A creamy air fryer cheesecake, perhaps topped with sweet-tart cherry pie filling, is hard to beat. But I know a lot of people are intimidated by a water bath and the time it takes to cook so they just avoid baking cheesecakes altogether. This air fryer cheesecake recipe doesn’t need a water bath and takes only 20 minutes to bake! It is dreamy, rich, slightly tangy cheesecake perfection.
Making cheesecake in the air fryer is very simple: Make the buttery graham cracker crust, whip up the velvety filling, and bake the cheesecake in the air fryer! Keep in mind that you need to let air fryer cheesecake chill for several hours (preferably overnight) so that it is completely set before you slice it. So it’s a good idea to make it the day before you plan on serving it. For more cheesecake recipes, try my no bake cheesecake, Basque cheesecake, and turtle cheesecake.
What you need to make this recipe
Crust — you need just 3 simple ingredients for a buttery graham cracker crust: graham cracker crumbs, melted unsalted butter, and granulated sugar.
Cream cheese — use blocks of cream cheese, not the whipped kind that comes in a tub. And stick to full-fate blocks of cream cheese. Reduced or non-fat cream cheese will not produce the same, luscious filling you expect from a good cheesecake!
Sugar — granulated sugar adds sweetness to the air fryer cheesecake.
Eggs — eggs help thicken and bind the batter for a smooth, velvety texture.
Sour cream — sour cream adds moisture and a subtle tang to the filling.
Vanilla — use good vanilla extract, not vanilla essence.
How to make air fryer cheesecake
1. Make the crust by combining graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until the mixture looks like wet sand.
2. Lightly grease a 7- or 8-inch springform pan. The size you choose will depend on the size of your air fryer basket. Press the crust mixture firmly into the bottom of the greased pan, and do not press up the sides. You can use a glass to flatten out the crust’s surface. Freeze while you work on the filling.
3. In a large bowl, beat the softened cream cheese using a hand mixer or a stand mixer fitted with the paddle attachment on medium speed. Add the granulated sugar and continue to beat until combined.
4. Add the large eggs, one by one, and beat until each is well incorporated. Stop every now and then to scrape down the sides of the bowl.
5. Add the sour cream and vanilla extract, and beat just until the cheesecake batter is smooth.
6. Get the crust out of the freezer and pour the filling onto the crust.
7. Place the pan in the air fryer basket. Set the air fryer to Bake at 300°F until the center barely wobbles, which will take about 20 minutes. If needed, continue cooking in 2-minute increments until the cheesecake is done. It will still slightly wobble when done, but it won’t be wet. Turn off the air fryer, crack open the air fryer basket, and let it cool for 30 minutes in the basket.
8. Remove the springform pan from the basket and cool completely on a wire rack. Cover and chill for several hours or overnight before slicing.
Can I use an 8” springform pan?
Yes, this recipe can be made with either a 7-inch or 8-inch pan. The larger pan will result in a thinner cheesecake and a shorter cook time, so keep that in mind when choosing your pan size.
Do you need a water bath?
No. Air-fried cheesecake is so easy because you don’t have to fuss with wrapping the pan and placing it in a water bath. This prevents a soggy bottom and simplifies the steps, saving you time and cleaning up.
Why make Cheesecake in an Air Fryer?
Baking cheesecake in an air fryer saves time and energy. There’s no need to heat up your full oven or cook the cheesecake in a water bath like mentioned above. Plus, the overall time is much shorter, cooking and cooling in under an hour!
Cheesecake Topping Ideas
While you can serve this creamy cheesecake plain, my favorite topping is cherry pie filling. Other delicious options include whipped cream, caramel sauce, chocolate ganache, lemon curd, and fresh fruit.
Can you Freeze Cheesecake?
Yes, you can freeze this cheesecake! You can either freeze it whole or in slices. I prefer to freeze slices so I can grab one or two when the cravings hit. Either way, you need to freeze the cheesecake on a baking sheet until solid.
Wrap it tightly in a few layers of plastic wrap (you can add an outer layer of aluminum foil as well if you like) and place in a freezer bag. Cheesecake freezes well for up to 3 months. Defrost in the fridge for several hours before serving.
How to Store
In an airtight container or loosely covered with plastic wrap, air fryer cheesecake will keep for up to 3 days in the fridge. If you have a topping, I suggest storing the cheesecake and topping separately if possible.
Pro tips for making this recipe
- Use room temperature ingredients. They blend easier to form a smooth cheesecake filling. Using cold ingredients will form lumps in the cheesecake mixture.
- Make your own graham cracker crumbs. I used store-bought graham cracker crumbs to save time, but you can make your own by smashing graham crackers with a rolling pin or crushing them in a food processor. Find tips and an exact method in my graham cracker crust recipe.
- Don’t preheat the air fryer. For this recipe, you don’t need to unless your model recommend preheating before use.
- Don’t set the air fryer to too high a temperature. Higher temperatures will brown the top too much. I found that 300°F was a happy medium for the perfect texture, and in less time than cooking at lower temperatures. If you cheesecake is browning a lot early on in the cooking time, loosely cover the pan with foil.
- Every air fryer is different. Brands can vary widely when it comes to heat, so keep an eye on your air fryer cheesecake. It might need more or less time than I have stated depending on which one you have.
- Let the cheesecake cool in the air fryer basket first. The residual heat will help it set up more, as well as prevent cracks from forming from sudden temperature changes.
- For neat slices: Use a large knife dipped in hot water to slice the cheesecake, and wipe it clean between cuts.
Frequently asked questions
Yes, any oven-safe dish can be used in an air-fryer. Make sure the pan you use will fit in your air fryer basket before you fill it.
Absolutely. You can bake the cheesecake in a regular oven at 300F for 25 to 30 minutes, then turn the oven off and leave it inside with the door closed to cool for 1 hour. Follow the baking instructions in my cheesecake recipe for every detail!
This air fryer cheesecake recipe is an excellent recipe to make ahead of time! Cook and cool the cheesecake as directed, then place a kitchen towel or paper towel over the top of the pan and loosely cover the pan with foil. Refrigerate for up to 2 days before removing it from the pan and serving.
If you love this recipe try these out!
If you’ve tried this air fryer cheesecake recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Air Fryer Cheesecake
Equipment
- Air fryer
- 7” or 8” springform pan
Ingredients
For the Crust:
- 1¼ cups graham cracker crumbs (150g)
- 3 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
For the Filling:
- 2 (8-ounce/227g) blocks cream cheese softened
- ⅔ cup granulated sugar (133g)
- 2 large eggs room temperature
- ½ cup sour cream room temperature, (120g)
- 2 teaspoons vanilla extract
Instructions
For the Crust:
- Lightly grease a 7- to 8-inch springform pan.
- Combine the cracker crumbs, melted butter, and sugar in a medium bowl, and stir together until the crumbs feel like wet sand. Press the mixture firmly into the bottom of the greased pan. (Do not press up the sides.) Freeze while making the filling.
For the Filling:
- Using an electric mixer on medium speed, beat the cream cheese in a large bowl until smooth. Add the sugar and beat until combined. Add the eggs, one at a time, and beat until each are well incorporated, stopping to scape down the sides of the bowl occasionally. Add the sour cream and vanilla, and beat just until smooth.
- Pour the cheesecake filling over the frozen crust, then gently tap the pan several times on the counter to remove any large air bubbles.
- Carefully place the pan in the air fryer basket.
- Air fry on the Bake setting at 300°F until the center barely wobbles, about 20 minutes. If needed, continue cooking 2 minutes intervals until the cheesecake is done.
- Once the cheesecake is done, turn off the air fryer, crack the air fryer basket, and let it cool for 30 minutes.
- Remove the pan from the basket and cool completely on a wire rack. Cover and chill for at least 4 hours or overnight. Serve each slice with fresh fruit and whipped cream or cherry pie filling.
Notes
- Use room temperature ingredients. They blend easier to form a smooth cheesecake filling. Using cold ingredients will form lumps in the cheesecake mixture.
- Make your own graham cracker crumbs. I used store-bought graham cracker crumbs to save time, but you can make your own by smashing graham crackers with a rolling pin or crushing them in a food processor. Find tips and an exact method in my graham cracker crust recipe.
- Don’t preheat the air fryer. For this recipe, you don’t need to unless your model recommend preheating before use.
- Don’t set the air fryer to too high a temperature. Higher temperatures will brown the top too much. I found that 300°F was a happy medium for the perfect texture, and in less time than cooking at lower temperatures. If you cheesecake is browning a lot early on in the cooking time, loosely cover the pan with foil.
- Every air fryer is different. Brands can vary widely when it comes to heat, so keep an eye on your air fryer cheesecake. It might need more or less time than I have stated depending on which one you have.
- Let the cheesecake cool in the air fryer basket first. The residual heat will help it set up more, as well as prevent cracks from forming from sudden temperature changes.
- For neat slices: Use a large knife dipped in hot water to slice the cheesecake, and wipe it clean between cuts.
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