Cherry Yum Yum with Cool Whip and Cream Cheese is the kind of no-bake dessert that feels like home. With its buttery graham cracker crust, velvety cream cheese filling, light Cool Whip, and sweet cherry topping, it’s a Southern classic that never goes out of style.
This easy layered treat comes together in minutes and chills into something unforgettable. Whether you’re feeding a crowd at a potluck or just craving comfort in a 9×13 pan, cherry yum yum with cool whip and cream cheese is the dessert that delivers every time—no oven, no fuss, just sweet satisfaction.
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My Cherry Yum Yum with Cool Whip and Cream Cheese
Growing up in San Antonio, cherry yum yum with Cool Whip and cream cheese was more than just dessert—it was a tradition. I remember watching my mom whip it up in the food truck during summer festivals, the sweet scent of graham cracker crust and cherries floating in the Texas heat.
She didn’t need a recipe—just instinct, a cold bowl, and a whole lot of love. That’s where I fell for the magic of this dish: no baking, just creamy layers and bold cherry flavor that always brought people back for seconds.
These days, I make it in our kitchen just outside Austin, passing it down to my kids like it was passed to me. This version is the same one you’ll find right here in my original cherry yum yum recipe, built for real life—quick, affordable, and loaded with flavor.
Cherry yum yum with Cool Whip and cream cheese isn’t fancy. But it’s reliable, soul-satisfying, and always welcome at the table. That’s what Hearty Home Recipes is all about.
Ingredients + Prep Made Simple for Cherry Yum Yum
The Essentials for That Classic Cherry Yum Yum Taste
When it comes to cherry yum yum with Cool Whip and cream cheese, simplicity is key. You don’t need a pantry full of ingredients—just a few staples that layer into something magical.
Here’s what you’ll need to make the full-flavored original:
- Graham cracker crumbs – For the buttery base. You can use crushed cookies if you’re in a pinch.
- Melted butter – Holds the crust together and adds richness.
- Cream cheese – Full-fat cream cheese brings the tang and body. Soften it first.
- Powdered sugar – Sweetens the cream cheese without the grit.
- Cool Whip – The light, fluffy element that holds the whole dessert together.
- Vanilla extract – Just a splash goes a long way.
- Cherry pie filling – Bright, sweet, and the finishing touch that gives it color and flavor.
For a homemade twist, you can swap out the canned filling and try your own cherry topping made with fresh cherries or pie cherries. And if you’re out of Cool Whip, stabilized whipped cream works beautifully too.
Tools You Need – And What You Can Skip
You won’t need any fancy gear for this one. That’s part of the charm. Just gather a few basics and you’re golden.
- Electric mixer or hand whisk – Creaming the cheese and sugar is easier with power.
- Rubber spatula – Helps fold in Cool Whip without deflating it.
- 9×13 baking dish – Standard size that holds all the layers without overflow.
- Mixing bowls – One for the crust, one for the filling.
Want to cut down prep time even further? Go with pre-crushed graham cracker crumbs and softened cream cheese straight from the counter. I’ve used this method in other no-bake favorites like my strawberry cheesecake smoothie, and it’s a time-saver every time.
You’re now ready to start layering. And trust me—once you do, there’s no going back.
How to Make Cherry Yum Yum with Cool Whip and Cream Cheese
Step-by-Step Recipe Instructions with Tips
Making cherry yum yum with Cool Whip and cream cheese is surprisingly easy. You’ll build each layer like a pro, even if it’s your first time. Follow this order, and you’ll get that perfect creamy-to-crunchy balance every time.
Step 1: Make the crust
- Mix 2 cups of graham cracker crumbs with ½ cup melted butter.
- Press into a 9×13 pan evenly, forming a firm base.
- Chill it for 10 minutes to firm up while you prep the filling.
Step 2: Mix the cream cheese layer
- In a bowl, beat 2 blocks of softened cream cheese with 1 cup powdered sugar and a splash of vanilla.
- Mix until smooth and lump-free.
Step 3: Fold in the Cool Whip
- Gently fold in one full tub of Cool Whip (8 oz) into the cream cheese mixture.
- Don’t overmix—you want to keep that light, fluffy texture.
Step 4: Layer and top
- Spread half the cream cheese mixture over the chilled crust.
- Add a generous layer of cherry pie filling (1 can or 2 cups homemade).
- Finish with the remaining cream cheese mix on top.
- Optionally, top with extra cherries or crushed grahams.
Step 5: Chill and serve
- Refrigerate for at least 4 hours, or overnight.
- Slice with a warm knife for clean cuts.
Looking for more family-style no-bake goodness? You’ll love this dolly’s chicken and stuffing casserole—a comfort classic from the oven to the table. And if you want a nostalgic twist, our loaded tater tots make a savory partner to this sweet treat.
Serving Suggestions, Variations, and Storage Tips
You can dress up this dish or keep it as-is—it shines both ways. Here’s how to make it your own:
Add a flavor spin:
- Use blueberry pie filling or strawberry compote instead of cherry
- Try a chocolate graham crust for a deeper dessert note
Garnish ideas:
- Shaved chocolate
- Crushed pecans
- Lemon zest over the top layer
Make-ahead friendly:
- Store in the fridge up to 4–5 days
- Freeze in portions for quick treats later—just thaw overnight in the fridge
Don’t worry if it gets a little messy when slicing. That’s the beauty of cherry yum yum with Cool Whip and cream cheese—it’s comfort first, presentation second.
Why Everyone Loves Cherry Yum Yum
No-Bake, Big Flavor, Always a Hit
There’s a reason cherry yum yum with Cool Whip and cream cheese stands the test of time—it checks every box. It’s fast, no-fuss, and never disappoints.
Whether you’re showing up to a potluck, hosting Sunday dinner, or just need something sweet midweek, this dessert delivers. It’s rich without being too heavy, sweet without being cloying, and nostalgic in the best way.
You don’t need to bake it, you don’t need to babysit it, and it tastes better the next day. That’s the kind of magic you want in a family dessert. It’s the same convenience you’ll find in our comforting chicken spaghetti with cream cheese—another recipe that proves flavor doesn’t need to be complicated.
Make it once, and it becomes part of your family table.
Nutrition and Allergies
This dessert may be indulgent, but it’s also flexible. You can tweak it for various dietary needs without losing what makes it special.
Here’s how you can adjust it:
- Gluten-free? Use GF graham crackers or almond flour crust.
- Dairy-free? Try plant-based cream cheese and coconut whipped topping.
- Nut allergy? Skip garnishes like pecans or walnuts.
One average slice (about 1/12 of the pan) runs around 330 calories, depending on how you top it. It’s not health food—but it’s honest, feel-good dessert.
For another nostalgic bite with simple ingredients, you might enjoy our sourdough discard cinnamon rolls. That one’s baked, but it brings the same homey flavor this cherry dessert does.
Frequently Asked Questions
What is a cherry yum yum?
Cherry yum yum is an old-school layered dessert that’s as simple as it is satisfying. Built on a buttery graham cracker crust, it features a whipped cream cheese filling and a thick layer of cherry pie topping. The magic comes from how it all sets in the fridge—no baking needed. While some folks compare it to a no-bake cheesecake, cherry yum yum stands on its own thanks to its soft, spoonable texture and classic Southern charm.
Can I use whipped cream cheese instead of regular cream cheese?
Yes, you can use whipped cream cheese, but know that the texture will be lighter and less firm. Regular cream cheese provides more structure to the layers. If you go with whipped, reduce the Cool Whip slightly so your filling doesn’t turn too soft or loose.
How long does cherry yum yum last in the refrigerator?
Properly covered, cherry yum yum will stay fresh in the fridge for up to 5 days. The layers may soften slightly over time, but the flavor actually gets better after the first night. Always store it chilled in an airtight container or with tight plastic wrap.
How many calories are in cherry yum yum?
A typical slice contains around 300–350 calories, depending on your ingredients and portion size. Using full-fat cream cheese and sweetened cherry topping bumps the number up, while using low-fat or light options can bring it down. If you cut the dessert into 12 equal slices, each one gives you a satisfying but manageable portion.
Conclusion: Why This Dessert Deserves a Spot at Your Table
Cherry yum yum with Cool Whip and cream cheese isn’t just a dessert—it’s a memory-maker. It brings together everything that makes home cooking special: simple ingredients, easy prep, and flavors that hit all the right notes. You don’t need a special occasion to serve it, but once you do, it’ll likely become a new tradition.
Whether you’re making it for a crowd or just craving something cool and creamy, this no-bake favorite delivers every time. From my kitchen to yours—here’s to recipes that bring comfort, joy, and a little bit of cherry-stained happiness.
If you loved this one, stick around. There’s more where that came from at Hearty Home Recipes.
Cherry Yum Yum with Cool Whip and Cream Cheese
Ingredients
Equipment
Method
- Mix 2 cups of graham cracker crumbs with ½ cup melted butter and press into a 9×13 pan evenly. Chill for 10 minutes.
- In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
- Gently fold in the Cool Whip to keep the texture light and fluffy.
- Spread half the cream cheese mixture over the crust. Add cherry pie filling, then top with remaining cream cheese mixture.
- Chill for at least 4 hours or overnight. Slice with a warm knife for clean cuts.
Nutrition
Notes
- For best results, chill the dessert for at least 4 hours—overnight is ideal for clean layers and enhanced flavor.
- Be sure cream cheese is completely softened before mixing to avoid lumps.
- Gently fold Cool Whip into the cream cheese mixture to maintain a fluffy, mousse-like texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
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