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Blueberry Icelandic Skyr Cake

Blueberry Icelandic Skyr Cake is a no-bake dessert.
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Prep Time 18 minutes
Course Dessert
Cuisine Nordic-inspired

Ingredients
  

For the Graham Cracker Crust:

  • 1 1/4 cups crushed graham crackers
  • 2 tablespoons light brown sugar
  • 1/4 cup + 2 tablespoons coconut oil

For the Filling:

  • 1 1/4 cups Icelandic skyr blueberry or mixed berry
  • 2/3 cup powdered sugar
  • 1 1/3 cups chilled heavy cream or coconut milk

For Serving:

  • Fresh or frozen blueberries
  • Toasted sliced almonds or toasted coconut

Instructions
 

  • Line a springform pan with parchment paper.
  • In a food processor, pulse graham crackers and brown sugar until fine.
  • Add coconut oil and pulse until combined.
  • Press mixture firmly into the pan and freeze until firm.
  • In a bowl, whisk powdered sugar into the skyr yogurt.
  • In a separate bowl, whip the cream until stiff peaks form.
  • Gently fold the whipped cream into the yogurt mixture.
  • Spread the filling over the crust and smooth the top.
  • Tap the pan lightly to remove air bubbles.
  • Cover and refrigerate overnight.
  • When ready, release from the pan and serve. This Blueberry Icelandic Skyr Cake is best served chilled with toppings.

Notes

  • Substitute graham crackers with digestive biscuits
  • Add lemon zest for extra brightness
  • Use mixed berries for variation