The Ultimate Berry Yum Yum Dessert

Ingredients

• 250 g (2½ cups)graham cracker crumbs
• 170 g (12 tbsp)unsalted butter, melted
• 454 g (2 × 8 oz packages)cream cheese, softened
• 120 g (1 cup)confectioners’ sugar
• 950 ml (4 cups)double cream (heavy whipping cream)
• 10 ml (2 tsp), dividedvanilla extract
• 75 g (6 tbsp)granulated sugar
• 595 g (1 × 21 oz can)strawberry pie filling
• 595 g (1 × 21 oz can)blueberry pie filling

Instructions

1. 1

   Mix the crumbs

   Stir the graham cracker crumbs and melted butter together with a fork until the crumbs are moistened. Set aside 3 tablespoons for the topping.

2. 2

   Press the crust

   Press the remaining crumb mixture into a 23 × 33 cm (9 × 13-inch) pan sprayed with non-stick spray.

3. 3

   Beat the cheese

   Using an electric mixer, beat the softened cream cheese with the confectioners’ sugar and 1 teaspoon of vanilla until smooth.

4. 4

   Whip the cream

   In a separate bowl, whip the double cream with the granulated sugar and remaining 1 teaspoon of vanilla until stiff peaks form.

5. 5

   Fold together

   Gently fold the whipped cream into the cream cheese mixture until evenly combined.

6. 6

   Add first layer

   Spread one-third of the cream mixture, about 3 cups, over the crust.

7. 7

   Spread strawberry

   Spoon the strawberry pie filling over the cream layer and spread it gently.

8. 8

   Add second layer

   Carefully spread another one-third of the cream mixture evenly over the strawberry filling.

9. 9

   Spread blueberry

   Spoon the blueberry pie filling over the second cream layer and spread it gently.

10. 10

    Finish the top

    Spread the remaining cream mixture over the blueberry layer, then scatter the reserved crumbs on top.

11. 11

    Chill overnight

    Cover the pan and refrigerate overnight so the layers can set.

What is berry yum yum?

Berry yum yum is an American layered dessert built from a crumb crust, a creamy filling and fruit topping. This version pairs strawberry and blueberry pie fillings with sweetened cream cheese and whipped cream.

The separate cream and fruit layers give each slice a mix of buttery crunch, smooth filling and bright berry flavour. Chilling it overnight helps the layers hold together when served.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 3g protein, 30g carbs, 28g fat.

The graham cracker crust and pie fillings provide most of the carbohydrates, while butter and double cream contribute much of the fat. Cream cheese and cream provide some protein, though this dessert is not a substantial protein source; serve a slice after a meal with fresh fruit alongside.

The crumb crust

Graham crackers: their fine crumbs form a lightly sweet base that sets with melted butter. Mix until evenly moistened so the crust presses together without dry patches.

Reserved crumbs: keep back the measured 3 tablespoons before pressing the base into the pan. They add a little crunch and make the top look finished.

Getting a smooth filling

Softened cream cheese: let it come to room temperature before beating so it blends smoothly with the confectioners’ sugar and vanilla. Scrape the bowl if needed to catch any lumps around the sides.

Whipped cream: whip the double cream with sugar and vanilla until it holds stiff peaks, then fold it gently into the cheese mixture. Folding rather than beating helps keep the combined filling airy.

Layering without mixing

Cream layers: spread each portion carefully to cover the layer beneath without pressing too firmly. A flexible spatula makes it easier to work across the pan.

Berry fillings: spoon each filling over the cream and spread it gently. Avoid dragging the utensil down into the layer below, which can blur the clean stripes.

Chilling and serving

Overnight rest: the recipe needs an overnight chill, even though the hands-on assembly is quick. Give it enough time in the refrigerator for the cream layers to firm up before cutting.

Neat slices: use a sharp knife and wipe it between cuts for tidier portions. Serve straight from the refrigerator while the cream remains firm.

What to serve alongside

Fresh berries: a few strawberries or blueberries alongside echo the filling and add fresh fruit flavour. Keep the accompaniment simple so it does not compete with the layered dessert.

Coffee or tea: an unsweetened hot drink balances the dessert’s rich, sweet cream layers. It also makes this an easy finish to a casual meal or gathering.

Recipe notes & tips

• Soften the cream cheese before mixing to help it become smooth.
• Stop whipping the cream once it holds stiff peaks to avoid over-whipping.
• Fold the whipped cream in gently to keep the filling light.
• Reserve the topping crumbs before pressing the rest into the pan.
• Spread each layer gently to keep the fruit and cream distinct.
• Plan ahead for the overnight chill before serving.

Variations

• Mixed berries: replace one pie filling with another berry variety for a different combination.
• Fresh berry garnish: add fresh strawberries or blueberries just before serving.
• Biscuit base: use finely crushed digestive biscuits in place of graham cracker crumbs.
• Vanilla accent: add a little extra vanilla to the cream mixture if you prefer a stronger vanilla note.
• Single-berry version: use two cans of the same pie filling for an all-strawberry or all-blueberry dessert.

Common mistakes to avoid

• Lumpy cream cheese: soften it before beating so it combines smoothly with the sugar.
• Loose whipped cream: continue whipping until stiff peaks form before folding it into the cheese mixture.
• Overmixing the filling: fold gently once the whipped cream is added to preserve its airy texture.
• Blended layers: spread the fruit carefully without pushing the utensil into the cream below.
• Crumbly base: mix the crumbs and butter until evenly moistened, then press the mixture firmly into the pan.
• Rushing the chill: refrigerate overnight so the layers have time to set.

How to store

Cover the pan and keep it refrigerated; the dessert is best within 3 days. Serve chilled, and do not reheat.

Frequently asked questions