Air Fryer Cheesecake
, Updated Mar 20, 2024
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Bake the perfect Air Fryer Cheesecake using my classic and foolproof cheesecake recipe. Rich, creamy and smooth with a buttery crust and delicious cherry topping. Once you make cheesecake in an air fryer you will never look back!
Check out my Easter Air Fryer Mini Egg Cheesecake recipe.
Post may contain affiliate links. For more information, check my disclosure
Bake the perfect Air Fryer Cheesecake using my classic and foolproof cheesecake recipe. Rich, creamy and smooth with a buttery crust and delicious cherry topping. Once you make cheesecake in an air fryer you will never look back!
Cheesecake lovers rejoice!! Making a baked cheesecake in your air fryer is easy and quick and the results are beyond AMAZING!
I usually avoid making oven-baked cheesecakes. Fussing around with a water bath is not my idea of a good time. But forget all that because there’s a much simpler way to achieve creamy cheesecake perfection. Have you guessed? 😉
Can You Bake Cheesecake in an Air Fryer?
Yes!! It is so much easier than oven baking, plus quicker and more energy-efficient.
The cheesecake bakes at a low temperature so that it cooks evenly and comes out perfectly creamy and crack-free. I mean LOOK at it!! As my husband said “this looks ridiculously good” and believe me it tastes even better.
Air Fryer Cheesecake Ingredients
This is a classic New York style cheesecake recipe with crisp crust, rich creamy filling and sweet-tart cherry topping. You can serve the cheesecake plain or with whatever toppings you prefer! I tested this recipe in my Cosori Air Fryer using a 7 inch cheesecake pan.
- Crushed graham crackers or you can use Digestives, Biscoff, Oreos etc.
- Unsalted butter
- Full fat cream cheese
- Full fat sour cream or creme fraiche
- Sweetened condensed milk
- Vanilla bean paste or extract
- Large eggs
- Cherry pie filling or homemade cherry topping (see recipe card)
How to make Air Fryer Cheesecake
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Make the crust
Line the base of a loose-bottomed pan with parchment paper or a reusable liner. Cover the bottom with a layer of foil making sure the pan is level. Mist with cake release.
Pulse the graham crackers (see notes for other options) in a mini chopper / food processor until you have fine crumbs. Alternatively place in a ziplock bag and crush with a rolling pin.
Transfer the crumbs to a mixing bowl, add the melted butter to the graham crackers and stir to combine. You want a wet sand texture. Add the crumbs into the lined pan and press down firmly to create an even layer. Set aside.
Make the filling
Put the cream cheese, sour cream, condensed milk and vanilla into a mixing bowl. Use a hand mixer on medium speed to beat the ingredients together until creamy and smooth.
Add the eggs and beat on low speed until the filling is smooth. Pour the filling over the crust and tap gently on the counter top to help settle any air bubbles.
Carefully transfer the pan into the basket of your Air Fryer and at 285°F (140°C) for 30 minutes. Reduce the temperature to 250°F (120°C) and bake for further 10-15 minutes or until the cheesecake is baked with a bit of a jiggle in the middle. Allow the cheesecake to cool in the Air Fryer basket after you turn it off. Once the pan has cooled down, cover with a plate and chill for 8 hours or overnight.
Make the topping
Mix the cornstarch and cold water to make a slurry. Place in a saucepan with all the remaining topping ingredients. Bring to a simmer and cook, stirring, until the cherries are soft and syrupy. Cool completely before using.
Assemble the cheesecake
Run a thin knife blade around the edges of the pan. Carefully release the cheesecake from the pan and transfer to a plate or cake stand. Spoon the cherry filling over the cheesecake when you are ready to serve.
RECIPE NOTES
- Air Fryers are all a little bit different so you might need to adjust the cooking time if you use a different model than the one I tested the recipe on. If the cheesecake is not baked, i.e. mostly set with a slight jiggle in the middle, add a few minutes to the cooking time.
- If the cheesecake is browning too quickly you can also reduce the temperature and bake for slightly longer.
- Allow the cheesecake to cool in the Air Fryer basket after it has finished baking to avoid cracks.
- Chill the cheesecake for at least 8 hours and ideally overnight so that it can set properly before slicing.
- Prepare the topping in advance and chill before using or top with cherry pie filling or Black Cherries in Kirsch instead.
- Wipe the knife blade between slicing for clean edges.
- Keep any leftovers in the fridge for up to three days.
Have you tried my other Air Fryer baking recipes?
- Air Fryer Cookies
- Air Fryer Chocolate Cake
- Air Fryer Banana Bread
- Air Fryer Donuts
- Air Fryer Brownies
HAVE YOU MADE MY AIR FRYER CHEESECAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day! If you have any questions send me a message on Instagram and I will do my best to reply quickly.
Air Fryer Cheesecake
Video
Ingredients
For the crust
- 1 ½ cups (180g) graham cracker crumbs or digestive biscuits (see notes)
- 6 tbsp (85g) unsalted butter , melted
For the filling
- 24 oz (450g) cream cheese full fat
- 1 cup (225g) sour cream full fat
- 14 oz ( 400g) sweetened condensed milk
- 2 large eggs
- 2 tsp vanilla bean paste or extract
For the Topping
- 7 oz (200g) frozen pitted cherries
- ½ cup (100g) sugar
- ¼ cup (60ml) water
- 1 tbsp cornstarch (cornflour)
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 drops almond extract
Instructions
Make the crust
- Line the base of a loose-bottomed pan with parchment paper or a reusable liner. Cover the bottom with a layer of foil making sure the pan is level. Mist with cake release.
- Pulse the graham crackers (see notes for other options) in a mini chopper or food processor until you have fine crumbs. Alternatively place in a ziplock bag and crush with a rolling pin.
- Transfer the crumbs to a mixing bowl, add the melted butter to the graham crackers and stir to combine. You want a wet sand texture. Add the crumbs into the lined pan and press down firmly to create an even layer. Set aside.
Make the filling
- Put the cream cheese, sour cream, condensed milk and vanilla into a mixing bowl. Use a hand mixer on medium speed to beat the ingredients together until creamy and smooth.
- Add the eggs and beat on low speed until the filling is smooth. Do not whisk too vigorously as this will add too much volume to the filling causing it to rise.
- Pour the filling over the crust and tap gently on the counter top to help settle any air bubbles.
- Carefully transfer the pan into the basket of your Air Fryer.
- Bake in the Air Fryer at 285°F (140°C) for 30 minutes. Reduce the temperature to 250°F (120°C) and bake for further 10-15 minutes or until the cheesecake is baked with a bit of a jiggle in the centre. Allow the cheesecake to cool in the Air Fryer basket after you turn it off.
- Once the pan has cooled down, cover with a plate and chill for 8 hours or overnight.
Make the topping
- Prepare the topping the same time as the filling so it can chill in the frirdge before using. Mix the cornstarch and cold water to make a slurry. Place in a saucepan with all the remaining topping ingredients.
- Bring to a simmer and cook, stirring, until the cherries are soft and syrupy. Cool completely and chill before using.
Assemble the cheesecake.
- Run a thin knife blade around the edges of the pan. Carefully release the cheesecake from the pan and transfer to a plate or cake stand.
- Spoon the cherry filling over the cheesecake when you are ready to serve.
Notes
• If the cheesecake is browning too quickly you can also reduce the temperature and bake for slightly longer.
• Allow the cheesecake to cool in the Air Fryer basket after it has finished baking to avoid cracks.
• Chill the cheesecake for at least 8 hours and ideally overnight so that it can set properly before slicing.
• Prepare the filling in advance and chill before using or top with cherry pie filling or Black Cherries in Kirsch instead.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
I can’t wait to try this recipe!! Would it be ok to use an 8 inch springform instead? Would anything need to be adjusted? Thank you so much!!
Hi Brittany, no adjustments needed but the cheesecake will be a little less tall. Maybe shave 5 minutes off the cooking time. Lx
I made an 8 inch Oreo cheesecake, I ended up having to add quite a bit of time. Maybe I shouldn’t have used the “bake” setting. It was sooo delicious!! Super thick, rich and so so good! Next time maybe I’ll use just the air fry setting. I’ll definitely be making this again! It was such a hit, thank you!!
Made this cheesecake in a Ninja air fryer, it was perfect. I used biscoff biscuits for the base and instead of cherries, I made a blackberry coulis and covered the cheesecake with that and fresh blackberries, it was delicious. The cheesecake would work with many different toppings – I have a load of frozen raspberries so will try it with them and some white chocolate next time.
Yes that’s the beauty of this – so many variations! Glad you liked the recipe 🙂
Made this exactly as written. It set up by the next day and was 10/10. Will make it again and again. Such a simple recipe, but the results are gourmet.
Thanks Kelly!
Is your finished cheesecake very firm or more of a firm pudding consistency?
Thanks
It is firm enough to cut into slices but still creamy. However you must make sure to chill it for at least 8 hours in the fridge so it sets properly
Enjoy this recipe but have trouble as biscuit base rises through the batter during cooking, marbling the cheesecake. I have tried freezing the biscuit base but to no avail.
Hi Jo, that’s extremely odd, I have never had that happen! Maybe lightly pierce the base with a fork and prebake for 5 minutes then cool before adding the filling?
Thank you very much for your recipe. I made it and it was just perfect!!!
So glad you liked it Florence!
Love the recipe! Easy, delicious, goodbye to water baths and no mess. Thank you..
Hi,
I have a slightly complicated air fryer which can both bake and air fry, so which setting should I put it on?😊
bake is fine (as long as you set the temperature manually)