No-Bake Cranberry Yum Yum
No-Bake Cranberry Yum Yum is a sweet and tangy treat that's super easy to make and perfect for any time you want a quick dessert. It combines creamy layers with…
Tip: save now, cook later.No-Bake Cranberry Yum Yum is a sweet and tangy treat that’s super easy to make and perfect for any time you want a quick dessert. It combines creamy layers with the bright flavor of cranberries and a bit of crunch, all without turning on the oven. It’s like a little festive party in a bowl!
I love making this recipe because it comes together so fast, which is great for busy days or last-minute guests. The cranberries add just the right pop of tartness to balance the sweetness, and the creamy parts feel soft and comforting. I like to mix in some chopped nuts for extra texture, but you can keep it simple or get creative with your favorite additions.
This dessert is wonderful served chilled, especially during the holidays when you want something refreshing but still a little indulgent. It’s foolproof, doesn’t require baking skills, and always gets smiles around the table. I keep it in my go-to recipe folder for sure!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries give a bright, tart flavor, but frozen ones work just as well. If cranberries aren’t your favorite, try pomegranate seeds for a similar tang and crunch.
Cream Cheese: This adds creaminess and a slight tang. For a lighter option, try using Neufchâtel cheese or mascarpone. Make sure it’s softened for easy mixing!
Whipped Topping: Using frozen whipped topping keeps it simple. You can substitute with homemade whipped cream or a dairy-free version if needed.
Graham Crackers: They make the perfect crunchy base. If unavailable, digestive biscuits or vanilla wafers can work as tasty alternatives.
How Do I Get the Layers Creamy and Stable Without Baking?
This recipe’s magic is in the layering and chilling. Here’s how to get it just right:
- Soften the cream cheese fully for smooth blending with sugar and vanilla.
- Fold whipped topping gently to keep the airy texture.
- Cool the cranberry sauce completely before spreading to avoid melting the cream layer.
- Press down lightly on the graham crackers to help them form a sturdy base.
- Refrigerate for at least 4 hours so the layers can set and flavors meld.
Patience here pays off with a dessert that holds together well and offers a great balance of creamy, tart, and crunchy textures!
Equipment You’ll Need
- 9×9-inch baking pan – perfect size for layering and serving squares easily.
- Medium saucepan – to cook the cranberry sauce without burning.
- Mixing bowl – for beating the cream cheese and folding in whipped topping smoothly.
- Electric mixer or hand whisk – helps make the cream cheese mixture light and fluffy.
- Spatula – great for spreading layers evenly without breaking them.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts between layers to bring a nutty crunch that pairs well with cranberries.
- Swap graham crackers for ginger snaps for a warm, spicy twist, especially nice in fall and winter.
- Mix in orange zest or a splash of orange juice into the cream cheese mixture for a fresh, citrusy kick.
- Use dried cranberries or mixed berries instead of fresh for a deeper fruity flavor and softer texture.
No-Bake Cranberry Yum Yum
Ingredients You’ll Need:
Main Ingredients:
- 2 cups fresh or frozen cranberries (divided)
- 1 cup granulated sugar (divided)
- ½ cup water
- 1 package (8 oz) cream cheese, softened
- 1 package (8 oz) frozen whipped topping, thawed (such as Cool Whip)
- 1 teaspoon vanilla extract
- 1 sleeve (about 9 oz) graham crackers
Optional Toppings:
- Crushed graham crackers or nuts for garnish
How Much Time Will You Need?
This no-bake dessert is quick to prepare, taking about 20 minutes to mix and assemble. However, for the best results, allow at least 4 hours or overnight chilling so the layers firm up nicely, making it easier to cut and giving the flavors time to blend.
Step-by-Step Instructions:
1. Make the Cranberry Sauce:
In a medium saucepan over medium heat, combine 1 cup of cranberries, ½ cup sugar, and water. Cook, stirring occasionally, until the cranberries burst and the sauce thickens slightly, which takes about 10 minutes. Remove the sauce from heat and let it cool completely.
2. Prepare the Cream Cheese Mixture:
In a mixing bowl, beat the softened cream cheese with the remaining ½ cup sugar and vanilla extract until smooth and creamy. Then, gently fold in the thawed whipped topping until the mixture is light and fluffy.
3. Assemble the Layers:
Break the graham crackers into pieces and line the bottom of a 9×9-inch pan with a single layer. Spread half of the cream cheese mixture over the graham crackers. Next, sprinkle the remaining cranberries (either raw or slightly chopped) evenly over this layer. Spread the rest of the cream cheese mixture on top of the cranberries. Finally, pour and spread the cooled cranberry sauce evenly over the top.
4. Chill and Serve:
Optionally, sprinkle crushed graham crackers or nuts on top for extra texture. Cover the dish and place it in the refrigerator for at least 4 hours or overnight to allow the layers to set well. When ready, cut into squares and serve chilled. Enjoy!
Can I Use Fresh Cranberries Instead of Frozen?
Yes, fresh cranberries work just as well as frozen. Just rinse and drain them before using.
How Long Should I Refrigerate Before Serving?
Chilling for at least 4 hours is recommended, but overnight gives the best texture and flavor.
Can I Substitute the Graham Crackers?
Definitely! Digestive biscuits or vanilla wafers are great alternatives and add a nice crunch.
Is It Possible to Make This Ahead of Time?
Yes, you can prepare it a day in advance. Just cover and refrigerate until ready to serve.