This easy air fryer cheesecake recipe is light, fluffy, and deliciously creamy. Made with a fraction of the time, no water bath or fussy ingredients are required!

If you’re looking for a delicious and indulgent dessert that will impress your friends and family, look no further than this air fryer cheesecake recipe! Ready in under an hour, this cheesecake is light, fluffy, and deliciously creamy.

If you’re a cheesecake lover like me, you love the taste of cheesecake but not all the fuss that comes with making homemade cheesecakes.

That’s why I was so excited to share this recipe for cheesecake in the air fryer! Unlike traditional cheesecake recipes, this sweet treat is easy and doesn’t require any water bath or fussy ingredients thanks to using your trusty air fryer.

Golden and crispy on the outside, soft and fluffy on the inside, this air fryer cheese cake is the perfect dessert for any occasion.

Whether you’re serving a crowd or just want a special treat for yourself, this is the recipe you need. Serve with fresh fruit or your favorite sauce for a truly indulgent experience.

How to Make Air Fryer Cheesecake

Basic Ingredients

1 cup graham cracker crumbs (either store-bought or regular graham crackers crushed)
¼ cup sugar
1 – 3 Tablespoons of unsalted butter, melted
8 oz cream cheese, softened to room temperature
6 Tablespoons white granulated sugar
½ teaspoon pure vanilla extract
2 eggs (1 whole and 1 egg white) at room temperature
Your favorite pie filling (either homemade or canned)

Directions

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.

Tips for Making the Perfect Air Fryer Cheesecake

Use room-temperature cream cheese and eggs. Room-temperature cream cheese will mix together more easily and will result in a smoother cheesecake.

Don’t overmix the batter. Overmixing can cause the cheesecake to become dense instead of light and fluffy.

Don’t fill the air fryer basket more than halfway full. Filling it too full will prevent heat from circulating evenly and could lead to an unevenly cooked cheesecake.

Don’t overfill the pan. The cake should only come up about 3/4 of the way up the sides of the pan so that it doesn’t overflow while during the cooking process.

Let the cheesecake cool before serving.

Serving Suggestions

Cheesecake is a great dessert for any occasion! You can serve it plain, with fresh fruit or fresh berries on top, whipped cream or with a chocolate or caramel sauce.

How do I know when the cheesecake is done cooking?

You can tell when your cheesecake is done cooking by checking the color and texture. The cheesecake should be a light golden brown and have a firm texture. If it’s still too soft or pale, give it a few more minutes in the air fryer.

You can also insert a toothpick into the center of the cake and if it comes out clean, then it’s ready!

How do I prevent the cheesecake from sticking to the air fryer tray?

One way to prevent sticking is to use a non-stick cooking spray or butter before putting the cheesecake in the air fryer. Another way is to line the bottom of the prepared pan with parchment paper. This will help keep the cheesecake from sticking and make it easier to remove from the pan.

What pan size should I use to make an Air Fryer Cheesecake?

For this particular recipe, you will be using ramekins. However, you can use a prepared springform pan as well. You will need a 7 or 8-inch springform pan. While it is possible to use other types of pans, a springform pan is best since it has removable sides that make it easy to remove the 7-inch cheesecake from the pan after cooking.

Can I make this cheesecake recipe ahead of time?

Absolutely! This air fryer cheesecake recipe can be made ahead of time and stored in the fridge. Simply follow the recipe up until baking, then cover with plastic wrap and store in the fridge for up to 24 hours. When you’re ready to bake, remove from the fridge and let come to room temperature before cooking. Enjoy!

How do I store the cheesecake?

There are a few ways to store cheesecake. You can put it in the fridge, or you can freeze it. If you freeze it, you can either eat it straight from the freezer, or let it thaw out before eating.

If you’re going to store your classic cheesecake in the fridge, make sure to cover it tightly with plastic wrap or aluminum foil to prevent moisture from getting in. It will stay fresh for about four days that way.

Air Fryer Cheesecake Recipe

Yield: 3

Prep Time: 10 minutes

Cook Time: 15 minutes

Cooling Time: 15 minutes

Total Time: 40 minutes

This easy air fryer cheesecake recipe is light, fluffy, and deliciously creamy. Made with a fraction of the time, no water bath or fussy ingredients are required!

Ingredients

1 cup graham cracker crumbs (either store-bought or regular graham crackers crushed)
¼ cup sugar
1 – 3 Tablespoons of unsalted butter, melted
8 oz cream cheese, softened to room temperature
6 Tablespoons white granulated sugar
½ teaspoon 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.

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.

Notes

Use room-temperature cream cheese and eggs. Room-temperature cream cheese will mix together more easily and will result in a smoother cheesecake.

Don't overmix the batter. Overmixing can cause the cheesecake to become dense instead of light and fluffy.

Don't fill the air fryer basket more than halfway full. Filling it too full will prevent heat from circulating evenly and could lead to an unevenly cooked cheesecake.

Don't overfill the pan. The cake should only come up about 3/4 of the way up the sides of the pan so that it doesn't overflow while during the cooking process.

Let the cheesecake cool before serving.

How do I know when the cheesecake is done cooking?

You can tell when your cheesecake is done cooking by checking the color and texture. The cheesecake should be a light golden brown and have a firm texture. If it's still too soft or pale, give it a few more minutes in the air fryer.

You can also insert a toothpick into the center of the cake and if it comes out clean, then it's ready!

How do I prevent the cheesecake from sticking to the air fryer tray?

Can I make this cheesecake recipe ahead of time?

How do I store the cheesecake?

There are a few ways to store cheesecake. You can put it in the fridge, or you can freeze it. If you freeze it, you can either eat it straight from the freezer, or let it thaw out before eating. If you're going to store your classic cheesecake in the fridge, make sure to cover it tightly with plastic wrap or aluminum foil to prevent moisture from getting in. It will stay fresh for about four days that way.