No-Bake Cranberry Yum Yum is a sweet, creamy treat that combines the tangy snap of cranberries with the smoothness of fluffy whipped cream and a hint of vanilla. It’s colorful, festive, and so easy to make—perfect for when you want a dessert that tastes like a holiday hug without turning on the oven.
I love making this recipe during colder months because it feels like a little burst of freshness amidst all the cozy comfort food. The best part is how the tart cranberries balance the sweet creaminess, giving every bite a nice pop of flavor. I usually use fresh cranberries when I can get them, but frozen work just as well and are super convenient.
Serving this chilled in clear glasses or bowls lets the beautiful mix of red cranberries and white cream shine, making it a fun addition to any dinner table. I often bring it to potlucks because it’s so quick to throw together and always disappears fast. Plus, it keeps well in the fridge, so I can make it ahead and relax while everyone enjoys it!
Key Ingredients & Substitutions
- Cranberries
- Fresh cranberries bring a bright tart flavor. If you can't find fresh, frozen work great too. I like to keep a handful whole for garnish because they add a nice pop of color and texture.
- Heavy Whipping Cream
- This gives the dessert its light and fluffy texture. You can substitute with coconut cream for a dairy-free version, but the flavor will be a bit different.
- Cream Cheese
- It adds creaminess and a slight tang that balances the sweet. Use full-fat cream cheese for best texture. Neufchatel cheese can be a lower-fat alternative but may be softer.
- Sugar
- Granulated sugar sweetens the cranberry sauce, while powdered sugar helps sweeten and stabilize the whipped cream. You can swap granulated for coconut sugar if you want a more caramel-like flavor.
- Optional Crunch
- Crushed graham crackers or pecans add a nice texture contrast. Feel free to skip or swap pecans for walnuts or almonds based on preference.
How Do I Make the Whipped Cream Hold Stiff Peaks?
Getting stiff peaks ensures your whipped cream holds its shape and doesn’t collapse into the mixture. Here’s how I do it:
- Use a cold bowl and beaters; chilling them in the fridge beforehand really helps.
- Start whipping the heavy cream on medium speed and gradually increase to high.
- Add the vanilla and powdered sugar once the cream is slightly thickened but not yet firm.
- Whip until you see stiff peaks that stand up straight when you lift the whisk but don’t overwhip—stop before it turns grainy or starts to separate.
This way, your whipped cream stays fluffy and smooth, perfect for folding into the cream cheese.
Equipment You’ll Need
- Medium saucepan – perfect for cooking the cranberry sauce evenly without burning.
- Mixing bowls – you’ll need a couple for whipping cream and mixing cream cheese smoothly.
- Electric mixer or whisk – makes whipping cream quick and easy; an electric mixer saves effort.
- Rubber spatula – great for folding whipped cream into cream cheese gently without deflating it.
- Serving dish or mold – to shape and chill your dessert; a clear glass dish shows off the pretty layers.
Flavor Variations & Add-Ins
- Swap cranberries for fresh or frozen raspberries for a sweeter, less tart version.
- Add orange zest or a splash of orange juice to the cranberry sauce for a bright citrus twist.
- Mix in chopped toasted pecans or walnuts into the cream mixture for extra crunch and nutty flavor.
- Fold in mini chocolate chips or shaved white chocolate for a creamy, sweet surprise in every bite.
No-Bake Cranberry Yum Yum
Ingredients You’ll Need:
For the Cranberry Sauce:
- 2 cups fresh or frozen cranberries (reserve a handful for garnish)
- 1 cup granulated sugar
- 1/2 cup water
For the Cream Layer:
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 1/2 cup cream cheese, softened
For Garnish and Topping (Optional):
- 1 cup crushed graham crackers or pecans
- Shaved coconut or white chocolate
How Much Time Will You Need?
This No-Bake Cranberry Yum Yum takes about 20 minutes to prepare plus at least 4 hours of chilling time (overnight is best) to let the dessert set and the flavors combine beautifully.
Step-by-Step Instructions:
1. Make the Cranberry Sauce:
In a medium saucepan, mix together the cranberries, granulated sugar, and water. Heat over medium, stirring occasionally until the sugar dissolves and the cranberries burst (around 10 minutes). Remove from heat and allow the sauce to cool completely before using.
2. Whip the Cream:
While the cranberry sauce is cooling, use an electric mixer or whisk to whip the heavy cream with vanilla extract and powdered sugar until stiff peaks form. This means when you lift the whisk, the cream stands up firmly without collapsing.
3. Prepare the Cream Cheese Mixture:
In a separate bowl, beat the softened cream cheese until smooth and creamy. Gently fold the whipped cream into the cream cheese, mixing carefully to keep it light and fluffy.
4. Combine and Layer:
Fold half of the cooled cranberry sauce into the cream mixture, swirling it gently to create a beautiful marbled effect. Transfer the mixture to your serving dish or mold. Drizzle the remaining cranberry sauce evenly over the top.
5. Add Crunch and Garnish:
Sprinkle crushed graham crackers or pecans over the dessert for texture if you like. Then garnish with a few whole reserved cranberries and a sprinkle of shaved coconut or white chocolate for a festive touch.
6. Chill and Serve:
Cover and refrigerate the dessert for at least 4 hours or overnight. This helps it set firm and lets all those delicious flavors marry. Serve chilled and enjoy your creamy, tart, and festive No-Bake Cranberry Yum Yum!
Can I Use Frozen Cranberries for This Recipe?
Yes! Frozen cranberries work perfectly. Just thaw them completely and drain any excess liquid before cooking to avoid extra moisture in your sauce.
Can I Make No-Bake Cranberry Yum Yum Ahead of Time?
Absolutely! It actually tastes better after sitting overnight as the flavors meld and the dessert firms up nicely. Just cover it tightly and keep it refrigerated.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The dessert may soften slightly over time, so gently stir before serving if needed.
What Can I Substitute for Cream Cheese?
You can try using mascarpone or ricotta cheese for a slightly different but creamy texture. Keep in mind the flavor will be less tangy than cream cheese.