Crustless Key Lime Cheesecake (for the Instant Pot!)

Easy, low-carb Key Lime Cheesecake made in the Instant Pot, with granulated erythritol sweetener (Swerve), and topped with whipped cream.

Course Dessert

Cuisine American

Keyword Instant Pot dessert, key lime cheesecake

Prep Time 15

Cook Time 1 1

Chilling 4

Total Time 1 16

Servings servings

Calories 157kcal

Author Susan Pridmore

Nonstick cooking spray
16 ounces light cream cheese (Neufchâtel), softened
⅔ cup granulated erythritol sweetener (Swerve)
¼ cup unsweetened Key Lime juice, I like Nellie & Joe's Famous Key West Lime Juice
½ teaspoon vanilla extract
¼ cup plain Greek yogurt
1 teaspoon grated lime zest
2 large eggs
Whipped Cream, for garnish

Spray a 7-inch springform pan with nonstick cooking spray. Line the bottom and partway up the sides of the pan with foil.
Put the cream cheese in a large bowl. Use an electric mixer to whip the cream cheese until smooth, about 2 minutes. Add the erythritol, lime juice, vanilla, yogurt, and zest, and blend until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, add the eggs, one at a time, blending until just mixed. (don't overbeat the eggs.)
Pour the mixture into the prepared pan. Draped a paper towel over the top of the the pan, not touching the cream cheese mixture, and tightly wrap the top of the pan in foil. (Your goal here is to keep out as much moisture as possible.)
Pour 1 cup of water into the electric pressure cooker.
Place the foil-covered pan onto the wire rack and carefully lower it into the pot.
Close and lock the lid of the pressure cooker. Set the valve to sealing.
Cook on high pressure for 35 minutes.
When the cooking is complete, hit Cancel. Allow the pressure to release naturally for 20 minutes, then quick release any remaining pressure.
One the pin drops, unlock and remove the lid.
Using the handles of the wire rack, carefully transfer the pan to a cooling rack. Cool to room temperature, then refrigerate for at least 3 hours.
When ready to serve, run a thin rubber spatula around the rim of the cheesecake to loosen it, then remove the ring.
Slice into wedges and serve with whipped cream (if using).

The 61 minute cook-time includes 6 minutes of Pressure-Up time and 20 minute natural release time in addition to 35 minutes actually pressure cooking time.
The recipe calls for a 7-inch springform pan. If you don't have one this size, a 7-inch cake pan will also work. If you choose that path, line the bottom and sides of the cake pan with foil, with at least 1-inch overhanging the sides. This will allow you to remove the cheesecake from the pan when it cools. To get a very smooth foil surface on the inside of the pan, use a coffee cup to flatten the foil around the sides before filling the pan with the cheesecake. When the cheesecake is cooled, remove the cheesecake using the foil, and carefully remove it from the sides. Use an offset spatula or flat butter knife to smooth the edges.
Ingredient Tip: Erythritol is a sugar substitute in the sugar alcohol family. Low-carb bakers love it because it measures tablespoon - for - tablespoon like regular sugar (no conversions required). Look for it in health food stores, or online, under the brand name "Swerve".

Calories: 157kcal