Creamy No Bake Blueberry Yum Yum Dessert Recipe

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Whip up a dreamy no bake blueberry dessert, aka blueberry yum yum, with cream cheese, Dream Whip, blueberry pie filling, and a pecan crust. Easy recipe!

If you've been blueberry picking, I've got the perfect blueberry dessert for you. Made with a pecan crust, blueberry pie filling, and a creamy layer of cream cheese lush, it's just as dreamy as fresh blueberry cobbler.

dreamy no bake blueberry yum yum in turquoise baking dish on burlap kitchen linen

Growing up, my mom always made what she called a Cherry Crunch; it was my dad's favorite dessert. Well, this blueberry delight is a twist on that classic dessert.

While the pie crust does require bake time, the rest of this recipe is no bake. We'll talk about other crust options too, just in case you don't really want to make a regular crust.

You can find links to both my crust recipe and the pie filling in the printable recipe card toward the bottom of this post.

More no bake desserts and Dream Whip recipes you may enjoy include strawberry delight and no bake pumpkin dessert.

WHERE CAN I FIND THE PRINTABLE RECIPE?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the blueberry yum yum recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how-to video.

bite out of slice of no bake blueberry dessert on white plate

INGREDIENTS FOR A NO BAKE BLUEBERRY DESSERT:

Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:

13″x9″ Baking Dish – You'll need this size baking dish for this recipe. I find myself using this size for so many recipes, not just desserts.

Mixer – You'll need a mixer to mix together the ingredients for the creamy filling.

Spatula – Where would I be without my spatulas? I have a whole slew of them because we’re ALWAYS using them.

easy blueberry dessert made in a blue baking dish

HOW TO MAKE THE 3-INGREDIENT PIE CRUST

If you want a baked crust, making the crust is so simple and easy and requires just a few minutes of bake time.

It requires only 4 steps…

  • Melt the butter.
  • Mix the butter with the flour and pecans.
  • Press the dough into a 13″x9″ baking dish.
  • Then just bake and cool.

You can click here –>> for the full pecan crust recipe.

pressed in nutty pie crust, made with butter, flour, and pecans in blue baking dish

ALTERNATIVE CRUST OPTIONS FOR BLUEBERRY YUM YUM

You can get creative with the crust, as well, especially if you'd rather have a fully no bake option. For instance…

  • Graham cracker crust – with or without bake time.
  • Pecan Sandies crust – Make it like you would a graham cracker crust.
  • Easy shortcut no-roll pie crust (without nuts)
  • Vanilla Wafer crust
  • Buy a store bought crust and press pecans into it. (This would likely make a smaller pie.)
  • Line a graham cracker crust with sliced bananas.
simple and easy no bake blueberry dessert in baking dish

HOW TO MAKE BLUEBERRY YUM YUM

Ok, you've got your crust made and ready to go. And hopefully, you've got your blueberry purée or pie filling ready to go too.

Before you get started, be sure to soften and whip your cream cheese with a whisking paddle, and then set it aside. This will help the cream cheese to soften up more, and it will blend in better with the Dream Whip, once you’re ready for that step.

Now you can follow these steps to make blueberry delight with a Dream Whip filling…

  1. In a separate mixer bowl with an electric mixer, whisk together the Dream Whip with the milk and vanilla, according to package directions.
  2. Whisk the whipped cream mixture until it begins to form soft peaks, about 4 minutes. You can also follow this tutorial for how to make Dream Whip.
  3. Mix cream cheese and powdered sugar into the Dream Whip mixture.
  4. Whisk the cream cheese mixture for 3 to 5 minutes, or until it’s velvety smooth and creamy.
4 steps for making Dream Whip cream cheese filling in metal KitchenAid mixing bowl, including whisking Dream Whip with milk and vanilla; whisking to soft peaks; adding cream cheese and powdered sugar to the Dream Whip mixture; and finished velvety smooth filling

LAYER YOUR NO BAKE DESSERT

  1. Spread the Dream Whip cream cheese filling onto the prepared and cooled pie crust.
dreamy whipped cream and cream cheese filling for blueberry cream cheese dessert
  1. Then top it all off with blueberry pie filling. 
blueberry pie filling added to blueberry dessert in baking dish
  1. Cover your no bake blueberry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible.

And that's it! You can save back a little bit of Dream Whip and use the remaining whipped topping for the top, maybe add a dollop on each slice you serve.

slice of creamy no bake blueberry yum yum on white plate

Another great tip… You can split the Dream Whip filling (and the blueberry topping) in half to make 2 smaller pies.

CAN I USE WHIPPED CREAM OR COOL WHIP INSTEAD OF DREAM WHIP?

I've tried making the cream cheese filling with homemade whipped cream; for some reason, it just hasn't worked as well. So I usually reserve my whipped topping for the top and use Dream Whip for the filling, which is what my mom uses in her Cherry Crunch.

Now some people do make this filling with Cool Whip, but I’ve carried on my mom’s tradition of a creamy Dream Whip filling. I like to call it angel fluff.

HOW TO STORE BLUEBERRY DELIGHT

This recipe is so easy. If you're not quite ready to serve it, just cover it and chill in the refrigerator; and it'll be ready when you are.

I do recommend making this no more than 1 day ahead of time. But it should keep in the fridge for 2-3 days, as long as you keep it covered.

no bake blueberry Dream Whip dessert in blue rectangular baking dish

CAN YOU FREEZE THIS EASY BLUEBERRY DESSERT?

You can definitely make this recipe ahead of time, freeze it, and thaw it when you need it.

Now one tip… I would definitely freeze it before adding the pie filling. Especially if you're using canned pie filling, it'd be super easy to just add that later on after you've thawed the crust and creamy filling.

Just be sure, if you do freeze this dessert, to cover it well so it doesn't get freezer burnt.

creamy blueberry delight in blue baking dish

WANT MORE BLUEBERRY DESSERT RECIPES?

If you're a fan of blueberry desserts and sweets, you will love these recipes…

GET THE PRINTABLE RECIPE

If you love this creamy blueberry delight recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

double image, top image with sliced blueberry yum yum dessert in blue baking dish, middle text that says Blueberry Yum Yum Recipe from Adventuresofmel.com, and bottom image of slice of no bake blueberry dessert with forked bite on white plate

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Yield: 15

Creamy No Bake Blueberry Yum Yum Dessert Recipe

Creamy No Bake Blueberry Yum Yum Dessert Recipe

Whip up a dreamy no bake blueberry dessert, aka blueberry yum yum, with cream cheese, Dream Whip, blueberry pie filling, and a pecan crust. Easy recipe!

Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes

Ingredients

Instructions

  1. Using a mixer, beat the cream cheese well.
  2. In a separate mixer bowl, whisk together the Dream Whip with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes.
  3. Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 minutes, or until it’s smooth and creamy.
  4. Spread the Dream Whip cream cheese filling onto the prepared pie crust.*
  5. Then top it all off with blueberry pie filling. 
  6. Cover your no bake blueberry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible.
  7. When it’s ready to serve, you can top it off with a dollop of homemade whipped cream or serve it as is. It’s so delicious!

Notes

*PIE CRUST OPTIONS

You can get creative with the crust, especially if you'd rather have a fully no bake option. For instance…

  • Graham cracker crust – with or without bake time.
  • Pecan Sandies crust – Make it like you would a graham cracker crust.
  • Easy shortcut no-roll pie crust (without nuts)
  • Vanilla Wafer crust
  • Buy a store bought crust and press pecans into it. (This would likely make a smaller pie.)
  • Line a graham cracker crust with sliced bananas.

You can also split the Dream Whip filling (and the blueberry topping) in half to make 2 smaller pies.

CAN I USE WHIPPED CREAM OR COOL WHIP INSTEAD OF DREAM WHIP?

I've tried making the cream cheese filling with homemade whipped cream; for some reason, it just hasn't worked as well. So I usually reserve my whipped topping for the top and use Dream Whip for the filling, which is what my mom uses in her Cherry Crunch.

Now some people do make this filling with Cool Whip, but I’ve carried on my mom’s tradition of a creamy Dream Whip filling. I like to call it angel fluff.

HOW TO STORE BLUEBERRY DELIGHT

This recipe is so easy. If you're not quite ready to serve it, just cover it and chill in the refrigerator; and it'll be ready when you are.

I do recommend making this no more than 1 day ahead of time. But it should keep in the fridge for 2-3 days, as long as you keep it covered.

CAN YOU FREEZE THIS EASY BLUEBERRY DESSERT?

You can definitely make this recipe ahead of time, freeze it, and thaw it when you need it.

Now one tip… I would definitely freeze it before adding the pie filling. Especially if you're using canned pie filling, it'd be super easy to just add that later on after you've thawed the crust and creamy filling.

Just be sure, if you do freeze this dessert, to cover it well so it doesn't get freezer burnt.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 432Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 32mgSodium: 302mgCarbohydrates: 50gFiber: 0gSugar: 17gProtein: 6g

Did you make this recipe?

Tag us on Instagram @mellockcuff and hashtag #aomrecipes so we can see! You can also click the buttons below to share on Pinterest or Facebook.

© Mel Lockcuff
Cuisine: American / Category: Desserts
.

100 thoughts on “Creamy No Bake Blueberry Yum Yum Dessert Recipe”

  1. Made this for a birthday at work and everyone loved it.
    The crust recipe will replace the one I use on other
    similar desserts. Thank you!!

    Reply

  2. I make this in a pizza round but make my own blueberry topping with fresh blueberries sugar lemon juice and a bit of cinnamon. So much better than canned. I call it blueberry pizza.

    Reply

  4. My family has made something similar to this for years; we call it Blueberry Torte. The only difference is that we make/use a graham cracker crust. It’s AMAZNG! Just thought I would mention the crust variation in case people are like me and don’t like nuts. :)

    Reply

  7. I have been making this for a long time. I use crushed pecan sandies for the crust then I can also sprinkle some on top.

    Reply

  8. The fact I wanted the recipe, but refused to sign up for where to buy their ingredients and was not given the recipe!! Shame on you!!!! NEVER will I look at any of your pins!

    Reply

    • Um, Shelley, that’s your prerogative, but all you have to do is scroll down and you can get the entire recipe and print it out. Just click on “Print.” There’s no need to sign up for anything to get ingredients. The ingredient button is just there in case you want to purchase ingredients. It’s a helpful thing. But if you don’t need them, then just ignore the button and print out the recipe.

      Reply

  9. My Mom used to make a similar recipe called blueberry silhouette . She used Graham cracker crust . I make it with homade fresh peach pie filling on top too. Strawberry is also delicious when these fruits are in season .But I will definitely have to try your crust next time . sounds amazing ?

    Reply
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  14. Hello Mel, My name is Karen and I would love to make this dessert but, since it is just my husband and I this would be too much. Do you think I could freeze half for another day ?

    Reply

      • Thank you, Mel. I did make the dessert and it was delicious. I think that next time I make it I will chop my own pecans. I had store-bought chopped pecans and they were to course. They seemed to overwhelm the flavor. I can just throw them in the food processor for a second and it would be much better.

        Reply

        • Karen, that’s a really good tip. I agree, I usually chop mine up a little finer because they’re always so big right out of the bag at the store, even when they’re chopped. Thank you! I’m so glad you enjoyed it.

          Reply
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  18. Mel, I was wondering if I could make this with canned cherry pie filling, as canned blueberry pie filling is not found in my area? Besides our group loves cherries more than blueberries; although I love both.

    Reply

  19. My husband is allergic to nuts, so we make this with the graham cracker crust. I also have blueberry bushes, so I made my own compote. Simply delicious!

    Reply

    • Shera, I need to try it with a graham cracker crust because I bet it’s delicious. I make my own blueberry filling too and love it! Some day I will have my own blueberry bushes. Thank you!

      Reply

  20. Thanks for the pin. Mom used to make this and my son loved it. I lost mom’s recipe and never found the exact until this post. Perfect for Thanksgiving.

    Reply

    • Cynthia, I’m not sure how it would work… I did try using homemade whipped cream, and it became a gloopy mess and wasn’t about to set up. It’s definitely worth a try, but I can’t guarantee it will work. Let me know if you do try it, how it goes; I’m curious to see.

      Reply

  22. I made this last month for a company gathering, only difference: I added some of the fresh frozen blueberries from my own bushes to the pie filling. I was really good and it disappeared fast! Thanks for a quick, easy and delicious recipe!

    Reply

  23. I have looked through this post about 4 times and cannot see the list of quantities for the ingredients or find the printable recipe! Please help!

    Reply

  24. My mother has been making these pies longer than I’ve been alive and I’m 45! She always uses 2 graham cracker pie crusts and instead of dream whip in most recent years uses cool whip! Lines the crusts with sliced bananas YUM!

    Reply

    • Mmmm, Tammie, I’d never thought of lining the crust with sliced bananas. Oh my word, that sounds so yummy! I have GOT to try that next time I make this. I’ll have to give Cool Whip a try too. Thank you!

      Reply

  27. I make something very similar except I add a can of drained crushed pineapple to the creamy mixture. We call it Blueberry Supreme. So yummy.

    Reply

  28. My Mom taught me this recipe as a teen in the 70’s with the only exception being this great shortcut… Prick a store bought pie crust and press chopped pecans into it. Bake low (225) til done, 8 minutes? Cool. Continue as u directed but Use Cool Whip. Makes 2 pies. My FAV SUMMER DESSERT! HOWEVER, I am delighted to see how to make an entire casserole dish of it! Thank you for your recipe!

    Reply

  29. The first time I made this I used strawberry pie filling. I felt like the crust needed some sugar and the creamy part was too sweet and not cream-cheesy enough. So this time I made it with cherry pie filling, added about 1/4 cup of sugar to the crust, doubled the cream cheese, and halved the sugar in the creamy part. So much better IMO.

    Reply

    • Melinda, thank you! I’m actually working on a strawberry dessert set to go up next week. My mom’s favorite way to make it was always with the cherry pie filling. And you’re right about the cream cheese… I actually changed the recipe to reflect doubling that because I’d remade it this past week, and I realized I had the amount set to 1 when it actually needed 2. My fingers got ahead of my brain while typing out the recipe.

      Reply

  31. You’ve combined 2 of my favorites-cream cheese and blueberries. Haven’t tried yet, but looking forward to it. People having trouble saving it all-there’s a program called Print Friendly, that will make a pdf file for you.

    Reply

  32. Mom used to make this for family gatherings. She called it a blueberry cake roll-no cake and not rolled but love it. I have used cool whip and it turned out the same. Also sometimes used cherry pie filling. Delicious!

    Reply

  33. Is there a way of doing this recipe sugar free? I want to try this but I can’t have all the sugar…..any suggestions????

    Reply

    • Hmmm, you know, I don’t know what using a sugar substitute like Stevia or Swerve would do to the recipe, but it might be worth a try. Of course, the crust would add carbs/sugar, as well. If you’re looking for keto/low carb recipes, I have a friend who has an amazing food blog, https://moscatomom.com. She’s got some really delicious recipes.

      Reply

    • Yes you can use splenida I think this is how you spell it. Use it the same amount as the powdered sugar. I think it says on box a one to one exchange. Back in the 60’s we called it a different name but everyone in my family had bad sugar so any amount you could cut was good.

      Reply

  34. I first want to know if making graham cracker crust can you use whole graham crackers also how many graham crackers melted butter and sugar also can I use a hand mixer can I use cherry filling instead of blueberry also can I put almond extract in cherry filling. Can I put it in the refrigerator to harden instead of freezer please help thank you.

    Reply

  35. In the South some call it blueberry fluff and we bake our crust from scratch with flour, butter, sugar and toasted pecans for 15 minutes. Always used cool whip! My hubby loves it and making it for our family Easter egg hunt tomorrow!

    Reply
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  39. My grandma use to make this we called it Blueberry Delight but hers had a couple different things from your she used walnuts for the crust and added a 1/2 brown sugar and only 1 package of cream cheese I haven’t had this in a few years. It’s my all time favorite

    Reply

    • Danette, thank you for sharing! Walnuts would be wonderful. I would love to try her version; I bet it was delicious. I know my grandma’s recipes were the best, and I have so many memories from her wonderful cooking.

      Reply

  40. Horrible time getting the blueberries on top! They smeared into the cream cheese filling. I used the correct amount and did not add them till the next morning after the crust and filing were in the frig all night.

    Reply

    • It’s definitely an art getting the pie filling on top of the filling. I usually spread them all around as I pour them on, then just gently move them around to fill all the spaces.

      Reply

  41. I made this dessert for Mother’s Day and it was a Huge Hit! I did halve the recipe and cheated by using a ready made graham cracker crust. It is definitely one that I will make again.

    Reply

  43. Hello Mel,

    Just wanted to let you know that you helped me find a lost recipe of my mother’s. This blueberry dessert is a favorite recipe that my mother used to make for us all (6) children and my Dad who will be turning 90 this December 2019. Mom passed away in Jan. 2016 and no one in the family could find this loved recipe. So I’ve been searching for almost a year. I am her oldest daughter. I finally came upon your recipe and said this is the closest I can come to Mom’s recipe from memory. I’m home visiting my Dad ( in the Chicago area) and quite a few of my siblings. I decided to make it and OMG my Dad, and my siblings have gone crazy, saying I found Mom’s lost recipe. Needless to say I have made this for almost everyone in the family. It has been a HUGE success and I can’t thank you enough. I look forward to following you on Pinterest and hope I can share a recipe or two with you soon. God bless you, you don’t know how happy you made my family.

    Reply

    • Lynn, God bless you for sharing this with me. Oh my goodness, thank you! This is a lot of why I do what I do because I love connecting food with memories and with people we love. I’m so happy I was able to bring your family this little bit of happiness.

      Reply
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  45. I have made this dessert several times already and it has become a favorite by everyone who tries it! The crust is easy and fabulous and TOTALLY makes the dessert perfect! I use heavy whipping cream instead of dream whip as my whipped cream and it’s decadent! This is a winner!!! Love, love, love it! Thanks for sharing!

    Reply

  46. This is the tecipe I’ve been looking for. I remember going to church pot lucks and enjoying it as a kid. They put pecans on top of the blue berry filling.

    Reply

  48. I grew up with this being my mother’s favorite dessert to make and it didn’t matter what time of the year. My family would request it for Thanksgiving and Christmas. She did the flour, pecan and butter crust and mixed the cream cheese and powdered sugar. That would go on top of crust then if she had been to my grandparents and gotten fresh blueberries she would use blueberry pie filled, I’m not sure but she cooked them and it turned out with a blueberry sauce with the blueberries. She’d layer that next and put it in the fridge for about 30-45 mins to get firm and top it with cool whip, put back in fridge til ready to serve. It was Devine. Her crust always came out perfect. Now I’m grown, I’ve tried to make this except my crust are either undercooked or overcooked. But that won’t stop me from trying again and again. I have done a Graham cracker crust also and it’s great too but everyone always wants the pecan crust as I do too. Before my parents retired and moved my mother was recognized in a Mississippi Cookbook showcasing her recipe. I couldn’t believe no one there had ever had this or the crust. Afterwards, everyone wanted the crust recipe. All she’d say was you’ll just have to buy the book then. I miss her so much cause like everyone always says about their mom, well, except my husband, he loved my mother’s cooking over his any day, but they all say she was the best cook ever. But mine truly was, she didn’t work and spent all her time in the kitchen and she could make anything and everything and it was amazing. She even made livers taste good and now I’m a huge liver lover because of her liver and onions.

    Reply

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