Irresistible No-Bake Cranberry Yum Yum Recipe

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Discover the ultimate holiday dessert with this No-Bake Cranberry Yum Yum. Two fluffy whipped cream layers sandwich a luscious whole berry cranberry filling, creating a creamy, tangy, and festive treat that’s perfect for Thanksgiving, Christmas, or any fall gathering. This Southern classic delivers indulgence without the fuss of baking.

Ingredients

For the Crust:

• 1 ¼ cups graham cracker crumbs
• ¼ teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

For the Fluffy Whipped Cream Layers:

• 1 (8 oz.) package cream cheese, softened
• ½ cup powdered sugar
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract, divided
• 3 tablespoons granulated sugar

For the Filling & Topping:

• 1 (14 oz.) can whole berry cranberry sauce
• 3 tablespoons chopped pecans

Instructions

1. Prepare the Crust

1. Combine graham cracker crumbs, cinnamon, and melted butter in a bowl.
2. Mix with a fork until evenly moistened.
3. Reserve 1 tablespoon of crumbs for topping.
4. Press remaining crumbs into the bottom of a 9×9-inch pan lightly greased with non-stick spray.

2. Make the Cream Cheese Mixture

1. Beat softened cream cheese, powdered sugar, and ½ teaspoon vanilla until smooth.
2. In a separate bowl, whip the heavy cream with granulated sugar and remaining vanilla until stiff peaks form.
3. Gently fold whipped cream into cream cheese mixture until fully combined.

3. Assemble the Layers

1. Spread slightly less than half of the cream cheese mixture evenly over the crust.
2. Stir cranberry sauce slightly to loosen whole berries and drop spoonfuls over the cream layer. Gently spread to cover evenly.
3. Top cranberry layer with remaining cream mixture, smoothing it evenly.
4. Mix reserved graham cracker crumbs with chopped pecans and sprinkle on top.

4. Chill and Serve

• Cover and refrigerate for several hours or overnight for best results.
• Slice into squares and serve chilled.

Pro Tips

• Use full-fat cream cheese for extra richness, or try ⅓-less fat cream cheese for a lighter option.
• Jellied cranberry sauce can replace whole berry sauce for a smoother texture.
• For convenience, substitute whipped cream with Cool Whip.
• Double the recipe for a 9×13 pan to serve a larger crowd.

Why This Recipe Works

• No-bake simplicity makes it easy for beginners.
• Tangy cranberry sauce balances the sweet, creamy layers perfectly.
• The crunchy pecan topping adds texture and festive flair.

Substitutions & Variations

• Fruits: Swap cranberry sauce with cherry, blueberry, or peach preserves.
• Crust: Shortbread or cookie crumbs can replace graham crackers.
• Toppings: Toasted coconut or chocolate shavings for extra indulgence.

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Assemble up to 24 hours in advance.
• Storage: Refrigerate in a covered container for 3–4 days.
• Reheating: Serve chilled; no reheating needed.

Serving Ideas

• Pair with a cup of hot cocoa or spiced cider.
• Garnish with fresh cranberries or a dusting of powdered sugar.
• Serve as part of a holiday dessert platter.

Frequently Asked Questions

Q: Can I use jellied cranberry sauce?
A: Yes, for a smoother filling, jellied sauce works perfectly.

Q: Can I make this dairy-free?
A: Substitute cream cheese with vegan cream cheese and use coconut whipped cream.

Q: How long should I chill before serving?
A: At least 4 hours; overnight yields the best flavor melding.

This No-Bake Cranberry Yum Yum is the ultimate holiday dessert: creamy, tangy, and effortless. Perfect for family gatherings, it’s a sweet, festive twist on a Southern favorite that everyone will love.

No-Bake Cranberry Yum Yum: Easy Southern Holiday Dessert

Indulge in creamy, tangy No-Bake Cranberry Yum Yum, a festive Southern dessert with whipped cream layers and whole berry filling.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 0 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 280 kcal

Ingredients

  

For the Crust:

• 1 ¼ cups graham cracker crumbs
• ¼ tsp ground cinnamon
• 6 tbsp unsalted butter, melted

For the Fluffy Whipped Cream Layers:

• 1 (8 oz.) package cream cheese, softened
• ½ cup powdered sugar
• 2 cups heavy whipping cream
• 1 tsp vanilla extract, divided
• 3 tbsp granulated sugar

For the Filling & Topping:

• 1 (14 oz.) can whole berry cranberry sauce
• 3 tbsp chopped pecans

Instructions

 

1. Prepare the Crust

• Combine graham cracker crumbs, cinnamon, and melted butter in a bowl.
• Mix with a fork until evenly moistened.
• Reserve 1 tablespoon of crumbs for topping.
• Press remaining crumbs into the bottom of a 9×9-inch pan lightly greased with non-stick spray.

2. Make the Cream Cheese Mixture

• Beat softened cream cheese, powdered sugar, and ½ teaspoon vanilla until smooth.
• In a separate bowl, whip the heavy cream with granulated sugar and remaining vanilla until stiff peaks form.
• Gently fold whipped cream into cream cheese mixture until fully combined.

3. Assemble the Layers

• Spread slightly less than half of the cream cheese mixture evenly over the crust.
• Stir cranberry sauce slightly to loosen whole berries and drop spoonfuls over the cream layer. Gently spread to cover evenly.
• Top cranberry layer with remaining cream mixture, smoothing it evenly.
• Mix reserved graham cracker crumbs with chopped pecans and sprinkle on top.

4. Chill and Serve

• Cover and refrigerate for several hours or overnight for best results.
• Slice into squares and serve chilled.

Notes

• Great for Thanksgiving and Christmas tables.
• Can easily double for larger gatherings.
• Perfectly customizable with seasonal fruits and toppings.

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