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Overhead view of a cheesecake made in an air fryer with whipped cream and raspberries on top.

Air Fryer Cheesecake

Rich, creamy, and with a subtle sweetness to compliment the tang, this Air Fryer Cheesecake recipe is so quick and to make. A classic cream cheese filling overtop of a graham cracker crust, you’ll love how simple it is to put together.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 3 hours
Total Time 3 hours 27 minutes
Servings 2 servings
Calories 1133kcal


  • Mini spring form pans


Graham Cracker Crust


  • Place the cream cheese in a bowl and beat with a mixer until slightly fluffy, about 2-3 minutes.
  • Add the sugar and beat another 1-2 minutes.
  • Add the egg and vanilla extract and beat for 30 seconds.
  • Pour the mixture on top of the crust (see below) and cook in the air fryer (on the air fry setting) at 300F degrees for 12 minutes.
  • Turn the air fryer off and let the cheesecake sit inside for 30 minutes. Remove and let cool full at room temperature.
  • Chill in the fridge for 3 hours or overnight before serving.
  • Serve topped with whipped cream, strawberries, blueberries or chocolate syrup.

Graham Cracker Crust

  • Use a food processor to grind the graham crackers into crumbs.
  • Combine the ingredients in a bowl and mix until the graham cracker are dampened and starting to stick together.
  • Line 2 mini spring form pans with parchment paper.
  • Press the crust into the bottom of each pan (see below for crust instructions).
  • Cook in the air fryer (on the air fry setting) at 350F degrees for 3 minutes. Remove and let cool fully before adding cheesecake filling.


  1. Use full fat cream cheese for the best results.
  2. Make sure you are using the cream cheese blocks and not the spreadable kind in a tub. They do not yield the same results.
  3. Let the crust cool fully before adding the cheesecake mixture so it doesn’t get soggy.
  4. Line the mini springform pans with parchment paper to make it easy to remove the cheesecakes.
  5. Test the cheesecake doneness with a toothpick. Stick it in the middle – if it comes out clean (or mostly clean) it’s done.
  6. Let the cheesecake chill for at least 3 hours to allow them time to firm up.
  7. This recipe can be easily doubled or tripled.
  8. Having your ingredients at room temperature helps keep your filling creamy and smooth instead of lumpy.
  9. Only want to enjoy one of these cheesecakes? Freeze the second one by wrapping it up in plastic wrap once chilled and then in tinfoil before transferring to the freezer.
  10. Avoid over mixing the ingredients as it can cause your cheesecake to be dense.
  11. You may need to cook separately if your air fryer isn't large enough to cook both at the same time.


Serving: 1cheesecake | Calories: 1133kcal | Carbohydrates: 101g | Protein: 15g | Fat: 76g | Saturated Fat: 42g | Trans Fat: 1g | Cholesterol: 282mg | Sodium: 1098mg | Potassium: 353mg | Fiber: 2g | Sugar: 64g | Vitamin A: 2516IU | Calcium: 208mg | Iron: 4mg