No-Bake Cranberry Yum Yum
No-Bake Cranberry Yum Yum is a lovely, easy treat that brings together creamy layers, tart cranberries, and just the right amount of sweetness. It’s one of those desserts that looks…
By Ava
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Reading time: 6 min
Tip: save now, make later.
No-Bake Cranberry Yum Yum is a lovely, easy treat that brings together creamy layers, tart cranberries, and just the right amount of sweetness. It’s one of those desserts that looks fancy but comes together quickly without turning on the oven. The mix of crunchy bits, smooth creaminess, and fresh cranberry flavor makes it a fun and fresh twist on typical holiday desserts.
I really like making this dessert because it’s so simple to put together but always impresses everyone who tries it. I usually toss in some chopped nuts or a sprinkle of coconut on top for a little extra texture, which makes it even better. It’s one of those recipes I save for when I want something festive but don’t want to fuss too much in the kitchen.
This dessert is perfect for sharing during holidays, potlucks, or even casual get-togethers. I often serve it chilled in clear glasses so you can see all the pretty layers, which makes it feel special. It’s a fun way to bring a bit of bright cranberry flavor into any celebration without spending hours baking, and folks always ask for seconds!
Key Ingredients & Substitutions
Mini Marshmallows: These bring a sweet, chewy texture to the dessert. If you want a less sweet option, you can reduce the amount or use marshmallow fluff instead for a smoother texture.
Cream Cheese: Softened cream cheese adds creaminess and richness. For a lighter choice, try using Neufchâtel cheese or a dairy-free cream cheese alternative.
Heavy Whipping Cream: This helps create the fluffy, light texture. Make sure it’s cold for best whipping results. You can substitute with coconut cream if you want a dairy-free version.
Cranberries: Fresh or frozen cranberries work well. Their tartness balances the sweetness. If cranberries aren’t available, you can try pomegranate seeds or dried cherries (soaked in water).
Graham Crackers: These add a nice crunch and base. You can swap them for crushed digestive biscuits or vanilla wafers if preferred.
How Can I Get the Perfect Creamy, Fluffy Texture Without Baking?
The secret is in whipping the cream to stiff peaks and folding it gently into the cream cheese mix:
- Keep your heavy cream very cold before whipping.
- Beat the cream until it forms stiff peaks (it should hold its shape when you lift the beaters).
- Beat softened cream cheese with powdered sugar until smooth, no lumps.
- Fold the whipped cream into the cream cheese gently but thoroughly, so it stays light and airy—don’t stir vigorously or you’ll lose fluffiness.
This combination creates a creamy, light filling that sets nicely in the fridge without the need for baking!
Equipment You’ll Need
- Mixing bowls – You’ll need a few for whipping cream and mixing ingredients separately.
- Electric mixer or hand mixer – Makes whipping cream to stiff peaks quick and easy.
- Small saucepan – For cooking the cranberry sauce smoothly on the stove.
- 8×8-inch baking dish – Perfect size to layer and chill the dessert evenly.
- Parchment paper – Helps lift the dessert out easily for neat slicing.
- Spatula – Great for gentle folding without deflating the whipped cream.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts for extra crunch and nutty flavor.
- Swap cranberries with pomegranate seeds for a sweeter, jewel-like twist.
- Mix in orange zest to brighten the flavor and add a citrusy note.
- Try vanilla or almond extract instead of vanilla for a different aroma.
No-Bake Cranberry Yum Yum
Ingredients You’ll Need:
Main Ingredients:
- 2 cups mini marshmallows
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar, sifted
- 2 cups heavy whipping cream, cold
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen cranberries (reserve 1/2 cup for sauce)
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 cups crushed graham crackers (about 12 sheets)
- Optional: 1/2 cup chopped pecans or walnuts
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep and cooking time for the cranberry sauce and mixing. After assembling, it needs to chill in the refrigerator for at least 4 hours, but overnight chilling works best for firm slicing and fresh flavors.
Step-by-Step Instructions:
1. Prepare the Cranberry Sauce:
Put 1 cup of cranberries, granulated sugar, and water into a small saucepan. Cook it over medium heat, gently stirring now and then. Wait until the cranberries burst and the sauce thickens a bit—this usually takes about 10 minutes. Once done, take it off the heat and let it cool while you get the other parts ready.
2. Whip the Heavy Cream:
In a large bowl, pour in the cold heavy whipping cream. Add vanilla extract. Using an electric mixer, beat the cream until it holds stiff peaks—meaning it stands up firmly when you lift the beaters. Set this aside for later.
3. Mix Cream Cheese and Sugar:
In another bowl, beat the softened cream cheese with the powdered sugar until it’s smooth and creamy. Make sure no lumps remain.
4. Add Marshmallows and Cranberries:
Gently fold the mini marshmallows and 1 cup of cranberries into the cream cheese mixture.
5. Combine with Whipped Cream:
Carefully fold the whipped cream into the cream cheese mixture. Do this gently to keep the mixture light and fluffy.
6. Layer the Dessert:
Line an 8×8-inch baking dish with parchment paper so it’s easy to lift the dessert out when it’s ready. Spread half of the crushed graham crackers evenly across the bottom of the dish. Next, spread half of the cream mixture on top.
7. Repeat Layers:
Sprinkle the remaining graham crackers over the cream layer. Then, spread the rest of the cream mixture on top and smooth it out.
8. Chill:
Cover the dish with plastic wrap and refrigerate for at least 4 hours. For best results, chill overnight so the dessert sets firm and the flavors meld.
9. Serve:
When it’s ready, lift the dessert out of the dish using the parchment paper. Cut into squares. Spoon the cooled cranberry sauce over each slice and scatter the reserved whole cranberries on top. If you like, sprinkle with chopped nuts for extra crunch. Enjoy your creamy, fruity, no-bake delight!
Can I Use Frozen Cranberries in This Recipe?
Yes! Frozen cranberries work perfectly. Just thaw them slightly and drain any excess liquid before mixing to avoid extra moisture in the dessert.
How Long Can I Store Leftovers?
Store leftovers covered in the refrigerator for up to 3 days. The dessert is best enjoyed fresh but will keep its texture and flavor well if chilled properly.
Can I Make This Dessert Ahead of Time?
Absolutely! Make it a day in advance and let it chill overnight. This helps the layers set firmly and the flavors to meld perfectly.
What Can I Substitute for Graham Crackers?
If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers make great alternatives and provide a similar crunchy texture.