Skinny Cherry Cheese Pie

by Alli

I don’t know about you, but I tend to gain a few lbs. during the winter. I guess I’m not as active and I tend to eat more hardy type meals when it’s cold outside. It’s too hot in the south to eat during the summer!

Spring usually finds me trying to lose those pesky 5 lbs. so I pay attention to every morsel that goes into my mouth.

But there is something about Sundays that causes me to crave something sweet. So Sunday is the one day that I allow myself to indulge. In order not to undo all of my hard work, I try to bake desserts that are lower in fat and calories.

Skinny Cherry Cheese Pie

Recently I made my Skinny Cherry Cheese Pie. Actually I made two because the entire family was having lunch at my house. I left the cherry topping off of one of them (for the picky eaters).

Everyone loved the pies and no one guessed that they were lower in fat and calories (less than 250 calories per slice). Score! I could possibly eat the entire pie, but then, it would no longer be low calorie.

Slice of Cheese Pie

Skinny Cherry Cheese Pie

I never know whether to call this a cheesecake pie or a cheese pie. Either way sounds weird but we’ll go with cheery cheese pie. 

This recipe calls for:

  • 1 reduced-fat graham cracker crust
  • Fat-free cream cheese (softened)
  • 1/2 cup Splenda (or your favorite no-calorie sweetener) 
  • 8 oz. light whipped topping
  • 1 tsp. vanilla
  • 1 can light cherry pie filling, chilled 

This is such a simple recipe. Basically, you beat the cream cheese and Splenda together. Beat in the vanilla.

Stir in the whipped topping and spoon the filling into the graham cracker crust. Refrigerate for several hours or overnight. Right before serving, spread the cherry pie filling on top. 

Skinny Cherry Cheese Pie

Skinny Cherry Cheese Pie

Yield: 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes

This Cherry Cheese PIe is lower in calories but you'll never notice.

Ingredients

  • 1 reduced-fat graham cracker crust
  • 8 oz. fat-free cream cheese, softened
  • 1/2 cup Splenda
  • 8 oz. light whipped topping
  • 1 tsp. vanilla
  • 1 can light cherry pie filling, chilled (I place the can in the fridge for a few hours)

Instructions

  1. In a medium mixing bowl, beat cream cheese, Splenda and vanilla flavoring until well blended.
  2. Add whipped topping and mix until well combined.
  3. Spread in the graham cracker crust and place in the fridge for several hours or overnight.
  4. Just before serving, spread the cherry pie filling over the top of the pie.

What’s your favorite lower-calorie dessert?

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