This Skyr Cheesecake is a lighter, higher-protein twist on classic cheesecake. Made without cream cheese and instead using traditional Icelandic skyr, it has a delicate, airy texture and a clean, lightly tangy flavor that feels indulgent without being heavy.
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Why You’ll Love This Recipe
- Light and airy, not dense or heavy
- Naturally high in protein (thanks to skyr + eggs)
- Not overly sweet with a bit of tanginess
- Simple ingredients, no special equipment
- High in protein, low in calories (132 kcal and 7 g of protein in one slice)
What Is Skyr Cheesecake?
This Skyr Cheesecake may look similar to a classic New York cheesecake, but the texture and ingredients are quite different. Instead of cream cheese, it’s made with traditional skyr (thick Icelandic yogurt) and whipped egg whites. The result is a high-protein cheesecake with a noticeably light, airy structure and a soft, almost soufflé-like lift—rather than the dense heaviness of a traditional New York cheesecake.
Despite being made without cream cheese, this cheesecake still sets beautifully. While it may seem unusual to use yogurt in a cheesecake, skyr is actually an ancient Icelandic cultured dairy product that’s closer to a fresh cheese than a typical yogurt. In the U.S., it’s marketed as yogurt because of its flavor and consistency, but skyr is significantly thicker and higher in protein than Greek yogurt, with a clean tang that works especially well in lighter desserts.
Looking for another easy cheesecake dessert? Try my no-bake Cheesecake Balls.
Ingredient notes
- Whole milk skyr - I like Icelandic Provisions brand - it’s widely available. Low-fat skyr will also work but whole milk skyr will give you better texture.
- Large eggs - fresh, good quality eggs are important for best results. I like Vital Farms or eggs from local farms.
- Granulated sugar - regular white sugar works best
- Cornstarch - or potato starch also works
- Fresh lemon zest - for the classic cheesecake flavor
- Vanilla - vanilla bean paste or vanilla extract
- Salt - just a pinch to bring the flavors together
See recipe card for quantities.
Instructions
- Step 1: In a bowl place egg yolks, skyr, vanilla and lemon zest.
- Step 2: Whisk together until smooth.
- Step 3: Place the egg whites and a pinch of salt in the bowl of a standup mixer. Beat until stiff white foam forms. Add sugar to the egg whites, one spoon at a time and beat together to incorporate. The finished egg white foam will be thick and shiny.
- Step 4: Add one third of the beaten egg whites into the skyr mixture and gently fold in until there are no visible white streaks. Repeat with the rest of the egg whites in two installments until all egg whites are incorporated. The mixture should be light and airy. Gently fold in the cornstarch in 2-3 portions.
- Step 5: Spray the spring form with oil, line with parchment paper (bottom and sides). Wrap the bottom and sides of the spring form with aluminum foil.
- Step 6: Pour the batter into the prepared spring form.
- Step 7: Carefully place the spring form (with aluminum foil around it) in a large baking pan. Pour in a few cups of boiled hot water into the pan until about half way up and around the springform.
- Step 8: Place the baking pan with the water and spring form inside and bake for 55 minutes at 350 degrees. The cheesecake will rise up quite high (like a souffle) and the top will be browned.
- Step 9: Once cool, carefully remove the pan from the water bath, cover with foil or plastic wrap, and refrigerate for at least 10 hours.
- Step 10: Once chilled, remove from the fridge, run a sharp knife around the paper lining and open up the spring form. Transfer the cheesecake onto a platter, slice into triangles and serve with fresh fruit.
How to Serve Skyr Cheesecake
You can leave this delicious skyr cake plain and simple (Nordic style) or top it with any of these great options:
- Fresh berries like strawberries, blueberries or a mix of fresh berries are a delicious and light touch
- Chilled fruit compote made from berries, peaches, pears, or of course, cherries
- Lemon curd, or other type of fruit curd like passionfruit or blood orange
- Shaved coconut, crushed graham crackers, or sliced almonds
- A sweet and simple light dusting of powdered sugar
Storage and Freezing Tips
Stored in the refrigerator, it will keep well for up to 4 days. The texture actually improves after the first day as it firms up and the flavors settle.
Because this cheesecake is light and soufflé-style, freezing isn’t recommended. Storing in the freezer can negatively affect the airy texture once thawed.
Can I make this with Greek yogurt instead of skyr?
Skyr and Greek yogurt may look similar, but they aren’t interchangeable in this cheesecake. And for the best results, skyr is a must in this recipe.
Greek yogurt has more moisture and a looser consistency, while Skyr is thicker, denser, and more cheese-like, with a higher protein content. That structure is essential for helping the cheesecake rise, set properly, and hold its light, airy texture.
Recipe Tips & Tricks
- Don't skip the water bath. It's what keeps the skyr cheesecake moist and fluffy.
- When you first take it out of the oven, the cheesecake will be puffy and tall, like a souffle. It will fall quite a bit as it cools and the sides may look a little wrinkly - that's ok! It will still taste great.
- Make sure to line the spring form with parchment paper (both the bottom and sides) to prevent the cheesecake from sticking to the form.
- Skyr cheesecake needs time to fully set, so don’t rush it. Once completely cooled, cover the cheesecake tightly with foil or plastic wrap and refrigerate for at least 10 hours, ideally overnight.
- You can skip lemon zest if you want but I like to add it for a nice citrusy flavor.
More recipe FAQs
Yes. You can use a hand mixer to whip the egg whites instead. It may take a few extra minutes, but you’re looking for stiff, glossy peaks.
Cracks in cheesecakes are usually caused by baking at too high a temperature or skipping (or rushing) the water bath. The water bath helps the cheesecake bake gently and evenly. Sudden temperature changes can also lead to cracking, which is why letting the cheesecake cool slowly in the oven with the door cracked is important.
Yes. This recipe is naturally gluten-free when made with cornstarch or potato starch, both of which work well to help the cheesecake set without affecting the texture.
Compared to traditional cheesecake made with cream cheese and heavy cream, skyr cheesecake is lighter and higher in protein, with less fat overall. While it’s still a dessert, it’s a more balanced option that feels less rich and heavy.
Well, yes and no. If you are expecting decadent, dense and heavy cheesecake made with tons of cream cheese, this is not it. However, it is a lighter alternative that still has the cheesecake looks and flavor profile, just much lower in fat and calories.
More high protein desserts
Looking for other recipes like this? Try these:
Recipe
Equipment
Ingredients
- 2 cups whole milk skyr whole milk, I like Central Provisions
- 5 large eggs
- ⅔ cup granulated sugar
- ¼ cup cornstarch or potato starch
- 1 teaspoon lemon zest
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Spray an 8-inch spring form with nonstick spray or grease lightly with butter or oil. Line with parchment paper (both the bottom and the sides). The side rim paper lining should be 2 inches higher than the spring form. Refer to photos or video to see how to line the spring form with paper.
- Place a sheet of aluminum foil under the spring form and wrap the sides snuggly. The cheesecake will bake in a water bath and you'll need the aluminum foil to prevent any water from getting into the pan.
- Separate the eggs.
- In a medium or large bowl place 2 cups of skyr, 5 egg yolks, vanilla and lemon zest.
- Whisk together until smooth. Set aside.
- Place the egg whites and a pinch of salt in the bowl of a standup mixer. Beat until stiff white foam forms.
- Now add sugar to the egg whites, one spoon at a time and beat together to incorporate. After you've added all the sugar, the egg white foam will be thick and shiny.
- Add ⅓ of the beaten egg whites into the skyr mixture and gently fold in with a silicone spatula until there are no visible white streaks. Repeat with the rest of the egg whites in two instalments until all egg whites are incorporated. The mixture should be light and airy.
- Now gently fold in the corn starch in 2-3 portions.
- Pour in your batter into the lined spring form.
- Place the spring form (with aluminum foil around it) in a large baking pan. Pour in a few cups of boil hot water into the pan, around the spring form until about half way up.
- Place the baking pan with the water and spring form inside and bake for 55 minutes at 350 degrees. The cheesecake will raise up quite high (like a soufflet) and the top will be browned.
- Turn off the oven, crack the door open and let the cheesecake cool completely in the oven. It will fall down to the height of the spring form as it cools - that's normal.
- Once cool, remove from water bath, cover with foil or plastic wrap and refrigerate for at least 10 hours.
- Once chilled, run a sharp knife around the paper lining and open up the spring form. Transfer the cheesecake onto a platter, slice into triangles and serve with fresh fruit.
Video
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Kristin says
Cheesecake can be too dense and fatty. This is lite and almost airy. Great dessert without making you feel gross. We'll definitely make this again.
Lee says
I've never made skyr cheesecake, but it was delicious and your recipe was so easy to follow!
Jennifer says
This skyr cheesecake was light and creamy with a clean, gently tangy flavor that still feels indulgent without being heavy. Loved it!
Agnieszka says
Awesome, Jennifer!
Marie-Pierre says
OMG! This cheesecake is so fluffy and light! Plus, I like the healthier version! Super nice!
Cara says
I tried this skyr cheesecake and was honestly impressed—light, high in protein, and still creamy without using any cream cheese.