Air Fryer Cheesecake

Why You’ll Love This Recipe

I love that this cheesecake comes together in the air fryer, which means I don’t need to turn on the oven or worry about a water bath. The crust firms up beautifully in the freezer, and the filling sets with that perfect creamy texture while staying slightly wobbly in the center. Chilling it gives me a clean slice every time, and I can switch up the topping depending on my mood—cherry, blueberry, or even fresh fruit all work.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust ingredients
4 graham crackers
1 ½ tablespoons butter melted

Filling ingredients
16 ounces cream cheese softened at room temperature
¾ cup white sugar
½ cup sour cream
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest

Directions

I start by greasing a 6- or 7-inch springform pan with cooking spray, making sure it fits in my air fryer basket.

To prepare the crust, I melt the butter in a microwave-safe bowl and crush the graham crackers in a food processor. I mix the crumbs with the melted butter and press them into the bottom of the pan. While I prepare the filling, I place the crust in the freezer to firm up.

For the filling, I beat together the cream cheese, sugar, and sour cream with an electric mixer until smooth. Then I add the eggs one at a time, mixing after each. I stir in the vanilla and lemon zest.

I remove the crust from the freezer and pour in the batter. I air fry the cheesecake at 280°F for 30 minutes, then reduce the temperature to 250°F and continue cooking for another 20 minutes until the edges are set but the middle still jiggles slightly.

Once it’s done, I crack open the air fryer and let the cheesecake rest inside for 45 minutes. After that, I refrigerate it in the pan for at least 4 hours before removing the sides of the springform pan. I finish it off with a generous topping of cherry or blueberry pie filling before serving.

Servings and Timing

This cheesecake serves 8 people. It takes about 15 minutes to prepare, 50 minutes to cook, 45 minutes to cool in the air fryer, and 4 hours to chill in the refrigerator. The total time comes to about 5 hours and 50 minutes, but most of that is hands-off.

Variations

I like swapping the topping depending on what I have on hand—blueberry, strawberry, or even a drizzle of caramel works beautifully. Sometimes I stir a few chocolate chips into the filling for a twist. For the crust, I’ve tried chocolate cookies instead of graham crackers, which makes it even more decadent.

Storage/Reheating

I keep leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If I want to make it ahead, I prepare and chill it the day before serving. For longer storage, I freeze slices individually, wrap them tightly, and store them for up to 2 months. When I want a piece, I let it thaw overnight in the fridge.

FAQs

Can I use a different size pan in the air fryer?

Yes, as long as the pan fits inside the basket. A 6- or 7-inch springform pan works best for even cooking.

Can I skip the lemon zest?

Yes, but I find the zest brightens up the flavor of the cheesecake.

How do I know when the cheesecake is done?

The edges should be set, and the center should still jiggle slightly. It will firm up as it chills.

Can I use a store-bought crust?

I prefer making my own for the best texture, but a pre-made crust can work if it fits in the pan.

Do I need to line the springform pan?

I don’t usually line it, but I make sure to grease it well with cooking spray to prevent sticking.

Can I make this cheesecake without sour cream?

Yes, Greek yogurt is a good substitute if I don’t have sour cream.

What’s the best topping for this cheesecake?

I love cherry or blueberry pie filling, but fresh fruit, chocolate sauce, or caramel sauce are also delicious.

How long should I chill the cheesecake?

At least 4 hours in the fridge, but overnight gives me the cleanest slices.

Can I double the recipe?

I don’t recommend doubling it in one pan, but I can make two cheesecakes in separate pans if needed.

Can I reheat cheesecake?

I don’t usually reheat it, since cheesecake is best chilled, but I let it sit at room temperature for 15–20 minutes before serving if I want a softer texture.

Conclusion

This air fryer cheesecake makes it easy for me to enjoy a classic dessert without the fuss of a traditional bake. With its creamy filling, buttery crust, and customizable toppings, it’s a dessert I turn to again and again for special occasions or just when I’m craving something sweet.