Make a rich and decadent dessert — in the Air Fryer! The perfect Cheesecake recipe made without a water bath and cooked in less time. Made with a graham cracker crust and creamy, thick filling. Topped with a fresh raspberry sauce to keep things bright and fresh!
Table of contents
What is Air Fryer Cheesecake?
If you love homemade cheesecake but don’t like the fuss of a water bath, Air Fryer Cheesecake is for you! Air Fryer Cheesecake is the modern solution to a beautifully baked, creamy cheesecake without cracks.
The reason: the Air Fryer works like a mini convection oven to circulate hot air around food. It acts like an insulating water bath for cheesecake — without the fuss of one!
Water baths, also called bain marie, are the traditional way to make oven-baked cheesecake. They regulate the temperature and prevent cracks on the top of the cake. However, they can also be problematic and fussy. Water can seep into the springform pan, even with an aluminum foil ring. The cooking time can also be very long.
For the air fryer version, simply place in the basket of the air fryer. You will need a 7-inch springform pan that can fit inside. But other than that, it’s a classic cheesecake recipe with a cream cheese filling and homemade graham cracker crust. Top with a fresh fruit sauce and enjoy!
FYI the small cheesecake makes 4 generous slices. Perfect for a small family or a two-person portion with leftovers. Personally, I prefer the smaller size as a 9-inch cheesecake can feel quite daunting to finish!
I don’t think I will ever go back to baking cheesecake the traditional way again!
Ingredients:
- Cream Cheese. The star ingredient. I recommend Philadephia brand cream cheese. This is not a sponsored post but it is my favorite cream cheese for smooth, rich, tangy flavor. Don’t buy an inexpensive no-name brand which contains a high amount of fillers and modified milk ingredients — the taste will not be the same.
- Sour Cream. Full-fat sour cream adds a luxurious tang and silky lightness.
- Lemon Zest + Juice. Bright citrus flavor so the final flavor is light, fresh, and not too heavy.
- Vanilla Extract. Essential flavor that adds depth of flavor.
- Eggs. Adds richness and structure. I recommend organic, free-range eggs for the best flavor.
- Graham Cracker Crust. Make a quick and easy homemade crust with graham crackers, sugar, cinnamon, and melted butter. Can be swapped with graham cracker crumbs.
- Raspberry Sauce. A fresh fruit sauce cuts through the rich density of cheesecake with its tart acidity and sweetness. Adds so much fresh brightness!
Instructions:
- Make the crust. In a food processor, add graham crackers, sugar, cinnamon, and salt. Pulse to fine crumbs. Add melted butter. Pulse to combine. Add to the bottom of the prepared springform pan, pressing down firmly with the back of a measuring cup.
- Make the cheesecake filling. In a large mixing bowl, add softened cream cheese. Using a hand mixer, beat until fluffy. Then add sugar, sour cream, lemon zest, lemon juice, vanilla, and eggs. Mix until smooth. Add the filling to the springform pan with the graham cracker crust.
- Air Fry. Carefully place in the Air Fryer basket. Bake at 320F for 22-25 minutes. When the timer beeps, keep the cheesecake inside the Air Fryer for an additional 10 minutes.
- Chill. Keep at room temperature until cool to the touch. Transfer the cheesecake to a fridge and chill 2-4 hours or overnight.
- Make fresh raspberry sauce. In a large bowl, add raspberries and sugar. Mash with a potato masher (or fork) until juicy and broken down. Chill.
- Serve and enjoy!
PRO Tips
- Use room-temperature cream cheese. To ensure there are no lumps! Leave out for 2-3 hours (and up to overnight) before mixing the batter together. Otherwise, push the batter through a sieve before baking.
- Chill. A necessary step to achieving that super-creamy, thick texture. Chilling sets the cheesecake to velvety smoothness.
- Cover with a foil tent. To prevent browning on top, cover loosely with a foil tent while cooking.
- DO NOT OVERBAKE! The jiggly texture is key. There should be a slight pudding-like creaminess in the center of the cheesecake. Remember, the cheesecake will continue to set as it chills in the fridge.
- Determine doneness with the jiggle test. Air Fryer cook times range and can vary widely. Test for doneness with the jiggle test. Gently shake the pan and see how the center and edges respond to the jiggle:
- If the edges are set and the center jiggles — it’s done.
- If the center and edges all wobble significantly — it needs to be cooked longer.
- If the center is set and doesn’t jiggle at all – the cheesecake is overcooked.
Helpful Kitchen Tools:
- Air Fryer. I use a Cosori 5.8Qt Air Fryer (affiliate) but any Air Fryer should work. Do not preheat!
- Springform pan. A springform pan has a detachable bottom, making removal and serving much easier. Either a 7-inch or 8-inch springform will work – whichever size fits into your Air Fryer. The benefits of a 7-inch springform pan (affiliate):
- Fits into my Air Fryer. I prefer baking in my Air Fryer vs oven as it’s more convenient, faster, and uses less energy.
- Petite-sized dessert. For my lifestyle, I don’t often need a 9-inch cake which often results in uneaten leftovers. With the exception of Thanksgiving, potlucks, or larger family dinners — I prefer a smaller cheesecake.
- Food Processor. To easily crush graham crackers into crumbs. Otherwise, buy pre-ground crumbs from the store.
- Hand Mixer. Mix thick cheesecake batter into silky perfection!
FAQ
If you love cheesecake, a springform pan is essentail. The detachable base makes it easier to remove. Since a 9-inch cake pan is standard for most recipes, a 7-inch one may feel unnecessary. But I find myself reaching for my 7-inch one quite often.
Store leftover cheesecake in the fridge, loosely covered. Make sure it’s not an airtight seal, as the crust will become soggy. It should last 2-3 days. Store the raspberry sauce in a Tupperware container, separately from the cheesecake. That way, it will stay fresh.
In an Air Fryer, the heating element is located at the top. Unfortunately, it makes the top of the cheesecake turn brown. To avoid the browning on top, add a foil tent while it bakes. Or, serve with a generous amount of fresh raspberry sauce on top to hide the brown spots.
Yes, both the cheesecake and raspberry sauce can be made the day before serving. The chill time in the fridge is absolutely essential to the final texture of the dish.
More Air Fryer recipes:
Air Fryer Cheesecake with Fresh Raspberry Sauce
Equipment
- 7-inch or 8-inch springform pan (choose the size that fits in your Air Fryer)
- Air Fryer (I use a Cosori 5.8Qt Air Fryer)
- Food processor
- Handheld mixer
Ingredients
Crust:
- 1 package/142g graham crackers (about 1 1/4 cups graham cracker crumbs)
- 3 Tbsp/50g butter (unsalted) melted
- 3 Tbsp white granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Filling:
- 16 oz/460g full-fat cream cheese (2 8oz packages)
- 1/3 cup full-fat sour cream
- 1/2 cup/100g sugar
- 2 eggs (large)
- 2 Tbsp lemon juice (approx 1/2 lemon)
- 1 tsp lemon zest (approx 1/2 lemon)
- 1 tsp vanilla
Topping:
- 2 pints raspberries
- 3-4 Tbsp sugar (depending on how sweet you like it)
Instructions
- Bake cheesecake at 320F for 20-22 minutes.
Graham Cracker Crust:
- Pulse graham crackers. In a food processor, add graham crackers and break them up slightly with your hands. Add sugar, salt, and cinnamon. Pulse until finely ground. Add melted butter and pulse a few more times to combine.
- Grease springform pan. Generously grease a 7-inch or 8-inch springform pan. Make sure to grease the sides, all the way to the top, as well as the bottom.
- Press graham cracker crust. Add the finely ground graham cracker mixture into the pan. Using the back of a measuring cup, press firmly to the bottom of the pan. If you like, press the crust 1 inch up the sides of the pan as well.
Cheesecake :
- Beat cream cheese. In a large bowl, add cream cheese. Using a hand held mixer, beat on medium speed until fluffy and no longer lumpy or dense, about 2-3 minutes.
- Add remaining ingredients. Add sugar, sour cream, lemon zest, lemon juice, eggs, and vanilla. Beat on medium speed until combined, about 1-2 minutes. Scrape down the sides of the bowl, as needed.
- Transfer to pan. Add cheesecake filling to the graham cracker crust, making sure to scrape every last bit into the pan.
- Air Fry cheesecake. Carefully transfer cheesecake to Air Fryer. Bake at 320F/160C for 22-24 minutes. Do not preheat Air Fryer beforehand!
- *When the timer beeps, keep in the Air Fryer for additional 10 minutes. (The heat should be turned off but there will be residual heat to keep it warm.)
- Transfer to the counter. Rest until cool enough to handle then transfer to the fridge. Chill for 3-4 hours or up to overnight.
Fresh Raspberry Sauce:
- Make the fresh raspberry sauce. In a large bowl, add raspberries and sugar. Using a potato masher or fork, crush the raspberries and sugar together. They will release a lot of juice.
- Transfer. Scrape into a Tupperware container and chill in the fridge until ready to serve.
To serve:
- Serve. Cut cheesecake into 6 slices. Serve with a dollop of fresh raspberry sauce, and additional sauce in the center of the table. Guests can add more sauce if they like. Enjoy!
