My rich and creamy air fryer cheesecake is easier than traditional oven baking. There’s no water bath, minimal prep, and far less risk of cracks.
Why air fryer cheesecake is easier than the oven
I’ll be honest- I was skeptical the first time I tried making cheesecake in the air fryer. Cheesecake has a reputation for being fussy, and I’d had my share of cracked, sunken disasters in the oven. But after testing this for my air fryer cookbook (it didn’t make it- I was still testing it by the deadline!), it’s actually become my go-to method.
There’s no water bath, no extended bake time, and, because it uses a 6-inch pan, there’s less risk of cracks.
I make this now when I want cheesecake without the whole production, especially if it’s just for my partner and me. You get the same creamy texture as the real thing, just less washing up. I like to top it with a strawberry glaze too- the brightness cuts through the richness in a way that makes it feel a little more special without any extra effort.
Key Ingredients
Here’s what goes into my air fryer cheesecake, along with kitchen notes. Full measurements are in the recipe card below.
- Crust. Just like a traditional Graham cracker crust, I use Graham crackers, melted unsalted butter, and sugar. If you’re in Australia or Europe, digestive biscuits work perfectly too.
- Cream cheese. Full-fat cream cheese is a must. The higher fat content gives the cheesecake its rich, creamy texture instead of a grainy, watery one. Make sure the cream cheese is at room temperature so it blends smoothly without clumps.
- Sugar. Caster sugar dissolves more easily in the filling, but regular white sugar works just fine too. Just beat it thoroughly into the cream cheese.
- Eggs. Room temperature eggs help prevent the filling from curdling or seizing. I usually leave mine out for 20 minutes before starting.
- Sour cream. Adds tanginess and creaminess. Full-fat Greek yogurt also works well here.
- All-purpose flour. My secret weapon. A small amount helps stabilize the filling and is one reason the cheesecake bakes up so smoothly in the air fryer without cracking.
- Lemon zest and vanilla. For the bright, fresh flavor.
How to make air fryer cheesecake
Step 1- Make the crust. Combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press it into a parchment-lined 6-inch springform pan, then refrigerate while you make the filling.
Step 2- Making the filling. Beat the cream cheese and sugar until completely smooth and free of lumps. Add the eggs, one at a time, then mix in the sour cream, vanilla, flour, and lemon zest, mixing just until combined. Be careful not to overbeat the batter.
Step 3- Assemble. Pour the filling over the crust. I like to tap the pan on the counter a few times to remove any air bubbles.
Step 4- Air fry. Place the tin in the air fryer basket and air fry for 25 to 30 minutes, or until the edges are set but the center still has a distinct wobble. I tested this in my Ninja Air Fryer and Phillips XXL Air Fryer, and both consistently took around 25 minutes.
Step 5- Cool. Turn off the air fryer, but leave the cheesecake inside with the basket slightly pulled out. This mimics leaving the oven door ajar when baking a traditional cheesecake and helps prevent cracking.
Step 6- Chill and serve. Refrigerate the cheesecake, covered, for at least 4 hours. I actually prefer chilling it overnight because the texture firms up even more and the flavors meld beautifully. Serve as-is, or top with a strawberry glaze.
3 common air fryer cheesecake mistakes (and how to fix them)
My cheesecake cracked
The two most common reasons are overmixing the batter or cooling the cheesecake too quickly. Overmixing incorporates too much air in the filling, which expands as it bakes and collapses as it cools. Cooling it too quickly can also cause the surface to contract before the center has fully set.
The good news? A cracked cheesecake tastes exactly the same as a perfect one. A strawberry glaze or dusting of powdered sugar covers any cracks, so nobody will notice.
It’s jiggly in the middle
A perfectly cooked cheesecake should still jiggle slightly in the center. What you’re looking for is a gentle wobble in the very middle, almost like soft Jell-O. The cheesecake will continue setting as it chills in the fridge.
My rule with cheesecake is to slightly underbake it rather than overbake it because the fridge does the final bit of setting.
It stuck to the pan
I’ve made this mistake, so you don’t have to: skipping the parchment paper because it felt fiddly. Lining the bottom of the pan makes it much easier to remove the cheesecake. I also recommend using a 6-inch springform pan since you can release the sides instead of trying to flip the cheesecake out.
How to store leftovers
Leftover air fried cheesecake should be stored covered in the fridge for up to 5 days. I like letting it sit at room temperature for about 30 minutes before serving so the texture softens slightly.
You can also freeze individual slices in an airtight container for up to 3 months. Thaw them overnight in the fridge, then bring to room temperature before serving.
Frequently asked questions
No, and this is one recipe I’d actually recommend against preheating. Starting the cheesecake in a cold air fryer allows the temperature to rise gradually. Preheating can cause the outside to brown too quickly before the center has set.
Yes, and it works really well. Just grease the pan generously and line the bottom with parchment paper, since there’s no crust to act as a barrier. The filling stays just as rich and creamy.
I recommend sticking with a 6-inch pan if possible, especially since many air fryers won’t fit anything larger. A wider pan also spreads the filling more thinly, which affects the cooking time and makes it harder to achieve that thick, creamy texture.
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Grease a 6-inch springform pan and line the base with parchment paper.
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Combine the crushed Graham cracker crumbs, melted butter, and sugar in a bowl and mix until the crumbs resemble wet sand. Press firmly and evenly into the base of the prepared tin. If needed, use the base of a glass. Refrigerate while you make the filling.
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Beat the room temperature cream cheese and sugar until completely smooth and no lumps. Add the eggs, one at a time, beating well after each addition. Add the sour cream, vanilla extract, flour, and lemon zest, and mix until just combined. Do not overbeat.
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Pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
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Place the pan in the air fryer basket. Air fry at 300°F (150°C) for 25 to 30 minutes. The cheesecake is ready when the edges are set and slightly puffed but the center still has a distinct wobble.
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Turn the air fryer off and leave the cheesecake inside with the door slightly ajar for 30 minutes. Then remove and cool to room temperature.
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Refrigerate for a minimum of four hours, or overnight, until set.
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Remove from the pan, peel away the parchment paper, and serve immediately.
Method: In a food processor or blender, add 3 cups of the strawberries with cornstarch and blend until smooth. Transfer to a small saucepan and add the sugar. Cook over medium heat for around 15 minutes, until thick. Remove from the heat and add the remaining chopped strawberries. Let the mixture cool for 40 minutes, stirring several times throughout.
Serving: 1servingCalories: 281kcalCarbohydrates: 33gProtein: 12gFat: 11gSodium: 535mgPotassium: 223mgFiber: 1gSugar: 22gVitamin A: 332IUVitamin C: 1mgCalcium: 232mgIron: 1mgNET CARBS: 32g
More air fryer desserts to try
If you enjoyed this air fryer cheesecake, here are a few other desserts I love making in the air fryer.
My air fryer donuts are among the quickest sweet treats I make when I want something bakery-style without deep-frying.
For something chocolatey, air fryer brownies stay fudgy in the center while developing those crackly tops.
I keep a stash of cookie dough on hand to make air fryer cookies. You can make just a few whenever the cravings strike.
