Cherry Yum-Yum
If its name is any indication, this retro Southern no-bake dessert maximizes flavor — and it does so while minimizing time, effort and ingredients. Layers of graham cracker crust, tangy cream cheese and canned cherry pie filling create a dessert that straddles a no-bake cheesecake and a classic trifle. The graham cracker crust sets as it chills, lending both texture and a toasty flavor that balances the rich dairy and the sweet pie filling. Almond extract, though optional, complements the cherries perfectly. Yum-yum is the perfect blank canvas party dessert — you can amend it with different cookie bases (Oreos or gingersnaps); flavorings in the cream (Kirsch or almond liqueur); and pie fillings (apple or berry) to suit all seasons and tastes.
Ingredients
- 3 ½ cups408 grams graham cracker crumbs (from one 14-ounce box of graham crackers; see tip)
- ¾ cup170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly
- 2 ½ teaspoonskosher salt (such as diamond crystal)
- 8 ounces225 grams cream cheese, at room temperature
- ¾ cup150 grams granulated sugar
- 2 cups480 milliliters heavy whipping cream, chilled
- 1 ½ teaspoonsvanilla extract
- ¼ teaspoonalmond extract (optional)
- 2cans cherry pie filling
Directions
- 1
In a medium bowl, combine the graham cracker crumbs, butter and 1 1/2 teaspoons salt. Stir thoroughly to combine, then set aside.
- 2
Add the cream cheese, sugar and remaining salt to a large bowl, if using a hand mixer, or to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the cream cheese has become fluffy and the sugar has started to dissolve, about 1 minute. Scrape down the sides of the bowl and add the heavy cream, vanilla extract and almond extract (if using). Beat on low speed to combine, then raise the speed to medium-high and beat until medium peaks form, 1 to 2 minutes.
- 3
In a glass or metal 9-by-13-inch pan, add half of the graham cracker mixture and press firmly into an even layer. Add half of the cream mixture on top and smooth into an even layer, making sure it fully covers the graham cracker crust. Add both cans of cherry pie filling and gently smooth into an even layer over the cream mixture. Top with a layer of the remaining cream then the remaining graham cracker mixture. Cover and chill overnight (or at least 4 hours).
- 4
Scoop to serve, straight from the refrigerator, into bowls or plates. Cherry yum-yum will keep in the refrigerator for at least 5 days (if it lasts that long) — and tastes even better the day after it’s made.