Introduction

No-Bake Cranberry Yum Yum is a delightful layered dessert featuring a crunchy graham cracker crust, creamy whipped cream and cream cheese filling, and a tart cranberry topping. It’s easy to prepare and perfect for holidays or any time you want a refreshing treat without turning on the oven.

A square slice of dessert is placed on a white plate, showing four visible layers: the bottom layer is a brown crumbly crust, followed by a light cream layer, then a mixed red and purple berry filling with a soft texture, topped with a thick white creamy layer covered by crushed brown nuts and crumb topping. On top of the dessert, three small dark red berries and a tiny green leaf are placed as decoration. A silver fork lies on the right side of the plate. In the background, the edge of a glass dish with more of the dessert is visible, and the surface beneath the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
1 (8 oz.) package cream cheese, softened
1/2 cup confectioners’ sugar
2 cups whipping cream
1 teaspoon vanilla extract, divided
3 tablespoons granulated sugar
1 (14 oz.) can whole berry cranberry sauce
3 tablespoons chopped pecans

Instructions

Step 1: In a bowl, combine graham cracker crumbs, ground cinnamon, and melted butter. Blend with a fork until the crumbs are evenly moistened.
Step 2: Set aside 1 tablespoon of the crumb mixture for the topping.
Step 3: Press the remaining crumb mixture firmly into the bottom of a 9×9-inch pan that has been sprayed with non-stick cooking spray to form the crust.
Step 4: Using an electric mixer, beat together the softened cream cheese, confectioners’ sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
Step 5: In a separate bowl, whip the whipping cream with granulated sugar and the remaining 1/2 teaspoon vanilla extract until stiff peaks form.
Step 6: Gently fold the whipped cream into the cream cheese mixture by hand until well combined.
Step 7: Spread just under half of the cream cheese and whipped cream mixture evenly over the graham cracker crust.
Step 8: Stir the cranberry sauce in its can to slightly break up the whole berries. Drop large spoonfuls of the cranberry sauce over the cream cheese layer, then gently spread it evenly.
Step 9: Cover the cranberry layer with the remaining cream cheese and whipped cream mixture, spreading it evenly to cover completely.
Step 10: Mix the chopped pecans with the reserved 1 tablespoon of graham cracker crumbs and sprinkle evenly over the top of the dessert.
Step 11: Cover the pan and refrigerate for several hours or overnight to allow the layers to set before serving.

Tips & Variations

For a lighter option, use 1/3 less fat cream cheese—it works just as well in this recipe.
You can substitute an 8-ounce container of non-dairy whipped topping (like Cool Whip) for the homemade whipped cream for convenience.
To serve a larger crowd, double the recipe into a 9×13-inch pan.

Storage

Store the dessert covered in the refrigerator for up to 3 days. Because it contains whipped cream and cream cheese, it’s best enjoyed within a few days. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

The image shows a close-up of a fork holding a small bite of a dessert with three layers. The bottom layer is a crumbly, golden brown crust with a rough texture. Above that is a thick, creamy white layer with a smooth texture. The top layer is a bright red berry sauce with visible fruit pieces and a glossy finish, slightly dripping. In the background, there is a white plate with more dessert, placed on a white marbled surface, softly blurred to keep focus on the fork. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes! In fact, letting it chill overnight allows the flavors to meld and the dessert to firm up perfectly.

Can I use fresh cranberries instead of canned cranberry sauce?

Using canned whole berry cranberry sauce is recommended because of its sweetness and texture. Fresh cranberries would require cooking with sugar to soften before use.

No-Bake Cranberry Yum Yum Recipe

Print Recipe

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4.9 from 54 reviews

No-Bake Cranberry Yum Yum is a creamy, layered dessert that combines a buttery graham cracker crust with a smooth cream cheese and whipped cream filling, topped with whole berry cranberry sauce and crunchy pecans. Perfect for holiday gatherings or any festive occasion, this easy-to-make treat requires no baking and is refrigerated until set.

Author: Elias
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours (including refrigeration time)
Yield: 9 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

1 1/4 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

Filling

1 (8 oz.) package cream cheese, softened
1/2 cup confectioners’ sugar
2 cups whipping cream
1 teaspoon vanilla extract, divided
3 tablespoons granulated sugar

Topping

1 (14 oz.) can whole berry cranberry sauce
3 tablespoons chopped pecans

Instructions

Prepare Crust: In a bowl, combine graham cracker crumbs, ground cinnamon, and melted butter. Blend with a fork until crumbs are evenly moistened.
Reserve Crumbs: Set aside 1 tablespoon of the crumb mixture for topping later.
Form Crust Layer: Press the remaining crumb mixture firmly into the bottom of a 9×9-inch pan that has been sprayed with non-stick cooking spray to form an even crust.
Make Cream Cheese Mixture: Using an electric mixer, beat the softened cream cheese, confectioners’ sugar, and 1/2 teaspoon vanilla extract together until smooth and creamy.
Whip Cream: In a separate bowl, whip the whipping cream with granulated sugar and the remaining 1/2 teaspoon vanilla extract until stiff peaks form.
Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture by hand until fully blended and smooth.
Layer Cream Cheese Mixture: Spread just under half of the cream cheese and whipped cream mixture evenly over the prepared crust.
Add Cranberry Sauce: Stir the cranberry sauce slightly in the can to break it up. Spoon large dollops onto the cream cheese layer and gently spread evenly.
Top with Remaining Cream Cheese Mixture: Spread the remaining cream cheese and whipped cream mixture evenly over the cranberry layer, fully covering it.
Add Topping: Mix the reserved 1 tablespoon graham cracker crumbs with chopped pecans and sprinkle evenly over the top layer.
Chill: Cover the pan and refrigerate the dessert for several hours or preferably overnight to allow it to set and flavors to meld.

Notes

For a lighter option, use 1/3-less fat cream cheese instead of regular cream cheese.
You can substitute an 8 oz container of Cool Whip non-dairy whipped topping for the homemade whipped cream in this recipe.
To make a larger batch, double the recipe and use a 9×13-inch pan.

Keywords: No-Bake dessert, cranberry dessert, cream cheese dessert, holiday dessert, easy dessert, layered dessert