This no-bake Blueberry Yum Yum is a cool, creamy dessert that layers a buttery graham cracker crust with a sweet cream cheese filling and fresh blueberries. It sets in the fridge, so there’s no oven time and only a few minutes of active prep. The result is a light, fruity bar with a crisp base, silky middle, and a glossy blueberry topping that bursts with fruity aroma and tangy-sweet flavor. If you enjoy blueberry desserts with a soft, custardy texture, you might also like the Warm Blueberry Cottage Cheese Bake for a warm alternative.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 4 hours (chilling time)
- Total Time: 4 hours 20 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 12):
- Calories per serving: 320 kcal
- Protein: 4 g
- Carbohydrates: 36 g
- Fat: 18 g
- Fiber: 2 g
- Sugar: 22 g
- Sodium: 180 mg
Why Make This No Bake Blueberry Yum Yum
This recipe is perfect when you want a showy dessert with minimal effort. It requires no baking, so it’s ideal for hot days or when your oven is busy. The crust gives a satisfying crunch, the cream cheese layer is silky and slightly tangy, and the blueberry topping adds bright, fruity sweetness and a glossy finish. It’s great for potlucks, family dinners, or an easy weekend treat.
How to Make No Bake Blueberry Yum Yum
You’ll make a simple graham cracker crust, whip a smooth cream cheese filling, and top with both fresh blueberries and blueberry pie filling for color and shine. The dessert chills in the fridge to firm up, creating clean slices with layers that hold together. Use a silicone spatula to spread the filling evenly and a gentle hand when adding fresh berries so they stay whole and pretty.
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 2 cups fresh blueberries
- 1 cup blueberry pie filling
Directions:
Step 1: Preparation
In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9×13 inch baking dish to form the crust. Press firmly and evenly so the crust holds together and has a flat surface.
Step 2: Mixing
In another bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in the whipped topping until fully incorporated. Mix gently to keep the filling light and airy.
Step 3: Cooking
Spread the cream cheese mixture over the graham cracker crust. Top the cream cheese layer with the blueberry pie filling and fresh blueberries, spreading them evenly. Use the pie filling to create a glossy layer and scatter whole berries for texture and fresh flavor.
Step 4: Finishing
Refrigerate for at least 4 hours or until set. Once firm, cut into squares and serve chilled. For clean slices, run a sharp knife under hot water, wipe it dry, and slice in one smooth motion.
How to Serve No Bake Blueberry Yum Yum
Serve chilled on a dessert plate. Add a dollop of extra whipped topping or a sprinkle of lemon zest for brightness. This dessert pairs well with coffee or a light herbal tea. For a party, arrange squares on a platter and garnish with a few extra fresh blueberries and a mint leaf for color.
How to Store No Bake Blueberry Yum Yum
- Refrigerator: Store in an airtight container for up to 4 days. Keep layers flat to prevent the topping from shifting.
- Freezer: Freeze individual squares on a baking sheet until solid, then wrap tightly and place in a freezer-safe container for up to 1 month. Thaw in the fridge before serving (several hours).
- Tip: If the blueberry topping releases liquid after a day, gently blot excess moisture with a paper towel before serving to keep the crust crisp.
Expert Tips for Perfect No Bake Blueberry Yum Yum
- Press the crust firmly: Use the bottom of a measuring cup to press the crust evenly and compactly so bars don’t crumble.
- Room-temperature cream cheese: Softened cream cheese blends smoothly with powdered sugar; cold cream cheese will cause lumps.
- Keep it light: Fold whipped topping in gently to keep the filling airy and smooth.
- Fresh berries: Choose ripe, firm blueberries for the best texture and flavor. If berries are slightly tart, the pie filling balances sweetness.
- Clean cuts: Warm your knife under hot water, dry it, and wipe between cuts for neat squares.
- Make ahead: This dessert actually improves if made a day ahead—the flavors mingle and the filling firms nicely.
Delicious Variations
- Lemon Blueberry: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice to the cream cheese mixture for a bright citrus note.
- Mixed Berries: Replace half the blueberries with raspberries or sliced strawberries for a colorful berry medley.
- Chocolate Crust: Swap graham crumbs for chocolate cookie crumbs to add a rich chocolate base.
- Lighter Version: Use reduced-fat cream cheese and light whipped topping to cut calories while keeping texture.
- Mini Cups: Press crust into a muffin tin and layer filling and berries for single-serve treats.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes. Thaw them first and drain any excess liquid so the filling doesn’t get soggy. Pat gently with paper towels if needed.
Q: How long does it need to chill before serving?
A: Chill at least 4 hours for best results. Overnight chilling makes cutting easier and the texture firmer.
Q: Can I make this dairy-free or vegan?
A: Replace cream cheese with a vegan cream cheese and use a dairy-free whipped topping and vegan butter. Check labels for added sugars in pie filling.
Q: Will the crust be soggy after refrigeration?
A: If you press the crust firmly and avoid overly wet toppings, it should stay crisp. Blot any excess berry juice before serving to maintain texture.
Q: Can I halve the recipe or bake it in a smaller pan?
A: Yes. Halve ingredients and use an 8×8 inch pan for fewer servings. Adjust chilling time; it may set a bit faster.
Q: How do I keep the fresh blueberries from sinking into the filling?
A: Add fresh berries on top after spreading the filling. If using larger berries, press them gently into the top without pushing through.
Q: Is the blueberry pie filling necessary?
A: The pie filling adds color, shine, and a jam-like consistency. You can omit it and use only fresh berries, but the top will be less glossy and more rustic.
Conclusion
This No Bake Blueberry Yum Yum is a simple, crowd-pleasing dessert that combines a crunchy crust, creamy filling, and bright blueberry topping—perfect for summer gatherings or an easy weeknight treat. If you’d like to see another take and the original inspiration, check the recipe on No-Bake Blueberry Yum Yum | The Kitchen is My Playground. Give it a try—its fresh flavor and creamy texture are sure to become a favorite.
Print
No Bake Blueberry Yum Yum
- Total Time: 260 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A cool, creamy dessert with layers of graham cracker crust, sweet cream cheese filling, and fresh blueberries, set in the fridge without baking.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 2 cups fresh blueberries
- 1 cup blueberry pie filling
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9×13 inch baking dish to form the crust.
- In another bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in the whipped topping until fully incorporated.
- Spread the cream cheese mixture over the graham cracker crust. Top with blueberry pie filling and fresh blueberries.
- Refrigerate for at least 4 hours or until set. Cut into squares and serve chilled.
Notes
Press the crust firmly to keep bars from crumbling. Use room-temperature cream cheese for smooth blending and fold in whipped topping gently for a light filling.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
