Cherry Yum Yum

5 from 4 votes

Cherry Yum Yum has thick, creamy layers of no-bake cheesecake, cherry pie filling, and a graham cracker crust. A fruity and refreshing dessert!

Prep Time15

Cook Time8

Chill Time4

Total Time4 23

Course: Dessert

Cuisine: American

Servings: slices

Calories: 430kcal

Preheat the oven to 350°F. Spray a 9x13 baking dish with nonstick cooking spray. Set it aside.
Add the graham cracker crumbs, chopped pecans, and granulated sugar to a medium-sized mixing bowl. Stir to combine.
Add the melted butter and stir to coat the graham cracker crumb mixture completely.
Press into the prepared baking dish. Bake for 8 minutes. Allow the crust to cool completely.
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1-1½ minutes until smooth.
Add 1 of the 8-ounce containers of thawed whipped topping, powdered sugar, and vanilla for 1½-2 minutes until smooth.
Spread the cream cheese mixture evenly over the cooled crust.
Evenly spread both cans of cherry pie filling over the cream cheese layer.
Evenly spread the remaining container of thawed whipped topping over the cherry pie filling layer. Sprinkle the 3 tablespoons of finely chopped pecans over the whipped topping layer. Cover and chill in the refrigerator for 4 hours. Just before serving, slice into 3 slices x 5 slices.

Storage:

Tips:

Be sure the cream cheese is softened to room temperature to ensure there are no lumps in the cream cheese filling.
You can purchase store-bought graham cracker crumbs or crush your own. Simply pulse 14 full-size graham crackers in a food processor until finely ground, or place them in a ziploc bag and crush with a rolling pin.
You can substitute graham cracker crumbs for the finely chopped pecan garnish.
Be sure to chill your cherry dessert in the fridge for at least 4 hours before slicing and serving so it has enough time to set up properly. Overnight is even better!