Ever wondered if you can bake cheesecake in an air fryer? The answer is a big yes and I will show you how. This Air Fryer Cheesecake is super easy to make and incredibly delicious. In fact, baking cheesecake in the air fryer is my favorite method because the texture is amazingly creamy, and the cheesecake doesn't crack. This recipe makes a 6-inch cheesecake, but I will show you how to adjust the recipe to fit your pan size. By the way, you could bake my oreo cheesecake in the air fryer as well.
Ingredients notes and substitutions
- Cream cheese - you can use either brick-style cream cheese (US) or a spreadable one (UK). If you use brick-style cream cheese, let it come to room temperature before mixing it so that it softens. Use spreadable cream cheese straight from the refrigerator as it's already soft.
- Sour cream - if you don't have sour cream available, you can substitute it with heavy whipping cream or your favorite sour cream replacement.
- Lemon juice - adds flavor and is commonly used in New York Cheesecake but can be left out if you wish. I recommend using fresh lemon juice rather than bottled one.
- Graham crackers - are not widely available outside the US and Canada. You can substitute them with digestive biscuits (UK, Australia).
Air fryer to oven conversion
The way I bake cheesecake in an air fryer results in a texture similar to a cheesecake baked in a bain marie (water bath). It's utterly creamy and just amazing. So, you can either use this recipe and bake it in a bain marie or bake it in the oven at 350°F (175°F) for 30-35 minutes.
This small cheesecake fits a 6-inch (15cm) springform pan. You can use any other pan size that fits in your air fryer basket. You can easily convert this recipe to any pan size by the following simplified calculation:
Note: this is not the proper mathematical way to calculate the volume of a round pan, but all we need is the relation of the different pan sizes to each other, and this can be achieved with this easy calculation. I provide the calculation for an 8-inch (20cm) pan size as an example below.
- First, calculate the pan size used in this recipe and the pan size you use by multiplying the size by itself:
- Pan used in this recipe: 6-inch pan - 6x6 = 36
- Pan you wish to use (for example): 8-inch pan - 8x8 = 64
- Then calculate 64 divided by 36 = 1.78. This means you would need 1.78 times the amount of the ingredients in this recipe. Since this recipe uses 2 eggs, you would need 3.56 eggs for an 8-inch pan. You could either use 3 whole eggs plus 1 egg yolk to come close to this number or preferably double the recipe and bake it 10 minutes longer.
For a 7-inch (18cm) pan, I would use 1.5 times the ingredients and bake it 5-10 minutes longer.
In a medium bowl, combine the graham cracker crumbs, butter, sugar, and salt and stir until the crumbs are evenly moist.
Then, transfer the crumbs to the prepared pan and press the crust into the bottom, using the base of a flat-bottomed cup. Then prebake for 10 minutes.
In a large bowl, beat the cream cheese, sugar, and flour just until combined and no lumps remain.
Add the sour cream, lemon juice, and vanilla and stir just to combine. Then, add the eggs, one at a time, and mix just until incorporated.
Pour the filling into the prebaked crust and spread evenly. Then bake and let cool.
Air fryer baking tips
- Every air fryer make and model is different. If you find that the baking time doesn't work for your model, try to shorten or lengthen the baking time by about 5 minutes.
- The low-temperature method used in this recipe will help you avoid ending up with a burnt top and cracks throughout the cheesecake. However, after 15 minutes, check how brown the top is. If you notice the top is browning too quickly, immediately turn the heat down to 240°F (115°C) and bake for 45-50 minutes. Only open the fryer basket for a few seconds so that it doesn't lose too much heat.
Prepare the cake according to the instructions and put it in the refrigerator overnight. Then freeze in a freezer bag or container for up to 3 months. To thaw, place in the fridge overnight and serve the next day.
More cheesecake recipes
Try some of my best cheesecake recipes and bake them in the air fryer using the method outlined in this post.
Recipe and Video
Air Fryer New York Cheesecake
- ¾ cup graham cracker crumbs
- 2 ½ tbsp unsalted butter, melted
- 1 tbsp sugar
- pinch of salt
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 tbsp all-purpose flour
- ⅓ cup sour cream
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 2 large eggs
- Line the bottom of a 6-inch (15cm) springform pan with parchment paper. Either line the sides with parchment paper as well or grease with a bit of butter or nonstick spray. Set aside.
- In a medium bowl, combine the graham cracker crumbs, butter, sugar, and salt and stir until the crumbs are evenly moist. Then, transfer the crumbs to the prepared pan and press the crust into the bottom, using the base of a flat-bottomed cup. Bake in the air fryer at 275°F (135°C) for 10 minutes. Remove the crust from the air fryer and let cool until ready to fill. Keep the air fryer running at this temperature until you are done with preparing the filling.
- In a large bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and flour just until combined and no lumps remain about 1-2 minutes. Add the sour cream, lemon juice, and vanilla and stir just to combine, 30 to 60 seconds. Then, add the eggs, one at a time, and mix just until incorporated, about 30 seconds after each egg. Scrape down the bowl before you add the last egg. Do not overmix at any step.
- Pour the filling into the prebaked crust and spread evenly. Place in the air fryer and bake at 275°F (135°C) for 20 minutes, then, without removing the cheesecake from the air fryer or opening the air fryer basket, lower the temperature to 240°F (115°C) and bake additional 40 minutes.
- When the time is up, turn off the air fryer and let the basket closed for 30 minutes. Then, remove the cake from the air fryer and let it cool to room temperature for about 2-3 hours. Once cooled, refrigerate the cake overnight for at least 8 hours. Before serving, remove the cake from the pan, cut, and serve. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
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