No-Bake Blueberry Yum Yum
This no-bake Blueberry Yum Yum layers a buttery pecan shortbread crust, a sweet cream cheese filling, store-bought blueberry pie filling, and a fluffy whipped topping. It sets up in the fridge and needs nothing more than a few minutes of hands-on time.
The dessert comes together in a single 8×8 pan, with zero oven time. That makes it a lifesaver on warm days, holiday spreads, or any night you want a cool, creamy treat without fuss.
Why This No-Bake Dessert Wins
The texture is what gets people. A firm, sandy crust that almost tastes toasted, then a smooth, tangy cream cheese layer that cuts the sweetness of the blueberry.
Because every layer comes together in a bowl, cleanup is quick. It also holds well in the fridge, so you can make it a day ahead and pull it out right before serving.
Ingredients
- 2 cups crushed pecan shortbread cookies (like Pecan Sandies): gives the crust a nutty, buttery crunch; graham crackers work in a pinch
- ½ cup unsalted butter, melted: binds the crust without baking
- 8 oz cream cheese, softened: full-fat gives the richest layer; let it sit out 30 minutes before mixing
- 1 cup powdered sugar: sweetens and thickens the cream cheese without grittiness
- 1 tsp vanilla extract: rounds out the tang of the cream cheese
- 1 tub (8 oz) frozen whipped topping, thawed, divided: you will use 1 cup in the cream cheese layer and the rest for the top
- 1 can (21 oz) blueberry pie filling: any brand works; look for a firm set so the layers stay distinct
Variations / Substitutions
- Swap the fruit: cherry, strawberry, or peach pie filling all work the same way, so use whatever you like.
- Change the crust: crushed vanilla wafers or shortbread without pecans give a milder base; add 2 tbsp brown sugar if you want extra buttery notes.
- Dairy-free option: use plant-based cream cheese and a dairy-free whipped topping. The texture will be a little softer, but still creamy.
- Make it lighter: swap in a reduced-fat cream cheese and a lite whipped topping; the layers will hold just as well.
If you enjoy layered fruit desserts, you might also like my Strawberry Pretzel Salad.
How to Make No-Bake Blueberry Yum Yum
Step 1: Make the Crust
In a bowl, stir the 2 cups crushed pecan shortbread cookies with the ½ cup melted butter until every crumb is damp. Press the mixture firmly into the bottom of an 8×8 inch dish, getting it into the corners so the layer is even. Pop it in the fridge while you work on the filling, just so it firms up a little.
Step 2: Beat the Cream Cheese Layer
Beat the 8 oz softened cream cheese in a medium bowl until fully smooth, about 1 minute. Add the 1 cup powdered sugar and 1 tsp vanilla and beat again until you have a thick, glossy spread. Fold in 1 cup of the thawed whipped topping with a spatula, mixing gently until no white streaks remain. Spread this over the chilled crust all the way to the edges.
Step 3: Spread the Blueberry Layer
Spoon the can of blueberry pie filling directly over the cream cheese layer and spread it gently with the back of the spoon. Try not to stir the two layers together; just coax the berries into a flat, even sheet.
Step 4: Top and Chill
Dollop the remaining whipped topping on top and spread it smoothly with a spatula. Cover the dish with plastic wrap or a lid and refrigerate at least 4 hours, or overnight if you can. When you are ready to serve, slice into squares with a sharp knife and lift them out cleanly.
A Few Notes Before You Start
- Use block cream cheese, not the spreadable tub kind. The block sets up much firmer, so the slices hold their shape.
- Press the crust down hard. If the crumb layer stays loose, the bottom will crumble apart when you slice it later.
- Let the dessert chill overnight for the cleanest cuts. A short chill still tastes good, but the layers stay softer and may slide a little.
Storing Leftover Yum Yum
- Refrigerate: cover the dish tightly and keep it in the fridge for up to 5 days. The crust softens slightly over time but stays tasty.
- Serve cold: this dessert is meant to be eaten straight from the fridge, so grab a slice whenever you want one.
Frequently Asked Questions
Can I use homemade blueberry filling?
Yes. Cook 3 cups blueberries with ½ cup sugar, 2 tbsp cornstarch, and a squeeze of lemon until thickened, then let it cool completely before spreading it over the cream cheese layer.
What if I want to use real whipped cream?
Real cream works, but it deflates faster. Whip 1½ cups heavy cream with 2 tbsp powdered sugar to stiff peaks, then use it in place of the whipped topping. Plan to serve the dessert the same day for the fluffiest top layer.
Can I make this gluten-free?
Yes. Swap the pecan shortbread cookies for a certified gluten-free shortbread cookie and follow the recipe the same way.
Can I freeze Blueberry Yum Yum?
You can freeze it, though the texture of the cream cheese layer changes a little. Wrap it well and freeze up to 1 month, then thaw overnight in the fridge before serving.
Blueberry Yum Yum Recipe
Ingredients
Method
- Mix crushed cookies with melted butter and press firmly into an 8×8 inch dish. Chill while you prepare the next layer.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup whipped topping and spread over the crust.
- Spoon blueberry pie filling evenly over the cream cheese layer, spreading gently.
- Top with the remaining whipped topping, cover, and refrigerate at least 4 hours. Slice and serve cold.
