Air Fryer Cheesecake
Air fryer cheesecake is a small 6-inch cheesecake with a buttery graham cracker crust and a smooth, creamy center. It bakes at 300 °F in about 35 minutes, which is quick, and the gentle heat keeps the top from cracking. The springform pan fits a 5–6 qt basket, and you need to chill it for at least 4 hours before slicing.
- Temperature
- 300°F150 °C
- Total time
- 6:10hrs
- Prep time
- 20min
- Servings
- 8
- Per serving
- 370kcal
Why the air fryer works for cheesecake
A cheesecake is an egg custard, and custards need gentle, even heat. A basket air fryer can deliver that at 300 °F, especially with a small 6-inch pan. The compact chamber warms quickly, the filling sets from the edges in, and the cake bakes in about half the time of a full-size one. You do not need a water bath, because the small size cooks through before the top dries out.
Cracks come from too much air in the batter and from cooling too fast. Mix on low, bake until the center just jiggles and let the cheesecake rest in the switched-off air fryer for 10 minutes. The long chill in the refrigerator finishes the job, since the filling firms up and the flavor rounds out.
How to make cheesecake in the air fryer
Tap a time to start a timer.
- Make the crust Stir the graham cracker crumbs, melted butter and 1 tbsp sugar together. Press the mixture firmly into the bottom of a 6-inch springform pan (at least 3 inches tall), and about ½ inch up the sides. Check that the pan fits in a 5–6 qt basket.
- Bake the crust Place the pan in the empty basket and cook at 300 °F for , just to set the crust. Take it out while you make the filling.
- Mix the filling Beat the cream cheese, ½ cup sugar and flour with a hand mixer on low speed until smooth, scraping the bowl. Add the eggs one at a time, then the sour cream and vanilla, mixing only until combined. Too much air makes the cheesecake puff and crack.
- Bake Pour the filling over the crust and tap the pan on the counter to release air bubbles. Set the pan in the basket and cook at 300 °F for . If the top browns before then, cover the pan with foil crimped tightly around the rim so it cannot lift.
- Check for doneness The edges should be set and the center should still jiggle slightly like gelatin. Turn off the air fryer and leave the cheesecake in for with the basket closed.
- Cool and chill Remove the pan, run a thin knife around the edge and cool on the counter for 1 hour. Refrigerate for at least 4 hours or overnight before you unmold and slice.
Times and temperatures
| Air Fryer Cheesecake | Temperature | Time |
|---|---|---|
| 6-inch springform panPlus 5 min for the crust | 300 °F (150 °C) | 35 min |
| Ramekin cheesecakes | 300 °F (150 °C) | 15–18 min |
| No crust | 300 °F (150 °C) | 35 min |
| Cheesecake bites (silicone cups) | 300 °F (150 °C) | 10–12 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Read also: Parchment paper and foil in the air fryer
Tips
- Start with room-temperature ingredients. Cold cream cheese and eggs make a lumpy filling.
- Mix on low speed. Beating in too much air makes the cheesecake puff up and then crack as it cools.
- Do not skip the chill. A warm cheesecake looks done but slices poorly. Four hours is the minimum, and overnight is better.
What to serve with cheesecake
Top slices with fresh strawberries or blueberries, a spoonful of cherry pie filling or a drizzle of caramel sauce. For a dessert table, serve small slices next to brownies and chocolate cake. A cup of coffee is the classic match.
Storing and reheating
Cover the cheesecake and keep it in the refrigerator for up to 5 days. To freeze, wrap individual slices and store for up to 2 months, then thaw in the refrigerator overnight. Cheesecake is served cold, so it does not need reheating. If you want a slice at room temperature, leave it out for 20 minutes.
Variations
- Lemon: Add 1 tbsp lemon zest and 1 tbsp lemon juice to the filling.
- Chocolate swirl: Stir 2 tbsp melted chocolate into a third of the filling and swirl it on top with a toothpick.
- Cookie crust: Use crushed chocolate sandwich cookies in place of the graham crackers.
- Basque style: Skip the crust, line the pan with crumpled parchment, add 1 tbsp more flour and bake at 350 °F for 25–30 minutes until the top is deeply browned and the center still jiggles.
- Pumpkin Pie: For a dedicated recipe, see air fryer pumpkin pie.
If it does not turn out right
- The top cracks
- The batter had too much air or the air was too hot. Beat on low speed, bake at 300 °F and let the cheesecake cool slowly in the switched-off air fryer for 10 minutes.
- The center is soupy after chilling
- It was underbaked. The center should jiggle only slightly when you remove the pan. Bake 5 minutes longer next time and chill overnight.
- The filling is lumpy
- The cream cheese was too cold. Leave it out for 1–2 hours and beat it alone first until smooth, before adding the other ingredients.
Questions and answers
How long does cheesecake take in the air fryer?
About 35 minutes at 300 °F for a 6-inch cheesecake, plus 5 minutes for the crust. The center should still jiggle slightly when you remove it.
Can I make cheesecake without a crust?
Yes. Grease the pan well and pour the filling in directly, and bake for the same time. The result is more like a crustless Basque-style cheesecake.
Can I use a regular cake pan instead of a springform?
Yes, but line it with parchment cut to fit inside, and chill the cheesecake fully before you lift it out with the parchment.
Can I make cheesecake bites or ramekin cheesecakes?
Yes. Fill 4 oven-safe ramekins with crust and filling and bake at 300 °F for 15–18 minutes. Small bites in silicone cups take 10–12 minutes.
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