Crustless Key Lime Cheesecake

A partial Crustless Key Lime Cheesecake in a pan with 3 slices on a white cutting board.

Key lime pie is one of my favorite desserts. While the EPC isn’t an ideal environment for pie, it is perfect for making cheesecake. You automatically get the steam that keeps baked cheesecakes from cracking without the hassle of concocting a water bath. I went crustless with this cheesecake to save myself some carbs. Did you know that the easiest way to slice a cheesecake is with dental floss? Try it.



Nonstick cooking spray

16 ounces light cream cheese (Neufchâtel), softened

2/3 cup granulated erythritol sweetener

1/4 cup unsweetened Key lime juice (I like Nellie and Joe’s Famous Key West Lime Juice)

1/2 teaspoon vanilla extract

1/4 cup plain Greek yogurt

1 teaspoon grated lime zest

2 large eggs

Whipped cream for garnish (optional)


  1. Spray a 7-inch springform pan with nonstick cooking spray. Line the bottom and partway up the sides of the pan with foil.
  2. 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.)
  3. Pour the mixture into the prepared pan. Drape a paper towel over the top of 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.)
  4. Pour 1 cup of water into the electric pressure cooker.
  5. Place the foil-covered pan onto the wire rack and carefully lower it into the pot.
  6. Close and lock the lid of the pressure cooker. Set the valve to sealing.
  7. Cook on high pressure for 35 minutes.
  8. When the cooking is complete, hit Cancel. Allow the pressure to release naturally for 20 minutes, then quick release any remaining pressure.
  9. once the pin drops, unlock and remove the lid.
  10. Using the handles of the wire rack, carefully transfer the pan to a cooling rack. Cool to room temperature, then refrigerate for a least 3 hours.
  11. When ready to serve, run a thin rubber spatula around the rim of the cheesecake to loosen it, then remove the ring.
  12. Slice into wedges and serve with whipped cream (if using).


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). Most sugar substitutes I’ve tried wreak havoc on my digestive system, so I tend to avoid them. This is my first dive into the world of erythritol, which comes in granulated, powdered, and brown varieties. Look for it in health food stores, or online under the brand name Swerve™️.


Keywords: Crustless Key Lime Cheesecake, 20-minutes-or-less prep, Gluten Free, Low carb