Air Fryer Cheesecake Recipe That’s Easy and Super Creamy
An air fryer cheesecake is the easiest way to enjoy a rich, creamy dessert recipe without the hassle of a traditional water bath.
If you’ve ever felt intimidated by baking cheesecake, this method takes out the guesswork and delivers consistently smooth, delicious results.
Using your air fryer, you can create a perfectly set cheesecake with a buttery crust and velvety filling—all in less time than the oven would take.
I will guide you through every step, from the pan you need to tips for avoiding cracks and getting that classic texture.
Whether you’re making dessert for a small gathering or just treating yourself, this recipe is a must-try.
Can you cook cheesecake in an air fryer?
Yes, you can! The circulating hot air in the air fryer creates a stable, even heat that helps the cheesecake cook gently and set up beautifully without a water bath.
It’s perfect for small batch cheesecakes (especially in a 6- or 7-inch springform pan), and the texture comes out just as creamy and smooth as one baked in the oven. Plus, it’s quicker and won’t heat up your whole kitchen.
Want to try this easy air fryer cheesecake for yourself? Scroll to the bottom of the post for the full printable recipe with step-by-step instructions. It’s perfect to keep on hand the next time you’re craving a quick and creamy homemade cheesecake recipe!
Start by mixing graham cracker crumbs, sugar, and melted butter to form the crust. Press the mixture into greased ramekins and air fry at 320°F for about 6 minutes until lightly golden.
Let the crusts cool completely so that it doesn’t get soggy when the filling is added.
For the filling, beat softened cream cheese with sugar and vanilla until smooth, then mix in one whole egg and one egg white.
Pour the filling over the cooled crusts and air fry at 310°F for 10–12 minutes, or until the internal temp reaches 150°F.
Cool the cheesecakes, then top with your favorite fruit filling and homemade whipped cream before serving.
Yes! A 6- or 7-inch springform pan fits in most air fryers. You may need to slightly increase the cooking time and check doneness with a thermometer.
Nope—one of the best parts of using an air fryer is that it provides even heat without the need for a water bath.
Absolutely. Cheesecakes actually taste better after they’ve had time to chill. You can make them the night before and add toppings before serving.
Cheesecake lasts up to 5 days in the refrigerator when stored properly. Make sure it’s covered tightly with plastic wrap or stored in an airtight container to keep it fresh and prevent it from absorbing other odors in the fridge.
Yes, as long as it fits in the basket and is oven-safe. A 6- or 7-inch pan usually works best and is great for recipes like cheesecake. Just be sure to allow space for air circulation and consider using parchment to catch any drips.
If you’re loving this air fryer recipe, be sure to check out these other helpful ideas:
- Mini casserole dish recipes are perfect when you’re cooking for one or two—great for everything from savory bakes to individual desserts.
- Air Fryer Dessert Recipes make it easy to whip up sweet treats without turning on the oven—think cookies, cakes, and more in minutes.
- Learn how to make mini graham cracker crusts. These perfectly portioned crusts can be used for pies, cheesecakes, and more.
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Air Fryer Cheesecake Recipe
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup sugar
- 3 tbsp unsalted butter melted
- 8 oz cream cheese softened to room temperature
- 6 tbsp white granulated sugar
- ½ tsp pure vanilla extract
- 2 eggs 1 whole and 1 egg white at room temperature
- Your favorite pie filling either homemade or canned
Instructions
- Preheat the air fryer to 320 degrees. Line the basket of the air fryer with a piece of parchment paper.
- If you are making your own crumbs for the graham cracker crust, crush the graham crackers and set them aside.
- Place your graham crackers into the food processor or a ziplock bag and crush them with a rolling pin or measuring cup.
- In a small bowl, add the crushed graham crackers, white granulated sugar and melted butter.
- Stir together with a spoon. Start off with just 1 Tablespoon of butter and drizzle in more as needed to get the mixture wet so it will form into a crust when pressed together.
- Lightly spray the ramekins with cooking spray.
- Fill the ramekins with about ¼ cup of the graham cracker mixture in each ramekin.
- Press the mixture into a ramekin with the bottom of the measuring cup, your hands, or a spoon.
- Place the ramekins into the air fryer and bake for a cooking time of 6 minutes or until the crust is light golden brown.
- When they are done, remove them from the air fryer so they can cool.
- The crust and ramekins must be completely cooled before adding the cream cheese filling.
- Next, in a medium bowl, add the softened cream cheese, white granulated sugar and vanilla extract.
- Using a stand mixer or hand mixer, cream the ingredients together until the cheesecake filling is creamy and smooth. If you do not use room temperature ingredients, the mixture will not be smooth and creamy.
- Add the eggs in, one at a time. Mixing thoroughly after each addition. Remember that one egg is only the egg white.
- Add the cream cheese mixture to each ramekin.
- Place the ramekins into the air fryer basket. Lower the temperature down to 310 degrees f and bake for a cook time of 10 – 12 minutes.
- Check at 10 minutes and if not done, put them back into the air fryer in 2-minute increments.
- The cheesecakes are done when they reach an internal temperature of 150 degrees.
- When they are done, remove them from the air fryer and let them cool on a wire rack.
- While they are cooling, either make your favorite homemade fruit filling or use a canned one.
- Once your delicious cheesecake has cooled, top with the filling and serve.
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