Splenda Cream Cheese Pie
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If you’re on Facebook or Pinterest, I’d really appreciate it if you could use one of the buttons above, thank you! Now, let’s get to some Splenda Cream Cheese Pie!
This Splenda Cream Cheese Pie is another one of those recipes that I’m tempted not to even show you because it is just too simple – but those are often the recipes y’all end up loving the most! I love that we have that in common. 🙂 I make this pie with Splenda for a nice light treat, but you can use sugar if you prefer. It only takes minutes to make from start to finish and its delicious on it’s own or topped with fresh berries.
The crazy thing is, with all of the elaborate and more involved desserts I make from time to time, this one remains my husband’s favorite. In the old days, I used to be able to make this and have it last a few days but now that my son and daughter have decided they love it as much as my husband does, I’m doing good if it lasts one day.
To see what was left of this pie the morning after I made it, check out the bottom of this post 🙂
You’ll need: A graham crust, Splenda (I’m using generic) or sugar, light whipped topping*, cream cheese at room temp (check out our recipe for easy-peasy homemade cream cheese), and fresh berries (optional).
*I’m using generic Splenda and whipped topping because it saved me a few dollars to do so. However, if you really need or want to spend extra money, feel free to use name brand. Whatever cranks yer tractor.
Not pictured is lemon juice. I sometimes add a tablespoon of bottled lemon juice to this pie, depending on if I think about it or not. It’s a wonderful addition but totally up to you and good either way!
Place cream cheese and splenda in a bowl.
Make sure your cream cheese is room temp or it won’t get creamy.
Mix that with an electric mixer until well combined.
Toss in your whipped topping.
Mix that up again until well mixed, about a minute or two.
Spread into a graham cracker crust.
Cover this and refrigerate for a couple of hours.
Serve on it’s own or topped with fresh berries and more whipped topping.
So the next day, I thought I’d have a slice of the pie. I figured there would be about half a pie left, but when I went to the fridge I found a teeny tiny sliver and sent the following text to my husband:
Ingredients
- 8 ounces cream cheese at room temp
- 1/2 cup Splenda or Sugar
- 1 Tablespoon lemon juice optional
- 8 ounces light whipped topping
- 1 graham crust
Instructions
- In medium mixing bowl, place splenda or sugar, cream cheese, and lemon juice (if using). Beat together with electric mixer until smooth and well combined.
- Add cool whip and mix until fluffy and well combined.
- Spread into pie crust, cover and refrigerate for several hours.
- Serve on it's own or topped with fresh berries and whipped cream.
To freeze, seal well and store in freezer for up to three months.
Nutrition
“Sometimes your only available transportation is a leap of faith.”
~Margaret Shepard
Submitted by Jackie, thanks so much Jackie!
Mama and I had a wonderful time this past weekend in Nashville. To see photos from our trip (and some of the fun antiques we found), click here to visit my instagram page.
Can’t wait to try. Going to add mashed bananas and pecans to mine. YUM.
Ohhh, that sounds good Nancy!!
Looks like it also has vanilla? Did I just miss that part while looking at your step-by-step?…which I LOVE! I like to look at food!
I didn’t add any vanilla Sandy, but you certainly could. You can have a lot of fun with this basic recipe 🙂
I bet using the new sweetener Nectresse would work well with this recipe. I just got a free sample of this product in the mail, and used it in a cup of tea, tastes pretty good. It is made from monk fruit & says it’s 100% natural, no calorie.
Similar to my Lemonade pie except that I add no sugar or Splenda. I do add a 1/2 teaspoon of Crystal Light lemonade mix. Soooo good!
I have been making this for years as a cherry cheese cake. You can reduce the sugar to 1/3 cup and it is still great. For the topping use whatever you prefer on top. My family prefers cherry pie filling as a topping; other fruits work just as well. You can also add what you like to the filling to make it to suit your taste. coconuts, pineapple, nuts etc.
We’ve enjoyed this for a long time. Only I made 2 at a time, so 2 pkgs fat free cream cheese and a little tub of sugar free pink lemonade mix whipped in and then the whipped topping. Only thing is…that little tub had the other no sugar sweetener, which I try not to use much any more. Splenda or Stevia is better.
Very pretty pie for Valentine’s Day! I make a pink pie that my husband and I love that is light and great for diabetics, that is very simple to make too. I use a container of Light Cool Whip, one large box of Sugar Free Strawberry Jello and one 8 ounce container of Yoplait Light Yogurt (usually Strawberry Shortcacke) and mix well and pour that into a graham cracker crust. It is a very sweet, but also very light and refreshing.