Splenda Cream Cheese Pie


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This 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, 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:

Light Cream Cheese Pie
  • 8 ounces cream cheese, at room temp
  • ½ cup Splenda or Sugar
  • 1 Tablespoon lemon juice, optional
  • 8 ounces light whipped topping
  • 1 graham crust
  1. 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.
  2. Add cool whip and mix until fluffy and well combined.
  3. Spread into pie crust, cover and refrigerate for several hours.
  4. 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.

“Sometimes your only available transportation is a leap of faith.”

~Margaret Shepard

Submitted by Jackie, thanks so much Jackie!

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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. If you missed my Birthday Challenge yesterday, it’s not too late to light candles! Click here to visit that post for details on how you can join us and light up the world!


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  1. Carla Waddle says

    Thank you for such a simple dessert that is diabetic friendly! My husband has a HUGE sweet tooth and it always frustrating to make dessert for him knowing that I really can not indulge. Thanks to you, I will get to enjoy a piece of pie and make him happy, too.

  2. Mama Jane says

    i’m diabetic too, and sometimes at the holidays i have found sugar free whipped topping. knowing me it was probably a store brand, but that would cut our sugars down even more! i will have to make this pie, it sounds wonderful!

  3. Mary says

    Just a question on the amount of Splenda. Because it is so much sweeter than sugar, equal amounts of one or the other doesn’t seem correct. Even with the Splenda blend, they tell you to use half the amount that you would sugar. This sounds great, but I wouldn’t want it to be overly sweet.

  4. Kelly H. says

    Looks yummy! I’m glad you can make it with sugar though, cause splenda gives me an instant migraine. :( (I’ve tried again and again and I always get one right away.) The fat free cream cheese is a great way to lower the fat. I’ve used that with a bisquick impossible cheesecake and it worked great.

  5. Kathy K says

    Thanks for this, I had been planning to make something for my husband that is diabetic friendly for valentine’s and could not think what to do, I wonder if you could dye it pink then put strawberries on it. Also has anyone tried this with Stevia instead, my daughter and I both, just like Kelly H get instant migraines with Splenda but I have had great success with Stevia since it’s a natural product. I love reading your posts.

  6. NaneeG says

    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.

  7. Eleanor Stuck says

    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.

  8. Kay says

    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.

  9. Donna says

    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.

  10. Judy Anthony says

    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.

  11. Leland Wach says

    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

  12. Mama Owl says

    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!

  13. Melissa Anderson says

    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. 😉

  14. Deb Evans says

    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!!!! :-)

  15. Suzanne says

    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.

  16. Janel says

    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!

  17. Amber says

    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 :-)

  18. Nancy Bowen says

    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.

  19. Dianne says

    “It is not the critic who counts; not the man who points out how the strong man stumbled or where the doer of deeds could have done them better. The credit belongs to he man who is actually in the arena; whose face is marred by dust and sweat and blood; who strives valiantly; who errs and comes short again and again; who knows the great enthusiasms, the great devotions, and spends himself in a worthy cause; who, at the best, knows the triumph of high achievement; and who, at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who knew neither victory nor defeat.” – Theodore Roosevelt

  20. Mary Crabtree says

    Made this much-too-wonderful pie twice lately. First time with a granola crust, regular Cool Whip and topped with canned pineapple. It was marvelous! Second time with graham crust, Tru Whip and topped with sliced fresh strawberries. It was marvelous also! We can certainly see why it’s Ricky’s favorite. Thanks for sharing such a delicious, easy recipe!

  21. Janel says

    I know I have sent you a comment about this delicious recipe before, but after having it for dinner again tonight, I just had to say it again! It is such a delicious pie and so wonderful to have in the freezer to pull out whenever. I make it in individual little pies with the graham cracker crust and they are just perfect, especially since my husband and I are the only ones left at home. Thanks again for sharing this simple but delicious recipe!!!!

  22. Linda S. says

    I have made this pie many times with great results. My husband and I are eating low carb, so I have made this into a pudding rather than pie. I have added coco, baking kind, peanut butter and sugar free puddings, and each time it has come out awesome. Next time I will add some strawberries to the mix. Thanks for turning me onto this recipe.

  23. Linda Keith says

    I do love all the comments left on these recipes – such artists in cooking dwell among us!! You are leading, they are supplementing with “try this”…and it is just great! I love this recipe – my hubby loves strawberries, so I just chop up 2 cups and toss in mixer with all the cheeze and cool whip and splenda – makes it pink and you really can’t hurt the berries – sooooo good – cause you get a little strawberry with every bite! Thank you for talking to our hearts, and helping us work in the kitchen! You are a jewel!

  24. Julia says

    I made this pie, and my husband found it in the fridge and ate some…he thought it was from a fancy bakery! Little did he know how easy it was to put together 😉 We both loved it – thanks for such a simple, yet delicious recipe!

  25. Lucy Farrow says

    I made this today adding 2 tablespoons of key lime juice into the mix. Served it really cold after leaving it for a short time in the freezer, and the family loved it! Great cool treat for a hot Alabama day, or night!

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