Cherry yum yum recipe lovers, this one’s for you. If you’re craving a creamy, no-bake dessert that takes minimal effort but delivers maximum flavor, you’re in the right place. This recipe has been my go-to whenever I need something sweet, nostalgic, and guaranteed to disappear fast — and it all started during one of my early days as a mom.
Back when I was navigating messy toddler mornings and surviving on leftover coffee, I stumbled into the magic of cherry yum yum almost by accident. My fridge held Cool Whip, cream cheese, and a forgotten can of cherry pie filling. I tossed them together with a graham cracker crust, thinking, “Let’s see what happens.” What happened was dessert heaven. This cherry yum yum recipe became the one thing I could always count on to impress without stress.
I grew up on casseroles, grilled burgers, and Thursday spaghetti nights — so dessert didn’t need to be fancy to matter. That’s exactly the charm of this old fashioned cherry yum yum recipe. It’s layer upon layer of creamy, tangy, and sweet goodness that just works — no oven, no fuss.
These days, I like to prep it on a Sunday along with a few jars of peanut butter banana overnight oats, and maybe even a batch of my no-bake energy balls, so I’ve got something quick and delicious ready all week. And this one always gets eaten first.
Whether you’re making it for a potluck, holiday, or just to keep in the fridge “just in case,” this cherry yum yum recipe is easy, classic, and ridiculously good. Let’s dig into the layers that make it so special.
Cherry Yum Yum
Ingredients
Equipment
Method
- Crush graham crackers into fine crumbs (about 10 sheets in a zip-top bag with a rolling pin or meat tenderizer) until you have 1 1/2 cups crumbs.
- Set aside 2 tablespoons of crumbs for topping. Mix the rest with melted butter until fully coated.
- Press the mixture firmly into a 9×9-inch baking dish to form an even crust.
- In a mixing bowl, beat cream cheese with 1/2 cup sugar until smooth. Set aside.
- In another bowl, whip heavy cream with 3 tablespoons sugar and vanilla until stiff peaks form (skip if using Cool Whip).
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread half of the cream mixture over the crust.
- Evenly spread cherry pie filling over the cream layer.
- Top with the remaining cream mixture and smooth out evenly.
- Sprinkle reserved crumbs on top. Chill for at least 2 hours or overnight before slicing.
Nutrition
Notes
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Rich Layers That Make This Cherry Yum Yum Recipe Irresistible
Cream Cheese and Cool Whip: The Silky Middle
One of the most memorable parts of any cherry yum yum recipe is the creamy center. This layer is made by whipping softened cream cheese with Cool Whip until it’s light, fluffy, and perfectly smooth. It’s rich but not heavy, sweet but not overwhelming. When done right, it glides across your spoon and melts in your mouth.
Many home bakers — myself included — like to add a splash of vanilla or a few spoonfuls of sweetened condensed milk to enhance the flavor. If you’re after a more traditional spin, the cherry yum yum recipe with Dream Whip gives it a vintage flair that’s still creamy and balanced. I personally alternate depending on what I have on hand.
For best texture, let the cream cheese soften completely at room temperature before mixing. Fold in the whipped topping gently so it stays light. The result is a soft, silky filling that acts as a cushion for the cherry topping and a contrast to the crumbly crust. Just like I do with my overnight oats with Greek yogurt, I aim for that perfect mix of creamy and structured.
The Buttery Graham Cracker Crust
The foundation of any solid cherry yum yum recipe is its crust. Crushed graham crackers, melted butter, and a touch of sugar — that’s it. Press it into the bottom of your pan and you’ve got a golden, slightly crunchy base that balances all that creaminess.
Want to make it even better? Chill the crust before layering. This gives it a firmer bite and makes serving easier. You can even double the amount if you love a thick crust like I do, especially for deeper baking dishes or party portions. Some recipes, like the best cherry yum yum recipe from scratch, even add a pinch of cinnamon to the crust for a warm finish.
If you don’t have graham crackers, try crushed vanilla wafers or gluten-free cookies for a twist. Just be sure to follow the same steps: mix, press, chill. It’s easy — kind of like making no-bake almond coconut bars — and once you master it, you’ll want to use this crust for everything.
Cherry Toppings and Smart Swaps for Your Cherry Yum Yum Recipe
Classic Cherry Pie Filling and Beyond
At the heart of every cherry yum yum recipe is the vibrant cherry topping. Most versions stick to the classic: canned cherry pie filling. It’s sweet, a little tart, and ready to use straight from the can — no prep required. And that convenience is what makes it such a staple in quick dessert recipes.
But if you want to get creative, there are so many ways to change it up. You can make your own cherry compote using frozen cherries, lemon juice, and a bit of maple syrup. Or, go fresh with pitted cherries cooked down with a touch of honey and cornstarch for thickening. Homemade cherry topping adds a richer flavor and lets you control the sweetness — perfect for when you want a cherry yum yum recipe easy but not overly sugary.
For a bold twist, try mixing cherries with blueberries or strawberries. A mixed-berry topping pairs beautifully with the creamy base and graham cracker crust. I even tested one version with a cherry-orange zest combo that gave it a bright, citrusy lift. It reminded me of the refreshing zing in my lemon blueberry overnight oats — an unexpected pairing that totally works.
If you’re serving this for a crowd, you can also layer half the dessert with cherries and the other half with a different fruit. It’s a great way to offer variety in a single pan.
Adapting for Special Diets
What’s great about this cherry yum yum recipe is how easily you can adapt it to different dietary needs. Gluten-free? Swap out the graham crackers for a gluten-free cookie base or use crushed nuts with dates like you would for a raw crust. I’ve made versions with almond flour and a touch of coconut oil, and they hold up beautifully.
For a dairy-free option, use a plant-based cream cheese and coconut whipped topping. The texture stays creamy, and the flavor pairs well with cherries. In fact, one of the first versions I shared on Instagram was made with dairy-free ingredients, and it quickly became a reader favorite alongside my chocolate banana overnight oats.
You can even reduce the sugar content by choosing no-sugar-added pie filling or making your own topping with stevia or monk fruit sweetener. The result is just as satisfying, without the sugar crash — especially helpful if you’re prepping it ahead for breakfast-style desserts or lighter options.
Whether you’re watching calories or just trying to avoid processed ingredients, this cherry yum yum recipe is flexible enough to fit your goals — without sacrificing that sweet, nostalgic flavor.
Serving, Storing, and Prepping This Cherry Yum Yum Recipe Ahead
Make-Ahead Friendly for Busy Days
One of the best things about this cherry yum yum recipe is how perfectly it fits into a busy schedule. Since it’s a no-bake dessert, you can prep the entire dish in advance — even a full day ahead. In fact, it actually tastes better after a few hours of chilling. The layers set, the flavors meld, and the result is a clean slice that holds its shape beautifully.
To prep it ahead, just layer everything in your dish, cover tightly with foil or a fitted lid, and refrigerate. I like to make it the night before a party, then serve it straight from the fridge. No oven, no reheating, no last-minute stress — it’s the kind of dessert that gives you back time.
For holidays or potlucks, you can even prep multiple pans and freeze one. When stored properly in the freezer, this cherry yum yum recipe with Cool Whip and cream cheese can last up to 2 months. Just thaw it overnight in the fridge before serving. I’ve done this with great results, just like I do with my frozen blueberry oat bars — simple and freezer-friendly is always a win.
If you’re short on time, try assembling it in individual jars. It’s a fun, portable dessert that you can hand out, just like my overnight oats to-go recipes.
How to Serve and Store Leftovers
This cherry yum yum recipe slices best after chilling at least 4 hours. Use a sharp knife and clean between slices for neat servings. If you want to get fancy, top each slice with an extra dollop of Cool Whip or a cherry on top. You can even sprinkle crushed graham crackers over the top for texture.
Leftovers store beautifully. Cover the dish and refrigerate for up to 5 days. The crust may soften slightly over time, but the flavors remain rich and satisfying. For individual servings, store in airtight glass containers — they’re easy to grab when a craving hits.
Looking for more smart, make-ahead treats like this? My easy Greek yogurt parfaits and chia oat puddings also stay fresh all week and can double as dessert or breakfast.
Whether you’re prepping for a celebration or just want something sweet in the fridge, this cherry yum yum recipe delivers every time — easy, creamy, nostalgic, and always ready when you are.
Frequently Asked Questions
What is in cherry yum yum?
A classic cherry yum yum recipe includes a graham cracker crust, a creamy filling made from cream cheese and Cool Whip, and a topping of cherry pie filling. Some versions add condensed milk or vanilla for extra richness.
What is yum yum in Chinese recipes?
In Chinese cooking, “yum yum” usually refers to a sweet dipping sauce for seafood or dumplings, not this dessert. The name here is purely for fun — it’s all about the taste!
What can I do with a can of cherry pie filling?
You can make this cherry yum yum recipe, swirl it into cheesecake, spoon it over pancakes, or layer it in a trifle. It’s versatile and works in both baked and no-bake treats.
How many calories are in cherry yum yum?
The calorie count varies by recipe, but a serving of traditional cherry yum yum can range from 250–350 calories. Using light cream cheese, sugar-free filling, or a thinner crust can lower the total.
Conclusion
This cherry yum yum recipe is the kind of dessert that never goes out of style. It’s creamy, crunchy, fruity, and incredibly easy to make — no oven required. Whether you stick to the classic or try creative twists, you’ll have a dish that feels comforting and celebratory all at once. It’s perfect for potlucks, holidays, or those random Tuesdays when you just want something sweet in the fridge.
If you loved this recipe, you’ll enjoy exploring other make-ahead favorites in my kitchen. And if you want more high-protein ideas you can prep in a jar, follow Quick Easy Healthy Meals on Pinterest for new recipes, visual guides, and healthy dessert inspiration every week.
If you want to see another delicious take on this classic dessert, Today’s Cherry Yum Yum recipe offers a slightly different twist with the same creamy, cherry-filled goodness.