Hi, friend. I’m Sarah, a self-taught food lover who once panicked over recipes with more than three steps. I grew up in a small Ohio town, where potlucks ruled and summers meant casseroles, pies, and Miss Ginny’s chilled blueberry dessert. That was my first taste of No-bake Blueberry Yum Yum, and I’ve been chasing that flavor ever since.
After a few kitchen flops (and a cat who thinks the counter is hers), I finally nailed the recipe. Now, this No-bake Blueberry Yum Yum lives on repeat in my fridge, perfect for brunches, birthdays, and late-night cravings.
Why does it work? It’s simple: buttery crust, whipped cream cheese, and blueberry pie filling, no oven needed. It’s creamy, cool, and layered with flavor. Bring it to a picnic or prep it in mason jars for grab-and-go sweetness. It’s always a crowd-pleaser.
Even if you’re new to the kitchen, I’ve got you. I’ll walk you through it step by step. And if you love fruity no-bake desserts, check out my no-bake banana split cheesecake or indulgent caramel turtle. But this recipe? It’s the one I always come back to, and I think you will too.
Table of contents
Why this no-bake dessert works for everyone
No-bake Blueberry Yum Yum is made for busy days and sudden cravings. Whether you’re a parent, student, or new to baking, this dessert delivers full flavor, no oven required.
With just graham crackers, cream cheese, whipped topping, and blueberry pie filling, it comes together fast. Want to skip the can? There’s a simple from-scratch option too.
The magic is in the layers: buttery crust, fluffy filling, and a sweet fruit top. Once chilled, it slices clean and serves beautifully, great for brunch, potlucks, or weeknights.
Need variety? Swap blueberry for raspberry, peach, or cherry. Toss in chocolate chips or a peanut butter swirl. Like our summer berry and peach cheesecake, this recipe welcomes creativity.
No baking. No stress. Just chill, slice, and enjoy, maybe even straight from the pan.
Ingredients You’ll Need
For the crust:
- 1 ½ cups graham cracker crumbs (or cookie/nut alternative)
- ½ cup unsalted butter, melted
For the filling:
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup whipped cream or whipped topping
- 2 cups blueberry pie filling
- ½ cup chopped pecans or walnuts (optional)
How to Make No-Bake Blueberry Yum Yum
- Make the crust: In a medium bowl, mix graham cracker crumbs with melted butter. Press firmly into the bottom of an 8×8-inch or 9×9-inch dish. Chill for 15 minutes while preparing the filling.
- Beat the cream cheese: Using a hand mixer or stand mixer, beat the softened cream cheese until fluffy. Add powdered sugar gradually and continue mixing until smooth and creamy.
- Fold in whipped topping: Gently fold in the whipped cream (or topping) until no streaks remain. This keeps the filling airy and light.
- Layer the filling: Spread the cream cheese mixture evenly over the chilled crust.
- Add the blueberry layer: Carefully spoon the blueberry pie filling over the cream layer. Smooth it out gently to avoid mixing layers.
- Top with nuts (optional): Sprinkle chopped pecans or walnuts on top for crunch and a rich, earthy finish.
- Chill and serve: Cover and refrigerate for at least 4 hours (preferably overnight). Slice and serve chilled.
How can I make No-Bake Blueberry Yum Yum dairy-free?
Going dairy-free doesn’t mean missing out. To make a No-bake Blueberry Yum Yum without dairy, start by checking your crust ingredients, opt for cookies or crackers without milk or butter, and use vegan butter or coconut oil instead.
For the filling, use a dairy-free cream cheese like Kite Hill or Tofutti, and swap the whipped cream for coconut-based topping such as So Delicious CocoWhip.
Most blueberry pie fillings are already dairy-free, but check the label to be sure. Once layered and chilled, your dairy-free No-bake Blueberry Yum Yum will still set up perfectly and taste just as creamy and satisfying.
Looking for more dairy-flexible ideas? Try these cinnamon apple cottage cheese bites, easy to adapt and snack-worthy.
How to store leftovers
One of the best things about No-bake Blueberry Yum Yum is how well it keeps. Once assembled, cover the dish tightly and refrigerate. It stays fresh for up to 4 days, though in my house, it rarely lasts that long.
I often prep it the night before brunch. The layers set beautifully overnight, and the flavors come together even better by morning. Guests always think it’s more effort than it is.
For easy servings, portion leftovers into jars or small containers, great for meal prep or lunchbox desserts.
Freezing isn’t ideal since the topping can separate and the crust may soften. But if needed, freeze in airtight containers and thaw overnight in the fridge. The texture changes slightly, but it still tastes great, almost like a mousse.
Like our hummingbird cake cottage cheese bowls, this dessert is made for planning ahead. It’s simple, stress-free, and ready when you need it.
How to serve No-Bake Blueberry Yum Yum
Once your No-bake Blueberry Yum Yum is chilled and set, it’s ready to serve. Use a sharp knife dipped in warm water for clean cuts, and a spatula to lift perfect slices. A clear dish shows off the layers and makes portioning easy.
For brunch, I cut it into squares and pair it with mimosas or an egg bake, it’s the perfect sweet finish. For potlucks, I double the recipe and use a trifle dish to showcase the creamy layers.
Want something fun? Serve it in mason jars or parfait glasses for bridal showers or brunches. I love pairing it with iced lattes or blueberry tea for a light, refreshing combo.
On warm nights, it’s my go-to. Topped with fresh berries or a drizzle of lemon glaze, this No-bake Blueberry Yum Yum feels bakery-worthy with zero stress.
Variations to keep it exciting every time
This recipe is just the beginning. Once you’ve mastered it, you can swap out flavors or textures based on what’s in your pantry or fridge. Try these easy variations:
Fruit Swap: Replace blueberry pie filling with cherry, raspberry, or peach. Try using a mix like in this summer berry and peach cheesecake.
Citrus Kick: Add ½ teaspoon lemon zest to the cream cheese filling for brightness.
Chocolate Lovers: Mix cocoa powder into the crust or sprinkle mini chocolate chips over the top layer.
Nut-Free Version: Omit nuts entirely or use toasted coconut for crunch.
Lower Sugar: Use sugar-free whipped topping and pie filling for a lighter version.
Get creative, have fun, and don’t be afraid to make it your own, because as I always say, cooking should feel like home, not homework.
No-Bake Blueberry Yum Yum: Easy, Creamy, and Full of Summer Flavor
- Total Time: 4 hours
- Yield: 9 servings
- Diet: Vegetarian
Description
A creamy, no-bake layered dessert made with graham cracker crust, sweetened cream cheese, whipped topping, and blueberry pie filling.
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
For the filling:
1 cup powdered sugar
8 oz cream cheese, softened
1 cup whipped cream (or whipped topping)
2 cups blueberry pie filling
½ cup chopped pecans or walnuts (optional)
Instructions
1. Mix graham cracker crumbs and melted butter. Press into the bottom of an 8×8-inch dish.
2. Beat softened cream cheese until fluffy. Add powdered sugar and beat until smooth.
3. Fold in whipped topping gently.
4. Spread cream cheese mixture over crust evenly.
5. Top with blueberry pie filling.
6. Sprinkle with chopped nuts if desired.
7. Refrigerate for 4+ hours or overnight before serving.
Notes
For a dairy-free version, substitute vegan butter, dairy-free cream cheese, and coconut whipped topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Conclusion
Whether it’s for brunch, a summer picnic, or just a cozy night in, No-bake Blueberry Yum Yum always delivers. It’s quick, nostalgic, and endlessly flexible, with a buttery crust, creamy filling, and sweet blueberry topping that hits every note.
Feel free to make it your own. Change the fruit, try a new crust, or go dairy-free, this dessert is made to fit your life. The best recipes aren’t just easy, they bring people together.
So now that you’ve got the recipe and my favorite tips, go whip up a batch. And if you share it? Tag me, I’d love to see your version.
With love (and extra whipped cream),
Sarah
Frequently Asked Questions :
Yes, and you should! This dessert tastes even better when made a day ahead. Prepping your No-bake Blueberry Yum Yum the night before allows the layers to set and the flavors to meld beautifully. Just cover it and chill overnight.
If stored properly in an airtight container or tightly covered dish, your No-bake Blueberry Yum Yum will stay fresh for up to 4 days. After that, the crust may begin to soften.
AYou can freeze it, but it’s not ideal. Freezing may affect the texture of the whipped topping and the cream cheese layer. If you do freeze your No-bake Blueberry Yum Yum, thaw it overnight in the fridge and expect a slightly softer consistency.
Absolutely. Fresh blueberries can be cooked down with a bit of sugar and lemon juice to create a simple compote. Once cooled, this makes a perfect homemade topping for your No-bake Blueberry Yum Yum, especially during peak berry season.
