Air fryer cheesecake recipes for easy, crowd‑pleasing desserts

Air fryer cheesecake recipes

Contents:

• 1 cup crushed graham crackers

• 3 tablespoons melted butter

• 450 grams cream cheese

• 1 cup granulated sugar

• 2 eggs

• 1/4 cup sour cream

• 1 teaspoon vanilla extract

Quick and easy recipe: La Viña cheesecake in the air fryer

INFORMATION

Instructions:

1. In a bowl, blend the crushed graham crackers with the melted butter. Press this crust into the bottom of a fryer‑safe pan.

2. Whisk the cream cheese and sugar in another bowl. Add the eggs one by one, beating after each addition. Fold in sour cream and vanilla extract until the mixture is smooth.

3. Pour the cream cheese filling over the crust in the pan.

4. Bake the pie in the air fryer at 160°C for 15–20 minutes, or until it is cooked through but still slightly jiggly in the center. Let it cool before serving.

Contents:

• 1 cup crushed graham crackers

• 3 tablespoons melted butter

• 450 grams cream cheese

• 1/2 cup granulated sugar

• 1 egg

• 1/2 cup sour cream

• 1 teaspoon vanilla extract

• 1 cup blueberry jam

How to make cheesecake in the air fryer. Pixabay

Instructions:

1. Mix the graham crackers with the melted butter and divide the mixture into several mini tart pans safe for use in the air fryer.

2. Whisk the cream cheese and sugar in another bowl. Add the egg and whisk until fully combined. Stir in sour cream and vanilla, beating until smooth.

3. Fill the mini tart molds halfway with the cream cheese filling.

4. Bake the mini pies in the air fryer at 160°C for 10–15 minutes, or until cooked through but still slightly wobbly in the center.

5. Top with blueberry jam and let cool before serving.

Contents:

• 200 grams cream cheese

• 60 grams butter

• 100 ml milk

• 60 grams flour

• 20 grams corn starch

• 6 egg yolks

• 6 egg whites

• 130 grams granulated sugar

Preheat your air fryer to 160°C.

Instructions:

1. In a large bowl, soften cream cheese, butter, and milk together. A short microwave burst of about 30 seconds can help soften if needed.

2. Stir in the flour and cornstarch until the mixture is smooth with no lumps.

3. Add the egg yolks one at a time, mixing well after each addition.

4. In a separate bowl, beat the egg whites until frothy. Gradually add the sugar and continue beating until stiff peaks form.

5. Fold the beaten whites into the cream cheese base until evenly combined.

6. Pour the batter into a fryer‑safe pan. If needed, cover the mold with foil to prevent over-browning on top.

7. Bake at 160°C for about 15 minutes, then lower to 140°C and bake for another 30 minutes or until the top is golden and the center has a gentle jiggle.

8. Let the cheesecake cool completely before removing it from the mold. For best results, refrigerate for several hours or overnight before serving.