Easy No Bake Cherry Yum Yum Pie Recipe

Cherry Yum Yum Pie is a sweet and creamy no bake dessert recipe that is easy to whip up, looks spectacular, and tastes simply sublime. It’s a perfect dessert for days when you don’t want to turn on the oven!

I’ve had a similar cherry dessert in a cake pan before, and it was cut into squares. But I wanted to try it in pie form, so I adapted the recipe a bit so it would fit in a pie dish. It instantly became a family favorite pie!

I added a bit of almond extract to the cherry pie filling, and it really makes a difference in the flavor. It’s subtle, but so good! Even my son who doesn’t love almond extract loved this pie.

With a crunchy graham cracker crust, tart and sweet cherries, and tangy cream cheese filling, everyone is going to want to come back for seconds. I know they did at my house!

HOW TO MAKE NO-BAKE CHERRY YUM YUM PIE

1. PREP – Let your cream cheese soften on the counter for several hours. Stir the almond extract into the can of cherry pie filling.
2. CRUST – Use a food processor to finely crush the graham crackers. Add the melted butter to the crumbs. Set aside about 1/4 cup. Press the remaining crumbs firmly into the bottom of your pie pan.
   
3. FILLING – Beat together the heavy cream, powdered sugar, and vanilla with a handheld electric mixer on high speed until stiff peaks form. Set aside.
   In another bowl, beat the cream cheese until smooth. Beat in the granulated sugar until well blended. Carefully fold in the whipped cream mixture.
4. ASSEMBLE – Spread half of the creamy filling into the crust. Top with the can of cherry filling that you have added extract to. Carefully spread the remaining filling over the cherries. Sprinkle the 1/4 cup of reserved crumbs over the top.
5. CHILL – Cover the pie with plastic wrap or aluminum foil. Chill for at least 3 hours, but for best results let it chill overnight.
6. SERVE – Use a sharp knife to cut the pie into slices. Serve cold!

PRO TIPS:

• Make sure you use a large, deep dish pie pan for this cherry yum yum recipe. I didn’t, and my pan was so full that it was overflowing. Don’t make the same mistake I did!
• If you use unsalted butter in the crust, add a pinch of salt to boost the flavor.
• For cream that whips up faster and fluffier, chill the bowl and beaters in the freezer for 5 minutes before beating.

Leftover pie?

If you have any leftover pie, you can store it in the refrigerator for up to three days. Just make sure it is wrapped tightly, or transfer it to an airtight container.

VARIATIONS:

• This recipe also works great with 8-12 ounces of Cool Whip instead of the cream and granulated sugar. You can also use Dream Whip.
• Substitute vanilla wafers for the graham crackers.
• If desired, stir some finely chopped pecans into the graham cracker mixture.
• You can double the recipe and make it in a 9×13″ pan. Great for feeding a crowd!
• Of course, you can also use any other flavor of pie filling instead of cherry.

MORE CREAMY DESSERT RECIPES:

• Peaches and Cream Dessert
• Blender Chocolate Mousse
• Stove Top Rice Pudding
• Mini Key Lime Cheesecake
• Banana Cream Brownies
• No Bake Strawberry Cheesecake
• Butterfinger Pie
• Oreo Ice Cream Dessert

This lovely layered dessert looks fancy enough for special occasions, but because it is so easy, it makes a great make-ahead dessert any day of the week!