There’s something so comforting about a layered, creamy dessert that requires zero baking. Enter the No-Bake Blueberry Yum Yum — a classic Southern treat that layers fluffy cream cheese filling, luscious blueberry pie filling, and a buttery graham cracker crust for a dessert that never fails to impress.
Growing up, this dessert was a staple at family reunions, potlucks, and summer cookouts. The name alone — “Yum Yum” — hints at just how irresistible it is. With a melt-in-your-mouth creamy texture and a burst of fruity blueberry flavor, it’s the perfect treat for any season. Best of all, it comes together quickly and sets in the fridge, making it a true crowd-pleaser that won’t tie up your oven.
Why You’ll Love This No-Bake Blueberry Yum Yum
- No oven required
- Simple, pantry-friendly ingredients
- Layers of creamy and fruity flavor
- Perfect for summer barbecues or holiday tables
- Easy to make ahead
- Southern-inspired, nostalgic flavor
Ingredients
This recipe yields about 6 servings:
For the crust:
- 1 ¼ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon ground cinnamon
For the cream cheese layer:
- 8 ounces cream cheese, softened
- ½ cup confectioners’ sugar
- 2 cups heavy whipping cream
- ½ teaspoon vanilla extract
- 3 tablespoons granulated sugar
For the blueberry layer:
- 1 (21-ounce) can blueberry pie filling
How to Make No-Bake Blueberry Yum Yum
Prep time: 20 minutes
Chill time: several hours or overnight
1. Make the Crust
In a medium mixing bowl, combine the graham cracker crumbs, cinnamon, and melted butter. Blend with a fork until all the crumbs are evenly moistened. Reserve about 2 tablespoons of the crumb mixture for sprinkling on top later.
Spray a 9×9-inch baking dish with nonstick cooking spray. Press the remaining crumb mixture firmly into the bottom of the dish to form an even crust. Place the pan in the refrigerator to chill while you prepare the filling.
2. Make the Cream Cheese Mixture
In a large bowl, beat the softened cream cheese with the confectioners’ sugar using an electric mixer until smooth and creamy.
In a separate bowl, whip the heavy whipping cream with the granulated sugar and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture by hand until thoroughly combined and fluffy.
3. Assemble the Layers
Remove the crust from the refrigerator. Spread a little less than half of the cream cheese mixture evenly over the crust, using a spatula to smooth it out.
Next, drop spoonfuls of the blueberry pie filling across the cream cheese layer, then gently spread it into an even layer without disturbing the cream base too much.
Finally, spoon the remaining cream cheese mixture over the blueberry layer and spread it carefully, covering the blueberry filling completely.
Sprinkle the reserved graham cracker crumbs evenly over the top for a bit of crunch and a nice finishing touch.
4. Chill and Serve
Cover the dessert tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to firm up and develop its signature layered texture.
When ready to serve, slice into squares and enjoy the creamy, fruity goodness of this classic No-Bake Blueberry Yum Yum.
Storage Tips
- Refrigerator: Store covered for up to 3 days
- Freezer: Not recommended, as the creamy layers may separate after thawing
Flavor Variations
If you’d like to try different flavors, here are some simple variations:
- Strawberry Yum Yum: Swap blueberry pie filling for strawberry
- Cherry Yum Yum: Use cherry pie filling for a classic holiday twist
- Mixed Berry Yum Yum: Try a can of mixed berry pie filling for more variety
- Nutty Topping: Sprinkle chopped pecans or walnuts over the final layer for added texture
Tips for Success
- Make sure the cream cheese is softened to room temperature for a smooth filling
- Whip the cream until stiff peaks form to keep the layers light and airy
- Allow plenty of chill time so the dessert slices neatly
- Always fold gently to maintain the fluffiness of the whipped cream
Serving Suggestions
- Perfect for summer picnics or cookouts
- Ideal on a holiday dessert buffet
- Serve in mason jars for individual portions
- Garnish with fresh blueberries for an extra pop of color
Share Your Experience
If you try this No-Bake Blueberry Yum Yum, I’d love to hear how it turned out. Did you stick with the classic blueberry flavor or try a variation? Share your comments, photos, or even your own family memories of this Southern favorite — that’s what keeps these desserts so special generation after generation.
No-Bake Blueberry Yum Yum
Ingredients
For the crust:
- 1 ¼ cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- ¼ teaspoon ground cinnamon
For the cream cheese layer:
- 8 ounces cream cheese softened
- ½ cup confectioners’ sugar
- 2 cups heavy whipping cream
- ½ teaspoon vanilla extract
- 3 tablespoons granulated sugar
For the blueberry layer:
- 1 21-ounce can blueberry pie filling
Instructions
Make the Crust
- In a medium mixing bowl, combine the graham cracker crumbs, cinnamon, and melted butter. Blend with a fork until all the crumbs are evenly moistened. Reserve about 2 tablespoons of the crumb mixture for sprinkling on top later.
- Spray a 9×9-inch baking dish with nonstick cooking spray. Press the remaining crumb mixture firmly into the bottom of the dish to form an even crust. Place the pan in the refrigerator to chill while you prepare the filling.
Make the Cream Cheese Mixture
- In a large bowl, beat the softened cream cheese with the confectioners’ sugar using an electric mixer until smooth and creamy.
- In a separate bowl, whip the heavy whipping cream with the granulated sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture by hand until thoroughly combined and fluffy.
Assemble the Layers
- Remove the crust from the refrigerator. Spread a little less than half of the cream cheese mixture evenly over the crust, using a spatula to smooth it out.
- Next, drop spoonfuls of the blueberry pie filling across the cream cheese layer, then gently spread it into an even layer without disturbing the cream base too much.
- Finally, spoon the remaining cream cheese mixture over the blueberry layer and spread it carefully, covering the blueberry filling completely.
- Sprinkle the reserved graham cracker crumbs evenly over the top for a bit of crunch and a nice finishing touch.
Chill and Serve
- Cover the dessert tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to firm up and develop its signature layered texture.
- When ready to serve, slice into squares and enjoy the creamy, fruity goodness of this classic No-Bake Blueberry Yum Yum.
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