Okay, picture this: it’s Thanksgiving, everyone’s stuffed, but someone *always* has room for dessert. And this No-Bake Cranberry Yum Yum? It’s the dessert everyone magically finds room for. It’s like a cranberry cheesecake met a fluffy mousse and decided to elope. Seriously, it’s that good. Think of it as the no-bake cousin of Cranberry Bliss bars, but way easier, and, dare I say, even more delicious! I’ve been making this every holiday season for years, and it’s always a hit. The sweet, tart cranberry paired with the creamy filling… I’m drooling just thinking about it!
What is No-Bake Cranberry Yum Yum?
Right, so what exactly *is* this amazing concoction? It’s essentially a layered dessert, starting with a buttery graham cracker crust, topped with a luscious Cream Cheese filling studded with tart cranberries, and finished with a dollop of whipped cream (or, you know, more cranberries if you’re feeling fancy!). Think of it as a deconstructed cranberry cheesecake, but without all the fuss of baking. Honestly, it’s the perfect dessert for when you want something impressive but don’t want to spend hours in the kitchen. The name? Well, that’s just what my family calls it. It’s so good, it deserves a name like that! It’s basically happiness in a dish.
Why do I love this recipe?
Okay, let me tell you *why* you need this No-Bake Cranberry Yum Yum in your life. First, the flavor. The tanginess of the cranberries perfectly balances the richness of the Cream Cheese, creating a flavor explosion in your mouth. It’s sweet, tart, creamy, and oh-so-satisfying. What I love most about this recipe is how unbelievably easy it is. Seriously, anyone can make this. If you can stir, you can make this dessert. Plus, it’s budget-friendly! The ingredients are simple and readily available, especially around the holidays. We’re talking pantry staples here. And the versatility! You can serve this as a dessert for Thanksgiving or Christmas, bring it to a potluck, or just whip it up for a cozy night in. Honestly, it’s way better than those store-bought cranberry sauces (don’t tell anyone I said that!). It’s the perfect blend of simple and special.
How do you make no-bake cranberry yum Yum?
Quick Overview
Alright, here’s the lowdown. You’re basically making a graham cracker crust, whipping up a Cream Cheese filling, folding in some cranberries, and layering it all together. It’s so easy, it practically makes itself. The best part? No oven required! Just a little chill time in the fridge, and you’re good to go. Trust me, this is the perfect dessert to make when you want something impressive but don’t want to spend all day in the kitchen. I promise you won’t believe how simple it is to get such amazing results!
Ingredients
For the Crust:
1 12 cups Graham Cracker crumbs (about 12 full sheets)
13 cup granulated sugar. 1
6 tablespoons unsalted butter, melted (I always use a good quality butter for the best flavor!)
For the Filling:
8 ounces cream cheese, softened (full-fat is the way to go for ultimate creaminess)
Can Sweetened Condensed Milk be used for 1 day?
What is vanilla extract? 1 teaspoon?
1 (14 ounce) can whole berry cranberry sauce (I like the Ocean Spray brand, but feel free to use your favorite)
For the Topping (optional):
1 cup heavy whipping cream. 1 tsp.
2 tablespoons powdered sugar. 2 teaspoons
Fresh cranberries, for garnish (because presentation matters)
What are the step by
Step 1: Prep the Crust
First things first, in a medium bowl, combine the Graham Cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch pie plate or springform pan. Make sure it’s packed down firmly so it holds its shape. I like to use the bottom of a measuring cup to really press it in there. Then, pop it in the fridge while you make the filling.
Step 2: Whip the Cream Cheese
In a large bowl, beat the Cream Cheese with an electric mixer until it’s smooth and creamy. What is Lumpy Cream Cheese? Make sure it’s at room temperature before you start. Is it possible to make this with cold cream cheese?
Step 3: Add Sweetened Condensed Milk and Vanilla
Gradually add the Sweetened Condensed Milk to the cream cheese, beating until well combined. Then, stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything is evenly mixed. I always do this – it makes a big difference in the texture.
Step 4: Fold in the Cranberry Sauce
Gently fold in the cranberry sauce until it’s evenly distributed throughout the Cream Cheese. How do I keep cranberry chunks intact? What gives Yum Yum its signature flavor?
Step 5: Assemble the Yum Yum
Pour the cranberry cream cheese mixture over the prepared graham cracker crust. Spread it out evenly, and smooth the top. If you’re feeling fancy, you can create a swirl pattern with a knife or toothpick. It adds a nice touch!
Step 6: Chill!
Cover the pie plate with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely. This is crucial! Don’t try to rush it. The longer it chills, the better it will taste.
Step 7: Whip the Cream (Optional)
If you’re using whipped cream, in a chilled bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter! I like to add a splash of vanilla extract to my whipped cream for extra flavor.
Step 8: Garnish and Serve
Top the chilled cranberry yum yum with whipped cream and fresh cranberries, if desired. Slice and serve! Prepare for rave reviews!
What should I serve it with?
This No-Bake Cranberry Yum Yum is pretty amazing all on its own, but here are some ideas for serving it: For Breakfast: A strong cup of coffee is the perfect accompaniment. It balances the sweetness of the dessert beautifully. I love to serve it on a small plate with a sprinkle of cinnamon on top. For Brunch: Add it to a brunch buffet alongside mimosas and other brunch favorites. It’s a great way to add a touch of sweetness to your brunch spread. Maybe a few raspberries on top for extra flair! As Dessert: Serve it after a holiday meal with a glass of dessert wine or port. The tartness of the cranberries helps to cleanse the palate after a rich meal. I sometimes add a few chopped walnuts on top for some crunch. For Cozy Snacks: Enjoy it with a cup of hot chocolate or tea on a cold winter evening. It’s the perfect comfort food. My kids love it with a scoop of vanilla ice cream on the side. My family’s favorite is to have it after Thanksgiving dinner while watching a Christmas movie – it’s the perfect way to wind down and enjoy the holiday spirit.
How can I make no-bake cranberry yum Yum?
Alright, here are a few tips and tricks I’ve learned over the years to make sure your No-Bake Cranberry Yum Yum is absolutely perfect. Cream Cheese: Make sure your cream cheese is completely softened before you start. This will ensure a smooth and creamy filling without any lumps. I usually take it out of the fridge at least an hour before I start. Graham Cracker Crust: Pack the graham cracker crust firmly into the pie plate. This will prevent it from crumbling when you slice the dessert. I use the bottom of a measuring cup to really press it in there. Cranberry Sauce: You can use either whole berry or jellied cranberry sauce, depending on your preference. I personally prefer whole berry for the added texture and flavor. Don’t overmix the filling after you add the cranberry sauce, or the filling will turn pink. Chill Time: Don’t rush the chilling process. The longer the dessert chills, the better it will set up. I recommend chilling it overnight for the best results. Whipped Cream: If you’re using whipped cream, make sure your bowl and beaters are chilled before you start. This will help the cream whip up faster and hold its shape better. For a fun twist, try adding a little orange zest to the whipped cream for a burst of citrus flavor. And if you’re feeling *really* adventurous, you can add a shot of bourbon to the filling for a boozy kick! Just be sure to adjust the amount of cranberry sauce accordingly.
Storing and Reheating Tips
Here’s how to store your No-Bake Cranberry Yum Yum to keep it fresh and delicious. Room Temperature: This dessert is best stored in the refrigerator, not at room temperature. The cream cheese filling needs to be kept cold to prevent spoilage. Refrigerator Storage: Cover the pie plate tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days. The longer it sits, the softer the crust will become, so it’s best to enjoy it sooner rather than later. Freezer Instructions: You can also freeze this dessert for longer storage. Wrap the pie plate tightly with plastic wrap and then wrap it again with aluminum foil. Freeze for up to 2-3 months. To thaw, transfer the pie to the refrigerator and let it thaw overnight. I don’t recommend freezing it with the whipped cream topping, as it can become watery when thawed. It’s better to add the whipped cream after thawing. Glaze Timing Advice: If you’re planning to freeze the dessert, it’s best to wait to add the whipped cream topping until after you’ve thawed it. This will prevent the whipped cream from becoming watery or losing its shape. Trust me, I learned this the hard way!
What are some frequently asked questions?
Final Thoughts
So there you have it – my family’s beloved No-Bake Cranberry Yum Yum! It’s a guaranteed crowd-pleaser, ridiculously easy to make, and perfect for any occasion. I truly hope you give this recipe a try. It’s more than just a dessert; it’s a little bit of holiday magic in every bite. If you love this no-bake dessert, you might also enjoy my No-Bake Chocolate Peanut Butter Bars or my Easy Lemon Mousse. They’re both just as simple and delicious. Happy Yum Yum-ing! I can’t wait to hear how yours turns out! Let me know in the comments if you try it, and feel free to share any variations you come up with. Don’t forget to rate the recipe if you loved it! Happy Holidays!
No-Bake Cranberry Yum Yum
Ingredients
Main Ingredients
- 12 ounces dried cranberries can substitute with fresh cranberries
- 1 cup sugar
- 1 cup chopped pecans
- 8 ounces cream cheese softened
- 1 cup powdered sugar
Instructions
Preparation Steps
- In a medium bowl, combine cranberries, sugar, and pecans.
- In a separate bowl, beat cream cheese until smooth. Gradually add powdered sugar and mix until combined.
- Add the cranberry mixture to the cream cheese mixture and stir until well combined.
- Press the mixture into a greased 8x8 inch baking dish.
- Refrigerate for at least 2 hours before serving.
