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Cherry Yum Yum

Can’t decide between cheesecake and cherry pie? Make ‘em both! Cherry yum yum is a mash-up of the two, and you’ll love it.

Here’s what goes on in this dessert: a crunchy and buttery pecan crust and a light, tangy, and cherrific pie filling. It’s to die for!

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Homemade Cherry Yum Yum Cake with Cherry Pie Filling

The combination of sweet cherries, tart cream cheese, and fluffy whipped cream is absolutely amazing.

Together with the crunchy crust, it makes such a tastebud-tingling treat.

This pie makes 24 servings, which will all be gone in a minute.

Have your cake and eat a pie, too! Cherry yum yum takes the best of both worlds to give you the most stunning dessert.

Cherry Yum Yum

Cherry yum yum is a no-bake pie recipe with a cherry and cream cheese filling. The combo is pure genius!

Okay, it’s not entirely no-bake. The pie crust calls for 20 to 30 minutes of baking, after all.

But despite that, it is still a breeze to make. It’s literally as easy as pie!

Plus, it really is worth the effort, not that it requires much. The medley of sweet, buttery, tart, and crunchy is exceptional. 

Its origins are unclear, but whoever coined it “cherry yum yum” was right. This dessert truly is doubly delicious.

Cherry Yum Yum Ingredients


Cherry yum yum has two components: the crust and the filling It sounds like a lot of work, but trust me, it’s so easy. Here’s what you’ll need:

For the Crust

  • Butter. Specifically, melted butter. It saturates the dry ingredients, giving you a stable, buttery crust that will hold the pie together nicely.
  • All-Purpose Flour. The base of the crust. Since you’ll use flour, you’ll need to bake the crust. If you’re in no mood to bake, you can use crushed graham crackers instead.
  • Granulated Sugar. For a touch of sweetness.
  • Chopped Pecans. For a crunchy, nutty crust. There’s no need to toast in advance since you’re baking the crust, anyway.

For the Filling

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  • Whipped Topping. For a light and airy filling.
  • Cream Cheese. For an ultra-creamy crust with a hint of tartness.
  • Powdered Sugar. To sweeten up the filling. You won’t cook the filling, so stick to powdered sugar. Granulated sugar will make the filling gritty.
  • Canned Cherry Pie Filling. It’s not called “cherry yum yum” for nothing!

Tips for the Best Dessert

  • Cherry yum yum obviously calls for a cherry pie filling, but other berry fillings work great, too. Blueberry, strawberry, and mixed berry pie fillings are all must-tries.
  • For a crunchier crust, bake it for 30 minutes.
  • Double the cream cheese and whipped cream topping for a thicker filling.
  • Line the crust with sliced bananas for a tropical flair.
  • For a guilt-free version, use light Cool Whip and cherry pie filling, low-fat cream cheese, and Splenda.
  • Use almonds instead of pecans. Add almond extract to the cream filling while you’re at it.
  • Walnuts, macadamias, and cashews all make great pecan alternatives, too.
  • Store leftovers in the fridge, covered in plastic wrap. Cherry yum yum will keep well for 2-3 days.
  • You can also freeze it for a longer shelf-life, but do so before adding the pie filling. Cover the pie well with plastic wrap and foil to avoid freezer burn. Freeze it for up to 3 months.
  • Use softened cream cheese for a smooth, lump-free filling. Take it out of the fridge at least 30 minutes before use. Slice it into cubes to speed things up.
  • Make two smaller pies using the same recipe by using two 9×9-inch pans instead of a 9×13.
  • Top the pie with toasted pecans for added crunch and flavor. Toast them in the oven for 6 to 8 minutes for a deeper flavor.
  • Let the cake cool for at least 4 hours (better if overnight) before slicing. Otherwise, the pie will not set.
Sliced Cherry Yum Yum Cake

Can I Use Homemade Whipped Cream?

Absolutely! Sure, it may not be as stable as Dream Whip or Cool Whip, but hey, fresh is always best.

Here’s how to make your own whipped cream: Place 1 cup of whipping cream, 2 tablespoons of granulated or powdered sugar, and 1/2 teaspoon of vanilla extract in a bowl. 

Beat the ingredients with an electric mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes. 

To ensure maximum fluffiness, use cold whipping cream.

You’ll also want the bowl and the mixer attachments to be cold, so pop those in the fridge for at least 30 minutes before whipping.

Alternative Crust Options

We are using a crunchy and buttery pecan crust for this pie, but these alternatives work just as beautifully:

  • Crushed graham crackers, sugar, and butter – It tastes good whether or not you bake it.
  • Crushed graham crackers, chopped pecans, sugar, and butter – It’s almost the same as this version, except you’ll use graham crackers instead of flour. This means it’s okay not to bake it.
  • Nilla Wafer crust – Use the same ingredients but swap the flour with crushed Nilla Wafers. Shortbread cookie crumbs work, too!
  • Store-bought – You can always count on it in a pinch.

If you still can’t get enough cherries after trying this dessert, check out these other incredible cherry desserts!

Cherry Yum Yum



Prep time






  • 3/4 cup 3/4 butter

  • 1 1/2 cups 1 1/2 all-purpose flour

  • 2 tablespoons 2 granulated sugar

  • 3/4 cup 3/4 chopped pecans

  • 1 1 (1.3-ounce) envelope whipped topping mix

  • 1 1 (8-ounce) package cream cheese, softened

  • 2 cups 2 powdered sugar

  • 1 1 (21-ounce) can cherry pie filling


  • Preheat the oven to 350 degrees Fahrenheit.
  • For the crust, mix the butter, flour, sugar, and pecans until combined. Press the crust into the bottom of a 9×13-inch baking dish. Bake for 20 to 30 minutes. Set aside to cool.
  • Prepare the whipped cream according to package instructions.
  • Combine the softened cream cheese and powdered sugar in a large bowl. Beat with an electric mixer at medium speed until smooth.
  • Gently mix in the whipped cream, careful not to deflate it. Spread the mixture over the cooled crust.
  • Top the mixture with the cherry pie filling. Refrigerate for at least 4 hours before slicing. Enjoy!
Cherry Yum Yum

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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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