Cheesecake in an air fryer sounds wrong until you remember it's just a small convection oven. Small portions and a low temperature are what make it work. Go above 160°C and the fan dries the tops into cracked craters, so keep it gentle.
Everything you need
- ¾ cup (81 g) digestive or graham cracker crumbs
- 3 tbsp (43 g) unsalted butter, melted
- 1½ cups (340 g) cream cheese, room temperature
- ⅓ cup (67 g) granulated sugar
- ¼ cup (60 g) sour cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon juice
- a pinch fine salt
- 1 cup berries, to serve
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Mix the crumbs with the melted butter and press firmly into the bases of 6 silicone cups or small ramekins. Press hard, since a loose base falls apart when you unmould.
For this step
- ¾ cup (81 g) digestive or graham cracker crumbs
- 3 tbsp (43 g) unsalted butter
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Air fry the bases alone at 150°C / 300°F for 3 minutes, then cool while you make the filling.
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Beat the cream cheese and sugar on low until smooth, scraping the bowl twice. Low speed matters here, since whipped-in air is what cracks cheesecake.
For this step
- 1½ cups (340 g) cream cheese
- ⅓ cup (67 g) granulated sugar
- ¼ cup (60 g) sour cream
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Beat in the sour cream, vanilla, lemon juice and salt, then the egg, mixing only until it disappears.
For this step
- 1½ cups (340 g) cream cheese
- ¼ cup (60 g) sour cream
- 1 tsp vanilla extract
- 1 tsp lemon juice
- a pinch fine salt
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Divide between the cups and tap them on the counter to release bubbles. Air fry at 150°C / 300°F for 14 to 18 minutes, until set at the edges with a slight wobble in the centre.
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Cool at room temperature for 30 minutes, then chill for at least 3 hours. They firm up completely in the fridge, so don't judge them warm.
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Air fryer notes
- Cook at 150°C / 300°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- A wobble in the middle is done. Bake until the centre is firm and you get a dry, grainy cheesecake once it chills.
- If your air fryer has a strong top element, sit a small piece of foil loosely over the cups for the first 10 minutes.
Make it your own
- Swirl a teaspoon of jam or lemon curd into each before cooking.
- Use crushed chocolate cookies for the base and add 2 tablespoons of cocoa to the filling.
Storing & reheating
Refrigerate for 4 days, covered. They freeze for 2 months and defrost overnight in the fridge with no loss of texture.
Frequently asked
How many grams is a cup of cream cheese?
About 232 g per US cup, so the 1½ cups here is roughly 340 g, which is one and a half standard blocks. Use block, not spreadable.
Why did my cheesecake crack in the air fryer?
Too hot, or overbeaten batter. Keep it at 150°C, mix on low, and cool it slowly at room temperature before it goes near the fridge.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.