This no-bake Blueberry Yum Yum is a fun and tasty treat that’s super simple to make! With layers of cream cheese, blueberry pie filling, and a buttery crust, it’s a crowd-pleaser.
You won’t believe how easy it is to whip up this dessert! I love making it for summer parties—it’s cool, refreshing, and doesn’t heat up the kitchen. Plus, who can resist those blueberries? 😍
Key Ingredients & Substitutions
Graham Cracker Crumbs: They create the delicious crust for your Blueberry Yum Yum. If you can’t find graham crackers, consider using digestive biscuits or crushed shortbread cookies as a tasty alternative.
Unsalted Butter: This helps bind the crust together. You can swap it with coconut oil for a dairy-free option or margarine if you’re looking for a non-dairy substitute.
Cream Cheese: Softened cream cheese gives a rich texture to the filling. If you want a lighter version, try using reduced-fat cream cheese or Greek yogurt, which works surprisingly well!
Whipped Topping: This adds a fluffy layer on top. If you’d like a healthier option, you could also whip some heavy cream with sugar until soft peaks form, or use a dairy-free whipped topping if needed.
Blueberries: Fresh blueberries are ideal, but frozen blueberries can be used. Just make sure to thaw and drain excess moisture from frozen ones for the best results.
How Do You Ensure the Perfect Blueberry Layer?
The blueberry layer is crucial to achieving that delightful taste. To make it just right, follow these steps:
- In a saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice.
- Cook the mixture over medium heat, stirring constantly to prevent sticking.
- Allow it to bubble and thicken for about 5-10 minutes, until you see the blueberries burst and release their juices.
- Remove it from heat and let it cool slightly before spooning it over the cream cheese mixture. This helps keep layers distinct.
Patience during cooking is key! A beautifully thickened blueberry layer enhances the overall flavor and presentation of your dessert.
How to Make No-Bake Blueberry Yum Yum?
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Cream Cheese Layer:
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup whipped topping (like Cool Whip)
For the Blueberry Layer:
- 2 cups blueberries (fresh or frozen)
- 1 cup sugar (for blueberry layer)
- 2 tbsp cornstarch
- 1 cup water
- 1 tsp lemon juice
For Topping (optional):
- Extra graham cracker crumbs
How Much Time Will You Need?
This delicious No-Bake Blueberry Yum Yum takes about 20 minutes of prep time and requires at least 4 hours in the fridge to set. It’s an easy and refreshing dessert perfect for any occasion!
Step-by-Step Instructions:
1. Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs and melted butter. Use a fork or your hands to mix everything together until the crumbs are evenly coated. Next, press this mixture firmly into the bottom of a 9×13 inch baking dish to create a solid crust. Make sure it’s nice and compact!
2. Make the Cream Cheese Layer:
In another bowl, beat together the powdered sugar, softened cream cheese, and half of the whipped topping using an electric mixer. Mix until the mixture is smooth and creamy. Once done, carefully spread this cream cheese mixture evenly over the graham cracker crust.
3. Cook the Blueberry Mixture:
In a saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Cook this mixture over medium heat, stirring often, until it thickens and the blueberries start to get bubbly, which should take about 5-10 minutes. Once it’s ready, remove it from the heat and let it cool for just a bit.
4. Assemble Your Yum Yum:
After the blueberry mixture has cooled slightly, pour it evenly over the cream cheese layer in the baking dish. Then, take the remaining whipped topping and spread it over the blueberry layer, smoothing it out with a spatula.
5. Chill and Serve:
For a final touch, if you like, sprinkle some extra graham cracker crumbs on top for added texture. Now cover your dish with plastic wrap and refrigerate it for at least 4 hours, or until it’s fully set and chilled. When you’re ready to serve, slice it up and enjoy your refreshing No-Bake Blueberry Yum Yum!
Can I Use Frozen Blueberries in This Recipe?
Absolutely! Frozen blueberries work great in this recipe. Just make sure to thaw them first and pat them dry to avoid excess moisture in your filling. This will help achieve the perfect consistency.
How Can I Make This Gluten-Free?
To make this dessert gluten-free, simply use gluten-free graham cracker crumbs for the crust. Many brands offer gluten-free options, and you can often find them at grocery stores or online.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just be sure to cover it tightly to keep it fresh. If it starts to lose its texture, a quick stir of the topping should help revive it!
Can I Substitute the Cream Cheese?
Yes, if you’re looking for a lighter alternative, you can substitute the cream cheese with Greek yogurt or a dairy-free cream cheese alternative. Just remember that the flavor and texture might vary slightly, but it will still be delicious!
