Keto Instant Pot Key Lime Cheesecake Recipe

Keto Instant Pot Key Lime Cheesecake

Keto Instant Pot Key Lime Cheesecake is a low‑carb, gluten‑free dessert that’s incredibly creamy and indulgent. It delivers the bright, tangy flavor of key lime pie without a crust, keeping carbs to a minimum and preparation simple.

This recipe combines the best of key lime pie and cheesecake into a crust‑free dessert that’s smooth, tangy, and richly satisfying. The Instant Pot produces reliably creamy results because it cooks cheesecakes in a moist, gentle environment similar to a steam bath.

This low‑carb dessert is featured in my cookbook “Keto in an Instant,” and it’s been a favorite with family and recipe testers for its texture and flavor.

The Instant Pot acts like a large steam bath, which helps prevent cracks and creates an ultra‑creamy cheesecake—often better than the traditional water bath method.

Some helpful process shots:

Keto Instant Pot Key Lime Cheesecake Recipe

Ingredients

Cheesecake:

• 16 oz (450 g) block‑style cream cheese, softened
• 2/3 cup erythritol granular sweetener (I used Swerve)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons coconut flour
• 2 large eggs
• 1 egg yolk
• 4 tablespoons key lime juice (fresh or concentrate)

Whipped cream topping:

• 1/2 cup heavy whipping cream
• 1 1/2 tablespoons erythritol granular sweetener

Directions

1. Cut a circle of parchment paper to about 7 inches (17.5 cm) in diameter.
2. Line a 6×3‑inch (15.25×7.5 cm) springform pan with the parchment round. Spray the pan and parchment lightly with nonstick coconut oil spray and set aside.
3. Fold a long sheet of aluminum foil several times to create a sturdy sling for lifting the pan from the Instant Pot and set aside.
4. In a large bowl, beat the cream cheese, erythritol, vanilla, and coconut flour with an electric mixer on medium until smooth. Scrape the bowl and continue to beat until well blended.
5. Add the eggs one at a time, mixing just until combined after each addition. Stir in the egg yolk and then the key lime juice, mixing until the batter is smooth.
6. Pour the batter into the prepared springform pan. Cover the top of the pan with a paper towel, then a 10‑inch (25 cm) sheet of aluminum foil. Seal the foil tightly around the pan.
7. Place the foil sling on the steamer rack and set the springform pan on top of it.
8. Add 1 1/2 cups of water to the inner pot of the Instant Pot.
9. Using the rack handles, carefully lower the rack with the pan into the Instant Pot. Leave the handles and sling accessible for lifting.
10. Lock the lid and set the steam release to sealing. Select Pressure Cook (High) and set the time for 40 minutes. When cooking finishes, allow the pressure to release naturally, about 20 minutes.
11. Remove the lid. Lift the rack and pan from the pot by the sling. Discard the foil and paper towel. If moisture accumulated on top, gently blot it with a paper towel.
12. Let the cheesecake cool to room temperature (20–30 minutes). Cover with plastic wrap and refrigerate for at least 8 hours or overnight to fully set.
13. To make the whipped topping: combine heavy cream and erythritol in a bowl and whip with a hand mixer or stick blender until stiff peaks form. Cover and chill until ready to serve.
14. When chilled, run a butter knife around the inside of the springform pan to loosen the cheesecake and remove the outer ring. Transfer to a platter, slice into eight portions, and top each slice with about 2 tablespoons of whipped cream. Serve chilled.

Nutritional information (estimates): Yield: 8 servings. Per serving: Calories 289; Carbohydrates 5 g; Net carbs 4 g; Fiber 1 g; Fat 27 g; Saturated fat 16 g; Protein 6 g; Sugars 2 g; Sodium 239 mg.

Printable Recipe Card

Keto Instant Pot Key Lime Cheesecake

Low carb, gluten free and creamy, this crust‑free cheesecake delivers tangy key lime flavor without the extra carbs.

Prep Time: 8 mins

Cook Time: 40 mins

Total Time: 48 mins

Servings: 8

Calories: 289 kcal

Notes

*All nutritional data are estimates based on the products used. Yield: 8 servings. Net carbs: approximately 4 g per slice.

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