Air-Fryer Cheesecake is the shortcut to a perfectly creamy, silky cheesecake—without ever switching on your oven. If you’ve always thought cheesecakes were time-consuming or tricky, this version will change your mind. Thanks to the gentle, even heat of the air fryer, you’ll get a smooth texture, a crisp buttery crust, and an impressive dessert with minimal effort. This recipe is ideal for anyone looking for bakery-quality results with simple, foolproof steps.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Fast & Convenient – The air fryer cuts down cooking time while keeping the texture perfectly creamy.
- Simple Ingredients – Everything you need is easy to find and pantry-friendly.
- Ultra-Smooth Texture – The circulating heat prevents cracks and ensures an even bake.
- Perfect for Any Occasion – Birthdays, holidays, weeknight treats… it always impresses.
- Beginner-Friendly – The method is straightforward, and the results are consistently excellent.
What makes this cheesecake stand out is how evenly it cooks in the air fryer—much more reliable than traditional oven baking.
Ingredients Needed
For the Crust
- 6 tbsp (84 g) salted butter, melted, plus extra for greasing
- 1¼ cups (138 g) graham cracker crumbs, finely crushed
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 2 large eggs, at room temperature
- 1 (14-oz) can sweetened condensed milk
- 1 tsp pure vanilla extract
Optional Topping
- 1 (28-oz) can cherry pie filling or any fruit topping of your choice
How to Make Air-Fryer Cheesecake
Step 1 — Prepare the Pan
Grease the bottom and sides of a 7–8 inch springform pan with melted butter. Line the base with parchment paper, then brush the paper lightly with butter as well. This step helps the crust release cleanly after chilling.
Step 2 — Make the Crust
In a medium bowl, combine the graham crumbs and melted butter until the mixture resembles damp sand. Pour it into the pan and press firmly with the back of a spoon to create an even crust. A tightly packed crust cuts cleanly and won’t crumble.
Step 3 — Make the Filling
Using a stand mixer with a paddle attachment or a hand mixer, beat the cream cheese for 1–2 minutes until smooth and creamy. Add the eggs, sweetened condensed milk, and vanilla. Mix on medium speed until the batter is completely smooth, scraping down the bowl as needed. Avoid overmixing so the cheesecake stays crack-free.
Step 4 — Assemble in the Air Fryer
Place the springform pan containing the crust into the air fryer basket. Pour the cheesecake batter over it, filling almost to the top. Close the air fryer and select the bake setting.
Step 5 — Bake
Cook at 300°F (150°C) for 25–35 minutes. The top should be lightly golden, and the center should jiggle softly when shaken—this means it’s perfectly cooked. Times may vary depending on your air fryer model.
Step 6 — Cool & Chill
Carefully remove the pan from the air fryer. Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for 6–8 hours until fully set.
When slicing, use a warm knife and wipe it clean between cuts for smooth edges. Add cherry topping just before serving if desired.
Serving and Storage Tips
- Add toppings like fresh berries, lemon zest, caramel, or chocolate sauce to elevate presentation.
- Let the cheesecake sit out for 10–15 minutes before serving so the texture softens slightly.
- Storage:
- Refrigerate (covered): 4–5 days
- Freeze (without toppings): Up to 2 months; thaw overnight in the fridge
Helpful Notes
- Don’t overmix the filling—too much air can cause cracks.
- If your air fryer runs hot, reduce the temperature by 10–15°C for gentler cooking.
- Try flavor variations such as lemon, chocolate swirl, berry mix, or caramel.
- Make sure the pan fits comfortably inside your air fryer for even cooking.
Air-Fryer Cheesecake
Ingredients
Method
- Grease the bottom and sides of a 7–8 inch springform pan with melted butter. Line the base with parchment paper and lightly butter the paper.
- In a bowl, mix the graham cracker crumbs and melted butter until the mixture resembles damp sand. Press firmly into the pan to form a compact crust.
- Using a mixer, beat the cream cheese for 1–2 minutes until smooth. Add the eggs, condensed milk, and vanilla. Mix until fully smooth, avoiding overmixing.
- Place the crust-filled pan into the air fryer basket and pour the cheesecake batter over the crust.
- Bake at 300°F (150°C) for 25–35 minutes, until the top is lightly golden and the center jiggles softly.
- Cool at room temperature for 1 hour, then refrigerate for 6–8 hours before slicing. Add topping just before serving.
Notes
Conclusion
This Air-Fryer Cheesecake proves that a luxurious, velvety dessert doesn’t have to be complicated. With its rich creaminess, buttery crust, and effortless method, it’s the perfect treat for both beginners and seasoned bakers. If you give this recipe a try, leave a comment and a ⭐⭐⭐⭐⭐ rating—your feedback helps a lot!
Feel free to share it on Pinterest or Facebook to spread the love.
Which topping will you choose for your cheesecake? Let us know below!
Frequently Asked Questions (FAQ)
Can I use different cookies for the crust?
Absolutely! Digestive biscuits, speculoos, or vanilla wafers all work beautifully.
How can I make this recipe gluten-free?
Just use gluten-free graham crackers or cookies. All other ingredients are naturally gluten-free.
Can I replace the sweetened condensed milk?
Not in this version—the texture and structure depend on it. Substitutions may cause the cheesecake not to set.
Why did my cheesecake crack?
Overmixing or overbaking are the main causes. Stop baking when the center still jiggles slightly.
Can I freeze this cheesecake?
Yes! Freeze without toppings for up to 2 months. Thaw overnight in the refrigerator.