Blueberry Yum Yum
No-Bake Blueberry Yum Yum is a creamy and delicious layered dessert that’s always a hit! With amazing layers that include a graham cracker crust, cheesecake, blueberry pie filling and whipped topping, it’s the perfect sweet treat. It’s a breeze to put together and a classic for potlucks, cookouts and holiday celebrations!
Love a good no-bake dessert? Try my irresistible layered Strawberry Delight next!
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Blueberry Yum Yum is an easy blueberry dessert that goes by various names like Blueberry Delight and Blueberry Lush. If you google it, you’ll see that it’s also the name of a song by Ludacris from the 2004 album The Red Light District. However, in my mind, it will always be a beloved retro dessert and no matter what you call it, it’s bound to be a favorite with anyone who tries it.
It’s made with a buttery graham cracker crust, amazing cream cheese layer, perfectly sweet blueberry pie filling and Cool Whip on top. And the best part? There’s need to turn on the oven, this layered blueberry dessert is completely no-bake! If I’m not making my cherry delight or layered pistachio dessert, this blueberry yum yum is on the menu for potlucks, holidays and other celebrations!
Reasons to love this dessert
- It’s a festive, unique recipe with great flavor! Blueberries are not used often enough in desserts – I love the tart sweetness of the blueberry pie filling combined with the creamy tang of cheesecake and sweet, fluffy topping. Incredible!!
- No-bake with easy-to-follow instructions: Besides my Oreo pie, this might be the easiest dessert on the site!
- Great for any occasion: From holidays to birthday celebrations, this dessert pleases both kids and adults!
Ingredients you’ll need
This super easy blueberry yum yum recipe is made with just 6 simple ingredients, plus the crust. You can find the printable recipe with measurements in the recipe card, below. Here’s what you’ll need to make it:
For the crust
- Graham cracker crumbs: Use a food processor to make fine crumbs from about 10 to 12 full sheets of graham crackers or buy the crumbs in a box from the store.
- Melted butter: Holds the crust together while giving it a buttery, rich flavor.
- Granulated sugar: Perfectly sweetens the crust.
For the topping
- Cream cheese: You’ll need one 8-ounce package cream cheese (in a brick, not the spread). I like to use Philadelphia’s cream cheese best. Be sure to remove the cream cheese from the fridge to soften to room temperature, so it mixes easily with the other ingredients.
- Cool Whip: This whipped topping is combined with the cream cheese and added on top for more sweet fluffiness!
- Confectioners’ sugar: Powdered sugar adds sweetness to the cheesecake layer while keeping it nice and smooth.
- Fresh lemon juice: Use freshly squeezed for the best bright flavor.
- Vanilla extract: Adds delicious depth of flavor to the filling.
- Blueberry pie filling: Provides a delicious, fruity center.
Variations and substitutions
- Crust: Experiment with different crust types. You can make a delicious crust with Lorna Doone shortbread cookies or an Oreo pie crust.
- Homemade whipped topping: If you’re not a fan of Cool Whip, use this very popular homemade whipped topping instead. You will need to double the recipe.
- Garnish: I like to top this with extra graham cracker crumbs for a pretty presentation, but you can also add a sprinkle of chopped pecans or add fresh blueberries.
- Other pie filling: Change it up with cherry pie filling for cherry yum yum! You could even use strawberry or peach pie filling!
How to make this recipe
1. Make the crust: Combine all crust ingredients and firmly press with fingers into a 9×9-inch pan or 9-inch pie dish.
2. Whip cream cheese: Using a stand or hand-held electric mixer, whip softened cream cheese until fluffy.
3. Add Cool Whip and other ingredients: Stir in 1 container Cool Whip, confectioners’ sugar, lemon juice and vanilla with the cream cheese until smooth.
4. Spread over crust: Spread cream cheese mixture over graham cracker crust.
5. Add blueberry filling: Pour blueberry pie filling over cream cheese mixture and carefully spread in an even layer.
6. Add whipped topping and chill: Top and spread the 2nd container of Cool Whip over the top. Refrigerate at least 4 hours, or overnight, before serving. Sprinkle with reserved crushed graham crackers just before serving.
Helpful tips
- Thaw Cool Whip: Store your Cool Whip in the refrigerator to thaw completely before mixing, this usually takes about 3.5 to 4 hours. Or leave it out at room temperature for about an hour.
- Plan ahead: Allow at least 4 hours for this blueberry dessert to chill in the refrigerator before serving. The longer you refrigerate the dish, the sturdier it will be and easier to slice. Do not freeze to set it.
- Adding garnish: Wait to add any garnish like graham cracker crumbs until right before serving, so they don’t become soggy.
- Make ahead: This is a great dessert to make ahead of an event or celebration! The recipe calls for 4 hours of chill time after making it, but it can be made a day in advance and be just as tasty!
Very delicious!! Easy to make and easier to eat. Thanks for posting this recipe!
— Molly
Frequently asked questions
Blueberry yum yum is a no-bake dessert with a layer of blueberry pie filling, cheesecake filling and a crumbly, buttery graham cracker crust. Once everything is layered, chill in the fridge for about 4 hours. It’s cool, creamy and fruity!
If you want to use fresh blueberries, you’ll need to cook them down to make them a pie filling consistency. Here is a great homemade pie filling recipe using fresh blueberries. Most 21-ounce cans of pie filling have about 1 ½ cups in them. For any recipe calling for a can of pie filling, substitute 1 ½ cups of homemade filling instead.
Yes, this will work in an 8×8-inch dish or other similar size! It will just be a bit thicker. To make it in a 9×13-inch pan, you will need to double the recipe.
Storage recommendations
Blueberry Yum Yum is great leftover!
- Storing: Tightly cover the pan of what’s leftover with plastic wrap and store in the refrigerator for up to about 4-5 days. You can also transfer slices to an airtight container and store in the fridge.
- Freezing: I don’t know if this will be as good after freezing and then thawing. However, if you’d like to try it, add the cream cheese filling over the crust, then wrap it in plastic wrap. For the best texture, allow the dessert to set in the refrigerator for about 6 hours before transferring it to the freezer. Before freezing, wrap aluminum foil around the plastic wrap for extra freezer protection. Freeze for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator or on the countertop, add the blueberry filling and then the whipped topping, slice and enjoy!
More delicious desserts
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Blueberry Yum Yum
Ingredients
For the crust
- 1 1/4 cups graham cracker crumbs*, (10 full graham cracker sheets) plus more crumbs to garnish
- 1/3 cup butter, melted
- 1/4 cup sugar, (I use slightly less than 1/4 cup)
For the filling
- 1 (8-ounce) package cream cheese, softened
- 2 (8-ounce) containers Cool Whip, thawed
- 3/4 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 (21-ounce) can blueberry pie filling, (or other favorite pie filling)
Instructions
- Combine all crust ingredients and firmly press with fingers into a 9×9-inch pan or 9-inch pie dish.
- Using a stand or hand-held electric mixer, whip softened cream cheese until fluffy. Stir in 1 container Cool Whip, confectioners’ sugar, lemon juice and vanilla with the cream cheese until smooth.
- Spread cream cheese mixture over graham cracker crust.
- Pour blueberry pie filling over cream cheese mixture and carefully spread in an even layer.
- Top and spread the 2nd container of Cool Whip over the top.
- Refrigerate at least 4 hours, or overnight, before serving. Sprinkle with reserved crushed graham crackers just before serving.
Notes
Did you make this recipe?
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Yum! This is SO delicious! The perfect end-of-summer dessert!
Very delicious!! Easy to make and easier to eat. Thanks for posting this recipe!
So happy you enjoyed! Thanks for taking time to comment!