No-Bake Blueberry Yum Yum
Okay, listen. When a dessert literally calls itself Yum Yum, it better deliver. Luckily, this old-school classic absolutely does.
No-Bake Blueberry Yum Yum is creamy, fruity, buttery, and just straight-up comforting. The name may be a little silly, but the taste? Dead serious.
It’s one of those layer desserts with a buttery graham cracker crust, a sweet cream cheese filling, and a lush blueberry pie topping that brings it all together in one glorious bite. And yes—it’s chilled, easy to make, and dangerously addictive. Grandma knew what she was doing.
What Makes It So Good
Besides the name (which is fun to say, admit it), there’s a lot to love here:
- Cool, creamy layers with just the right balance of tart and sweet
- No baking required—the fridge does all the heavy lifting
- Old-school charm that never goes out of style
- Perfect for summer potlucks, holidays, or “just because” days
- Make-ahead friendly (in fact, it needs to be made ahead)
Also? It feeds a crowd, but don’t expect leftovers. This stuff disappears fast.
Ingredients
It’s simple, classic, and relies on the kind of stuff you probably already have.
For the crust:
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp sugar
For the cream cheese layer:
- 1 (8 oz) block cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub Cool Whip, thawed
For the topping:
- 1 (21 oz) can blueberry pie filling
Optional: Extra whipped cream and crushed graham crackers for topping, because why not?
Step-by-Step Instructions
This one’s easy to assemble and even easier to devour.
Step 1: Make the crust
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press it firmly into the bottom of a 9×9-inch dish (or 9×13 for thinner layers). Chill while you make the filling.
Step 2: Whip up the creamy middle
In a mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla, and beat again until light and fluffy. Gently fold in the Cool Whip until fully combined.
Step 3: Layer like a boss
Spread the cream cheese mixture evenly over the chilled crust. Take your time and make it smooth—layered desserts deserve love.
Then, spoon the blueberry pie filling over the top and gently spread it out. Don’t swirl. This is not a marble cake. Respect the layers.
Step 4: Chill and wait (the hard part)
Cover and refrigerate for at least 4 hours, but overnight is even better. It needs time to set so the layers hold up when you slice it.
Common Mistakes to Avoid
Yum Yum is chill, but here are some things to watch out for:
1. Using cold cream cheese
This one again. Cold cream cheese = lumps. Let it soften first.
2. Overmixing the Cool Whip
Fold it gently to keep that filling fluffy. Don’t beat the life out of it.
3. Not chilling long enough
If you try to cut it too soon, it’ll fall apart. Tasty, yes. Pretty? No.
4. Using a shallow dish
You want enough depth to build those layers. Don’t go too flat unless you’re doubling the recipe.
5. Using fruit topping with extra liquid
If your pie filling is extra juicy, spoon it gently and avoid flooding the top layer.
Variations & Twists
Feeling creative? Yum Yum can handle it.
- Try other pie fillings: cherry, peach, strawberry, or mixed berry all work great
- Add lemon zest to the cream cheese layer for brightness
- Use crushed Nilla wafers or shortbread for a different crust vibe
- Make mini servings in jars or cups—adorable and perfect for parties
- Top with toasted coconut or chopped pecans for texture
FAQ
Can I make this ahead of time?
Yes—and you absolutely should. This dessert gets better the longer it chills.
How long does it last in the fridge?
About 3–4 days, covered. After that, it starts getting a little too soft.
Can I freeze it?
You can, but the texture might get a bit icy. Still edible, but fresher is better for that soft creaminess.
Can I use homemade blueberry topping?
Absolutely. Just make sure it’s cool and thickened before layering it on.
What if I don’t like blueberries?
Totally fine. Use any fruit pie filling or make your own with whatever’s in season.
Can I use whipped cream instead of Cool Whip?
Yep! Just use about 2 cups of whipped cream, whipped to stiff peaks. Slightly richer, slightly fancier.
What’s with the name “Yum Yum”?
No clue, honestly. But after one bite, you won’t question it. You’ll just say “Yum” twice and go back for seconds.
Final Thoughts
No-Bake Blueberry Yum Yum is one of those unapologetically simple, retro desserts that just works. It’s cool, creamy, fruity, and totally hits the spot—whether you’re feeding a crowd or sneaking bites from the fridge at midnight.
It’s sweet, it’s nostalgic, and it’s got a name that practically dares you not to love it. Go ahead. Make it. Serve it. And enjoy the part where someone asks, “What is this?” and you get to say, “Oh, just a little something called Yum Yum.”
