No-Bake Cranberry Yum Yum is a delightful treat that’s both sweet and tangy, with a wonderfully creamy texture. It’s made with fresh cranberries, whipped cream, cream cheese, and a touch of sugar, all mixed together to create a smooth, dreamy dessert that doesn’t need any baking. The little bursts of cranberry flavor combined with the fluffy creaminess make it one of those dishes that feels like a cozy hug on a plate.
I love making this recipe whenever I want something easy but impressive. It’s one of those no-fuss dishes that’s perfect for when you need a last-minute dessert or a festive side to your holiday meal. I usually prepare it the day before so it has enough time to chill and set perfectly—plus, it tastes even better after sitting in the fridge! It’s simple enough that I don’t have to worry about overcooking or messing up, which makes it a go-to for me.
One of my favorite parts about No-Bake Cranberry Yum Yum is how versatile it is. You can serve it by itself, spooned into a pretty bowl, or use it as a creamy topping for cakes or cookies. It’s also a big hit when shared with friends and family during get-togethers because it’s light, refreshing, and leaves everyone smiling. I always enjoy how this dessert brightens up the table with its lovely pink color and fresh cranberry taste!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries give the perfect tart flavor and texture. Frozen works just as well and is usually available year-round. If you want something less tart, try substituting with raspberries or strawberries.
Cream Cheese: Softened cream cheese adds creaminess and tang. For a lighter option, try using Neufchâtel cheese, which has less fat but similar taste.
Heavy Whipping Cream: Whipping cream makes the dessert fluffy and light. If you prefer a dairy-free version, coconut cream is a great substitute to whip up into stiff peaks.
Graham Crackers and Butter: The crushed graham crackers mixed with melted butter create a simple, crunchy crust. You can swap graham crackers for digestive biscuits or any plain cookies you like.
How Do You Get Light, Fluffy Cream Layers Every Time?
Whipping the cream to the right consistency is key. Here’s how to make sure your cream is perfect:
- Chill your bowl and beaters in the fridge for 10-15 minutes before whipping. Cold equipment helps cream whip better.
- Start whipping cream on medium speed until it starts to thicken, then increase to high speed until stiff peaks form. Be careful not to overwhip or the cream can turn grainy.
- When folding whipped cream into cream cheese, use a gentle folding motion to keep the mixture light and airy, preserving that fluffy texture.
Taking these steps makes the layers smooth, creamy, and perfectly airy for this no-bake dessert. It’s a simple step that really makes a difference!
Equipment You’ll Need
- Medium saucepan – perfect for cooking the cranberry sauce evenly without burning.
- Mixing bowls – you’ll need a couple for whipping cream and mixing cream cheese layers.
- Electric mixer or hand mixer – makes whipping cream and beating cream cheese smooth and quick.
- Rubber spatula – great for folding whipped cream gently into the cream cheese mixture without deflating it.
- 9×9 inch baking pan – ideal size for pressing the crust and layering the dessert evenly.
Flavor Variations & Add-Ins
- Swap cranberries for raspberries or strawberries if you want a sweeter, less tart flavor.
- Add a teaspoon of orange zest to the cranberry sauce for a fresh citrus twist that brightens the dish.
- Mix crushed pecans or walnuts into the graham cracker crust for extra crunch and a nutty flavor.
- Stir in a splash of almond extract with the vanilla for a different, fragrant flavor in the cream layers.
No-Bake Cranberry Yum Yum
Ingredients You’ll Need:
For The Cranberry Sauce:
- 2 cups fresh or frozen cranberries (plus extra for topping)
- 1 cup granulated sugar
- ½ cup water
For The Cream Cheese Layers:
- 1 package (8 oz) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
For The Crust and Topping:
- 1 package (14 oz) graham crackers, crushed (about 2 cups)
- ½ cup (1 stick) unsalted butter, melted
- ½ cup powdered sugar
- Fresh cranberries for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the cranberry sauce, crust, and filling. Then, you’ll need at least 4 hours (or overnight) to chill and let the dessert set fully in the fridge. So plan ahead for a delicious treat ready the next day!
Step-by-Step Instructions:
1. Make the Cranberry Sauce:
In a medium saucepan, combine the cranberries, sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10 to 12 minutes. Take it off the heat and let it cool completely.
2. Prepare the Crust:
In a bowl, mix the crushed graham crackers with the melted butter until all crumbs are coated. Press this mixture firmly into the bottom of a 9×9 inch pan to form an even crust. Pop it in the fridge while you make the filling.
3. Prepare the Cream Cheese Layer:
Beat the softened cream cheese with granulated sugar and vanilla extract in a large bowl until smooth and creamy.
4. Whip the Cream:
In a separate chilled bowl, whip the heavy cream until stiff peaks form. This will add a light, fluffy texture to your creamy layers.
5. Combine Cream Cheese and Whipped Cream:
Gently fold the whipped cream into the cream cheese mixture. Use a gentle folding motion to keep it light and airy.
6. Assemble the Layers:
Spread half of the cream cheese mixture evenly over the graham cracker crust. Then spread the cooled cranberry sauce over this layer. Finally, spread the remaining cream cheese mixture on top.
7. Add Topping and Garnish:
Sprinkle additional crushed graham crackers on top for a nice crunchy finish. Place fresh cranberries on top for a festive look.
8. Chill:
Cover the dessert and chill it in your fridge for at least 4 hours or overnight. This helps the flavors marry and the dessert to set firmly.
9. Serve and Enjoy:
Cut into squares and serve chilled. This no-bake cranberry yum yum is a creamy, tangy, and refreshing dessert that’s perfect anytime you want a simple yet impressive treat!
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Frozen cranberries work great—just thaw them completely and drain any excess water before cooking the sauce to avoid a watery texture.
How Long Can I Store This Dessert?
You can keep leftover cranberry yum yum covered in the fridge for up to 3 days. Make sure it’s well sealed to maintain freshness and prevent it from absorbing other fridge odors.
Can I Make This Recipe Ahead of Time?
Absolutely! In fact, making it the day before allows the flavors to meld and the dessert to set perfectly. Just store it covered in the fridge until ready to serve.
What Can I Substitute for Graham Crackers?
If you don’t have graham crackers, plain digestive biscuits or vanilla wafers work well too. Crush them finely and mix with melted butter just like in the original recipe.