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:
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.
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Posted by Christy Jordan
on Feb 12 2013. Filed under Dessert, Pie.
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Sounds yummy! Think it would do ok with reduced fat or no fat cream cheese?
It works GREAT with it, Pat! What a great idea!
Love this Simple, but Delicious-sounding dessert. I can’t wait to make it for my Diabetic Brother! It is very hard to find recipes for his favorite dishes that are sugar-free. His favorite dessert is peanut butter Fudge. A family member gave me a recipe a couple of years ago, but it must have lacked an ingredient, because it just turned out as “Gooo”! Can ANYONE help, and give me a GOOD, Sugar Free recipe?? I would be FOREVER Grateful!!!! Christy; Keep up the Fabulous work. We all LOVE you!!!!!!!
Dianne,
Dashing Dish Blog has a good sugar free peanut butter fudge.
Christy,
Cool Whip makes a sugar free version and it is delicious. Using it in this recipe would be great for those who need a limited sugar intake.
Great idea Linda, thank you for sharing!
This sounds so simple and delish. Right up my alley! Thank you! I love reading your posts!
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.
Christy,
Do you have a similar recipe for chocolate cream cheese pie? I really enjoy reading your posts.
Thank you.
I have a similar recipe that uses 1/4 cup cocoa and 3/4 cup powdered sugar mixed together before adding to the cream cheese. I have also used the Philadelphia chocolate indulgence dark chocolate cream cheese with good results. This is my hubby ‘s favorite dessert!
I haven’t tried the Philadelphia Indulgence cream cheeses, I have heard they are good though.
I would bet that the addition of a package of sugar free chocolate pudding would be all it would take to make Chocolate cream cheese pie. Though you would want to leave the lemon juice out.
By the way, substituting splenda makes amazing cheesecake (the home made baked kind), I have made new york cheese cake and pumpkin that were awesome.
Thanks for the ideas Beth, I know everyone appreciates the variety ideas!
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!
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.
Mary, Splenda measures cup for cup just like sugar.
http://www.splenda.com/cooking-baking/conversion-charts
April is right, it measures out the same. The problem some people encounter (which makes it seem sweeter) is that they pack the cup. Instead, just measure it out light and fluffy and you’ll be fine
Splenda for Baking does say to use half as much which strikes me as strange and confusing since it is part Splenda and part sugar. They must use a concentrated form.
Can you use the fat free cream cheese? Thanks
You sure can, Gayle!
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.
Thank you so much, this recipe will be perfect for my diabetic husband.
Could you use crushed pineapple or some other fruit in it?
Yes. I’d drain it really well, maybe put it in a colander and let it sit for a few minutes. Yum!!!!!!! My grandmama does that sometimes.
I should say drained….and no sugar added…
This would be great for weight watchers!
How sad to leave that small piece of pie all alone……can I have it !
I know, right? Bless it’s little heart… so pitiful.
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.
I have made it with Ideal but I see no reason why it wouldn’t work flawlessly with Stevia as well
Pink dye would be precious, too!
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.
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.
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.
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 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.
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
Can’t wait to try. Going to add mashed bananas and pecans to mine. YUM.
Ohhh, that sounds good Nancy!!
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!!
Hi
Has anyone tried Xylital to sweeten this?
thanks!
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.
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
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
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 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.
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!!!
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!
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!
This looks great I’m going to make it tomorrow. My family and I absolutely love your recipes Christy!