Air-Fryer Cheesecake

This Air-Fryer Cheesecake delivers a perfectly creamy, silky texture with far less effort than a traditional baked version. Thanks to the gentle, even heat of the air fryer, you get a smooth, crack-free filling and a crisp buttery crust—ideal for beginners or anyone wanting a bakery-style dessert without turning on the oven.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 8 slices

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

For the Crust

6 tbsp salted butter, melted
1.25 cups graham cracker crumbs, finely crushed

For the Cheesecake Filling

24 oz cream cheese, softened
2 large eggs, at room temperature
14 oz sweetened condensed milk
1 tsp pure vanilla extract

Optional Topping

28 oz cherry pie filling or fruit topping of choice optional

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

For best results, avoid overmixing the filling to prevent cracks. If your air fryer runs hot, reduce the temperature slightly for even cooking. Try flavor variations like lemon, caramel, or berry swirl.