No-Bake Cherry Yum Yum

Feed your sweet tooth with this incredibly easy-to-make cherry cheesecake! Cherry pie filling is sandwiched between layers of no-bake cheesecake all over a graham cracker crust. Save a little of the cookie crust mixture to sprinkle on top for a crunchy topping!

What is Cherry Yum Yum?

The term yum yum is used to describe a creamy layered dessert usually made using a cool whip and cream cheese and your favorite pudding or filling. In this case, we are using cherry pie filling.

What Goes Into No-Bake Cherry Yum Yum?

You will need the following ingredients:

• Graham crackers
• Salted butter
• Cream cheese
• Sugar
• Heavy whipping cream
• Vanilla extract
• Cherry pie filling

How Do I Make A Cherry Yum Yum?

Make the crust:

1. Using a rolling pin, crush the graham crackers as finely as you can. I like to place them into a ziplock bag and use the pin to crush them. Make about 1 ½ cups of crumbs. Reserve 2 tbsp to top the cheesecake
2. Melt the butter in a medium-sized bowl and mix it with the crumbs. Press this mixture into the bottom of a 9×13-inch baking dish.

Make the cheesecake:

1. Using a hand or stand mixer, combine the softened cream cheese with ½ cup of sugar until smooth.
2. Whisk together the whipping cream, vanilla extract, and 3 tbsp sugar in a separate bowl until stiff peaks form.
3. Spoon the whipped cream mixture into the cream cheese mixture and mix until well combined.

Assemble the cake:

1. Spoon half of the whipped cream cheese mixture over the graham crust.
2. Add the cherry pie filling to this mixture.
3. Spread the remaining whipped cream cheese mixture on top of the pie filling.
4. Sprinkle the reserved cookie crumbs over the top, refrigerate for at least 3 hours, and enjoy!

Other No-Bake Dessert Recipes For You:

• Chocolate Peanut Butter No-Bake Dessert
• Easy No-Bake Chocolate Oat Bars
• No-Bake Classic Woolworth Cheesecake
• No-Bake Chocolate Oatmeal Bars

No-Bake Cherry Yum Yum

Cherry pie filling is sandwiched between layers of no-bake cheesecake all over a graham cracker crust for an irresistibly easy dessert!

4.25 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 12

Calories: 529kcal

Author: Katherine - Yummfully

Ingredients

For the crust:

• 1 package graham crackers (about 9 full sheets, to make 1½ cups crumbs)
• 6 tbsp salted butter melted

For the cheesecake:

• 8 oz cream cheese softened and room temperature
• ½ cup sugar
• 2 cups heavy whipping cream
• 3 tbsp sugar
• ½ tsp vanilla extract

Cherry filling:

• 1- 21 oz can cherry pie filling

Instructions

Make the crust:

• Using a rolling pin, crush the graham crackers as finely as you can. I like to place them into a ziplock bag and use the pin to crush them. Make about 1 ½ cups of crumbs. Reserve 2 tbsp to top the cheesecake
• Melt the butter in a medium-sized bowl and mix it with the crumbs. Press this mixture into the bottom of a 9x13-inch baking dish. (For thicker layers, use a 9x9-inch dish instead.)

Make the cheesecake:

• Using a hand or stand mixer, combine the softened cream cheese with ½ cup of sugar until smooth.
• Whisk together the whipping cream, vanilla extract, and 3 tbsp sugar in a separate bowl on high speed using a hand or stand mixer, until stiff peaks form (about 1–2 minutes).

  Time-Saving Tip: You can substitute the whipping cream, vanilla, and sugar with 1 (8 oz) tub of thawed Cool Whip for convenience.
• Spoon the whipped cream mixture into the cream cheese mixture and mix until well combined.

Assemble the cake:

• Gently spoon half of the whipped cream cheese mixture over the graham crust and spread it evenly with a spatula to avoid disturbing the crust.
• Add the cherry pie filling over this mixture.
• Carefully spoon and spread the remaining whipped cream cheese mixture on top of the pie filling using a spatula for clean layers.
• Sprinkle the reserved crumbs on top, then chill for at least 3 hours — or better yet, overnight. It’s even better the next day once fully set.

Notes

• Make sure the cream cheese is room temperature and soft, and the whipping cream is very cold.
• To add the layers of whipped cream cheese mixture, and pie filling, spoon them first and then spread them with a spatula so you don’t disturb the layer beneath.
• You can make the cake the day before and refrigerate it overnight.

Storage Tips: Cover and refrigerate for up to 3 days. For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.

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Nutrition

Calories: 529kcal | Carbohydrates: 44g | Protein: 5g | Fat: 39g