No Bake Cherry Yum Yum

This no-bake cherry yum yum has become my secret weapon for summer gatherings when turning on the oven feels like torture. The cool, creamy layers paired with sweet-tart cherries create a dessert that vanishes within minutes at every potluck.

I first made this cherry yum yum for a neighborhood cookout when my oven broke down mid-summer. What started as a kitchen emergency has evolved into the most requested dessert from my family for every celebration from Memorial Day through Labor Day.

Ingredients

• Graham crackers: Create the perfect crunchy foundation that balances the creamy layers above them. Look for fresh boxes to avoid stale crackers.
• Salted butter: Adds richness and helps bind the crust. The salt enhances the sweetness of the other ingredients.
• Cream cheese: Provides tanginess and structure. Philadelphia brand works consistently well but any full-fat cream cheese will do as long as it’s properly softened.
• Heavy whipping cream: With at least 36% fat content whips up best. Keep it very cold until ready to use.
• Granulated sugar: Sweetens both the cream cheese and whipped cream layers. Regular white sugar works perfectly.
• Vanilla extract: Adds depth to the cream layers. Pure vanilla makes a noticeable difference.
• Cherry pie filling: Creates the beautiful ruby center and fruity pop of flavor. Lucky Leaf or Duncan Hines brands have plump cherries and thick syrup.

Step-by-Step Instructions

Prepare the graham cracker crust:

Crush graham crackers into very fine crumbs using a rolling pin and ziplock bag. The finer the crumbs the better your crust will hold together when sliced. Reserve 2 tablespoons for the topping before mixing the rest with melted butter until the texture resembles wet sand. Press firmly into your baking dish creating an even layer.

Prepare the cream cheese mixture:

Beat softened cream cheese with sugar until completely smooth with no lumps whatsoever. This step is crucial room temperature cream cheese is essential here or you will end up with a lumpy mixture that never fully incorporates. Take your time and scrape down the sides of the bowl several times.

Whip the cream:

In a separate cold bowl beat the very cold heavy cream with vanilla and sugar until stiff peaks form. You want the cream to hold its shape when the beater is lifted but be careful not to overwhip into butter. The cream should be billowy but firm.

Combine the dairy components:

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a light touch and fold just until combined to maintain as much air as possible in the mixture which creates that cloud-like texture.

Layer the dessert:

Spread half the cream cheese mixture over the crust using a gentle touch. Add spoonfuls around the pan before carefully spreading to avoid disturbing the crust. Pour the cherry filling over this layer spreading evenly. Top with remaining cream cheese mixture again adding in spoonfuls first then gently spreading.

Finish and chill:

Sprinkle reserved graham cracker crumbs over the top for visual appeal and textural contrast. Refrigerate for at least 3 hours but overnight is best to allow the layers to set properly and flavors to meld.

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My favorite part of this recipe is watching guests take their first bite. The look of surprise at how something so simple can taste so complex never gets old. Last Fourth of July my neighbor actually hid the last piece behind the vegetable tray to take home later that night!

Make-Ahead Options

This cherry yum yum actually improves with time making it an ideal make-ahead dessert. The flavors meld together beautifully and the crust softens slightly to the perfect texture. I recommend making it the night before serving for best results but 3 hours minimum chilling time will work in a pinch. If making more than 24 hours in advance wait to add the graham cracker crumb topping until shortly before serving to maintain its texture.

Flavor Variations

While cherry is the classic version this dessert welcomes experimentation with different pie fillings. Blueberry creates a stunning blue layer and works beautifully for patriotic holidays when paired with strawberry. Lemon curd offers a tangy alternative that cuts through the richness of the cream cheese beautifully. Chocolate lovers might appreciate a layer of chocolate pudding instead of fruit filling complemented by chocolate graham crackers in the crust. The base recipe remains the same simply swap out the cherry filling for equal amounts of your chosen alternative.

Serving Suggestions

For an elegant presentation serve individual portions in clear glasses or mason jars to showcase the beautiful layers. Add a dollop of whipped cream and a fresh cherry on top for special occasions. This dessert pairs wonderfully with coffee or dessert wines particularly a sweet Riesling or Moscato. For a special touch offer a small pitcher of warm chocolate sauce on the side that guests can drizzle over their portions your chocolate loving friends will thank you for this simple addition.

Recipe FAQs

→ Can I use fresh cherries instead of canned pie filling?

Yes, fresh cherries can be used, but you’ll need to cook them down with sugar and cornstarch to create the same consistency as pie filling.

→ How long should the dessert chill before serving?

For the best consistency and flavor, refrigerate the dessert for at least 3 hours, but overnight chilling is ideal.

→ Can I use a different cookie for the crust?

Definitely! You can substitute graham crackers with digestive biscuits, vanilla wafers, or even chocolate cookies for variation.

→ Is there an alternative to heavy whipping cream?

You can substitute whipped topping, but the texture may slightly differ. For best results, use heavy whipping cream and beat it to stiff peaks.

→ How can I store leftovers?

Cover the dessert tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3-4 days.