, their Icelandic Skyr Cake was everything one hopes for in a good cheesecake, but in a lighter, more airy texture. Therefore, upon returning home, it was essential to make this Blueberry Icelandic Skyr Cake recipe.
Recipe Ingredients
These are the ingredients you’ll need to make this Icelandic Skyr Cake recipe:
For the Graham Cracker Crust:
- crushed graham crackers
- light brown sugar
- extra virgin coconut oil
For The Filling:
- Icelandic skyr blueberry or mixed berry flavor
- powdered sugar
- heavy cream or full-fat coconut milk
For Serving:
- Fresh or frozen blueberries
- Toasted sliced almonds or toasted coconut
How To Make The Blueberry Icelandic Skyr CakeÂ
These are the instructions to make this recipe:
- Make The Graham Cracker Crust: Line a springform pan with a circle of parchment paper. Pulse together the graham crumbs and brown sugar in a mini food processor until it resembles sand. Pulse the coconut oil into the dry mixture, then turn into a bowl.
Work the mixture with your hands, ensuring everything is evenly combined. With the help of a measuring cup, evenly press into the prepared springform pan. Transfer to the freezer until ready to use. - Make The Cake Filling: In a large bowl, whisk the powdered sugar into the yogurt, then set aside. Whip the heavy cream until stiff, then gently fold into the yogurt. Remove the crust from the freezer and spread the filling evenly over the base, tapping the pan a few times against the counter to release air bubbles. Cover with plastic wrap and store in the fridge overnight.
- Serve The Cake: When ready to serve, run a knife along the perimeter and release the spring form. Serve from the fridge with additional blueberries and toasted almonds, if desired.
Frequently Asked Questions
Icelandic Skyr Cake is a dessert inspired by traditional Icelandic cuisine, featuring skyr, a thick, yogurt-like dairy product native to Iceland. It's known for its creamy texture and is often combined with a crunchy base, like digestive biscuits or nuts, and topped with fresh fruits or a berry compote.
The key ingredients for Icelandic Skyr Cake include skyr, sugar, vanilla extract, gelatin (or agar-agar for a vegetarian option), and a base made from crushed biscuits or nuts. Toppings typically include fresh berries, fruit compotes, or a drizzle of honey.
Icelandic Skyr Cake is unique due to its use of skyr, which gives the cake a distinctly rich and creamy yet light texture. It's less sweet and not as dense as traditional cheesecake, offering a refreshing and healthier alternative.
Other Easy Cake Recipes
Once you’ve mastered this Icelandic Skyr Cake, here are some other simple cake recipes to try:
- Flourless Chocolate Espresso Cake
- Tin Roof Ice Cream Cake
- Bolo de Ananas | Azores Pineapple Almond Cake
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Blueberry Icelandic Skyr Cake Recipe
Ingredients
For The Graham Cracker Crust:
- 1 1/4 cups crushed graham crackers
- 2 tablespoons packed light brown sugar
- 1/4 cup, plus 2 tablespoons extra virgin coconut oil room temperature
For The Filling:
- 1 1/4 cups icelandic skyr blueberry or mixed berry flavor
- 2/3 cup powdered sugar
- 1 1/3 cups chilled heavy cream or full-fat coconut milk
For Serving:
- Fresh or frozen blueberries for serving (optional)
- Toasted sliced almonds or toasted coconut, for serving (optional)
Instructions
- Make The Graham Cracker Crust: Line a 9-inch (or 7-inch if you want it taller) springform pan with a circle of parchment paper. Pulse together the graham crumbs and brown sugar in a mini food processor until it resembles sand. Pulse the coconut oil into the dry mixture, then turn into a bowl. Work the mixture with your hands, ensuring everything is evenly combined. With the help of a measuring cup, evenly press into the prepared springform pan. Transfer to the freezer until ready to use.Â
- Make The Cake Filling:Â In a large bowl, whisk the powdered sugar into the yogurt then set aside. Whip the heavy cream until stiff, then gently fold into the yogurt. Remove the crust from the freezer and spread the filling evenly over the base, tapping the pan a few times against the counter to release air bubbles. Cover with plastic wrap and store in the fridge (on a plate to catch any drippings) over night.Â
- Serve The Cake: When ready to serve, run a knife along the perimeter and release the spring form. Serve from the fridge, with additional blueberries and toasted almonds, if desired.
