Easy Icelandic Skyr No-Bake Cheesecake Recipe
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
12 servings
Ingredients
  • 8 ounces digestive biscuits with dark chocolate
  • 1 stick (½ cup) butter, melted
  • 1 pound blueberry skyr
  • 2 eggs
  • Seeds from ½ vanilla bean
  • 1 cup heavy cream
  • ¼ cup milk
  • 2½ tablespoons gelatin powder (or 8 sheets)
  • Fresh berries, for garnish
Directions
  1. Line an 8-inch round springform pan with parchment paper. Crush the biscuits into a coarse meal and mix with the melted butter. Press in the bottom of the pan to make an even layer. Set aside in the refrigerator while you make the cake.
  2. Whisk the skyr, eggs and vanilla together in a bowl. In a separate bowl, whip the cream until medium stiff peaks form. Fold the cream into the skyr mixture.
  3. Heat the milk in a small saucepan over medium-low heat and add the gelatin, stirring well until the gelatin is dissolved. Pour into the skyr and cream mixture, and fold to combine.
  4. Pour over the biscuit layer and cover the pan with plastic wrap. Let set in the refrigerator for at least 8 hours, or freeze for later use. If freezing the cake, defrost by thawing for 8 hours in the refrigerator or 3 hours at room temperature.
  5. Decorate the cake with fresh berries and edible flowers, and serve.