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Cherry Yum Yum (+Video)

No-Bake Cherry Yum Yum is a layered dessert of sweetened graham cracker crumbs, cream cheese, cherry pie filling and fresh whipped cream!

A YUMMY LAYERED DESSERT

Not long ago, I made a No Bake Apple Yum Yum dessert and we all loved it! But my favorite flavor is always cherry so I just had to make a cherry version. It couldn’t be simpler. Whether you don’t feel like baking or it’s too hot to turn on the oven – this is a perfect dessert!

slice, No Bake Cherry Yum Yum layered dessert recipe on a plate with milk pictured in the background.

TIPS FOR MAKING CHERRY YUM YUM:

  • You can use Cool Whip instead of making fresh whipped cream. To do that you would take out the heavy whipping cream, 3 tablespoons sugar and 1/2 teaspoon vanilla extract and replace with one (8 ounce) tub of COOL WHIP, thawed.
  • You can also switch out the pie filling flavors. Apple, strawberry, peach and blueberry pie filling all work in this dessert!
No-Bake Cherry Yum Yum layered dessert recipe from The Country Cook shown close up with a fork removing a piece.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • graham cracker crumbs – you could also use crushed vanilla wafers here too.
  • salted butter – if you want to cut down on the salt, you could use unsalted butter but I think the little amount of salt in the butter gives a wonderful contrast of flavors without it actually tasting salty.
  • cream cheese – it is so important that your cream cheese is fully softened (not melted) or else you will end up with a very lumpy filling that won’t smooth out no matter how hard you try.
  • sugar – I have not tried this with sugar substitutes but I think it would work okay.
  • heavy whipping cream – It has to be heavy whipping cream since we’re making fresh whipped cream here. You could skip the sugar and heavy whipping cream and just use Cool Whip.
  • vanilla extract – if you want to play with the flavors, you could use almond extract. It goes really nicely with cherry flavors.
  • cherry pie filling – you can use sugar free cherry pie filling if you prefer.
graham cracker crumbs, salted butter, cream cheese, sugar, heavy whipping cream, vanilla extract, cherry pie filling.

HOW TO MAKE CHERRY YUM YUM:

Start by crushing the graham crackers into crumbs. I put about 10 graham cracker sheets into a ziploc bag then pounded them with a heavy object (like a rolling pin or flat meat tenderizer.) You need enough to make 1 1/2 cups in crumbs. In a medium bowl, combine melted butter with graham cracker crumbs. Set aside 2 tablespoons of the crumbs (we’ll use that for the topping.)

graham cracker crumbs and melted butter in a medium sized glass bowl.

Spread the rest of the crumbs into a 9×9-inch baking dish. Push down with your hands to make a flat layer. 

graham cracker crust mixture spread into the bottom of a 9 by 9 inch metal baking pan.

Next, combine softened cream cheese with 1/2 cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.

softened block of cream cheese and granulated sugar in the bottom of a medium glass bowl.

In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tablespoons sugar and vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP. This will take a minute or two on a high speed setting. Combine the cream cheese mixture with the whipped cream, by hand, until combined well.

fresh, homemade whipped cream poured on top of cream cheese mixture in a bowl.

Spread half of the cream cheese/whipped cream mixture evenly over crust.

cream cheese and whipped cream mixture spread on top of graham cracker crust in baking pan.

Evenly spread the cherry pie filling over the whipped cream layer.

cherry pie filling spread on top of homemade whipped topping and cream cheese layer.

Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly.

remaining cream cheese mixture spread on top of cherry pie filling layer.

Top with reserved graham cracker crumbs. 

crushed graham cracker crumbs layered on top of whipped topping layer.

Refrigerate for a couple hours (or overnight) before slicing and serving.

forkful of layered cherry dessert.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Originally published: November 2017
Updated & republished: March 2020

slice, No Bake Cherry Yum Yum layered dessert recipe on a plate with milk pictured in the background

Cherry Yum Yum (+Video)

No-Bake Cherry Yum Yum is a layered dessert of sweetened graham cracker crumbs, cream cheese cherry pie filling and fresh whipped cream!
4.97 from 51 votes
Print Pin Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12

Ingredients

  • 1 ½ cups graham cracker crumbs
  • 6 Tablespoons salted butter, melted melted
  • 8 ounce block cream cheese, softened to room temperature
  • ½ cup  sugar
  • 2 cups (1 pint) heavy whipping cream
  • 3 Tablespoons sugar
  • ½ teaspoon vanilla extract
  • 21 ounce can cherry pie filling

Instructions

  • Start by crushing the graham crackers into crumbs. I put about 10 graham cracker sheets into a ziploc bag then pounded them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1 1/2 cups in crumbs.
  • Set aside 2 tablespoons of the crumbs (we'll use that for the topping.) In a medium bowl, combine melted butter with graham cracker crumbs.
  • Spread the rest of the crumbs into a 9×9-inch baking dish. Push down with your hands to make a flat layer.
  • Next, combine softened cream cheese with 1/2 cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.
  • In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tablespoons sugar and vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP. This will take a minute or two on a high speed setting.
  • Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
  • Spread half of the cream cheese/whipped cream mixture evenly over crust.
  • Evenly spread the cherry pie filling over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with reserved graham cracker crumbs.
  • Refrigerate for a couple hours (or overnight) before slicing and serving.

Video

YouTube video

Notes

  • Please refer to my tips and ingredient list above for other substitutions or for the answers to the most common questions.
  • You can substitute the heavy whipping cream, 3 tablespoons sugar and 1/2 teaspoons vanilla extract with one (8 ounce) tub of COOL WHIP, thawed.
  • Leftovers should be kept covered in the refrigerator for up to 3 days. This can also be frozen if stored properly in a freezer safe container for up to 3 months.
Course: Dessert
Cuisine: American

Nutrition

Calories: 339kcal | Carbohydrates: 35g | Protein: 1g | Fat: 21g | Sodium: 144mg | Sugar: 15g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Inspired by: Southern Bite’s Blueberry Yum Yum

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Recipe Rating




38 Comments

  1. 5 stars
    This seems to be the closest recipe I have found to what my aunt made when I was a child in the earth 60’s but I remember she used sweetened condensed milk. everything else is the same. Do you think I could replace the sugar with sweetened condensed milk?

  2. 5 stars
    I have been making this recipe for over 20 + yrs. I only make this once or maybe twice a yr , mostly for Christmas. I will be making it again today. I was so surprised to see this recipe and someone making it just like I do. But this time I’m using pre made crust. To see if it will taste the same. But this is a worthwhile recipe to make.

  3. I can’t wait to make this. Did you say you can freeze this? I only cook for one now and as much as I love sweets I couldn’t eat the whole thing in a few days. lol. I love your recipes.

    1. 5 stars
      I’ve seen recipes for this using ready made crusts. I need to know how much butter for the crumbs..I believe it’s 1/3 cup but I can’t find the amount on this recipe.

  4. 5 stars
    I learned this from a friend abt 40 yrs ago. To cheesecakes, desserts as this, she added toasted, buttered pecans in the bottom. Yum. Sweet & salty. Thank you, I’ll be making this soon, as cherry!

  5. 5 stars
    It’s 9:00 a.m–the morning after Thanksgiving.
    Am I out in hoards of people, fighting over a $5 DVD player or a $10 set of sheets? No! I’m all snuggled in bed with my dogs–eating a bowl of Cherry Yum-Yum.
    It was hands-down the most favorite dessert I made for Thanksgiving this year. People passed over the pumpkin pie and pineapple upside down cake. The recipe says that it makes 12 servings. There were 5 of us last night and we nearly cleaned the bowl of C-Y-Y.
    I followed your recipe to the letter. It couldn’t have been more detailed. Felt like I kind of cheated because I used Cool Whip. Nevertheless, it was a real hit.

    1. Leah – the only downside with homemade whipped topping is it doesn’t hold up quite as long as Cool Whip. So if you need to make this ahead of time (before Thanksgiving) – I would go with Cool Whip. It will sill taste great!

  6. I haven’t tried your recipe yet. My mom had a version where you make it with Dream Whip.. it was my favorite dessert as a child. Is the consistency any different between the recipes?

  7. I’m confused the recipe says 1/2 cup granulated sugar divided use, but there is no where in the recipe where it says where to divide it to. There is another 3 tablespoons of sugar listed in the recipe ingredients. The recipe states to use 1/2 cup sugar with cream cheese, and to add the 3 tablespoons sugar to the whipping cream.

    1. 5 stars
      Sugar is divided for the cream cheese + whipped cream. Omit the vanilla & 3 tblspns of sugar if using cool whip instead of whipping cream.

  8. How would the meazurements be to increasethis recipe to a 9×13 size? And also for the home made filling no cool whip.Need this ASAP! BEFORE TOMORROW! PLEASE!!!!!!

  9. 5 stars
    I think, like Junell said, a sweet and salty version of this would be really good. I like to think crushed pretzels would make an awesome crust. Sort of like a pretzel salad dessert. I just made the regular recipe today and cannot wait to try it. My husband is gonna love it!! Thank you!

  10. 5 stars
    My husband surprised me with this yummy treat. Easy to make and absolutely delicious. . Thank you for sending such wonderful recipes.

  11. 5 stars
    My great grandmother always made something similar to this for Christmas. She called it Pineapple Delight. I am not sure where the recipe came from but it is delicous. It has the graham cracker base, cherry pie filling and then instead of cream cheese with the whipped cream we add 1 can of crushed pineapple, drained very well.

  12. 5 stars
    Love cherry yum yum! Let me suggest trying with Ritz Saltines; the buttery salty thing is pure magic with this recipe or any where graham crackers are called for. If recipes calls for sugar with the grahams OMIT; trust me!!!

    1. 5 stars
      I am not sure where they are from, but I do know this a popular recipe in Alabama. I live there a few years when I was younger before moving back to Louisiana. I love mine with blueberry pie filling and add pecans in the crust.

      1. 5 stars
        I like putting extra graham crackers in my cherry yum yum and I use a little more sugar and cream cheese than what this recipe suggests because I ain’t never found a 9×9 baking dish. Mine are always slightly bigger so I have to use more of everything.