This rich, creamy Air Fryer Cheesecake recipe is perfect for when cheesecake cravings hit, but you don’t want to spend time fussing with a water bath. It’s straightforward, delicious, and is yet another creative way to use an air fryer!
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.
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.
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.
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