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Icelandic Skyr Blueberry Cake

Creamy Icelandic Skyr Blueberry Cake with a buttery graham cracker crust.Light, fluffy, and filled with fresh blueberry flavor.Perfect make-ahead chilled dessert for any occasion.
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Prep Time 20 minutes
Course Dessert
Cuisine Icelandic-Inspired

Ingredients
  

For the Graham Cracker Crust

  • 1 1/4 cups graham cracker crumbs
  • 2 tablespoons light brown sugar packed
  • 1/4 cup unsalted butter melted

For the Skyr Filling

  • 1 1/4 cups Icelandic skyr blueberry-flavored or plain
  • 2/3 cup powdered sugar
  • 1 1/3 cups heavy cream very cold
  • 1 teaspoon vanilla extract

For Topping

  • 1 cup fresh blueberries
  • 2 tablespoons toasted sliced almonds optional

Instructions
 

Make the Crust

  • Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper.
  • Combine graham cracker crumbs, brown sugar, and melted butter until evenly coated.
  • Press the mixture firmly into the bottom of the prepared pan.
  • Bake for 10 minutes until lightly golden.
  • Allow the crust to cool completely before adding the filling.

Make the Filling

  • In a large mixing bowl, whisk together the Icelandic skyr, powdered sugar, and vanilla extract until smooth and creamy.
  • In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the skyr mixture using a spatula. Avoid overmixing to keep the filling light and airy.

Assemble and Chill

  • Pour the filling over the cooled crust and smooth the surface evenly.
  • Tap the pan gently on the counter to release air bubbles.
  • Cover tightly and refrigerate the Icelandic Skyr Blueberry Cake for at least 8 hours or overnight.

Garnish and Serve

  • Carefully run a knife around the edge of the pan and remove the springform ring.
  • Top with fresh blueberries and toasted almonds before serving.
  • Serve chilled for the best flavor and texture.

Notes

  • Swap graham crackers with digestive biscuits for a slightly richer crust.
  • Fresh raspberries or blackberries work beautifully as toppings.
  • Toasted coconut flakes can replace almonds for extra texture.
  • Serve with hot coffee or herbal tea for a balanced dessert pairing.