OLD-FASHIONED CHERRY YUM YUM RECIPE
This creamy no-bake cherry yum yum has a buttery graham cracker crust, fluffy cream cheese layers, and a sweet cherry filling. It's a classic make-ahead dessert that's perfect for holidays, potlucks, and family dinners.
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.