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Air Fryer Cheesecake - Creamy, Quick, and Fuss-Free

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Cream cheese (16 ounces, full-fat, softened)
  • Granulated sugar (2/3 cup)
  • Sour cream (1/2 cup, full-fat)
  • Large eggs (2, room temperature)
  • Vanilla extract (1 1/2 teaspoons)
  • Lemon zest (optional, 1 teaspoon, for brightness)
  • Graham crackers (about 9 full sheets, finely crushed, ~1 1/2 cups crumbs)
  • Unsalted butter (5 tablespoons, melted)
  • Salt (a pinch for the crust)
  • Springform pan (6- or 7-inch, fits your air fryer basket)
  • Nonstick spray or butter for greasing
  • Foil sling (optional, to lift the pan easily)

Method
 

  1. Prep the pan: Lightly grease a 6- or 7-inch springform pan with nonstick spray or butter. Line the bottom with parchment if you like easy release. If your air fryer has a tight basket, shape a foil sling to help lift the pan out later.
  2. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, a pinch of salt, and 1 tablespoon sugar from the measured sugar if you like a touch of sweetness. Stir until it resembles wet sand.
  3. Press the crust: Firmly press the mixture into the bottom and about 1 inch up the sides of the pan. Use the bottom of a measuring cup for a compact, even layer.
  4. Par-bake the crust: Preheat the air fryer to 325°F (165°C) for 3 minutes. Air fry the crust for 6–7 minutes until lightly golden and set. Let it cool while you make the filling.
  5. Beat the cream cheese: In a mixing bowl, beat softened cream cheese on medium speed until completely smooth, about 1–2 minutes. Scrape the bowl well to avoid lumps.
  6. Add sugar and flavor: Add the remaining granulated sugar and beat until creamy. Mix in vanilla and lemon zest (if using). Blend in sour cream just until combined.
  7. Add eggs gently: Add the eggs one at a time on low speed, mixing just until incorporated. Do not overmix; too much air can cause cracks.
  8. Fill the pan: Pour the batter over the cooled crust. Tap the pan on the counter a few times to pop surface bubbles. Smooth the top with an offset spatula.
  9. Air fry the cheesecake: Place the pan in the air fryer basket. Cook at 300°F (150°C) for 25–35 minutes, depending on your model and pan size. The edges should be set, and the center should still jiggle slightly, like set Jell-O.
  10. Rest in the basket: Turn off the air fryer and let the cheesecake rest inside with the basket partially open for 10 minutes. This gentle cool-down helps prevent cracking.
  11. Cool completely: Remove the pan using the foil sling or tongs. Run a thin knife around the edge to loosen. Cool on a rack until room temperature, about 1–2 hours.
  12. Chill to set: Cover and refrigerate for at least 4 hours, preferably overnight. This step makes the texture ultra-creamy and easier to slice.
  13. Serve: Unmold the springform, slice with a hot, clean knife, and wipe between cuts. Top with berries, caramel, or a dollop of whipped cream if you like.