Splenda Cream Cheese Pie
As an Amazon Associate I earn from qualifying purchases.
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.
I bet Truvia would work since it is granulated. My mom used to make a similar filling that she put it in a regular pie crust that had been baked with chipped pecans in it and topped with blueberries. Oooo, when you bit into it and got a peice of a toasted pecan with that sweet creamy filling and tartness of the fruit. MMM We called them Idiots Delight pies. My aunt couldn’t remember the name one time and she called them those damn fool pies. lol. Of course we didn’t have splenda then so we made the sugar version. I will be trying this recipe with truvia and regular pie crust baked with the pecans in them. Wish me luck. 😉
OH YUM!!! I make this but leave out the splenda and lemon juice and stir in a single packet of crystal light to flavor it… any flavor you like… we have tried just about every one… they are ALL yummy!
I have heard Stevia is a healthier choice. Have you tried using Stevia?
I haven’t but I’m sure whatever you prefer would work fine as long as its granulated 🙂
We made this and added 2 Tablespoons of fresh lemon juice, then topped the cheesecake with fresh blueberries. It was excellent and one that I will be showing the Boy Scouts how to make for campouts. Thank you for the recipe. P.S. Love your cookbook
TraderLee
Thank you for this recipe. I am going to make this for Valentines day, but will be putting the filling into Phyllo cups, to make mini individual servings as I will be adding them to the platter of goodies that I will be taking to work.
How sweet of you Judy, I know your co-workers LOVE you! I like the idea of individual cups.
Hi
Has anyone tried Xylital to sweeten this?
thanks!
Have you tried using the sugar free whip topping? That way it would be really sugar free. Thanks for the idea of using Splenda I cant wait to try it this way!
I hope you enjoy it!!