Name: Light, No-Bake Splenda Cream Cheese Pie
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
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

This No-Bake Splenda Cream Cheese Pie is a light, velvety dessert that delivers a classic cheesecake experience without the heavy sugar content or the oven time. Combining tangy cream cheese with airy whipped topping and a hint of lemon, this recipe takes only 20 minutes to prep, and even less to devour!

A Simple, Guilt-Free Family Favorite

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 it’s delicious on its 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 well if it lasts one day.

Now, let’s get to some Splenda Cream Cheese Pie, and don’t forget to check out our recipe for easy-peasy homemade cream cheese!

Ingredients for Splenda Cream Cheese Pie

Ingredients You’ll Need

Cream cheese
Splenda or Sugar
Lemon juice (optional)
Light whipped topping
Graham crust

Recipe Notes

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!

How to Make Splenda Cream Cheese Pie

1. Prep the Base

Start with your room-temperature cream cheese. If you forgot to take it out of the fridge, you can microwave it (unwrapped!) for about 15–20 seconds on low power just to take the chill off.

2. Cream the Filling

In a medium mixing bowl, combine the cream cheese, Splenda (or sugar), and that optional tablespoon of lemon juice. Use an electric mixer on medium speed until the mixture is completely smooth and looks like frosting.

Cream cheese and Splenda in a mixing bowl

Mixed cream cheese and Splenda in a mixing bowl

3. Incorporate the Fluff

Add the light whipped topping to the bowl. Turn your mixer to low and blend until the mixture is uniform and fluffy. This usually takes about 1–2 minutes. Don’t be afraid to scrape the sides of the bowl with a spatula!

Adding light whipped cream to the cream cheese and Splenda mix

Mixing the light whipped cream into the cream cheese and Splenda mix

4. Fill and Chill

Spoon the mixture into your graham cracker crust, smoothing the top with a spatula or the back of a spoon. Cover the pie (using the plastic insert that comes with store-bought crusts is perfect for this) and refrigerate for at least 2 hours.

Splenda Cream Cheese Pie filling in graham cracker crust

5. Garnish and Serve

Right before serving, top with fresh strawberries, blueberries, or raspberries. A little extra dollop of whipped topping on each slice never hurt anyone, either!

A slice of Splenda Cream Cheese Pie garnished with fresh strawberries and extra whipped cream

Storage and Leftovers

Keep this pie refrigerated at all times. Because of the whipped topping, it will stay fresh and hold its shape for about 3 to 4 days (if your family doesn’t get to it first). It will also stay good in the freezer for up to 3 months. You can serve it straight from the freezer for a texture that mimics a thick ice cream cake, or let it thaw in the fridge for an hour before eating!