A creamy and refreshing no-bake treat that combines the sweetness of blueberry pie, a fluffy cheesecake filling, and a buttery Nilla wafer crust. This easy-to-make blueberry yum yum dessert boasts layers of creamy goodness, and you don’t even have to turn on the oven!
Table of Contents
If you love no-bake dessert recipes, don’t miss these easy lemon bars with graham cracker crust, a batch of chocolate peanut butter no bake cookies, this strawberry cream cheese ice box cake, this cookie ice cream sandwich, and a key lime icebox cake, too!
Why You’ll Love this Recipe
- Quick and Easy. This dessert comes together easily with just a handful of very simple ingredients. With about 30 minutes of hands-on prep time, you’ll have an impressive-looking layered dessert ready to chill in the fridge.
- Make-Ahead. If you’re hosting friends or family for a meal, it’s nice to have a special dessert prepped and ready to go in the fridge. No last-minute cooking or fussing necessary!
- No-Bake. Especially during the hot summer months, it can be a real drag to turn on the oven and heat up your kitchen. That’s where no-bake desserts like this blueberry yum yum really shine! Keep the house cool, while also enjoying a refreshing treat.
Ingredients
This is just a quick overview of the ingredients that you’ll need for the best blueberry yum yum recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Nilla wafer cookie crumbs, brown sugar, and butter: form the crust. As the melted butter hardens in the fridge, the crust firms up — no baking necessary. If you choose to start with unsalted butter, you may want to add about ¼ tsp salt to the crust to balance the sweetness and enhance the flavors.
- Cream cheese, confectioners’ sugar, and Cool Whip: combine to create the fluffy cheesecake filling. Make sure that you’re using a block of cream cheese (not a tub of spreadable cream cheese). If you prefer, you can use homemade whipped cream instead of the Cool Whip. You’ll need a total of about 3 ½ cups of whipped cream.
- Vanilla extract and almond extract: add extra flavor to the filling. Omit the almond extract if you don’t have it, or replace it with lemon zest for a bright citrus note.
- Blueberry pie filling: I prefer the “Lucky Leaf” premium fruit filling and topping, but homemade pie filling is also a great option. You might even like to add a handful of extra fresh blueberries to the canned filling for sweet, tart, juicy bursts of flavor.
Directions
The toughest part about making no bake blueberry yum yum is the waiting, since it needs time to chill! Patience is key, my friends. You’ll find detailed directions in the recipe card below, but here’s the quick overview:
- Use a food processor to pulse together the cookie crumbs, melted butter, and brown sugar. If you don’t have a food processor, no problem — smash the cookies in a Ziploc bag with a heavy object (like a rolling pin), and then stir everything together in a large mixing bowl.
- Press the crumb mixture into the bottom of a 9-inch square pan spritzed with non-stick cooking spray. I use the flat bottom of a measuring cup for this, but your fingertips will also work. An 8-inch square pan would probably be fine in a pinch, so long as it’s very deep. You need plenty of room for those layers!
- Chill the crust for at least 10 minutes while you prep the rest of the ingredients. This gives it time to firm up a bit.
- Mix together the cream cheese filling until smooth, folding in the whipped topping at the end.
- Spread some of the cream cheese mixture over the crust, top with a layer of blueberry pie filling, and then add the remaining cream mixture on top. An offset spatula works great for this task!
- Sprinkle extra Nilla wafer crumbs on top, cover, and chill.
Preparation and Storage Tips
- Allow time for the yum yum layers to set. It will need at least 3 hours in the fridge, since the cream cheese layer and the crust firm up as they chill.
- Store the dessert in the refrigerator. It will keep in an airtight container for up to 5 days; however, the crust may start to get soggy after the first couple of days.
- You can also store the blueberry yum yum cake in an airtight container in the freezer for up to 2 months. Thaw it in the refrigerator overnight — not on the counter at room temp.
Variations
- Instead of Nilla wafers, use graham cracker crumbs for the crust. We find that the Nilla wafers have a bit more flavor than a graham cracker crust, but that’s just a matter of personal preference.
- Swap out the blueberry pie filling for another variety of fruit. For instance, make cherry yum yum with a can of cherry pie filling, or try raspberry, blackberry, or strawberry yum yum.
- Double all of the ingredients and prepare the yum yum in a 13 x 9-inch pan.
- Sprinkle chopped pecans on top of the dessert instead of the Nilla wafer crumbs.
- For another easy summertime dessert, try this strawberry cake with cream cheese frosting.
Helpful Tips
- Start with a softened block of cream cheese. It’s easier to mix the cream cheese into a smooth filling when the cream cheese is at room temperature.
- Remember to thaw the Cool Whip before using it in this recipe. Cool Whip must be thawed in the fridge for at least 4 hours — not on the counter at room temperature.
- For a clean slice, wipe the knife with a paper towel or cloth after each cut.
- This recipe yields 9 large squares. They’re quite rich, so you might prefer to slice them into 12 or 16 smaller pieces.
More No-Bake Desserts to Try
Ice Cream Sandwich Cake (Just 5 Ingredients)
2 hours hrs 10 minutes mins
Easy Banana Pudding
4 hours hrs 15 minutes mins
Icebox Cake
4 hours hrs 20 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Blueberry Yum Yum
Prep: 30 minutes
Chilling Time 3 hours
Total: 3 hours 30 minutes
A sweet and refreshing no-bake dessert with layers of cream cheese and blueberry pie filling on a Nilla wafer crust!
Ingredients
CRUST
- 2 ¼ cups Nilla wafer cookie crumbs (about 68 whole cookies to start)
- ½ cup (1 stick) salted butter, melted
- ¼ cup lightly packed light brown sugar
FILLING
- 1 (8 ounce) package cream cheese, softened
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
- 1 (21 ounce) can blueberry pie filling
TOPPING
- ¼ cup Nilla wafer cookie crumbs (about 8 whole cookies)
Instructions
PREPARE THE CRUST
- In a food processor, pulse the cookies into crumbs. Add the brown sugar and melted butter; pulse to combine (the mixture should look like wet sand). If you don’t have a food processor, you can crush the cookies in a large Ziploc bag with a rolling pin, and then stir together the ingredients in a large bowl.
- Press crumb mixture firmly into the bottom of a 9-inch square baking dish that’s been lightly sprayed with nonstick cooking spray. I use the flat bottom of a measuring cup to press the crumbs into an even layer, but your fingers work fine too. Refrigerate for at least 10 minutes while you prepare the filling.
MAKE THE FILLING
- In a large bowl, use an electric mixer to combine the cream cheese, confectioners’ sugar, vanilla extract, and almond extract until smooth. Gently fold in the whipped topping.
LAYER THE DESSERT
- Spread slightly less than half of the cream cheese mixture evenly on top of the chilled crust.
- Drop blueberry pie filling in dollops on top of the cream cheese layer and spread evenly.
- Top blueberry layer with the remaining cream cheese mixture to cover completely.
- Sprinkle about ¼ cup of additional crushed cookie crumbs on top.
CHILL
- Cover and refrigerate for at least 3 hours or overnight. Slice into squares and serve.
Notes
- Start with a softened block of cream cheese. It’s easier to mix the cream cheese into a smooth filling when the cream cheese is at room temperature.
- Remember to thaw the Cool Whip before using it in this recipe. Cool Whip must be thawed in the fridge for at least 4 hours — not on the counter at room temperature.
- For a clean slice, wipe the knife with a paper towel or cloth after each cut.
- This recipe yields 9 large squares. They’re quite rich, so you might prefer to slice them into 12 or 16 smaller pieces.
Nutrition
Serving: 1/9 of the dessertCalories: 620kcalCarbohydrates: 87gProtein: 5gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 57mgSodium: 392mgPotassium: 191mgFiber: 3gSugar: 58gVitamin A: 712IUVitamin C: 0.5mgCalcium: 78mgIron: 1mg
Well described and interesting flavors!! Thank you!!!
Thank you, Mary Ann!