Why You’ll Love No-Bake Cherry Yum Yum Recipe

I love this recipe because it is quick, simple, and perfect for days when I want something homemade without baking. I get a rich and creamy filling, a buttery crumb crust, and a bright cherry layer all in one dish. I also like that I can make it ahead of time and let it chill until I am ready to serve it. It is a great dessert for family dinners, potlucks, holidays, and casual weekends when I want something sweet and reliable.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 1 ½ cups graham cracker crumbs

• 6 tbsp salted butter, melted

• 8 ounce block cream cheese, room temp

• ½ cup sugar

• 2 cups (1 pint) heavy whipping cream

• 3 tbsp sugar

• ½ tsp vanilla extract

• 21 ounce can cherry pie filling

Directions

I start by crushing the graham crackers into fine crumbs. I can use a rolling pin or a flat meat tenderizer to crush about 10 graham cracker sheets in a ziploc bag until I have 1 ½ cups of crumbs.

I reserve 2 tablespoons of the crumbs for the topping, then I mix the remaining crumbs with the melted butter in a medium bowl.

I press the crumb mixture into a 9×9-inch baking dish to form an even crust layer.

In a large bowl, I combine the softened cream cheese and ½ cup sugar using a stand mixer or a handheld electric mixer until the mixture is smooth.

In a separate bowl, I whisk together the heavy whipping cream, 3 tablespoons sugar, and vanilla extract until stiff peaks form. If I prefer to use COOL WHIP, I can skip this whipping step.

I gently mix the cream cheese mixture with the whipped cream until everything is fully combined.

I spread half of the cream cheese and whipped cream mixture evenly over the graham cracker crust.

I add a layer of cherry pie filling over that creamy layer.

I spread the remaining cream cheese and whipped cream mixture over the cherry layer and smooth it out evenly.

I sprinkle the reserved graham cracker crumbs over the top.

I refrigerate the dessert for a few hours or overnight before slicing and serving.

Servings and Timing

I get 12 serves from this recipe, which makes it great for sharing. The prep time is 20 minutes, and the total time is also 20 minutes before chilling. I like to plan for at least a few extra hours in the refrigerator so the layers can firm up nicely and slice more cleanly.

Variations

I like to switch up the pie filling depending on what I am craving. Blueberry, strawberry, and raspberry all work beautifully in place of the cherry pie filling.

I sometimes add a little almond extract instead of part of the vanilla extract when I want the dessert to have a slightly different bakery-style flavor.

I also enjoy using a larger dish for thinner layers or serving it in individual cups or jars for a more personal presentation.

When I want a slightly tangier filling, I add a bit more cream cheese flavor by reducing the whipped portion slightly. If I want an extra fluffy dessert, I fold the whipped cream in very gently to keep as much air as possible in the filling.

Storage/Reheating

I store this dessert covered in the refrigerator for up to 4 days. Since it is a chilled no-bake dessert with dairy, I keep it cold until serving time.

I do not reheat this recipe because it is meant to be served chilled. When I want the best texture, I let each slice sit at room temperature for just a few minutes before serving, but I do not leave it out for long.

If I need to freeze it, I wrap it well and freeze it for up to 1 month. I thaw it in the refrigerator overnight before serving. The texture may soften a little after freezing, but it still tastes delicious.

FAQs

Can I make No-Bake Cherry Yum Yum ahead of time?

I absolutely can make it ahead of time, and I think it tastes even better after it has chilled for several hours or overnight. The extra time helps the layers set and makes slicing easier.

Can I use store-bought whipped topping instead of whipping cream?

I can use store-bought whipped topping if I want a shortcut. It saves time and still gives the dessert a light and creamy texture.

How long does this dessert need to chill?

I like to chill it for at least 4 hours, but overnight is even better. That gives the filling enough time to firm up.

Can I use a different pie filling?

I can easily swap the cherry pie filling for blueberry, strawberry, peach, or another favorite fruit filling. It is a very flexible dessert.

What size dish should I use?

I use a 9×9-inch baking dish for this recipe. That size gives me nice, thick layers and easy-to-serve squares.

Can I make this recipe in a 9×13-inch dish?

I can spread it into a 9×13-inch dish if I want thinner layers and more servings. I just keep in mind that the dessert will not be as thick.

Why is my filling too soft?

My filling can turn out soft if the whipped cream is not beaten to stiff peaks or if the dessert has not chilled long enough. I make sure the whipped cream is firm before folding it into the cream cheese mixture.

Can I use low-fat cream cheese?

I can use low-fat cream cheese, but I find that full-fat cream cheese gives the richest flavor and the best texture. The low-fat version may be a little softer.

How do I get clean slices?

I get cleaner slices when I chill the dessert thoroughly and use a sharp knife. I like to wipe the knife clean between cuts for the neatest presentation.

Can I add extra toppings?

I like adding extra whipped cream, more graham cracker crumbs, or fresh cherries on top when I want to dress it up a bit. Those small touches make it look extra special.

Conclusion

I keep coming back to this No-Bake Cherry Yum Yum because it is easy, creamy, and full of classic dessert flavor. I love that it comes together quickly, chills beautifully, and always feels like a comforting homemade treat. Whether I make it for a holiday table or a simple family dessert, it is one of those recipes I can count on every time.