Recipes AirfryerAir Fryer Cheesecake
Rich, creamy air fryer cheesecake with a silky texture and golden top — no water bath, no full-size oven. A small cheesecake bakes gently and evenly in the air fryer, so you get that dense, custardy slice every time.
It's surprisingly simple: blend, pour and bake. Serve plain or topped with berries, caramel, or a fruit compote.
Ingredients
Instructions
Blend
Beat the cream cheese with the sugar until smooth. Add the eggs one at a time, then beat in the flour and finally the heavy cream until silky.
Bake
Pour into a parchment-lined pan that fits your basket and air fry at 320°F for about 35–40 minutes, until set at the edges with a slight jiggle in the center.
Chill
Cool to room temperature, then refrigerate at least 4 hours (or overnight) before slicing.
- A slight wobble in the center when you pull it means a creamy, not cracked, cheesecake.
- Room-temperature cream cheese and eggs blend smoothest.
- Chilling is essential — it sets the texture and flavor.
Frequently asked
How long does cheesecake take in the air fryer?
About 35–40 minutes at 320°F, until the edges are set and the center still jiggles slightly. Then chill at least 4 hours.
Why did my cheesecake crack?
Usually from overbaking or a too-hot temperature. Pull it while the center still jiggles and let it cool gradually.
Do I need a crust?
No — this is a crustless cheesecake, but you can press a graham-cracker crust into the pan first if you like.
