Easy Air Fryer Cheesecake Recipe

If you like baking in your air fryer, then let me show you how to make this super-easy air fryer cheesecake. This cheesecake recipe is quick and simple, but so delicious that I make it all the time. You will be surprised how well an air fryer works for desserts like cheesecake – it comes out creamy and smooth just like a regular cheesecake.

Why Make Cheesecake in an Air Fryer?

This air fryer cheesecake is seriously the creamiest thing I’ve ever made in my Ninja air fryer. The filling is so rich, and the crust stays really crisp, not soggy like when I bake it the normal way.

And it only took 20 minutes to bake, which is crazy fast compared to my oven, which takes forever. I’ve made this cheesecake like three times now, and it comes out perfect every time.

The best part about this recipe is that you do not need a water bath like with traditional cheesecake recipes. The air fryer creates the perfect environment for baking cheesecake without all the extra steps.

Plus, the smaller size means you can enjoy fresh cheesecake without having leftovers for days.

What You Will Need

Before starting, make sure you have all your ingredients ready. Having everything at room temperature is really important for a smooth cheesecake filling.

Ingredients

For the Crust:

• 1¼ cups graham cracker crumbs (about 9-10 full graham cracker sheets)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

TAP ON IMAGE TO VIEW PRICE

For the Filling:

• 2 blocks (16 ounces/450g) cream cheese, softened
• ⅔ cup (135g) granulated sugar
• 2 large eggs, room temperature
• ½ cup (120g) sour cream, room temperature
• 2 teaspoons vanilla extract

Equipment

If you’re wondering which air fryer I use for this cheesecake recipe, check out the Ninja air fryer below – it’s been my kitchen MVP for consistently perfect results every time!

TAP ON IMAGE TO VIEW PRICE

• 7-inch springform pan (whatever fits in your air fryer)
• Air fryer
• Mixing bowls
• Electric mixer (hand or stand)
• Spatula
• Measuring cups and spoons

Making the Crust

The crust is the foundation of your cheesecake, and getting it right sets you up for success.

Step 1: To make this air fryer cheesecake recipe, start by crushing graham crackers in your food processor until they become fine crumbs. You will need about 9-10 full graham cracker sheets to make the 1¼ cups of crumbs needed for the recipe. If you do not have a food processor, you can put the crackers in a zip-top bag and crush them with a rolling pin.

Step 2: Next, pour your graham cracker crumbs into a mixing bowl and then add 2 tablespoons of granulated sugar, and give it a quick mix. The sugar helps the crust brown nicely and also adds a touch of sweetness that balances out the tanginess of the cream cheese filling.

Step 3: Next, add 3 tablespoons of melted unsalted butter to the mixing bowl, make sure it has cooled slightly, and carefully mix everything together until all the crumbs are evenly coated and it looks exactly like wet sand, as you can see in the video here.

Step 4: Next, take a springform pan that will fit in your air fryer basket – typically, a 7 or 8-inch pan works best for most air fryer models like Ninja, Cosori, or Philips – and pour the crust mixture into it. Spread it around evenly with the spatula, and then press it down firmly with your fingers or the bottom of a glass to create a solid, compact base for your cheesecake.

Did You Know? You could substitute granulated sugar for the brown sugar in the crust for a more caramel-like flavor, or add half a teaspoon of cinnamon if you want to enhance the graham flavor with some warm spice notes.

Preparing the Filling

The filling is what gives your cheesecake that smooth, creamy texture everyone loves.

Step 5: Take a clean mixing bowl and add 2 blocks (16 ounces total) of cream cheese, and then add 2/3 cup of sugar. Use an electric mixer to blend them together until smooth and creamy.

Make sure the cream cheese is at room temperature for the best results – it will mix much easier that way. You want a really smooth mixture without any lumps before moving on to the next step.

Step 6: Next, add your eggs one at a time. You will need 2 large eggs for this recipe. Add the first egg and mix it in completely before adding the second one.

Mix on low to medium speed just until each egg is fully incorporated – about 30 seconds per egg. Then add the second egg and mix again until just combined. The batter should look smooth and slightly more fluid now.

Step 7: Next, add 1/2 cup of sour cream, which is about 120 grams. Then use a spatula and mix it gently into the batter. Make sure to scrape the sides and bottom of the bowl to get everything incorporated.

Sour cream makes the cheesecake really smooth and adds a slight tang that balances out the sweetness. After you have mixed in the sour cream, add 2 teaspoons of vanilla extract and fold that in too. Mix everything together until the batter looks uniform and smooth.

Baking the Cheesecake

This is where the air fryer really shines, cutting down the baking time significantly compared to a traditional oven.

Step 8: Now, carefully place your springform pan into the air fryer basket and slide it into the preheated air fryer. Your cheesecake is now ready for baking, and this air fryer method is where the magic happens – cooking in just a fraction of the time it would take in a regular oven.

Step 9: Air fry the cheesecake for 20 minutes at 300°F, which is about 150°C, until the cheese topping looks set and is golden brown, as you can see in the video here.

Top Tip: Every air fryer heats a little differently, so start checking at around 18 minutes. The cheesecake is done when the edges look set but the center still has a slight jiggle to it – not liquid, but not completely firm either. If it needs more time, add just 2 minutes at a time to avoid overcooking.

Cooling and Serving

Proper cooling is just as important as the baking process for achieving that perfect cheesecake texture.

Step 10: Now, let the cheesecake cool in the air fryer first with the door cracked open for about 15 minutes so it cools slowly and will not crack on the top before taking it out.

After this initial cooling, remove the cheesecake from the air fryer basket, and then, carefully pop open the springform pan clip without jerking the pan, and gently lift the ring part straight up and away from the sides of your cheesecake.

Then let it cool for at least 30 more minutes on a wire rack so air can circulate underneath.

The cheesecake is delicious as is, but I like to add my homemade cherry topping for extra flavor. The warm cheesecake will have a softer texture, so if you prefer a firmer slice, you can let it cool completely and then refrigerate it for a few hours before serving.

Related Recipe: If you liked this air fryer cheesecake recipe, then you are certainly going to like this super simple and creamy air fryer yogurt cake here.

Serving Suggestions

While this air fryer cheesecake tastes amazing on its own, there are several ways to dress it up:

• Fresh berries (strawberries, blueberries, raspberries)
• Cherry pie filling (my personal favorite)
• Chocolate sauce or ganache
• Caramel sauce
• Whipped cream
• Lemon curd for a tangy contrast
• Crushed Oreo cookies for a cookies and cream variation

I usually serve this cheesecake at family gatherings, and everyone is always impressed when I tell them it was made in the air fryer. The smaller size is perfect for 6 servings, making it great for smaller households.

Storage and Make-Ahead Tips

This air fryer cheesecake keeps well and can even be made in advance.

For Refrigerating: The cheesecake will keep in the refrigerator for up to 3 days. Just cover it loosely with plastic wrap once it has completely cooled.

For Freezing: This cheesecake freezes beautifully for up to 3 months. I like to slice it first and freeze individual portions. Wrap each slice in plastic wrap and then place it in a freezer bag. This way, you can thaw just what you need.

To thaw frozen cheesecake, simply transfer it to the refrigerator overnight or let it sit at room temperature for about 30 minutes.

Troubleshooting Tips

Even though this recipe is pretty straightforward, here are some solutions to common issues:

• If your cheesecake cracks: This usually happens from cooling too quickly. Make sure to follow the slow-cooling process in the air fryer before removing it.
• If your crust is too crumbly: You might need a bit more melted butter. The mixture should hold together when pressed between your fingers.
• If your filling is lumpy: This happens when the cream cheese is not soft enough. Make sure it is truly at room temperature before mixing.
• If the top browns too quickly: Cover it loosely with a piece of aluminum foil for the remaining cooking time.

More Cheesecake Recipes You’ll Love

Did you try making this air fryer cheesecake? Leave a comment below with your results or any questions about the recipe! I love hearing how these easy air fryer desserts turn out in your kitchen.

• Better Than Oreo Cheesecake – No Bake Oreo Dessert! – Perfect for summer days when it’s too hot to turn on any appliance.
• Cheesecake with Cottage Cheese and Shortbread Crust – a lighter option with amazing texture.
• Easy Cheesecake Recipe (ONLY 3 ingredients!) – the ultimate last-minute dessert that always impresses.

Let me know if you liked this air fryer cheesecake recipe and how it turned out for you. I am always looking for more air fryer dessert ideas to try!