Air Fryer Cheesecake

This rich, creamy Air Fryer Cheesecake recipe is perfect for when cheesecake cravings hit, but you don’t want to spend time fussing with a water bath. It’s straightforward, delicious, and is yet another creative way to use an air fryer!

A creamy air fryer cheesecake, perhaps topped with sweet-tart cherry pie filling, is hard to beat. But I know a lot of people are intimidated by a water bath and the time it takes to cook so they just avoid baking cheesecakes altogether. This air fryer cheesecake recipe doesn’t need a water bath and takes only 20 minutes to bake! It is dreamy, rich, slightly tangy cheesecake perfection.

What you need to make this recipe

Crust — you need just 3 simple ingredients for a buttery graham cracker crust: graham cracker crumbs, melted unsalted butter, and granulated sugar.

Cream cheese — use blocks of cream cheese, not the whipped kind that comes in a tub. And stick to full-fate blocks of cream cheese. Reduced or non-fat cream cheese will not produce the same, luscious filling you expect from a good cheesecake!

Sugar — granulated sugar adds sweetness to the air fryer cheesecake.

Eggs — eggs help thicken and bind the batter for a smooth, velvety texture.

Sour cream — sour cream adds moisture and a subtle tang to the filling.

Vanilla — use good vanilla extract, not vanilla essence.

How to make air fryer cheesecake

1. Make the crust by combining graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until the mixture looks like wet sand.

2. Lightly grease a 7- or 8-inch springform pan. The size you choose will depend on the size of your air fryer basket. Press the crust mixture firmly into the bottom of the greased pan, and do not press up the sides. You can use a glass to flatten out the crust’s surface. Freeze while you work on the filling.

3. In a large bowl, beat the softened cream cheese using a hand mixer or a stand mixer fitted with the paddle attachment on medium speed. Add the granulated sugar and continue to beat until combined.

4. Add the large eggs, one by one, and beat until each is well incorporated. Stop every now and then to scrape down the sides of the bowl.

5. Add the sour cream and vanilla extract, and beat just until the cheesecake batter is smooth.

6. Get the crust out of the freezer and pour the filling onto the crust.

7. Place the pan in the air fryer basket. Set the air fryer to Bake at 300°F until the center barely wobbles, which will take about 20 minutes. If needed, continue cooking in 2-minute increments until the cheesecake is done. It will still slightly wobble when done, but it won’t be wet. Turn off the air fryer, crack open the air fryer basket, and let it cool for 30 minutes in the basket.

8. Remove the springform pan from the basket and cool completely on a wire rack. Cover and chill for several hours or overnight before slicing.

Air Fryer Cheesecake

Print Recipe

Creamy air fryer cheesecake is so decadent and flavorful you won’t want to share it! Top it with whipped cream, cherry pie filling, or caramel for a dessert to impress your family.

• Author: Julia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1¼ cups graham cracker crumbs (150g)
• 3 tablespoons unsalted butter melted
• 2 tablespoons granulated sugar

For the Filling:

• 2 (8-ounce/227g) blocks cream cheese softened
• ⅔ cup granulated sugar (133g)
• 2 large eggs room temperature
• ½ cup sour cream room temperature, (120g)
• 2 teaspoons vanilla extract

Instructions

For the Crust:

1. Lightly grease a 7- to 8-inch springform pan.
2. Combine the cracker crumbs, melted butter, and sugar in a medium bowl, and stir together until the crumbs feel like wet sand. Press the mixture firmly into the bottom of the greased pan. (Do not press up the sides.) Freeze while making the filling.

For the Filling:

1. Using an electric mixer on medium speed, beat the cream cheese in a large bowl until smooth. Add the sugar and beat until combined. Add the eggs, one at a time, and beat until each are well incorporated, stopping to scape down the sides of the bowl occasionally. Add the sour cream and vanilla, and beat just until smooth.
2. Pour the cheesecake filling over the frozen crust, then gently tap the pan several times on the counter to remove any large air bubbles.
3. Carefully place the pan in the air fryer basket.
4. Air fry on the Bake setting at 300°F until the center barely wobbles, about 20 minutes. If needed, continue cooking 2 minutes intervals until the cheesecake is done.
5. Once the cheesecake is done, turn off the air fryer, crack the air fryer basket, and let it cool for 30 minutes.
6. Remove the pan from the basket and cool completely on a wire rack. Cover and chill for at least 4 hours or overnight. Serve each slice with fresh fruit and whipped cream or cherry pie filling.