CHERRY YUM YUM Ingredients ▢1 1/2 cups graham cracker crumbs ▢6 Tablespoons salted butter, melted melted.

What Is Cherry Yum Yum?

“Cherry Yum Yum” (also called “Cherry Delight” or simply “Yum Yum” with fruit) is a nostalgic, layered dessert from the American South. It typically consists of:

1. A crumbly crust (often graham cracker crumbs, cookie crumbs, or even pecan/cookie mix)

2. A creamy, cheesecake‑style filling (cream cheese + sugar + whipped topping or whipped cream)

3. A fruit layer, often cherry pie filling, in the middle or on top

4. Optionally, an additional crumb or nut topping, or a second cream layer

Because the filling is soft, the dessert is chilled (not baked) so that it “sets up” and slices cleanly. Many versions also press some of the crumb mixture atop the final layer for texture.

The appeal is that it’s relatively easy, doesn’t require an oven (except for optional crust baking), is great to make ahead, and offers a mix of creamy, fruity, and crunchy textures. Many people serve it for potlucks, holidays, summer gatherings. Dining and Cooking+3thekitchenismyplayground.com+3Punchfork+3

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“Master” Cherry Yum Yum Recipe

Below is a robust, flexible version that yields a large pan (e.g. 9×13 in) dessert. You can scale up or down.

Ingredients

Here’s a suggested ingredient list (you may adjust as needed):

For the Crust / Base

• 2 cups graham cracker crumbs (or crushed digestive biscuits or similar)

• ½ cup (1 stick) unsalted butter, melted

• ¼ cup granulated sugar

• (Optional) ½ cup chopped pecans or nuts — for extra texture

For the Creamy Filling

• 16 oz (2 × 8‑oz blocks) cream cheese, softened to room temperature

• 1 to 1¼ cups powdered sugar (confectioners’ sugar)

• ½ teaspoon vanilla extract

• 1 teaspoon almond extract (optional, for extra flavor)

• 2 cups whipped topping (e.g. Cool Whip, thawed) or homemade whipped cream (see variation)

• (Optional) 2 to 3 tablespoons granulated sugar (if using whipped cream)

For the Cherry Layer

• 1 (or 2) 21‑oz cans cherry pie filling (or equivalent)

• (Optional) fresh or frozen cherries (drained) mixed with a bit of sugar or cherry sauce

For the Top / Finishing Touches (optional)

• Reserved crumb mixture, for sprinkling over top

• Additional chopped pecans, for garnish

• A few whole cherries, mint leaves, or grated white chocolate for decoration

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Equipment & Notes

• 9×13 in (or similar) rectangular baking dish (glass, ceramic, or metal)

• Mixing bowls (at least 2)

• Electric mixer or stand mixer (for cream cheese & whipped topping)

• Spatula

• Measuring cups & spoons

• Changing knives / offset spatula (for spreading)

• Plastic wrap or foil

Make sure your cream cheese is fully softened (sit at room temperature for 30–60 min) so it creams smoothly without lumps.

If using whipped topping (Cool Whip style), thaw it in refrigerator before using. If making whipped cream from scratch, chill bowl and beat to firm peaks.

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Step‑by‑Step Instructions

Below is a detailed, stepwise method, with tips and “why’s.”

1. Prepare the Crust

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar (plus chopped nuts if using).

2. Stir until the mixture resembles wet sand and holds together when pressed.

3. Press about ⅔ to ¾ of this crumb mixture firmly into the bottom of your 9×13 in baking dish, forming an even layer. (Reserve the remaining crumb mix for topping later.)

4. (Optional) If you prefer a firmer base, you can bake this crust layer at 350 °F (175 °C) for 8–10 minutes, then let it cool completely. Some versions skip baking.

5. Place the crust in the fridge while preparing the filling (to firm it further).

2. Make the Cream Cheese Filling

1. In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy (about 1–2 minutes).

2. Add the powdered sugar gradually, beating until fully incorporated and smooth.

3. Add the vanilla extract and almond extract (if using), and beat briefly to mix.

4. Gently fold in the whipped topping (or whipped cream) with a spatula until fully blended. Be careful not to overmix (so the mixture stays fluffy).

5. Taste and adjust sweetness if needed (you can fold in an extra tablespoon or two of powdered sugar if desired).

3. Layer the Dessert

1. Spread approximately half of the cream cheese mixture evenly over the chilled crust in the baking dish.

2. Spoon the cherry pie filling over that cream layer, spreading gently (but don’t press hard) so you get an even fruit layer.

3. Spread the remaining cream cheese mixture over the cherry layer, smoothing carefully to cover cherries as fully as possible.

4. Sprinkle the reserved crumb mixture or reserved nuts/crumbs over the top as a final decorative & textural layer.

4. Chill & Set

• Cover the dish loosely with plastic wrap or foil.

• Chill in the refrigerator for at least 4 hours, but preferably overnight for best set and clean slices.

• Chilling allows the layers to meld and firm up.

5. Serve

• Use a sharp knife (dip blade in hot water, wipe dry) to cut clean squares.

• Garnish with a whole cherry, mint leaf, or extra crumbs, if desired.

• Serve cold (straight from the fridge).

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Variations & Tips

Because there are many versions of Cherry Yum Yum, here are variations and adaptability options.

Crust Variations

• Use cookie crumbs (e.g. vanilla wafers, digestive biscuits, shortbread cookies) instead of graham crackers.

• Add nuts (pecans, walnuts) for crunch.

• For a more cookie-like base, some versions use flour + butter + sugar crust (baked) rather than simple crumbs.

• For gluten-free version, use gluten-free cookie/graham crumbs.

Filling Variations

• Instead of whipped topping, use homemade whipped cream (heavy cream + powdered sugar + vanilla), folded into cream cheese.

• Use a combination of cream cheese + mascarpone or add a bit of sour cream for tanginess.

• Flavors: add lemon zest, orange zest, or a splash of liqueur (e.g. cherry liqueur) for nuance.

• Add a layer of crushed pineapple under or over the cherry for a tropical twist.

• Use alternate fruit fillings (blueberry, strawberry, raspberry, mixed berry, peach) in place of cherry — this is common (“Blueberry Yum Yum”). thekitchenismyplayground.com+2kitchenmomy.com+2

Cherry Layer Adjustments

• Use half cherry pie filling, half fresh cherries drained and sweetened, for chunkiness.

• Mix cherries with a little cornstarch-thickened cherry juice for more sauce.

• For lighter texture, layer fresh cherry compote rather than canned pie filling.

Topping / Final Touches

• Instead of crumb topping, sprinkle toasted coconut, chopped nuts, or white chocolate shavings.

• Use maraschino cherries or fresh cherries for garnish.

• Dust with powdered sugar before serving.

Size & Scaling

• You can scale down to an 8×8 in dish or smaller by halving ingredients.

• If you stretch ingredients in a 9×13 pan, the layers will be thinner; many prefer doubling ingredients for the thick, luscious layers. thekitchenismyplayground.com

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Sample Fully Detailed Version (with Quantities & Narrative)

Here’s a narrative, fully spelled‑out version using the master ingredients, to follow step‑by‑step:

Yield: ~12–16 servings (in a 9×13 in dish)
Prep Time: ~20–30 minutes + chilling time

1. Softening & Prepping
   Remove 2 blocks (16 oz) of cream cheese from refrigerator and allow to soften on the counter for ~30 minutes.
   Thaw 2 cups whipped topping (if frozen).
   Prepare 2 cans (21 oz each) cherry pie filling.
   Crush graham crackers to fine crumbs (or use pre‑crumbled), measuring 2 cups.
   Chop nuts if using.

2. Crust Layer
   In a bowl, mix 2 cups graham cracker crumbs, ½ cup melted butter, ¼ cup granulated sugar, and (optional) ½ cup chopped pecans. Combine until mixture holds together when pressed.
   Press about ¾ of the crumb mix firmly into bottom of a 9×13 in baking dish, creating an even, compact layer.
   Reserve the rest of crumb mix for topping.
   (Optional) Bake at 350 °F for 8 minutes, then cool completely.
   Chill while making filling.

3. Cream Cheese Filling
   In a large bowl, beat the softened cream cheese until creamy and smooth (about 1–2 minutes).
   Gradually add 1¼ cups powdered sugar, beating after each addition until smooth and lump-free.
   Add ½ teaspoon vanilla extract (and 1 teaspoon almond extract, if using) and mix briefly.
   Gently fold in 2 cups whipped topping (or whipped cream) until fully incorporated and smooth. Be gentle to keep it airy.

4. Assemble Layers
   Spread ½ of the cream cheese mixture evenly over the crust.
   Gently spoon the cherry pie filling over that layer, distributing evenly (try not to press through).
   Spread the remaining cream cheese mixture over the cherry layer, smoothing carefully.
   Sprinkle the reserved crumb/nut mix over the top as a finishing touch.

5. Chill & Set
   Cover the dish with plastic wrap or foil.
   Refrigerate for at least 4 hours, preferably overnight, to allow the layers to fully set and flavors to meld.

6. Serve
   Using a sharp knife (dip blade in warm water between cuts), slice into squares.
   Garnish with whole cherries, mint leaves, extra crumbs, or white chocolate shavings, if desired.
   Serve chilled.

Storage: Keep covered in fridge; best consumed within 3–4 days.

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Tips, Common Pitfalls & FAQs

Issue	Fix / Advice
Cream cheese layer is lumpy	Be sure cream cheese is fully softened before beating. Use a mixer and scrape sides.
Filling too sweet	Reduce powdered sugar slightly, or use slightly tart cherry filling.
Layers slide or don’t set	Chill longer (overnight) — the filling needs time to set. Also don’t overfill with cherry juice.
Crust too crumbly	Add a bit more melted butter to help bind; press firmly.
Difficulty slicing clean squares	Use a sharp knife dipped in hot water and wiped dry between cuts.
Whipped topping deflates	Fold gently and avoid overmixing; if using whipped cream, whip to firm peaks.
Dessert too heavy	You can lighten by using light cream cheese or half whipped cream, or by reducing sugar amounts.

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Variations & Creative Twists

• “Cherry Yum Yum Lasagna Style”: Use thicker layers and additional cream and fruit strata, like a dessert lasagna.

• “Blueberry Yum Yum” / “Peach Yum Yum”: Replace cherry pie filling with blueberry, strawberry, peach, or mixed fruit. thekitchenismyplayground.com+1

• Chocolate Cherry Yum Yum: Add a thin layer of chocolate ganache between cream and cherry.

• Nutty Delight: Fold chopped nuts (pecans, walnuts) into cream layer or top with toasted nuts.

• Citrus Zest: Add lemon or orange zest into cream layer for brightness.

• Mini Portions: Make in small jars or cups for individual servings.

• Vegan / Dairy-Free Version: Use vegan cream cheese, coconut whipped topping, and vegan butter.

• Low-Sugar / Light Version: Use sugar substitutes or lower-sugar pie filling, lighter cream cheese, or half the sugar.

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Approximate Nutritional Estimate

These are rough estimates per serving (assuming 12–16 servings):

• Calories: ~350–450

• Fat: ~20–25 g (depending on cream cheese, butter)

• Carbohydrates: ~30–45 g (sugars, crumbs)

• Protein: ~3–6 g

• Sugar: ~20–30 g

If you use lighter ingredients, sugar substitutes, or reduce layer thickness, you can reduce the calorie/sugar content somewhat.

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Why This Dessert Works & Flavor/Texture Notes

• The crust provides contrast: crunchy, buttery, grounding the softness of layers.

• The cream cheese + whipped topping layer is rich but airy, delivering the “cheesecake / mousse” feel without baking.

• The cherry layer gives sweet-tart fruit flavor, moisture, and visual appeal.

• Chilling for hours lets the layers meld and set so slices hold shape.

• Because it’s no-bake (or minimally baked base), preparation is convenient, especially in warm weather.

• Many people report the dessert tastes even better the next day after flavors mature.

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If you like, I can convert this into metric measurements (grams, ml) for Morocco, or provide a smaller (serves 6) version. Would you like me to do that now?