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.
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. 😉
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 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 🙂
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
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.
Hi
Has anyone tried Xylital to sweeten this?
thanks!
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!!