If you haven’t tried this no-bake blueberry yum yum recipe, it’s time to remedy that.
It has everything you could want in a fruity dessert: a buttery graham cracker crust, light and fluffy cream cheese filling, and sweet blueberry pie filling.
The combination of creamy, dreamy textures and bright blueberry flavor is irresistible.
It’s the perfect cool, refreshing summer dessert, perfect for potlucks, parties, and more.
Why You’ll Love This Blueberry Yum Yum
No-Bake Convenience: This delicious dessert requires ZERO baking time. It’s convenient and absolutely perfect for hot summer days when you don’t want to heat up the kitchen.
Crowd-Pleasing Layers: It has delightful layers of graham cracker crust, creamy cheesecake, and blueberry topping. Together, they offer a delicious blend of flavors and textures to satisfy any crowd.
Make-Ahead Marvel: The flavors in this yum yum actually improve as it sits. Yep! That means it literally gets better with time. Make it the night before and save yourself a lot of hassle on the day of your event.
Ingredients
- Graham Cracker Crumbs: The butter, honey-kissed foundation of the dreamy crust.
- Unsalted Butter: The rich binding agent that holds the crumbs together.
- Ground Cinnamon: The warming spice that adds depth and intrigue to the crust. Just a hint will elevate it to new heights of flavor.
- Cream Cheese: The lusciously smooth, tangy filling. It’s the pillar of the yum yum, providing a cool, rich layer that tastes decadent and light.
- Powdered Sugar: To sweeten the filling without any gritty texture.
- Vanilla Extract: Just a splash will complement the cream cheese perfectly.
- Heavy Whipping Cream: Whip it into billowy peaks with a bit of granulated sugar, and it makes the filling nice and light.
- Blueberry Pie Filling: The jammy, juicy punch of fruit that makes this yum yum unforgettable. Feel free to make it yourself, but be sure it’s cold before adding it to the dish.
How to Make Blueberry Yum Yum
Whether you’re a seasoned baker or a kitchen novice, blueberry yum yum is a foolproof recipe that delivers big on taste with minimal effort.
Follow these steps, and it’ll be ready in a flash!
1. PREP: Spray a 9×9-inch pan with non-stick cooking spray.
2. CRUST: Mix the graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl. Reserve 1/3 cup for topping and press the remaining crumbs into the pan. Chill.
3. FILLING: Beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cream with sugar until stiff peaks form, then fold into the cream cheese mixture.
4. ASSEMBLE: Spread half of the cream cheese mixture over the crust. Add blueberry pie filling, then top with the remaining cream cheese mixture.
5. CHILL: Cover and refrigerate for 4 hours or overnight. Sprinkle the reserved crumbs on top before serving. Enjoy!
Tips for the Best Blueberry Yum Yum
I first discovered this recipe a few months ago, and I’ve been making it on repeat ever since.
There’s just something so comforting and nostalgic about the flavors and textures.
And with these tips, it’s perfect every time.
- Use softened cream cheese. Set it out early so that it warms to room temperature and softens before you start on the recipe.
- Cool Whip swap. Use an 8-ounce container of thawed whipped topping instead of whipped cream.
- Chill overnight. Technically, you can serve this dessert after about 4 hours in the fridge. However, it really will taste better if you let it set overnight.
- Add toppings. The reserved crust mixture isn’t your only option for topping this dessert. You can also use fresh berries, lemon zest, or extra whipped cream. For more kick, try this lemon whipped cream.
- Vary the crust. Graham cracker crust pies are excellent. But you could also make the crust with Nilla wafers, shortbread cookies, or something else. A baked pecan crust would also work well.
- Try other pie fillings. Use cherry, strawberry, peach, etc., for a different twist.
How to Store
Since this dessert tastes better cold, it’s super easy to store your leftovers.
To Store: Wrap the dish tightly with plastic and keep it in the fridge for 4-5 days. Ensure it’s well-covered to maintain freshness and prevent odor absorption.
Note: I don’t recommend freezing blueberry yum yum. It can go watery after thawing.
More Creamy No-Bake Desserts to Try
Orange Creamsicle Dream Bars
Peanut Butter Cream Pie
Cream Cheese Lemonade Pie
Oreo Lasagna
Blueberry Yum Yum
9
servings15
minutes2
hours904
kcalNo-bake Blueberry Yum Yum features a buttery graham cracker crust, creamy filling, and sweet blueberry topping. Perfect for parties, potlucks, and more!
Ingredients
- For the Crust
1 3/4 cups graham cracker crumbs
1/3 cup unsalted butter, melted
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon, optional
- For the Filling
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, cold
2 tablespoons granulated sugar
1 (21-ounce) can blueberry pie filling
Instructions
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix well with a fork until the crumbs are evenly moistened.
- Reserve about 1/3-1/2 cup of the crumb mixture for the topping. Press the remaining crumbs into the bottom of a 9×9-inch pan sprayed with non-stick cooking spray. Chill until ready to use.
- Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Add the powdered sugar and vanilla extract and beat on low until well blended.
- In a separate bowl, whip the heavy cream and sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Assemble: Spread half of the cream cheese mixture evenly over the crust. Then, gently spoon the blueberry pie filling over the cream cheese, spreading it as evenly as possible. Finally, top with the remaining cream cheese mixture.
- Cover the dish and refrigerate for at least 4 hours or overnight before serving. This allows the layers to set up and the flavors to meld together.
- Sprinkle the reserved graham cracker crumbs over the top just before serving. Enjoy!
Notes
- The flavor improves even more as the yum yum sits, so it’s a great make-ahead dessert.
- Use an 8-ounce container of thawed whipped topping instead of whipped cream.