This rich and creamy chocolate cheesecake is made easier and quicker with the help of an air fryer! Perfectly smooth, with a decadent chocolate flavor, this dessert comes together with minimal effort. It’s ideal for satisfying your sweet tooth in a fraction of the time of traditional baking.
Ingredients
- 1 1/2 cups chocolate cookie crumbs (like Oreos)
- 1/4 cup melted butter
- 16 oz cream cheese (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz semi-sweet chocolate, melted and cooled
Instructions
- Prepare the crust:
- In a medium bowl, combine the chocolate cookie crumbs and melted butter.
- Press the mixture firmly into the bottom of a 6-inch springform pan. Refrigerate while preparing the filling.
- Make the cheesecake filling:
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Add in the sour cream, eggs, and vanilla extract. Mix until well combined.
- Slowly pour in the melted, cooled chocolate and blend until the mixture is creamy and uniform.
- Assemble the cheesecake:
- Pour the chocolate cheesecake filling over the prepared crust, spreading it evenly.
- Cook in the air fryer:
- Preheat your air fryer to 300°F (150°C) for 5 minutes.
- Place the springform pan into the air fryer basket. Cook at 300°F for 25-30 minutes, or until the center is slightly jiggly but set on the edges.
- Cool and chill:
- Allow the cheesecake to cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight to fully set.
- Serve:
- Once chilled, carefully remove the cheesecake from the springform pan. Slice and enjoy!
Optional: Top with whipped cream, chocolate shavings, or berries for extra flavor!