Air-Fryer Cheesecake
Updated April 29, 2024
- Total Time
- 1 hour, plus cooling and chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 6tablespoons/84 grams salted butter, melted, plus more for greasing the pan
- 1¼cups/138 grams graham crackers, finely crushed
- 24ounces cream cheese, softened
- 2large eggs
- 1(14-ounce) can sweetened condensed milk
- 1teaspoon pure vanilla extract
- 1(28-ounce) can cherry pie filling (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
740 calories; 45 grams fat; 26 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 73 grams carbohydrates; 1 gram dietary fiber; 35 grams sugars; 12 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Brush melted butter on the bottom and sides of a 7- or 8-inch springform pan that fits in your air fryer. Line the bottom with parchment paper and brush with melted butter.
- Step 2
In a medium bowl, mix the graham cracker crumbs and melted butter with a spoon until the mixture is the texture of coarse meal. Transfer the graham cracker mixture to the prepared pan and press evenly with the spoon to form a level crust.
- Step 3
Using a stand mixer fitted with the paddle attachment or a hand mixer and a mixing bowl, beat the cream cheese on medium speed until creamy and smooth, 1 to 2 minutes. Add the eggs, condensed milk and vanilla, and beat on medium speed, occasionally scraping the sides and bottom of the bowl, until completely smooth, 1 to 2 minutes.
- Step 4
Put the pan with the crust into the air fryer, then pour the cream cheese mixture over the crust. It should almost reach the rim of the pan. Close the air fryer lid and turn the air fryer setting to bake.
- Step 5
Bake the cheesecake at 300 degrees until the top is lightly browned and the center jiggles slightly, 25 to 35 minutes. It may take a little more or less time depending on the air fryer.
- Step 6
Carefully remove the springform pan from the air fryer, let it sit at room temperature for about 1 hour, and then cool it in the refrigerator for 6 to 8 hours. When ready to eat, remove the cheesecake from the pan. Slice with a warm knife, wiping it clean between cuts. If desired, top with cherry pie filling.
Private Notes
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Cooking Notes
CBG
Can you use a convection oven instead for this recipe?
Catherine
If you fold a piece of aluminum foil into a 2" strip you can use it to lower and raise the springform pan more easily (and safely).
Cambro
As I understand it, yes. A convection oven and air fryer are essentially the same thing. I’d like to hear from other minds on this as well…
Patti
I made this today. What a cinch!! I had some gingerbread cookies in the freezer from Christmas. Pulsed them in the FP with some melted butter. Baked in regular oven @ 375 12 mins. I wanted a crispy crust. Continued with the recipe, as written. Added a little vanilla bean paste along with the vanilla. I wanted those little specks of vanilla bean. Made a sling out of foil to ease lifting the cheesecake out of AF. My 6” springform pan fit perfectly in the AF. Baked @ 300 for 30. Will make again!!
Vicky
I have a smaller air fryer and springform, so halving the recipe worked well for two 5" pans (only have the one pan so air fried separately if that matters). Cooking for 14 min worked perfectly.
Jessica
An "air fryer" IS a convection oven. So, yes! :-)
cali cooks
Made this exactly as the recipe called for but left off the cherry pie filling on top and it was yummy! Thank you to the recipes creators for this fast and easy way to make cheesecake. Condensed milk might sound unusual but it does the trick. Try it — you just might like it, condensed milk haters!
cali cook
Replaced 6 oz of cream cheese with sour cream to add some tangy twang as mentioned by others and left out 3 oz of condensed milk to account for additional moisture of the sour cream. Turned out perfect and will make again. This recipe is a keeper!
Christina Morales
Hi there! It should work fine. I tested this recipe using a Ninja Foodi. Just make sure to keep an eye on the wiggling and the time. It varies in each air fryer, but we've tried to add a good range. Thanks so much for your interest, let me know what you think. Christina Morales
Christina Morales
Hi Linda, The air fryer setting in your oven should work. The developers of this recipe, Jessica and Rebecca, both have ovens with air fryer features in them and have used the basic settings for their recipes, like this cheesecake. Keep an eye on the wiggling and the way the top looks to measure if it's done. We included a generous time range since air fryers are all different. Thanks for your interest, and let me know what you think. Christina Morales
Laura
This is by far the easiest and most delicious cheesecake I've ever made! My friends loved the fluffy texture and the fact it was not too sweet. The one hint I have for the crust is to sift the graham crackers so that you have a consistent texture and it's easy to work with.
Eric Leif Peters
I also used Oreos for the crust.
Eric Leif Peters
I made a chocolate version. I melted 4 oz. 70% cacao chocolate and 2 T cocoa powder in the condensed milk with 2 extra T milk to help keep it liquid. I have an Instant Pot with an air fryer lid and it took 35 minutes. Perfect!
Bridget B
This was absolutely fool proof and delightfully delicious. I can’t wait to try different versions of this cheesecake base.
GLH
Utterly delicious. Made this last night for a dinner party and the guests raved! Super simple to make, and far less faffy than my fridge-set cheesecake recipe which requires gelatin and multiple bowls. One mixer bowl on this one and its done. We drizzled a store-ready passionfruit, mango and yuzu coulis over the top and it was excellent. This will become a go-to cheesecake recipe with multiple options for topping depending on the season.
Tiri
For those who have successfully made this: what air-fryer do you have? I thought mine was a pretty standard/decent size but it's definitely too small for this unfortunately.
Black Isle baker
This cheese cake got rave reviews yesterday from ladies at our afternoon tea. Here in Scotland I used gingernut biscuits for the crust (but would use digestive biscuits next time) and 397g tin of Carnation sweetened condensed milk with Sainsbury's ' Taste the Difference' morello cherry compote on top. It took 30 minutes at 150ºC in my Ninja Foodi 15-in-1.
Janet
Wow is this ever good! First time ever to make a cheesecake. I used my Cuisinart basket air fryer to bake it in.
Jenny
Instead of cherry topping, try a drizzle of good EVOO, a pinch of sea salt & a lemon slice.
Lora Brody
I made this at high altitude (7,000) feet and added 10 more minutes to the cooking time. The top was nicely browned and the center was quite jiggly. Just took it out of the air fryer so I need t wait til it’s refrigerated to judge the final result. I made both the crumb crust and then the batter in the food processor which cut the prep time by half and the number of bowls/utensils required in half as well. Batter was silky smooth and lump freeI,also added some candied ginger to the batter.
Sierra Morgan
This will be my go-to cheesecake recipe. Will experiment with adding a tablespoon or two of sour cream.
Ronnie C in CT
This recipe is great. Made this a few times, comes out nicely. A bit o’air fryer fun…
Christine
Meh. No sure what I did wrong, but this was vertically challenged. Maybe I over mixed it, but it was very difficult to smooth out the mix. I wonder if I should have nuked the cream cheese to soften it even more than it was. Also, I wonder if the temp on air fryer was too high. I did reduce it to 280 and had to cover the CC to prevent further darkening. All-in-all, I wouldn’t make this again…
Deb
Do you pre-heat the air fryer or just put it in cold?
Muriel Storrie
Doesn’t take me more than 10 minutes more to bake in oven…..just sayin’.
Lorene S
used coconut condensed milk and Kite Hill Cream Cheese as I'm allergic to cow's milk.
Amanda
This was great—easy and guests loved it.
EdH
I'm not a big fan of cheesecake but decided to make this one for my wife's Valentine. I followed the recipe ingredients exactly but did a lot of extra beating to fully emulsify the batter. After baking 25 minutes @ 300 the top crust was browned but the "jiggle"wasn't slight so I reduced the temp to 275 and kept checking and jiggling until the crust was very well browned and the jiggle had lessened. Following directions, and with a thickened blueberry compote (wife's), it was delightful! 5*
Judith
I’m confused by the cracker crumb ingredient listing: 1 1/4 cups crackers, finely crushed, implies measuring the crackers before crushing them. Can that be right?
Emily
No, "finely crushed" describes the crackers.
Barney
Hmm - how about swapping that condensed milk for canned coconut milk instead? Anyone tried it?
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