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air-fryer-cheesecake-freshly-prepared-with-yellow-cream-cheese-layer-on-top-topped-with-raspberries

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 4 hours 30 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 6 people
Calories 289 kcal

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.
    mix-graham-cracker-crumbs-butter-and-sugar
  • Press the mixture firmly into the bottom of the prepared pan, keeping it level and even, but do not press it up the sides.
    pressing-the-crumbled-crackers-mixture-in-the-baking-pan-for-proper-layering-of-cheesecake
  • 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.
    beat-cream-cheese-until-smooth
  • Add the sugar and continue to beat until fully combined.
    add-sugar-and-beat-until-combined
  • One at a time, add the eggs, beating after each addition and scraping down the sides of the bowl as needed.
    add-eggs-one-at-a-time
  • Add the sour cream and vanilla extract and beat just until the mixture is smooth and creamy.
    add-sugar-and-beat-until-combined
  • Pour the filling into the frozen crust, then tap the pan gently on the counter to release any large air bubbles.
    pour-filling-into-frozen-crust
  • Carefully lower the pan into the air fryer basket.
    lower-pan-into-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.
    crack-open-basket-cool-30-minutes
  • Remove the pan, transfer it to a wire rack, and let it cool completely.
    remove-pan-to-wire-rack-and-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.
    refrigerate-at-least-4-hours-or-overnight

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.