Blueberry Yum Yum Cake
Indulge in the luscious layers of this no-bake Blueberry Yum Yum Cake, the ultimate dessert for blueberry lovers! Featuring a buttery graham cracker crust, a velvety cream cheese filling, sweet-tart blueberry pie topping, and a cloud-like layer of whipped topping, this dessert is as delightful to eat as it is easy to make. With just 20 minutes of prep and no oven required, it’s perfect for summer gatherings, potlucks, or any time you need a refreshing treat. Garnish with fresh blueberries for an extra burst of flavor and visual appeal. Chill overnight for the best texture and serve up creamy, fruity perfection with every bite! Keywords: no-bake blueberry dessert, creamy cake recipe, easy layered blueberry dessert.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 16 oz whipped topping (e.g., Cool Whip), thawed
- 21 oz blueberry pie filling
- 1 cup fresh blueberries (optional, for garnish)
Instructions
Prepare the crust: In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9x13-inch baking dish to form the crust. Place the dish in the refrigerator to chill while preparing the filling.
Make the cream cheese layer: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy using an electric hand mixer.
Fold in the whipped topping: Gently fold in half of the whipped topping (8 oz) into the cream cheese mixture until smooth and fully combined.
Assemble the layers: Carefully spread the cream cheese mixture over the chilled graham cracker crust, ensuring it covers the crust completely and evenly.
Add the blueberry topping: Spoon the blueberry pie filling over the cream cheese layer, spreading it evenly to cover the surface. Be careful not to mix the layers.
Top with remaining whipped topping: Spread the remaining 8 oz of whipped topping gently over the blueberry pie filling to create the final layer.
Chill the cake: Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
Serve and enjoy: Slice the Blueberry Yum Yum Cake into squares and serve chilled. Garnish with fresh blueberries, if desired.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 39.7 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 136 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
