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!
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!
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.
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.)
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.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Originally published: November 2017
Updated & republished: March 2020
Cherry Yum Yum (+Video)
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
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.
Nutrition
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.
Inspired by: Southern Bite’s Blueberry Yum Yum
