Salt & Wind Travel

Blueberry Icelandic Skyr Cake 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 head back 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, the cake was everything one hopes for in a good cheesecake, but in a lighter, more airy texture—thanks to the skyr. Therefore coming back here we needed to make this Blueberry Icelandic Skyr Cake recipe.

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

Blueberry Icelandic Skyr Cake Recipe

Inspired by a recent dinner in Vik, this is our easy recipe for Iceland's version of cheesecake, Skyr Cake, with blueberries, skyr yogurt, and toasted almonds. It's so good, you won't need to go there to have this Blueberry Icelandic Skyr Cake recipe.
5 from 8 votes
Prep Time 30 minutes
Total Time 12 hours
Course Dessert
Cuisine Icelandic
Servings 12 servings
Calories 88 kcal


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)


  • 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. 
  • 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 (on a plate to catch any drippings) over night. 
  • 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.



Serving: 1servingCalories: 88kcalCarbohydrates: 9gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 1mgSodium: 9mgPotassium: 32mgFiber: 0.003gSugar: 9gVitamin A: 2IUVitamin C: 0.001mgCalcium: 25mgIron: 0.04mg
Keyword flourless cake
Tried this recipe?Mention @saltandwind or tag #swsociety!

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