Cherry Yum Yum

4.50 from 10 votes

A buttery graham cracker crust layered with fluffy sweetened cream cheese and cherry pie filling. Make it the night before for an easy 9×13 potluck dessert.

Prep Time15

Cook Time10

Refrigerate4

Total Time4 25

Course: Dessert

Cuisine: American

Keyword: Cherry Yum Yum

Servings:

Calories: 386kcal

Author: Carrie Barnard

Cost: $8.74, $0.73 per Serving.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs divided
6 tablespoons unsalted butter melted and slightly cooled

For the Filling:

8 ounces cream cheese, softened at room temperature
2 cups Heavy whipping cream, chilled
21 oz. cherry pie filling
1 teaspoon vanilla extract
½ cup granulated sugar

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
Combine melted butter and graham cracker crumbs (reserve 2 tablespoons for topping) in a medium bowl, then mix well.
Press the crust mixture into the bottom of the 9X13 baking dish. Bake the crust for 10 minutes. Let the crust cool completely before topping with the filling mixture.
Combine the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer. Beat for 1 minute at medium-high speed.
Add the heavy cream to a separate chilled bowl and beat with an electric mixer until stiff peaks form. Then gently fold the whipped cream into the cream cheese mixture.
Evenly spread half of the cream cheese mixture over the cooled crust without ruining the crumb layer underneath.
Over the layer of cream cheese, spread the cherry pie filling. Add the remaining cream cheese and whipped cream mixture on top. Then sprinkle with the reserved graham cracker crumbs.
Cover and chill for at least 4 hours or overnight.
Slice, serve and enjoy!

Notes

Cherry Yum Yum tastes even better the day after it’s made, but it will keep in the refrigerator for at least 3 days. Don’t forget to store leftovers covered with plastic wrap.

Nutrition