Air Fryer Cheesecake with Fresh Raspberry Sauce
Decadent, rich, and creamy! Yes, it's the easiest, one-bowl Air Fryer Cheesecake! Made in a 6-inch springform pan, a petite version of this classic dessert is SO easy to make at home. A fresh raspberry sauce keeps things light and deliciously bright.
Servings: 6 medium slices
Calories: 235kcal
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!
Video
Notes
*To prevent overbrowning, cover with a foil tent when cooking.
**Store leftover cheesecake in the fridge, uncovered or loosely covered. Store the raspberry sauce separately, in an airtight container.
Nutrition
Calories: 235kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 191mg | Potassium: 292mg | Fiber: 10g | Sugar: 20g | Vitamin A: 398IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 1mg