Fluffy Cheesecake with Splenda
Ingredients
- 1 (8 oz) package cream cheese
- 1 cup sugar or 1/2 cup Splenda
- 1 (8 oz) carton Cool Whip
- 1 graham cracker crust 9 in
- 1 can cherry filling or your choice of pie filling
Step-by-Step Instructions
- Beat cream cheese and sugar (or Splenda) until smooth. Gently fold in Cool Whip. Pour into graham cracker crust. Top with cherry filling or your choice of pie filling. Refrigerate for at least one hour before serving.
Common Problems and Solutions
Q: Why is my cheesecake mixture lumpy?
A: The cream cheese needs to be at room temperature before beating. Cold cream cheese won't blend smoothly with the sugar and will create lumps. Let it sit out for 30-45 minutes before starting.
Q: Can I make this ahead of time?
A: Absolutely! This cheesecake is perfect for make-ahead entertaining. It actually benefits from chilling overnight, allowing the flavors to meld and the texture to set perfectly.
Tips and Techniques
For the smoothest texture, make sure your cream cheese is at room temperature before you start. When folding in the Cool Whip, use a gentle hand to keep it light and fluffy—don’t overmix or you’ll deflate all that airiness.
Ingredient Substitutions
- Cool Whip: homemade whipped cream (1 cup heavy cream whipped with 2 tablespoons sugar)
- graham cracker crust: vanilla wafer crust or Oreo cookie crust
- cherry pie filling: fresh berries, lemon curd, chocolate ganache, or any fruit pie filling
- Splenda: equal amount of regular sugar or try monk fruit sweetener
Equipment Needed
- electric mixer or hand mixer
- mixing bowl
- rubber spatula
Historical Context
No-bake cheesecakes became popular in the American South during the mid-20th century when refrigerators became common and Cool Whip hit the market in 1967, offering busy home cooks a quick alternative to traditional baked cheesecakes that require precise oven temperatures.
