CHEESECAKE from an air fryer

Yes — you can absolutely make cheesecake in an air fryer, and it turns out rich, creamy, and surprisingly fast to cook! The air fryer acts like a mini convection oven, ideal for small cheesecakes (especially 6-inch springform pans or ramekin versions).

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Air Fryer Cheesecake (6-inch)

Ingredients:

Crust:

• 1 cup graham cracker crumbs

• 2 tbsp sugar

• 4 tbsp butter, melted

Filling:

• 2 (8 oz) packages cream cheese, softened

• 1/2 cup sugar

• 1 tsp vanilla extract

• 2 large eggs

• 1/4 cup sour cream

• 1 tbsp all-purpose flour (optional, for extra stability)

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Instructions:

1. Prepare the crust:

   • Mix graham cracker crumbs, sugar, and melted butter.

   • Press into the bottom of a 6-inch springform pan (greased or lined).

   • Place in the freezer while making the filling (helps it set).

2. Make the filling:

   • Beat cream cheese until smooth.

   • Add sugar, mix well, then beat in eggs one at a time.

   • Mix in sour cream and vanilla (and flour, if using).

   • Pour into chilled crust.

3. Air fry:

   • Preheat air fryer to 300°F (150°C) if your model requires it.

   • Place the springform pan in the air fryer basket.

   • Air fry for 25–30 minutes, or until the center is just slightly jiggly.

   • Turn off air fryer and let the cheesecake sit inside for 10 minutes (prevents cracks).

   • Carefully remove and let cool at room temperature, then chill in the fridge for at least 4 hours or overnight.

4. Serve:

   • Top with fresh berries, whipped cream, or fruit compote if desired.

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Tips:

• Use room-temperature ingredients for a smooth filling.

• You can make mini cheesecakes in ramekins—adjust cook time to about 10–12 minutes.

• If the top browns too fast, loosely cover it with foil.

Would you like a flavored variation, like chocolate swirl, lemon, or pumpkin?