Baked Camembert in the Air Fryer
A baked camembert is one of the easiest sharing starters, and the air fryer makes it quicker than the oven. A whole cheese turns molten under its rind in about 12 minutes, with garlic, rosemary and honey melting into the middle. You get a warm dipping pot for bread, crackers and vegetables with almost no work.
- Temperature
- 180°C
- Total time
- 19min
- Prep
- 5min
- Servings
- 4
- Per serving
- 205kcal
Why the air fryer works for camembert
Baking camembert in the air fryer is faster and more compact than using the oven. A whole 250 g cheese fits easily in a standard basket, and the hot air heats it all the way round, which melts the paste evenly while the rind holds everything together like a small edible bowl. You can have a warm starter ready in less than a quarter of an hour, with no oven to preheat.
It is a good party or Christmas trick, too. Camembert in air fryer baskets leaves the oven free for the main course, and it works with just a couple of ingredients. The important thing is to watch the cheese: if you leave it too long it will burst through the rind and leak, rather than just becoming soft inside.
How to bake camembert in the air fryer
Tap a time to start a timer.
- Unwrap the cheese Remove all the paper and plastic wrapping, then put the camembert back in its wooden box base. If the box has metal staples or the lid does not fit, use a small ovenproof dish or ramekin instead.
- Score and flavour Cut a cross in the top rind with a sharp knife, about 1 cm deep. Push the garlic slivers and a few rosemary leaves into the cuts and grind over a little black pepper.
- Cook Heat the air fryer to 180 °C for . Place the camembert in the basket and cook for at 180 °C. It is ready when the top is slightly puffed and the centre wobbles when you shake the box.
- Add the honey Take the cheese out carefully and drizzle over the honey. Leave it for so the molten centre firms up a little and is safe to dip.
- Serve Peel back the rind with a spoon or cut off the top and dip in the torn bread and fruit while the cheese is still hot.
Cooking times and temperatures
| Baked Camembert | Temperature | Time |
|---|---|---|
| Whole camembert, 250 gCross-scored rind | 180 °C | 12 min |
| Small camembert, 150 g | 180 °C | 8–10 min |
| Camembert with honey and walnutsAdd nuts at the end | 180 °C | 12 min |
| Camembert in a bread loafHollow out a small round loaf | 170 °C | 12–15 min |
| Breaded camembert wedgesFreeze first (not gluten-free) | 190 °C | 6–8 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Let it warm up. A camembert straight from the fridge needs a couple more minutes. Take it out 20 minutes before cooking if you can.
- Score the top. A shallow cross or a few cuts let steam out and help the flavours get in. Do not cut the sides or base.
- Catch the drips. Put a square of foil under the box, or use a small dish with a rim, so any melted cheese does not stick to the basket.
Serving
Put the camembert in the middle of a board with torn bread, crackers, apple slices, grapes and a few cherry tomatoes. At Christmas, a spoonful of cranberry sauce works instead of the honey. A baked camembert air fryer starter also goes well before a roast, and you can use the same air fryer afterwards for mini roast potatoes or follow the Christmas dinner guide.
Storing and reheating
Baked camembert is best eaten straight away, because it firms up as it cools. Leftovers keep for 1 day in the fridge. Reheat the cheese in a small dish in the air fryer at 160 °C for 4–5 minutes until steaming hot all the way through (75 °C), or spread cold leftovers on toast and grill them.
Variations
- Honey and walnuts: Scatter 2 tbsp chopped walnuts over the honey just after cooking.
- Camembert in a loaf: Hollow out a small round loaf, put the cheese inside, and cook at 170 °C for 12–15 minutes, then use the crust for dipping.
- Chutney or cranberry: Spoon over 2 tbsp of onion chutney or cranberry sauce instead of the honey for a sharper finish.
Troubleshooting
- The camembert leaks out of the box
- It has been cooked for too long or the rind was cut too deep. Keep to 12 minutes, cut a shallow cross only and stand the box on a piece of foil to catch any overflow.
- The middle is still firm
- A cold, large cheese needs a little longer. Bake it for another 2–3 minutes, and let it come to room temperature for 20 minutes before cooking next time.
- The top burns before the middle melts
- The basket may run hot. Lower the temperature to 160 °C and cook for 12–15 minutes, or cover the top loosely with a small piece of foil.
Frequently asked questions
How long do you cook camembert in an air fryer?
A whole 250 g camembert takes about 12 minutes at 180 °C. A small 150 g round needs 8–10 minutes. It is ready when the middle moves like a thick liquid.
Can you cook camembert in the air fryer in its box?
Yes, if the box is made of wood and has no metal staples. Remove all paper and plastic. If you are unsure, use a small ovenproof dish.
Can you cook camembert in an air fryer from frozen?
It is better to defrost it first in the fridge. A frozen cheese melts unevenly and the outside can overcook before the centre softens.
Is camembert vegetarian?
Traditional camembert is often made with animal rennet. If you are cooking for vegetarians, look for a camembert labelled suitable for vegetarians.
What goes with baked camembert?
Crusty bread, crackers, breadsticks, sliced apple, grapes and raw vegetables all work. Cranberry sauce or chutney suit it well around Christmas.
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