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Homemade Air Fryer Cheesecake Recipe

Homemade Air Fryer Cheesecake Recipe
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★★★★★

5 from 26 reviews

This Homemade Air Fryer Cheesecake recipe delivers a creamy, smooth cheesecake with a buttery graham cracker crust, all made quickly and easily in your air fryer. Topped with luscious strawberry pie filling, it’s a perfect dessert that combines simplicity with rich flavor, ideal for any occasion.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs (from one sleeve of graham crackers)
  • ⅓ cup butter (melted)

Cheesecake Filling

  • 24 ounces Philadelphia cream cheese (softened)
  • 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 eggs

Topping

  • 1 can strawberry pie filling (or raspberry, blueberry)

Instructions

  1. Prepare the Pan: Measure and cut a piece of parchment paper to fit the bottom of a 7-inch springform or removable bottom cheesecake pan. Spray the pan all around with non-stick spray. Place the parchment paper in the pan and spray the paper as well to prevent sticking.
  2. Make the Crust: Add the graham crackers to a food processor or blender and process until fine crumbs form. In a bowl, combine the crumbs with the melted butter until evenly mixed. Firmly press the crumb mixture into the bottom of the prepared pan using the bottom of a cup or glass to compact it well.
  3. Mix the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until creamy and smooth. Add the sweetened condensed milk and vanilla extract, mixing until fully combined. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
  4. Assemble and Cook: Pour the cheesecake batter over the graham cracker crust in the prepared pan. Place the pan inside the air fryer and gently close the lid.
  5. First Cook Stage: Air fry the cheesecake at 290°F (143°C) for 20 minutes. Monitor the top; if it starts to brown too quickly, cover with a piece of foil to prevent over-browning.
  6. Second Cook Stage: Reduce the air fryer temperature to 240°F (116°C) and continue to air fry for an additional 20 minutes to finish cooking the cheesecake evenly.
  7. Rest the Cheesecake: When cooking is complete, let the cheesecake rest inside the air fryer for 20 minutes. The center should still be slightly jiggly when you gently tap the side of the pan, indicating it’s perfectly done.
  8. Chill: Remove the cheesecake from the air fryer and refrigerate for at least 4 to 6 hours, or preferably overnight, to set and develop the flavors fully.
  9. Serve: Keep the cheesecake refrigerated until serving. Before serving, top generously with strawberry pie filling or your choice of fruit topping.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth batter.
  • Using parchment paper and non-stick spray prevents the cheesecake from sticking to the pan.
  • Don’t overcook; the center should remain slightly jiggly before chilling to avoid cracks.
  • You can substitute the strawberry pie filling with raspberry or blueberry pie filling for variety.
  • Allowing the cheesecake to chill overnight improves texture and flavor.
  • If your air fryer is smaller or larger, adjust cooking times slightly and check doneness accordingly.

Nutrition

Keywords: air fryer cheesecake, homemade cheesecake, quick cheesecake recipe, easy cheesecake, graham cracker crust, creamy cheesecake, dessert recipe

Find it online: https://thefoodrecipe.com/homemade-air-fryer-cheesecake-recipe/