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:
- 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 9×13-inch baking dish.
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 until stiff peaks form.
- Spoon the whipped cream mixture into the cream cheese mixture and mix until well combined.
Assemble the cake:
- Spoon half of the whipped cream cheese mixture over the graham crust.
- Add the cherry pie filling to this mixture.
- Spread the remaining whipped cream cheese mixture on top of the pie filling.
- 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!
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Servings: 12
Calories: 529kcal
Ingredients
For the crust:
- 1 package graham crackers
- 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 cheese cake
- 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.
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 until stiff peaks form.
- Spoon the whipped cream mixture into the cream cheese mixture and mix until well combined.
Assemble the cake:
- Spoon half of the whipped cream cheese mixture over the graham crust.
- Add the cherry pie filling over this mixture.
- Spread the remaining whipped cream cheese mixture on top of the pie filling.
- Sprinkle the reserved cookie crumbs over the top, refrigerate for at least 3 hours and enjoy!
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.
Nutrition
Calories: 529kcal | Carbohydrates: 44g | Protein: 5g | Fat: 39g
