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Top-down view of a fully cooked and chilled creamy cheesecake made in an air fryer, presented on a white ceramic plate placed on a clean white marble countertop. The cheesecake is golden on the edges, smooth on top, and optionally topped with fresh berries and whipped cream. This image showcases the final result in a minimal and elegant setup.

Air Fryer Cheesecake Recipe

This Air Fryer Cheesecake is rich, creamy, and easy to make! With a crispy graham cracker crust and smooth filling, it's the perfect dessert for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill time 4 hours
Total Time 4 hours 30 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 289
Ingredients Equipment Method

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

Equipment

  • Air fryer
  • Mixing bowls
  • Electric mixer or hand whisk
  • 8-inch round cake pan (oven-safe, for air fryer)
  • Measuring cups and spoons
  • Spatula
  • Parchment paper (optional for lining the pan)

Method
 

  1. Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of an 8-inch cake pan.
    Top-down view of a clear glass mixing bowl containing graham cracker crumbs, melted unsalted butter, and granulated sugar being mixed on a white marble countertop. A metal spoon or spatula rests on the side as the ingredients are blended to form the base crust for the cheesecake. This step is essential for creating a buttery, crunchy foundation.
  2. Make the filling: Beat softened cream cheese and sugar until smooth. Add eggs, sour cream, and vanilla extract, and beat until combined.
    Top-down view of a large glass mixing bowl on a white marble surface, filled with softened cream cheese, granulated sugar, room-temperature eggs, sour cream, and vanilla extract being mixed together using a handheld electric mixer. The smooth, creamy mixture represents the filling of the cheesecake, which forms the rich, tangy core of the dessert.
  3. Assemble the cheesecake: Pour the cream cheese filling over the prepared crust, smoothing it out evenly.
    Top-down view of a round 8-inch oven-safe cake pan placed on a white marble countertop. The smooth cream cheese filling is being poured from the glass bowl onto the prepared graham cracker crust, filling the pan evenly. This step combines the two major layers, creating a base ready for air fryer baking.
  4. Cook in the air fryer: Preheat air fryer to 320°F (160°C). Place the pan inside the air fryer and cook for 20-25 minutes, checking for a slight jiggle in the center.
    Top-down view of a person placing the cake pan filled with assembled cheesecake into a preheated air fryer at 320°F. The air fryer is on a white marble countertop and is ready for baking. This stage is crucial to gently cook the cheesecake to a firm but slightly jiggly consistency without cracks.
  5. Cool down: Remove cheesecake from the air fryer, let it cool at room temperature, and refrigerate for at least 2 hours before serving.
    Top-down image showing the freshly baked cheesecake resting in the same round pan on a white marble countertop. The cheesecake is slightly golden with a set center. It is cooling at room temperature before refrigeration. This essential step ensures the cheesecake firms up and achieves the ideal texture before serving.
  6. Serve: Top with your favorite fruit, whipped cream, or chocolate ganache and enjoy!
    Top-down view of a slice of air fryer cheesecake served on a small white dessert plate placed on a white marble surface. The cheesecake is topped with whipped cream and fresh fruit like strawberries or blueberries. A fork rests nearby, inviting a bite. This final step completes the process and highlights the creamy texture and rich flavor.