This old-fashioned cherry yum yum is a delicious no-bake dessert with a buttery graham cracker crust, a light and creamy cheesecake filling, and a sweet cherry pie filling tucked between the layers. Finished with a sprinkle of graham cracker crumbs, this classic dessert is easy to make and perfect for sharing.
With simple ingredients and no oven required, this cherry yum yum recipe is an excellent choice for family gatherings, holiday dinners, or summer potlucks. The creamy filling has just the right amount of sweetness, while the cherries add a delicious fruity flavor to every bite.
The best part? You can prepare everything ahead of time and leave it in the refrigerator until you’re ready to serve.
WHAT IS OLD-FASHIONED CHERRY YUM YUM?
Cherry yum yum is a traditional Southern-style dessert made with layers of graham cracker crumbs, sweetened cream cheese, whipped cream, and cherry pie filling.
Unlike a traditional baked cheesecake, this dessert doesn’t require eggs, gelatin, or any time in the oven. The filling becomes thick and creamy after several hours in the refrigerator, making it easy to scoop or cut into squares.
The combination of the sweet cherries and slightly tangy cream cheese gives this dessert its signature flavor. The graham cracker crust adds a buttery crunch that balances the soft filling.
Some versions have the cherry filling spread across the top. This old-fashioned recipe places the cherries between two layers of cream cheese filling, creating a pretty layered dessert when sliced.
WHY YOU’LL LOVE THIS CHERRY YUM YUM RECIPE
NO BAKING REQUIRED: You won’t need to turn on the oven to make this easy dessert. Everything comes together with a few mixing bowls and a square baking dish.
SIMPLE INGREDIENTS: Graham crackers, cream cheese, whipped cream, and canned cherry pie filling create a delicious dessert without a complicated shopping list.
PERFECT FOR MAKING AHEAD: This recipe needs several hours in the refrigerator, making it convenient to prepare the night before a gathering.
CREAMY AND DELICIOUS: The light cream cheese filling and juicy cherry topping create a wonderful combination of textures without being overly heavy.
GREAT FOR SHARING: A single pan makes nine generous servings, and you can easily double the recipe when serving a larger group.
OLD-FASHIONED CHERRY YUM YUM INGREDIENTS
This easy cherry dessert uses a handful of familiar ingredients to create its creamy layers and buttery crust.
You’ll need:
- 1¾ cups graham cracker crumbs, divided into 1½ cups for the crust and ¼ cup for the topping
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces full-fat cream cheese, softened to room temperature
- ¾ cup powdered sugar, sifted if lumpy
- 2 cups cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 (21-ounce) can cherry pie filling
INGREDIENT NOTES
GRAHAM CRACKER CRUMBS: The crumbs form the base of the dessert and provide a little crunch between the creamy layers. You can purchase ready-made crumbs or crush approximately 12 to 13 full graham cracker sheets.
BUTTER: Melted butter holds the graham cracker crumbs together. Unsalted butter works best because it allows the sweetness of the crackers to come through without adding extra salt.
CREAM CHEESE: Use regular, full-fat block cream cheese for the thickest filling. Make sure it’s softened before mixing so the finished dessert doesn’t have little lumps.
POWDERED SUGAR: This sweetens the cream cheese while helping it blend into a smooth filling. Granulated sugar isn’t recommended as a direct replacement because it may leave a grainy texture.
HEAVY WHIPPING CREAM: Cold cream whips into a fluffy mixture that gives cherry yum yum its light texture. Avoid using half-and-half or regular milk because neither will whip properly.
CHERRY PIE FILLING: A 21-ounce can provides enough cherries and sauce to create a generous middle layer without overwhelming the cream cheese.
HOW TO MAKE OLD-FASHIONED CHERRY YUM YUM
Making this no-bake cherry yum yum is surprisingly simple. The most important steps are allowing the cream cheese to soften, whipping the cream properly, and giving the assembled dessert plenty of time to chill.
STEP ONE: PREPARE THE BAKING DISH
Lightly grease a 9×9-inch square baking dish or line it with parchment paper.
If you’re planning to remove the dessert in neat squares, leave a little parchment hanging over two opposite sides of the dish. This makes lifting the chilled dessert easier.
A glass baking dish works especially well because you can see the individual layers.
STEP TWO: MAKE THE GRAHAM CRACKER CRUST
In a medium mixing bowl, combine 1½ cups graham cracker crumbs, the melted butter, and granulated sugar.
Stir everything together until the crumbs are evenly coated. The mixture should resemble damp sand and hold together when pressed between your fingers.
Transfer the crumbs to the prepared baking dish. Use the bottom of a measuring cup or drinking glass to press them into an even layer.
Place the dish in the refrigerator for 15 to 20 minutes while preparing the filling.
PRO TIP:
Press the crumbs firmly enough to create a sturdy base, but don’t pack them so tightly that the crust becomes difficult to cut after chilling.
STEP THREE: BEAT THE CREAM CHEESE
Add the softened cream cheese to a large mixing bowl.
Using a hand mixer on medium speed, beat for approximately two minutes until completely smooth.
Add the powdered sugar and vanilla extract. Continue mixing for another one to two minutes, scraping down the sides of the bowl as needed.
The mixture should be creamy, thick, and free of visible cream cheese lumps.
PRO TIP:
If your cream cheese is still cold, let it soften at room temperature for approximately 30 to 60 minutes before mixing. Cold cream cheese can leave small lumps that are difficult to remove once the whipped cream has been added.
STEP FOUR: WHIP THE HEAVY CREAM
Pour the cold heavy whipping cream into a separate large mixing bowl.
Beat with an electric mixer, starting on low speed and gradually increasing to medium-high.
Continue beating for approximately three to five minutes, or until stiff peaks form.
When you lift the beaters, the whipped cream should hold its shape without immediately falling over.
Be careful not to overmix. Once the cream looks thick and fluffy, stop beating to prevent it from becoming grainy.
STEP FIVE: COMBINE THE CREAMY FILLING
Add approximately one-third of the whipped cream to the sweetened cream cheese mixture.
Gently fold it in using a rubber spatula. This loosens the cream cheese and makes it easier to incorporate the remaining whipped cream.
Add the rest of the whipped cream in two additions, folding carefully until everything is combined.
Avoid vigorous stirring. You want to keep as much air in the mixture as possible for a light, fluffy filling.
STEP SIX: ADD THE FIRST CREAM CHEESE LAYER
Remove the chilled graham cracker crust from the refrigerator.
Spoon half of the cream cheese mixture over the crust.
Using an offset spatula or the back of a spoon, carefully spread the mixture into an even layer, making sure it reaches the corners of the dish.
Try not to press too hard, as this can disturb the graham cracker crust underneath.
STEP SEVEN: ADD THE CHERRY FILLING
Open the can of cherry pie filling and stir it gently to distribute the cherries throughout the sauce.
Spoon the filling evenly over the cream cheese layer.
Start by placing small spoonfuls across the surface, then gently connect them with the back of your spoon.
This technique helps prevent the cherries from sinking into the creamy layer.
The cherry filling should cover most of the surface in an even layer.
STEP EIGHT: ADD THE REMAINING CREAM CHEESE
Carefully spoon the remaining cream cheese mixture over the cherries.
Start around the edges of the dish and work toward the center.
Use a clean spatula to gently smooth the top without dragging the cherry filling into the cream.
Don’t worry if a little cherry filling shows around the edges. The layers will still look beautiful once the dessert is chilled.
STEP NINE: ADD THE CRUMB TOPPING
Sprinkle the remaining ¼ cup graham cracker crumbs evenly over the surface.
For a slightly different finish, concentrate the crumbs around the edges and leave the center creamy and white.
Cover the dish tightly with plastic wrap or a fitted lid, making sure the covering doesn’t touch the surface.
STEP TEN: CHILL AND SERVE
Refrigerate the assembled dessert for at least six hours, preferably overnight.
During this time, the filling will become firmer and the graham cracker crust will hold together better.
When you’re ready to serve, use a sharp knife to cut the dessert into nine squares.
Wipe the knife between cuts for cleaner edges.
Serve directly from the refrigerator for the best texture.
TIPS FOR MAKING THE BEST CHERRY YUM YUM
This classic cherry dessert is easy to prepare, but a few simple techniques make a noticeable difference.
START WITH SOFTENED CREAM CHEESE: Room-temperature cream cheese mixes more easily with powdered sugar. If the mixture isn’t completely smooth before adding whipped cream, it may have lumps in the finished dessert.
KEEP THE HEAVY CREAM COLD: Cold whipping cream holds its shape better. For extra help, chill the mixing bowl and beaters in the refrigerator before whipping.
DON’T RUSH THE CHILLING TIME: Six hours is recommended, but overnight chilling gives the layers more time to firm up. A dessert served too soon may spread across the plate instead of holding its shape.
SPREAD THE CHERRIES GENTLY: Rather than pouring the pie filling into one spot, add small spoonfuls across the cream layer. This keeps the layers separate and helps distribute the fruit evenly.
USE A SHARP KNIFE: Run your knife under warm water, dry it, and make a clean cut. Repeat between slices if you want neat squares.
KEEP IT REFRIGERATED: Because the filling contains cream cheese and fresh whipped cream, it should remain chilled until serving.
CHERRY YUM YUM SUBSTITUTIONS AND ADDITIONS
There are several easy ways to change the flavor of this dessert using ingredients you may already have in your kitchen.
WHIPPED TOPPING: If you’d rather skip whipping heavy cream, you can use one thawed 8-ounce container of frozen whipped topping. Fold it into the sweetened cream cheese mixture. The dessert will have slightly thinner creamy layers and a sweeter flavor.
BLUEBERRY PIE FILLING: Replace the cherry pie filling with an equal-sized can of blueberry pie filling for a delicious blueberry yum yum dessert.
STRAWBERRY FILLING: Strawberry pie filling is another excellent option. It creates a pretty red layer with a sweeter berry flavor.
VANILLA WAFERS: Crushed vanilla wafer cookies can replace the graham cracker crumbs. They’ll give the crust a slightly sweeter taste and a buttery cookie flavor.
PECANS: Add ¼ cup finely chopped, toasted pecans to the graham cracker topping for a little extra crunch.
LEMON: Add one teaspoon of fresh lemon zest to the cream cheese mixture for a brighter flavor that pairs nicely with the cherries.
If you’re using fresh cherries instead of canned pie filling, cook them with sugar and a thickener first. Fresh cherries release juice, which can make the layers watery if they’re added without preparation.
HOW TO SERVE CHERRY YUM YUM
This old-fashioned cherry yum yum is delicious served cold, straight from the refrigerator.
For a family gathering, cut the dessert into generous squares and transfer them to individual dessert plates. The contrast between the creamy white layers and bright red cherries makes each serving especially pretty.
You could also serve smaller portions in dessert bowls with a few extra graham cracker crumbs sprinkled on top.
A cup of hot coffee or tea pairs nicely with the sweetness of this dessert. For summer parties, try serving it alongside lemonade or iced tea.
If you’re planning a larger dessert table, cherry yum yum goes well with brownies, chocolate chip cookies, or fresh fruit.
Because this dessert is quite rich, smaller servings are often enough after a big holiday dinner.
HOW TO STORE OLD-FASHIONED CHERRY YUM YUM
One of the best things about this recipe is how well it works as a make-ahead dessert.
MAKE AHEAD
You can assemble the entire dessert the day before serving.
Cover the baking dish tightly and keep it in the refrigerator overnight. This allows the cream cheese filling to firm up and the layers to settle.
For the freshest presentation, you can reserve the graham cracker topping and sprinkle it over the dessert just before serving.
IN THE FRIDGE
Store leftover cherry yum yum in an airtight container or cover the original baking dish tightly.
It will keep in the refrigerator for up to three to four days.
The graham cracker crust will gradually soften as it absorbs moisture from the filling, but the dessert will still taste delicious.
IN THE FREEZER
You can freeze this dessert for up to one month, although the texture may change after thawing.
Wrap individual portions tightly and place them in a freezer-safe container.
Thaw overnight in the refrigerator before serving. The cherry filling may release a little moisture, and the creamy layers may become softer.
For the best consistency, fresh or refrigerated cherry yum yum is recommended.
FREQUENTLY ASKED QUESTIONS
Can I make cherry yum yum the night before?
Yes! In fact, making it the night before is one of the easiest ways to prepare this dessert. The extra chilling time helps the creamy filling become firm enough to hold its shape when sliced.
Can I use Cool Whip instead of heavy whipping cream?
Yes. One thawed 8-ounce container of whipped topping can replace the freshly whipped cream in this recipe. Fold it gently into the cream cheese mixture after beating the cream cheese with the powdered sugar and vanilla.
Why is my cherry yum yum runny?
The most common reasons are insufficient chilling time, cream that wasn’t whipped to stiff peaks, or overmixing after the whipped cream was added.
Make sure the heavy cream is cold before beating, and allow at least six hours of refrigeration before serving.
Can I make cherry yum yum in a 9×13-inch baking dish?
You can, but this recipe is designed for a 9×9-inch dish. Using a larger pan without increasing the ingredients will produce much thinner layers.
For a 9×13-inch dish, double the recipe. You may have a little extra filling depending on the depth of your pan.
Can I use homemade cherry pie filling?
Absolutely. Homemade cherry filling works well as long as it’s thick and completely cooled before assembling the dessert.
Warm filling will soften the cream cheese mixture and prevent the layers from staying separate.
Does cherry yum yum need to be refrigerated?
Yes. Since the filling contains cream cheese and whipped cream, it should be stored in the refrigerator.
Avoid leaving the dessert at room temperature for more than two hours. For outdoor gatherings in hot weather, return it to a cooler or refrigerator promptly.
Can I make this without a mixer?
You can mix the cream cheese by hand if it’s very soft, but whipping heavy cream to stiff peaks requires considerable effort with a whisk.
An electric hand mixer is the easiest way to achieve the light, fluffy texture needed for this recipe.
OLD-FASHIONED CHERRY YUM YUM RECIPE
Ingredients
- 1¾ cups graham cracker crumbs divided (1½ cups for crust, ¼ cup for topping)
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- 2 cups cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 21-ounce can cherry pie filling
Instructions
- Lightly grease or line a 9×9-inch baking dish with parchment paper.
- In a medium bowl, combine 1½ cups graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared baking dish. Refrigerate for 15 to 20 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then beat until creamy.
- In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in three additions until fully combined.
- Spread half of the cream cheese mixture evenly over the chilled graham cracker crust.
- Spoon the cherry pie filling over the cream cheese layer, spreading gently to cover the surface.
- Carefully spread the remaining cream cheese mixture over the cherry filling.
- Sprinkle the remaining ¼ cup graham cracker crumbs over the top.
- Cover and refrigerate for at least six hours or overnight until firm.
- Slice into nine squares and serve chilled.
Notes
- Use full-fat block cream cheese for the best texture.
- Chill your mixing bowl before whipping the heavy cream.
- Don't overbeat the whipped cream or overmix it into the cream cheese filling.
- Refrigerate overnight for cleaner slices.
- Store leftovers covered in the refrigerator for up to four days.
