Blueberry Yum Yum Cake is a no-bake dessert that layers creamy goodness with sweet blueberry pie filling and a buttery graham cracker crust. This delightful dessert is perfect for summer gatherings, potlucks, or anytime you want an easy and refreshing treat.
Why You’ll Love This Recipe
- No Baking Required: Ideal for warm weather when you want to avoid the oven.
- Creamy and Fruity: The combination of creamy layers and blueberry filling is irresistible.
- Simple to Make: Minimal prep time with straightforward ingredients.
- Crowd Favorite: Perfect for parties, potlucks, or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 ounces) whipped topping (like Cool Whip)
- 1 can (21 ounces) blueberry pie filling
Directions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust. Chill in the refrigerator while preparing the filling.
- Make the Creamy Layer: In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in half of the whipped topping until well combined.
- Assemble the Layers: Spread the cream cheese mixture evenly over the chilled crust. Gently spoon the blueberry pie filling over the cream cheese layer. Spread evenly.
- Top with Whipped Topping: Spread the remaining whipped topping over the blueberry layer, smoothing it out with a spatula.
- Chill: Cover the dish and refrigerate for at least 4 hours or overnight to set.
- Serve: Slice into squares and serve chilled. Optional: garnish with fresh blueberries or graham cracker crumbs.
Servings and Timing
- Servings: 12-16
- Preparation Time: 15 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 15 minutes
Variations
- Fresh Blueberries: Use fresh blueberries cooked with sugar and cornstarch for a homemade filling.
- Different Fruits: Substitute blueberry pie filling with cherry, strawberry, or peach for variety.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Extra Crunch: Add chopped nuts or toasted coconut on top for texture.
- Low-Calorie Option: Use low-fat cream cheese and light whipped topping.
Storage/Reheating
- Storage: Cover and store in the refrigerator for up to 3 days.
- Freezing: Freeze in an airtight container for up to 1 month. Thaw in the refrigerator before serving.
FAQs
1. Can I make this dessert ahead of time?
Yes, this dessert is best made the night before to allow the layers to set.
2. Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar to replace the whipped topping.
3. What type of crust works best?
Graham cracker crust is classic, but you can use a vanilla wafer or shortbread crust for a twist.
4. Can I use fresh blueberries?
Yes, cook fresh blueberries with sugar and cornstarch to create a homemade pie filling.
5. How do I ensure the crust holds together?
Press the crust mixture firmly into the dish and refrigerate it to set before adding layers.
6. Can I make this recipe in smaller portions?
Yes, assemble the dessert in individual jars or cups for personal servings.
7. Can I add lemon flavor?
Add 1 teaspoon of lemon zest to the cream cheese mixture or the blueberry layer for a citrusy touch.
8. Why is my dessert runny?
Ensure you chill the dessert long enough to let the layers set properly.
9. Can I double the recipe?
Yes, use a larger dish or make two separate 9×13-inch desserts.
10. How do I slice the cake neatly?
Use a sharp knife wiped clean between cuts to get neat slices.
Conclusion
Blueberry Yum Yum Cake is the ultimate no-bake dessert that combines creamy textures with fruity flavors. Easy to prepare and universally loved, this dessert is perfect for any occasion. Try it today and enjoy a slice of this sweet, refreshing treat!
PrintBlueberry Yum Yum Cake
Blueberry Yum Yum Cake is a luscious, no-bake dessert featuring layers of buttery graham cracker crust, creamy cheesecake filling, and sweet blueberry pie topping. It’s an easy-to-make treat that’s perfect for potlucks, family gatherings, or summer days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping (like Cool Whip)
For the Blueberry Layer:
- 1 (21 oz) can blueberry pie filling
For the Topping:
- 1 cup whipped topping
- Optional: Fresh blueberries for garnish
Instructions
- Make the Crust:
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture evenly into the bottom of a 9×13-inch dish. Refrigerate while preparing the other layers.
- Prepare the Cream Cheese Layer:
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped topping until fully combined.
- Spread the cream cheese mixture evenly over the chilled crust.
- Add the Blueberry Layer:
- Spread the blueberry pie filling evenly over the cream cheese layer.
- Top the Dessert:
- Spread the remaining whipped topping over the blueberry layer. Smooth it out with a spatula.
- Chill and Serve:
- Refrigerate the dessert for at least 4 hours, or overnight, to set.
- Garnish with fresh blueberries if desired before serving. Slice and enjoy!
Notes
- For a homemade twist, use fresh blueberry compote instead of canned pie filling.
- This dessert can also be made in individual cups for a fun presentation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.