Craving a cheesecake but don’t want to spend hours baking or deal with a ton of leftovers?
An air fryer cheesecake might just be your new best friend!
This easy recipe gives you all the creamy goodness of a traditional cheesecake in a fraction of the time, and without the need for a water bath.
Plus, it’s a perfectly sized portion—no more worrying about extra slices lingering in the fridge.
Whether you’re a seasoned baker or a beginner, this air fryer cheesecake is quick, delicious, and sure to satisfy your sweet tooth!
Ingredients:
For the crust:
- 1 cup (150g) crushed graham crackers (or pre-made graham cracker crumbs)
- 3 tbsp melted butter
- 2 tbsp granulated sugar
For the filling:
- 2 packages (8 oz or 226g each) softened cream cheese
- 2/3 cup (133g) granulated sugar (substitute with light brown sugar for a caramel flavor)
- 2 large room-temperature eggs
- 1/2 cup (120g) sour cream
- 2 tsp vanilla extract
Instructions:
Prepare the crust: In a mixing bowl, combine crushed graham crackers, melted butter, and granulated sugar. Stir well until the mixture has the texture of wet sand. Press this mixture into the bottom of a 7 or 8-inch springform pan, packing it down tightly to form a solid base. For extra texture, try adding toasted chopped pecans or walnuts. Freeze the crust while you prepare the filling.
Prepare the filling: Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until smooth and creamy. Add the granulated sugar and mix until combined. Add the eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla extract, then mix until smooth.
Assemble the cheesecake: Pour the cheesecake filling over the chilled crust in the springform pan. Give the pan a gentle shake to level the filling and release any air bubbles that may have formed. Tap the pan lightly on the counter a few times to further eliminate air bubbles.
Cook in the air fryer: Preheat your air fryer to 300°F (150°C) and set it to bake. Carefully place the springform pan in the air fryer basket and bake for 20 minutes. Check for a slight wobble in the center—if it wobbles too much, continue baking in 2-minute intervals until the cheesecake is set. Every air fryer is different, so check early to avoid overbaking.
Cool the cheesecake: Once baked, crack open the air fryer basket slightly and let the cheesecake cool in the air fryer for 30 minutes. Afterward, transfer it to a wire rack to cool completely. Chill in the fridge for 4 hours to overnight for the best texture.
Serve: After the cheesecake has chilled and set, run a knife along the edge of the pan to release the cheesecake. Carefully remove the cheesecake from the pan, place it on a cake plate, slice, and enjoy!
This air fryer cheesecake is easy to make, creamy, and perfectly sweet with a crisp graham cracker crust. It’s a perfect treat without the hassle of traditional cheesecake methods!
