As a dessert lover, I’m always looking for new ways to make my favorite treats with less hassle, and the air fryer has been a game-changer! One of the most surprising and delightful discoveries has been making cheesecake in the air fryer. This method gives you the creamy, rich texture of a traditional cheesecake without the need for a water bath or hours of baking. You’ll love how easy it is to prepare and how little cleanup there is afterward. Plus, it’s a perfect dessert to impress your guests or to enjoy on a cozy evening at home.
I used to shy away from making cheesecakes because I thought they were too complicated, but the air fryer has completely changed that. With this Air Fryer Cheesecake recipe, you can achieve a perfectly smooth and fluffy cheesecake with minimal effort. Whether you’re a novice baker or a seasoned pro, this recipe will quickly become one of your go-to desserts. Let’s dive in and see what you need to create this indulgent treat!
What You Need To Make This Recipe
Cream Cheese: The star of the show, cream cheese provides that rich, tangy flavor that makes cheesecake so irresistible. Make sure to use full-fat cream cheese for the best texture and taste.
Granulated Sugar: Sugar adds the sweetness needed to balance out the tang of the cream cheese. You can adjust the amount to your personal preference, but a good rule of thumb is about 1 cup for a standard cheesecake.
Vanilla Extract: A small amount of vanilla extract enhances the flavor profile of the cheesecake, adding a lovely depth of flavor that complements the cream cheese perfectly.
Eggs: Eggs are essential for giving your cheesecake its structure and creamy texture. Use large eggs for the best consistency in the final result.
Graham Cracker Crumbs: These will form the crust of your cheesecake. The slightly sweet and buttery flavor of graham cracker crumbs pairs perfectly with the creamy filling.
Butter: Butter is key for binding the graham cracker crumbs together and creating a rich, golden crust. It’s best to melt the butter before mixing it with the crumbs.
Sour Cream: Adding a bit of sour cream helps balance the sweetness and gives the cheesecake a luscious, creamy texture. It’s optional but recommended for the perfect consistency.
All-Purpose Flour: A tiny bit of flour helps stabilize the filling and ensures the cheesecake holds its shape. Don’t worry, the amount is small enough that it won’t affect the flavor.
Ingredients list
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 oz) blocks of cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/4 cup sour cream (optional)
- 1 tablespoon all-purpose flour
How to Make Air Fryer Cheesecake
Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and the mixture begins to stick together. Press the mixture into the bottom of a springform pan to form a compact crust. Use the back of a spoon to press it down firmly. Place the pan in the freezer for 10-15 minutes to allow the crust to set.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar, vanilla extract, and eggs, mixing until fully incorporated. Finally, add the sour cream and flour, mixing again until smooth. The batter should be thick and creamy but pourable.
Step 3: Assemble and Cook
Pour the cheesecake filling over the prepared graham cracker crust. Smooth the top with a spatula for an even surface. Preheat the air fryer to 320°F (160°C) and place the springform pan in the basket. Air fry for 20-25 minutes, or until the center is set but slightly jiggly. You may need to adjust the cooking time depending on your air fryer model, so keep an eye on it towards the end.
Step 4: Cool and Serve
Once the cheesecake is done, carefully remove the pan from the air fryer and allow it to cool completely at room temperature. Then, refrigerate for at least 2 hours (overnight is best) to allow it to set properly. Once chilled, slice and serve with your favorite topping, such as fresh fruit, whipped cream, or a drizzle of chocolate sauce.
Tips for Making this Recipe
- For an extra creamy texture, ensure that the cream cheese is softened before mixing. This helps avoid lumps and results in a smoother filling.
- Don’t skip the chilling step—refrigerating the cheesecake is essential for it to set properly and get that perfect slice.
- If you prefer a firmer crust, bake it in the air fryer for 5-7 minutes before adding the cheesecake filling.
- Feel free to experiment with different toppings! Fresh berries, caramel sauce, or even a sprinkle of crushed nuts all make excellent choices.
- Use a springform pan that fits comfortably in your air fryer basket. If you don’t have one, a small cake pan can work as well.
- For a lighter cheesecake, reduce the amount of sugar or use a sugar substitute.
FAQs
Can I use a different crust? Yes! You can swap graham cracker crumbs for digestive biscuits or even chocolate cookies for a different flavor profile.
Can I make this cheesecake ahead of time? Absolutely! In fact, making it the day before is a great idea. The cheesecake needs time to chill and set, so the longer it sits, the better the texture and flavor.
What can I use if I don’t have a springform pan? You can use any round cake pan or even silicone molds, though the texture might be slightly different. Just ensure it fits in your air fryer.
How do I know when the cheesecake is done? The cheesecake is done when the edges are set, and the center is slightly jiggly. It will firm up as it cools. If in doubt, cook it for a couple more minutes.
Can I freeze this cheesecake? Yes, this cheesecake freezes well! Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator before serving.