Decadent Air Fryer Cheesecake for Any Occasion

This rich and creamy Air Fryer Cheesecake is perfect for satisfying cheesecake cravings without the hassle of using a water bath. It’s easy to make, absolutely delicious, and just another creative way to get the most out of your air fryer!

If you love cheesecake topped with a sweet-tart cherry pie filling, you’ll adore this air fryer version. Many people avoid making cheesecakes because they find the water bath intimidating, or they don’t want to spend a long time baking. This air fryer cheesecake solves that problem—it doesn’t require a water bath and takes just 20 minutes to bake! The result is a dreamy, slightly tangy, rich cheesecake.

Making cheesecake in the air fryer couldn’t be simpler: you create the buttery graham cracker crust, whip up the velvety filling, and bake it all in the air fryer! However, you’ll need to let the cheesecake chill for several hours (overnight if possible) to ensure it’s fully set before slicing. So, it’s best to prepare it a day in advance of when you plan to serve it. If you’re looking for more cheesecake ideas, try my no-bake cheesecake, Basque cheesecake, or turtle cheesecake.

Ingredients for Air Fryer Cheesecake

Crust: You need just three basic ingredients for a buttery graham cracker crust: graham cracker crumbs, melted unsalted butter, and granulated sugar.
Cream Cheese: Use blocks of full-fat cream cheese, not the whipped variety. Low-fat or non-fat cream cheese won’t give you the smooth, rich texture you’re expecting from a cheesecake.
Sugar: Granulated sugar sweetens the cheesecake and enhances its flavor.
Eggs: Eggs are crucial for binding the batter and thickening it into a velvety texture.
Sour Cream: Adds moisture and a delicate tang to the filling.
Vanilla: Always choose high-quality vanilla extract for the best flavor.

How to Make Air Fryer Cheesecake

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
Prepare the Pan: Lightly grease a 7- or 8-inch springform pan (the size depends on your air fryer). Press the crust mixture firmly into the bottom of the pan, but don’t press it up the sides. Flatten the surface with a glass. Freeze the crust while you prepare the filling.
Prepare the Filling: In a large bowl, use a hand mixer (or stand mixer) to beat the softened cream cheese on medium speed. Add the granulated sugar and continue to beat until the mixture is smooth.
Add Eggs: Add the eggs, one at a time, and continue beating until each egg is fully incorporated. Stop periodically to scrape down the sides of the bowl.
Add Vanilla and Sour Cream: Add the sour cream and vanilla extract, then beat until the cheesecake batter is smooth.
Assemble: Remove the crust from the freezer and pour the cheesecake filling over the top.
Bake: Place the pan in the air fryer basket. Set the air fryer to 300°F and bake until the center of the cheesecake slightly wobbles (about 20 minutes). If necessary, cook for additional 2-minute intervals until done. When done, turn off the air fryer and let the cheesecake cool in the basket for 30 minutes.
Cool: After 30 minutes, remove the springform pan from the basket and place it on a wire rack to cool completely. Cover and refrigerate for several hours, or overnight, before slicing.

Air Fryer Cheesecake Tips

Can I use an 8-inch springform pan? Yes! Either a 7-inch or 8-inch pan will work, though the 8-inch pan will create a thinner cheesecake and require a shorter cooking time.
Do I need a water bath? No, one of the best parts about making cheesecake in the air fryer is that you don’t need a water bath. This eliminates the hassle of wrapping the pan and placing it in hot water, saving you time and effort.
Why use the air fryer? The air fryer is ideal for cheesecake because it bakes quickly, uses less energy than a traditional oven, and eliminates the need for a water bath. The cheesecake cooks and cools in under an hour!

Cheesecake Topping Ideas

While this cheesecake is delicious on its own, you can top it with your favorite additions. Cherry pie filling is my go-to topping, but you could also try whipped cream, caramel sauce, chocolate ganache, lemon curd, or fresh fruit for extra flavor and texture.

Can You Freeze Cheesecake?

Yes, you can freeze this cheesecake! It’s easier to freeze in slices so you can grab one whenever the cravings hit. First, freeze the slices on a baking sheet until solid, then wrap them tightly in plastic wrap (and optionally, aluminum foil) and store in a freezer bag. Cheesecake will keep well for up to 3 months in the freezer. To serve, thaw it in the refrigerator for a few hours.

Storing Your Cheesecake

Air fryer cheesecake can be stored in an airtight container or loosely wrapped in plastic wrap in the fridge for up to 3 days. If you’ve added a topping, store the cheesecake and topping separately.

Pro Tips for Perfect Cheesecake

Room temperature ingredients: Make sure your ingredients are at room temperature to help form a smooth batter. Cold ingredients can cause lumps.
Homemade graham cracker crumbs: You can make your own crumbs by smashing graham crackers with a rolling pin or using a food processor. For tips, check out my graham cracker crust recipe.
No need to preheat the air fryer: Unless your air fryer model specifically recommends preheating, you don’t need to do so for this recipe.
Avoid high heat: A temperature too high will brown the top of the cheesecake too early. Stick to 300°F for the perfect texture. If the top starts to brown too much, loosely cover the pan with foil.
Monitor your air fryer: Every air fryer heats differently. Keep an eye on your cheesecake, as it might take more or less time depending on your model.
Cool in the air fryer basket: Letting the cheesecake cool in the basket helps it set and prevents cracks from forming due to rapid temperature changes.
Cut neat slices: For the cleanest slices, dip a large knife in hot water and wipe it clean between cuts.

Air Fryer Cheesecake
This creamy, decadent air fryer cheesecake is irresistibly flavorful, making it the perfect dessert for any occasion. Top it with whipped cream, cherry pie filling, or caramel for a treat that’s sure to impress!

Prep Time: 10 minutes
Cook Time: 20 minutes
Cool & Chill Time: 4 hours 30 minutes
Total Time: 5 hours
Servings: 6 servings
Calories: 289 kcal

Equipment

Air fryer
7” or 8” springform pan
Mixing bowls
Electric hand or stand mixer

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

Instructions

For the Crust:

Lightly grease a 7- to 8-inch springform pan.
In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the greased pan (do not press it up the sides).
Freeze the crust while preparing the filling.

For the Filling:

Using an electric mixer on medium speed, beat the softened cream cheese in a large bowl until smooth.
Add the granulated sugar and continue beating until well combined.
Add the eggs one at a time, beating well after each addition, and scraping down the sides of the bowl occasionally.
Stir in the sour cream and vanilla extract, then mix until smooth.
Pour the cheesecake filling over the chilled crust. Tap the pan gently on the counter to remove any large air bubbles.
Carefully place the pan in the air fryer basket.

Baking:

Set the air fryer to Bake at 300°F and air fry until the center of the cheesecake barely wobbles, about 20 minutes. If needed, continue cooking in 2-minute intervals until done.
Turn off the air fryer, crack open the air fryer basket, and let the cheesecake cool for 30 minutes.

Cooling & Chilling:

Remove the pan from the air fryer basket and allow the cheesecake to cool completely on a wire rack.
Cover and refrigerate for at least 4 hours or overnight before serving.

Serving:
Serve each slice of cheesecake with whipped cream, fresh fruit, or cherry pie filling for extra flavor!

Notes

Room Temperature Ingredients: Use room temperature ingredients for a smoother cheesecake filling. Cold ingredients may cause lumps.
Homemade Graham Cracker Crumbs: Save time with store-bought crumbs or make your own by crushing graham crackers using a rolling pin or food processor.
Air Fryer Settings: Don’t preheat the air fryer unless your model recommends it. Bake at 300°F for best results, and cover the pan with foil if the top starts to brown too early.
Monitor Cooking Time: Air fryer cooking times can vary depending on the brand, so keep an eye on your cheesecake. It may need more or less time than suggested.
Cool in the Basket: Let the cheesecake cool in the air fryer basket before removing it to help it set better and prevent cracks.
For Neat Slices: Dip a large knife in hot water, wipe it clean between cuts for perfect slices.

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