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 just LOVE this pie! I make it every time I can!! Love your site!
Oh, thank you so much Sandy!! I am so glad you liked it!!
Christy: We love this pie, too! I have been making it with mini chocolate chips and/or mini M&Ms, and everyone loves it. I found a pre-made shortbread crust the last time, and that was a big hit. My grandson likes cheesecake, but doesn’t generally like the graham or chocolate crusts, so the shortbread crust was a big hit, too. Thanks for all your recipes, tips, and stories. I love “listening” to you.
Hi,
I’ve been diagnosed with gestational diabetes, so I’m new to all this diabetic-friendly stuff. Can you please me what the nutritional info would be on this pie?
I’m dying to try it!
Thanks 🙂
This looks great I’m going to make it tomorrow. My family and I absolutely love your recipes Christy!
Christy, this is such an easy dessert to whip up and so DELICIOUS to eat. When I served it to guests several months ago everyone really liked it, and now I just mixed up another batch to have in the freezer for whenever! It is such a nice dessert to have for those who don’t eat sugar and those who are trying to watch what they eat! It is a recipe I will go to real often!
Pie looks great. However, Splenda makes me horrible ill. I get the most intense stomach cramps and will have abdominal pains for the 4-5 days following eating Splenda. I think I’ll stay away from this one.
Oh my goodness, it does sound as if you need to stay away from the Splenda. Fortunately, as I listed in the post and recipe at the bottom, you can also make this with sugar! Win!
Made this yesterday afternoon, as I thought it would be a great dessert for my brother…..he is diabetic. I had some unsweetened peaches, so I added a bit of Splenda & some raw honey to them & cooked for a little bit. They made a great topping. But the pie stands alone with no topping great. Thank You so much for this recipe!!!! 🙂
I am so glad to hear you liked it Deb!!!
I made this exactly as the recipe stated.. Its absolutely delicious and as you said… so simple to make!! I’ll be making another one as soon as this one is gone… I may try blue berries or maybe even sprinkling coconut on top of the filling… Thank you so much for sharing your cooking skills Christy… My grandmother was the best cook in the world but she is 93 and unable to tell me how she did all her magic.. Its great having a southerner sharing such great recipes…
Buddy
I am so glad you liked the recipe Buddy!!!