Air Fryer Cheesecake
Rich, creamy, and with a subtle sweetness to compliment the tang, this Air Fryer Cheesecake recipe is so quick and to make. A classic cream cheese filling overtop of a graham cracker crust, you’ll love how simple it is to put together.
Servings: 2 servings
Calories: 1133kcal
Equipment
- Mini spring form pans
Ingredients
- 8 ounces cream cheese softened
- 1 egg room temperature
- ½ teaspoon pure vanilla extract
- 3 tablespoons granulated sugar
Graham Cracker Crust
- 5 tablespoons melted butter
- 1½ cups crushed graham crackers
- ¼ cup brown sugar
Instructions
- Place the cream cheese in a bowl and beat with a mixer until slightly fluffy, about 2-3 minutes.
- Add the sugar and beat another 1-2 minutes.
- Add the egg and vanilla extract and beat for 30 seconds.
- Pour the mixture on top of the crust (see below) and cook in the air fryer (on the air fry setting) at 300F degrees for 12 minutes.
- Turn the air fryer off and let the cheesecake sit inside for 30 minutes. Remove and let cool full at room temperature.
- Chill in the fridge for 3 hours or overnight before serving.
- Serve topped with whipped cream, strawberries, blueberries or chocolate syrup.
Graham Cracker Crust
- Use a food processor to grind the graham crackers into crumbs.
- Combine the ingredients in a bowl and mix until the graham cracker are dampened and starting to stick together.
- Line 2 mini spring form pans with parchment paper.
- Press the crust into the bottom of each pan (see below for crust instructions).
- Cook in the air fryer (on the air fry setting) at 350F degrees for 3 minutes. Remove and let cool fully before adding cheesecake filling.
Notes
- Use full fat cream cheese for the best results.
- Make sure you are using the cream cheese blocks and not the spreadable kind in a tub. They do not yield the same results.
- Let the crust cool fully before adding the cheesecake mixture so it doesn’t get soggy.
- Line the mini springform pans with parchment paper to make it easy to remove the cheesecakes.
- Test the cheesecake doneness with a toothpick. Stick it in the middle – if it comes out clean (or mostly clean) it’s done.
- Let the cheesecake chill for at least 3 hours to allow them time to firm up.
- This recipe can be easily doubled or tripled.
- Having your ingredients at room temperature helps keep your filling creamy and smooth instead of lumpy.
- Only want to enjoy one of these cheesecakes? Freeze the second one by wrapping it up in plastic wrap once chilled and then in tinfoil before transferring to the freezer.
- Avoid over mixing the ingredients as it can cause your cheesecake to be dense.
- You may need to cook separately if your air fryer isn't large enough to cook both at the same time.
Nutrition
Serving: 1cheesecake | Calories: 1133kcal | Carbohydrates: 101g | Protein: 15g | Fat: 76g | Saturated Fat: 42g | Trans Fat: 1g | Cholesterol: 282mg | Sodium: 1098mg | Potassium: 353mg | Fiber: 2g | Sugar: 64g | Vitamin A: 2516IU | Calcium: 208mg | Iron: 4mg