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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!
4.25 from 4 votes
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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 (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