This homemade air fryer cheesecake recipe is a baker’s dream. It’s perfect for beginners because it’s so simple to make- it’s practically fool proof! If you love New York cheesecake then you’ll love this creamy, decadent dessert with a homemade graham cracker crust.
Email me the recipe!
Enter your email and I'll send it to your inbox!
Plus get all our new recipes too!
Cheesecakes are delicious and decadent desserts, but they can be a pain to make. If you're looking for an easier way to enjoy this delicious treat, this recipe is the answer.
This homemade air fryer cheesecake recipe uses simple ingredients and only takes about an hour from start to finish! No oven is needed for this tasty treat. All you need is your air fryer!
My no bake chocolate pie is another quick and easy dessert idea!
Highlights
- Made in an air fryer
- Simple- even beginners will love it
- Versatile, use different toppings for different occasions or serve plain
Why you'll love it
Super easy - this is by far the easiest cheesecake you will ever make. With just seven simple ingredients and your air fryer, you can have dessert prepared without feeling overwhelmed.
Kid-friendly - kids love sweet treats, and this air fryer cheesecake will be no exception! They will love being able to choose their favorite topping! Your kids may even enjoy helping you to make this delightful cake.
Easy clean-up - making this cheesecake does not cause much mess, so the clean-up is a breeze! You should be able to pop everything you used right in the dishwasher.
Delicious - you will love this air fryer cheesecake because it is absolutely delicious! With the perfect texture and flavor, you'll feel like you're eating dessert at a restaurant.
Ingredients
Cream cheese - use the best quality cream cheese you can find or afford. I use Philadelphia brand for this recipe as there is a difference that matters for making cheesecake. Soften at room temperature.
Sweetened condensed milk - this is a key ingredient in the cheesecake because it adds sweetness and helps to create an amazing texture.
Eggs - using whole eggs, not just egg whites, will ensure that your cheesecake rises properly while cooking in the air fryer.
Graham crackers - this recipe uses graham crackers for the crust. If you have a sensitivity to wheat, you can use gluten-free graham crackers instead.
Butter - needed to form the homemade graham cracker crust.
Instructions
Always start with clean hands, work area, and kitchen utensils.
Step One: Measure and cut a piece of parchment paper to fit the bottom of a 7-inch springform or removable bottom cheesecake pan. Spray pan all around with non-stick spray. Place parchment in the pan, then spray the paper.
Step Two: Add graham crackers to a food processor or blender and process until crumbs form. Combine crumbs and melted butter in a bowl. Firmly press the crumb mixture into the bottom of the prepared pan. Use the bottom of a cup or glass to help press them in well.
Mix crumbs and butter Press into pan Use a glass to press crumbs
Step Three: In a large mixing bowl, mix the softened cream cheese with a hand or stand mixer on medium high until creamy and smooth. Add sweetened condensed milk and vanilla and mix until well combined. Add eggs, one at a time mixing well after each addition. Be sure not to over mix!
Mix cream cheese Mix in sweetened condensed milk Add eggs one at a time
Pour batter over graham crackers crust in prepared spring form pan. Place the pan in the air fryer and gently close.
Pour batter over crust Carefully place in air fryer basket
Step Three: Air fry at 290 degrees F for 20 minute cook time. You may want to check the top at the 10 minute mark to be sure it's not browning too quickly. If it is, top with a piece of foil. Turn heat down to 240 degrees F and continue to air fry for 20 more minutes.
Step Four: When the cooking cycle is complete, let the cheesecake rest in the air fryer for 20 minutes. The center of the cheesecake should still be slightly jiggly when you tap the side of the pan.
Remove from basket, then refrigerate for at least 4- 6 hours or overnight. Keep cheesecake refrigerated. Top with strawberry pie filling before serving.
To air fry the cheesecake in a different sized pan:
- Follow the directions as written. After the 20 minute mark at 240 degrees, check the texture of the cheesecake. If it is very jiggly and seems "wet," then continue to add more time in 3-5 minutes at a time. The center should jiggle some, but the side around the pan should be firm.
Top tips
- Air fryers vary. Be sure you're familiar with how your brand cooks.
- Adjust cooking time to suit the pan size.
- Be sure you don't let the top brown too much. It should be matte with a few light brown spots. If it's browning too quickly, turn the temperature down by 10 degrees.
- Parchment paper is the key to easily removing the bottom of the pan from the cheesecake, so the crust doesn't break.
- Be sure to use a spring form pan or a pan with a removable bottom.
- Add a tablespoon of sugar to the graham cracker crumbs for added sweetness, if desired.
Variations
You may love using strawberry pie filling, but other flavors work too such as blueberry or raspberry pie filling.
You can also try these other ideas:
- Chocolate sauce or this ganache from Sally's Baking Addiction
- Caramel sauce - this is my easy homemade version
- Whipped cream - freshly made from heavy cream or Cool Whip. Or try my homemade caramel whipped cream
- Lemon curd
- Fresh fruit - whole or sliced
How to store cheesecake
- Cover your leftover cheesecake and store it in the refrigerator for up to one week.
- You can also store your covered cheesecake in the freezer for up to two months. Just be sure to thaw your cake completely in the fridge before serving.
- The air fryer cheesecake should be kept in the refrigerator, but you can let it sit out for a couple hours while serving.
Common questions
Yes, you can! This recipe for homemade air fryer cheesecake uses a springform pan, and it works great! Depending on your type of air fryer, you should be able to place your springform pan directly into the air fryer basket.
Yes, you can! After baking, let your cheesecake cool completely, cover it and place it in the fridge until you are ready to serve it. Since your cheesecake can be refrigerated for up to a week, you will have no problem making it two days in advance.
Philadelphia cream cheese is the highest quality cream cheese that's readily available at most grocery stores.
Email me the recipe!
Enter your email and I'll send it to your inbox!
Plus get all our new recipes too!
Homemade Air Fryer Cheesecake
Equipment
Ingredients
Graham Crakcer 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
- Measure and cut a piece of parchment paper to fit the bottom of a 7 inch spring form or removable bottom cheesecake pan. Spray pan all around with non-stick spray. Place parchment in the pan then spray the paper.
Graham Cracker Crust
- Add graham crackers to a food processor or blender and process until crumbs form. Combine crumbs and melted butter in a bowl. Firmly press crumb mixture into the bottom of the prepared pan.Use the bottom of a cup or glass to help press them in well.
Cheesecake
- In a large mixing bowl, mix the softened cream cheese with a hand or stand mixer until creamy and smooth. Add sweetened condensed milk and vanilla and mix until well combined. Add eggs, one at a time mixing well after each addition.
- Pour batter over graham crackers crust in prepared pan. Place the pan in the air fryer and gently close.
- Air fry at 290 degrees F for 20 minutes. You may want to check the top to be sure it’s not browning too quickly. If it is, top with a piece of foil. Turn heat down to 240 degrees F and continue to air fry for 20 more minutes.
- When the cooking cycle is complete, let the cheesecake rest in the air fryer for 20 minutes. The center of the cheesecake should still be slightly jiggly when you tap the side of the pan. Remove then refrigerate for at least 4- 6 hours or overnight.
- Keep cheesecake refrigerated. Top with strawberry pie filling before serving.
Notes
- Air fryers vary. Be sure you’re familiar with your brand.
- Cream cheese can be softened in the microwave a few seconds at a time. It shouldn’t be melted or runny. Just soft enough to mix into a creamy texture.
- Be sure you don’t let the top brown too much. It should be matte with a few light brown spots. If it’s browning too quickly, turn the temperature down by 10 degrees.
- Parchment paper is the key to easily removing the bottom of the pan from the cheesecake so the crust doesn’t break.
- To air fry the cheesecake in a different sized pan:
Follow the directions as written. After the 20 minute mark at 240 degrees, check the texture of the cheesecake. If it is very jiggly and seems “wet” then continue to add more time in 2 or 3 minute increments. The center should jiggle, but the side around the pan should be firm.
Shelly
Your instructions are for 24 oz of cream cheese which you say are two blocks. Each block of cream cheese is 8 Oz. That should be three blocks of cream cheese. So should it be 16 oz (2 blocks) or 24 Oz (3 blocks)? Looks like a good recipe but need to know the correct amount of cream cheese. Thanks
Nikole
Hi Shelly, 24 ounces or 3 blocks is correct! Thanks for noticing that mistake in the recipe card!