This Quick & Easy No-Bake Cherry Yum Yum comes together in just 20 minutes and the cheesecake needs no baking. Using store-bought cherry pie filling and graham crackers for the crust makes this a very easy-to-make dessert!
What If I Don’t Have An Electic Mixer?
Don’t worry! You can use a whisk to mix the cream cheese and sugar together, but to make it easier, the cream cheese must be at room temperature.
What If I Don’t Have A 9×13-inch Baking Dish?
You can use any large shallow dish you have on hand that can handle a layered dessert, or divide it into two smaller dishes.
What’s The Easiest Way To Crush Graham Crackers?
You can either crush them using a food processor pulsing until the crackers resemble sand, or place them in a zipper bag and crush them using a rolling pin.
Cook’s Tip
- Make sure your cream cheese is room temperature and softened before you mix it with the sugar.
- Using your hands to press the cracker crust into the bottom of the baking dish makes it easier to get an even crust.
- Be gentle when adding the second layer of cream cheese mixture on top of the cherry filling so they don’t mix together.
Quick & Easy No-Bake Cherry Yum Yum
Store-bought ingredients and no bake time make this dessert quick, easy, and delicious!
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Servings: 3 SERVINGS
Calories: 331kcal
Ingredients
For the crust:
- 1 package graham crackers, crushed (about 1 ½ cups crushed crackers)
- 6 tbsp salted butter, melted
For the cheesecake:
- 8 oz cream cheese, room temperature
- ½ cup sugar
- 2 cups heavy whipping cream, chilled
- 3 tbsp sugar
- ½ tsp vanilla extract
Cherry filling:
- 1- 21 oz can cherry pie filling
Instructions
Make the crust:
- Reserve 2 tbsp of crushed graham crackers to use as a topping.
- Mix the melted butter with the remaining crushed crackers until well combined. Press this mixture evenly into the bottom of a 9x13-inch baking dish.
Make the cheesecake:
- Using a hand or stand mixer, combine the softened cream cheese with the sugar until creamy.
- In a separate bowl, whisk together the whipping cream, vanilla extract, and 3 tbsp sugar until stiff peaks form.
- Gently fold the whipped cream mixture into the cream cheese mixture until well combined.
Assemble the cake:
- Spread half of the whipped cream cheese mixture over the graham crust.
- Spoon the cherry pie filling over the cream cheese mixture.
- Carefully spread the remaining whipped cream cheese mixture on top of the pie filling.
- Sprinkle the reserved cookie crumbs over the top and refrigerate for at least 3 hours or overnight. Use a sharp knife to cut into the 12 portions.
Nutrition
Calories: 331kcal | Carbohydrates: 34g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 140mg | Potassium: 83mg | Fiber: 0.6g | Sugar: 16g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 3mg
