If you’ve ever wandered the cobblestone streets of Lisbon or sipped espresso in a Tokyo café, you know the magic of a silky, creamy cheesecake enjoyed far from home. This Air Fryer Cheesecake captures that same joy—no water bath, no cracked tops—just smooth, luscious perfection with a golden kiss from circulating heat.
By harnessing the precision of the air fryer, we’re simplifying a restaurant-level dessert into an everyday adventure. The technique borrows from the Japanese method of gentle, moist heat but modernizes it with a countertop marvel that delivers consistent results.
Think of it as New York cheesecake meets a breezy weeknight hack, perfect for when cravings strike but oven time feels like a chore. And with a Southern nod to buttery graham cracker crusts, it’s soul-soothing comfort tucked into every bite.
Perfect for Slow Sundays!
- I first made this during a rainy afternoon in Alabama—it felt like baking with purpose, without heating the whole house.
- The no-fuss prep means I’ve whipped it up midweek after long workdays—it’s that stress-free.
- I swapped in crushed Biscoff once while dreaming of Belgian cafés—turned out to be a family favorite.
- I’ve found it surprisingly helpful on my wellness journey—just a smaller slice satisfies a major sweet craving.
- It’s rich, creamy, and lightly caramelized on top—like the cheesecake version of crème brûlée.
Air Fryer Cheesecake Recipe
Creamy, rich, and perfectly portioned, this air fryer cheesecake is a game-changer for dessert lovers. A buttery graham cracker crust supports a velvety cream cheese filling, gently baked to perfection in your air fryer. Finish with whipped cream or fruit for a truly decadent treat.
Equipment
- 7- to 8-inch springform pan
- Medium mixing bowl
- Large mixing bowl
- Electric mixer
- Silicone spatula
- Measuring cups and spoons
- Wire cooling rack
- Air fryer with Bake setting
Ingredients
Filling
- 2 large eggs room temperature
- 2 blocks cream cheese softened
- 2 tbsp vanilla extract
- ⅔ cup granulated sugar
- ½ cup sour cream room temperature
Crust
- 3 tbsp unsalted butter
- 1¼ cup Graham cracker crumbs
- 2 tbsp granulated sugar
Instructions
- Lightly grease a 7- to 8-inch springform pan.
- In a medium bowl, stir together the cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan, keeping it level and even, but do not press it up the sides.
- Place the crust in the freezer while you make the filling.
- In a large bowl, beat the cream cheese using an electric mixer on medium speed until smooth.
- Add the sugar and continue to beat until fully combined.
- One at a time, add the eggs, beating after each addition and scraping down the sides of the bowl as needed.
- Add the sour cream and vanilla extract and beat just until the mixture is smooth and creamy.
- Pour the filling into the frozen crust, then tap the pan gently on the counter to release any large air bubbles.
- Carefully lower the pan into the air fryer basket.
- Set the air fryer to Bake at 300°F and cook for about 20 minutes, or until the center barely wobbles when shaken.
- If more time is needed, continue cooking in 2-minute intervals until done.
- Turn off the air fryer, crack the basket open slightly, and let the cheesecake cool inside for 30 minutes.
- Remove the pan, transfer it to a wire rack, and let it cool completely.
- Cover and refrigerate the cheesecake for at least 4 hours or overnight.
- Slice and serve topped with whipped cream, fresh fruit, or cherry pie filling.
Notes
- To prevent cracks, don’t overmix the batter after adding the eggs.
- For the smoothest texture, make sure all dairy ingredients are at room temperature.
- A gentle tap on the counter after pouring the filling helps eliminate air bubbles.
| Nutrition | Value |
| Calories | 289kcal |
| Carbohydrates | 41g |
| Fibre | 1g |
| Fat | 13g |
| Protein | 4g |
| Cholesterol | 81g |
Variations To Help You Customize This Dish!
- Fruit Swirl: Swirl in raspberry jam, lemon curd, or blueberry preserves before baking for a fruity twist.
- Chocolate Lover’s Cheesecake: Mix 1/4 cup cocoa powder into the batter and top with chocolate ganache for a rich, indulgent version.
- Nutty Delight: Add a layer of finely chopped toasted pecans or almonds over the crust for crunch and depth.
- Spiced Crust: Use gingersnap or cinnamon graham crackers in place of regular ones for a warm, spiced flavor.
- Citrus Burst: Stir in a teaspoon of lemon or orange zest into the filling for a bright, fresh note.
