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No-Bake Cherry Yum Yum

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

No-Bake Cherry Yum Yum

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

No-Bake Cherry Yum Yum

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!

No-Bake Cherry Yum Yum

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

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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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 12
Calories: 529kcal
Author: Katherine - Yummfully

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.
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Nutrition

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