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 just LOVE this pie! I make it every time I can!! Love your site!
Oh, thank you so much Sandy!! I am so glad you liked it!!
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.
Hi,
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 🙂
This looks great I’m going to make it tomorrow. My family and I absolutely love your recipes Christy!
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!
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!
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!!!