Air Fryer Cheesecake

Cheesecake is a delicious creamy dessert for any occasion like a party, potluck, birthday, anniversary, Valentine's Day, holidays, or Mother's day.

This is an eggless classic cheesecake recipe baked in the air fryer.

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• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• Top tip
• 📖 Recipe

Ingredients

To make air fryer cheesecake, only a few ingredients are needed. A cheesecake is made of two parts, the base, and the filling. The base is made with Graham cracker crumbs, melted butter, and some sugar.

As this is an egg-free cheesecake, no eggs are used in the filling. You will need Philadelphia cream cheese, heavy whipping cream, pure vanilla extract for flavor, icing sugar, and some lemon juice.

The cream cheese must be at room temperature. Also, for a creamy texture, full-fat cream cheese is preferred. Instead of eggs, we are using cornstarch to make this baked eggless classic cheesecake which helps in binding.

As the icing sugar has cornstarch, you don't need to add it. However, if you use powdered sugar, then you can add a tablespoon of cornstarch.

For the topping, you can use caramel, strawberry or blueberry sauce, cherry pie filling, or just fruits and fresh berries.

Instructions

Making a cheesecake at home is a two-step process. The first step is to make the graham cracker crust which is also the bottom layer. Then the cream cheese mixture for the filling is layered on top of it. Finally, the cheesecake is baked in the air fryer.

To make the base, blend the graham crackers into fine crumbs using a food processor with the chopping blade. Then add the melted butter and sugar and blend again until it starts binding together.

Transfer the graham cracker mixture to a springform pan lined with parchment paper or aluminum foil. Press it to set it and make it firm in the pan using a spatula or the base of a bowl or a glass.

Using the stand mixer with the wire attachment or a hand mixer, starting from low to medium speed, blend the cream cheese for a few minutes until it becomes smooth and has no lumps. Add the icing sugar and mix it until the sugar has been well incorporated into the cream cheese.

Now add the heavy cream lemon juice, and the vanilla extract and blend well on medium speed until the cream cheese mixture is semi-stiff and glossy. Transfer the cheesecake batter to the springform pan and level it using a spatula or a cake leveler.

Place the springform pan in the air fryer. There is no need to preheat the air fryer and this also makes it easy to place the pan inside the air fryer basket. Air fry the cheesecake for 10-12 minutes at 300°F until the top crust is slightly golden brown and the edges start pulling.

Remove the pan from the air fryer and let the cheesecake cool down completely. Then chill it in the fridge for 5-6 hours before icing or slicing it. Serve it with fresh fruits or a topping of your choice.

Substitutions

This classic cheesecake requires very few ingredients but you can still make some substitutions to the recipe.

• Base - any type of Graham crackers can be used to make the graham cracker crust. You can also use oreo cookies after removing the filling. You can use gluten-free crackers to make this dessert gluten-free.
• Sour cream - instead of heavy cream and lemon juice, you can use sour cream or even Greek yogurt.
• Sugar - I have used icing sugar which has cornstarch added. If you use powdered sugar, add a tablespoon of cornstarch. It will help in binding the cheesecake made without eggs.
• Toppings - cherry pie filling or fruits like strawberry, raspberry, blueberry, or mango can be served as toppings.

Equipment

I have baked this eggless cheesecake in the 4 qt. Instant Vortex Plus air fryer and it can be made in any air fryer, basket style, or with a tray. Depending on the capacity of your air fryer, the springform pan should fit in the air fryer.

You can use a springform pan that fits in the air fryer. I have used a 6-inch springform pan but depending on the size of your air fryer, a 7-inch or 8-inch springform pan may work as well.

Lining the springform pan with parchment paper or aluminum foil helps in removing and transferring the cheesecake with ease.

Storage

Cheesecake can be stored in the fridge for 4-5 days in the refrigerator. It can also be stored in the freezer for up to 3 months in plastic wrap or an airtight container.

You can also cut the cheesecake into slices and then freeze them separately. When you are ready to eat, simply keep it in the fridge overnight to thaw.

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📖 Recipe