Whip up this No-bake Cranberry Yum Yum with graham cracker crumbs, cream cheese, whipped cream, cranberry sauce, and pecans. No oven required, all the yum!
So, here’s the deal. Last Thanksgiving, after all the chaos of cooking the turkey (which, by the way, I still don’t have down to a science), I found myself staring at a half-empty can of cranberry sauce and thinking, “There’s gotta be something I can do with this, right?” I wasn’t about to bake another pie (we already had three on the table… classic overachiever move). That’s when I remembered my grandma’s old recipe for a layered dessert she used to call “Yum Yum.” No idea why she named it that, but after a few tweaks—hello cinnamon graham cracker crust and crunchy pecans—I ended up with this creamy, tangy, no-bake wonder. And let me tell you, it disappeared. Even my cousin Dave, who claims he “doesn’t do desserts,” went back for seconds. I swear I caught him sneaking a third helping straight from the pan later that night. Busted.
Why You’ll Love This No-bake Cranberry Yum Yum Recipe?
First off, no oven required. That’s a big win when your kitchen already feels like a sauna because of all the holiday cooking. This dessert is cool, creamy, and a little bit fancy-looking with those pretty layers. But best of all? It’s ridiculously easy to make. We’re talking 30 minutes of effort, max. And it tastes like you slaved away. It’s got a buttery graham cracker crust (I jazz mine up with cinnamon), a fluffy cream cheese filling that’s somehow light and rich at the same time, and a tangy cranberry sauce that cuts through all the sweetness perfectly. Add a sprinkle of pecans on top for crunch, and you’ve got yourself a crowd-pleaser. Trust me on this one.
Ingredient Notes:
I like to give a little backstory on the ingredients. Why? Because it makes shopping (and swapping!) way easier.
- Graham Cracker Crumbs: You can buy pre-crushed, but I always crush mine. It’s therapeutic, you know? Plus, the texture’s better.
- Cinnamon: Just a little bit, but it gives the crust a warm, holiday vibe. You can skip it if you’re not into it, but I wouldn’t.
- Unsalted Butter: I always use unsalted when baking (or no-baking, in this case) because you want to control the saltiness yourself.
- Cream Cheese: Room temp, folks! Otherwise, you’ll be fighting lumps and nobody wants that.
- Confectioners’ Sugar: This blends smoothly into the cream cheese without making it gritty.
- Whipping Cream: Get the good stuff and whip it yourself. It makes a difference—none of that spray can business here.
- Granulated Sugar and Vanilla Extract: Simple, but essential for sweetening and flavoring the whipped cream.
- Whole Berry Cranberry Sauce: Homemade or canned works! I’ve done both, depending on how much energy I’ve got.
- Chopped Pecans: Toast them if you’ve got an extra minute—they get even better. Or skip them if you’re dealing with nut allergies.
How To Make No-bake Cranberry Yum Yum?
Step 1. Make the Crust
Grab a bowl and stir together 1¼ cups of graham cracker crumbs, ¼ teaspoon of ground cinnamon, and 6 tablespoons of melted butter. Press all but a tablespoon of that mix into a greased 9×9-inch pan. Save the tablespoon for the topping later. That’s your crunchy little crown. I use the bottom of a glass to press it down evenly, but your hands work just fine.
Step 2. Whip Up the Filling
In a big bowl, beat 8 ounces of softened cream cheese, ½ cup confectioners’ sugar, and ½ teaspoon vanilla until it’s smooth. In another bowl (yep, another one—sorry!), whip 2 cups of heavy cream with 3 tablespoons of sugar and another ½ teaspoon of vanilla until stiff peaks form. Then gently fold that whipped cream into the cream cheese mixture. It should be light, fluffy, and downright tempting to eat by the spoonful. (I may or may not have done that.)
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Step 3. Build Your Layers
Spread half of your cream cheese mix over the crust. Open up that can of cranberry sauce, give it a stir (sometimes it needs a little wake-up), and spread it evenly on top. Then smooth the rest of the cream cheese mixture over that. You’ll feel like a cake decorator, and it’s kinda fun!
Step 4. Add Crunch and Chill
Mix your leftover tablespoon of graham cracker crumbs with 3 tablespoons of chopped pecans and sprinkle them over the top. Now cover it and stick it in the fridge for at least 4 hours. Overnight is even better. Trust me, patience pays off.
Storage Options:
Keep it in the fridge, covered tightly, and it’ll last about 4-5 days. After day 3, it gets a little softer but still tastes amazing. Not freezer-friendly, though—the texture goes wonky.
Variations and Substitutions:
- Swap the cranberry sauce for cherry pie filling, blueberry compote, or even lemon curd if you’re feeling zesty.
- Go nut-free by skipping the pecans or swapping for toasted coconut flakes.
- Make it gluten-free with GF graham crackers. Easy peasy!
- Try different extracts: Almond or lemon extract can switch up the flavor in the cream cheese layer.
What to Serve with No-bake Cranberry Yum Yum?
- Coffee or Tea: Something warm to balance out the cool creaminess of the dessert.
- Holiday Feasts: It’s perfect as a light(er) dessert after a heavy meal.
- A Glass of Bubbly: For New Year’s Eve? Yes, please. Sweet, creamy, tart + bubbly = match made in heaven.
Frequently Asked Questions:
Can I make it ahead?
Absolutely! In fact, it’s better the next day.
Can I freeze it?
I wouldn’t. The texture goes all weird. Like, really weird.
Do I have to use homemade cranberry sauce?
Nope! Canned works just fine. But if you have homemade lying around, by all means, use it! (P.S. I do love a good homemade sauce.)
And that’s my No-bake Cranberry Yum Yum in a nutshell. If you make it, please come back and tell me how it went. Did you sneak a second helping? Did Aunt Carol ask for the recipe? I’d love to hear all about it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No-bake Cranberry Yum Yum
Ingredients
Crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
Cream Cheese Mixture:
- 1 package 8 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- 2 cups whipping cream
- 1 teaspoon vanilla extract divided
- 3 tablespoons granulated sugar
Filling & Topping:
- 1 can 14 ounces whole berry cranberry sauce
- 3 tablespoons chopped pecans
Instructions
Let's start with the crust:
- Combine 1 and 1/4 cups of graham cracker crumbs, 1/4 teaspoon of cinnamon and 6 tablespoons of butter.
- Set aside 1 tablespoon of this mixture for use.
- Press the remaining mixture onto the bottom of a 9x9-inch pan that has been coated with stick spray.
Now let's make the cream cheese mixture:
- Blend together 8 ounces of softened cream cheese, 1/2 cup of confectioners sugar and 1/2 teaspoon of vanilla until it becomes smooth.
- In a bowl whip together 2 cups of whipping cream, 3 tablespoons of sugar and another half teaspoon of vanilla until it forms peaks.
- Gently combine the whipped cream with the cream cheese mixture.
Next, let's assemble the dessert:
- Spread than half of the cream cheese mixture, over the crust layer.
- Stir up some sauce from its can. Spoon it over the layer of cream cheese. Make sure to spread it evenly.
- Add the remaining cream cheese mixture on top. Spread it evenly well.
Now for some toppings:
- Mix together 3 tablespoons chopped pecans with the reserved graham cracker crumbs we set aside earlier.
- Sprinkle this topping over the layer to add some crunchiness and flavor.
Finally chill time:
- Refrigerate your creation for hours. Preferably overnight, before serving. This will allow all flavors to meld together perfectly.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
