Can You Make Cheesecake in an Air Fryer?

Ingredients

• 16 oz cream cheese, at room temperature
• 1 cup sugar (granulated works best)
• 2 large eggs, at room temperature
• 1 tsp vanilla extract (pure vanilla adds better flavor)
• 1.5 cups graham crackers, crushed finely for the crust
• 1/4 cup butter, melted to bind the crust

Instructions

1. Crush the graham crackers into fine crumbs, using a food processor or a sealed bag and a rolling pin. Mix the crumbs with the melted butter until the mixture resembles wet sand.
2. Press the crust mixture into the bottom of a springform pan that fits your air fryer, pressing it evenly and firmly with a spoon or your fingers. Chill the crust in the freezer for 10 minutes while you prepare the filling.
3. Beat the cream cheese in a large mixing bowl until smooth. Add the sugar gradually while mixing, ensuring it dissolves completely.
4. Mix in the eggs one at a time, beating each egg just until incorporated to avoid over-mixing. Add the vanilla extract and give it a final gentle mix.
5. Pour the filling over the crust and spread it evenly with a spatula. Tap the pan lightly on the counter a few times to eliminate air bubbles.
6. Preheat the air fryer to 320°F (160°C) — or let it run empty for 3-5 minutes if it has no preheat function. Place the pan in the basket, centered and stable, and cook for 25-30 minutes. The edges should look firm and set, while the center remains slightly jiggly.
7. Turn off the air fryer and let the cheesecake cool inside for 10 minutes. Remove the pan, let it cool to room temperature, then refrigerate for at least 4 hours before serving.

Tips

• Use room-temperature cream cheese and eggs — they blend more easily and keep the batter smooth and lump-free.
• Use a 6- or 7-inch springform pan that fits your air fryer basket comfortably; a non-stick coating helps the crust release cleanly.
• Line the bottom of the pan with parchment paper to prevent sticking and make transferring easier.
• Don’t over-mix the batter — too much air can cause cracks while baking.
• Test for doneness by gently shaking the pan: the edges should be set while the center jiggles slightly. If it looks undercooked, add 2-3 more minutes.
• Store leftovers tightly wrapped in plastic wrap or in an airtight container: refrigerate for up to five days or freeze for up to three months.