Light, No-Bake Splenda Cream Cheese Pie
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 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.
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!
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.
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!
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!
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.
Can you use the fat free cream cheese? Thanks
You sure can, Gayle!
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.
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!
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!
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.
This sounds so simple and delish. Right up my alley! Thank you! I love reading your posts!
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!
How many carbs if you use light gram cracker crust or no crust at alll?