Air-Fryer Cheesecake

Why You’ll Love This Recipe

I love how this recipe gives me a classic cheesecake without the long baking time or water bath. The air fryer creates a gentle, even heat that prevents cracks and overbaking. It’s easy enough for beginners but delivers results that taste like a professional bakery made it. Plus, it’s a blank canvas—I can top it with anything from berries to chocolate or even caramelized nuts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham crackers or digestive biscuits

• Unsalted butter

• Cream cheese

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream

• Cherry pie filling or topping of choice

Directions

1. I start by crushing the graham crackers into fine crumbs and mixing them with melted butter to form the crust.

2. I press the crust mixture firmly into the bottom of a springform pan.

3. In a mixing bowl, I beat the cream cheese until smooth, then I add sugar and mix until combined.

4. I add eggs one at a time, mixing gently, followed by vanilla extract and sour cream.

5. I pour the batter over the crust and smooth the top.

6. I preheat the air fryer to 300°F (150°C).

7. I carefully place the pan in the air fryer basket and cook for about 30–35 minutes, until the edges are set but the center still jiggles slightly.

8. I let it cool at room temperature, then chill it in the fridge for at least 4 hours (or overnight) before serving.

9. I top with cherry pie filling or my preferred topping just before serving.

Servings and timing

This cheesecake serves about 6 to 8 people. The total time is approximately 1 hour, plus cooling and chilling: 15 minutes for prep, 35 minutes for air frying, and at least 4 hours for chilling.

Variations

• I use chocolate cookies instead of graham crackers for a chocolate crust.

• I swirl in raspberry puree or lemon curd before air frying for added flavor.

• I top it with fresh berries and whipped cream instead of pie filling.

• I mix crushed Oreos into the batter for a cookies-and-cream twist.

• I make it mini by dividing the batter between smaller pans or ramekins and adjusting the cook time.

storage/reheating

I store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, I wrap individual slices in plastic wrap and freeze them for up to a month. I thaw in the fridge overnight. I don’t reheat cheesecake—I enjoy it chilled or at room temperature.

FAQs

Can I use a regular cake pan instead of a springform pan?

I recommend using a springform pan so I can easily release the cheesecake without damaging the crust or sides.

How do I know when the cheesecake is done?

I look for edges that are set and a center that still jiggles slightly—it will firm up as it cools.

Can I make this cheesecake without sour cream?

Yes, I substitute Greek yogurt for a similar tang and texture if I don’t have sour cream.

What size air fryer works for this recipe?

I use an air fryer that can fit a 6-inch springform pan. If my air fryer is smaller, I scale the recipe down or use ramekins.

Why did my cheesecake crack?

Overmixing the batter or overcooking can cause cracks. I mix gently and keep an eye on the time to avoid this.

Conclusion

This air-fryer cheesecake is a fast, foolproof way to make a luxurious dessert. It’s smooth, creamy, and endlessly customizable with toppings and flavors. Whether I’m hosting guests or just treating myself, it’s a simple yet impressive dessert I keep coming back to.

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