Cheesecake in the Air Fryer
A baked cheesecake in air fryer form is smaller than a classic one but just as creamy, and it needs about 35 minutes at 150 °C. A 15 cm springform tin fits a 5–6 litre basket, and slow cooling keeps the top smooth. This recipe explains the right tin, how to tell when it is set, and why it needs a long chill before slicing.
- Temperature
- 150°C
- Total time
- 5:10hr
- Prep
- 20min
- Servings
- 8
- Per serving
- 345kcal
Why the air fryer works for cheesecake
Cheesecake in air fryer baskets is a real option if you use a small tin. The even, gentle airflow bakes a 15 cm cheesecake in about 35 minutes, and a low temperature of 150 °C sets the filling gently, so it stays creamy rather than rubbery. The compact chamber also holds heat well, which helps the slow cooling that prevents cracks.
Tin size is where you need to be careful. A 20 cm cheesecake tin will not fit a 4–6 litre basket, and a 15 cm springform tin only fits comfortably in a 5 litre or larger machine. If your basket is smaller, make individual cheesecakes in ramekins, which fit in nearly every air fryer. Always bake in a tin with a solid, well-fitting base, because loose cheesecake mixture will find any gaps.
How to make cheesecake in the air fryer
Tap a time to start a timer.
- Make the base Crush the biscuits finely in a freezer bag with a rolling pin and mix with the melted butter. Press the mixture firmly into the base of a 15 cm springform tin lined with baking paper and level it with the back of a spoon.
- Beat the filling Beat the cream cheese, sugar, flour, vanilla and lemon zest on low speed until smooth. Mix in the cream, then add the eggs one at a time. Stop as soon as everything is combined, because too much air makes the top crack.
- Fill the tin Pour the filling over the base and tap the tin firmly on the worktop to release air bubbles.
- Bake Preheat the air fryer to 150 °C for . Lower the tin into the basket and cook for . If the top is browning after , cover it loosely with foil. The cheesecake is ready when the edges are set and the centre wobbles like jelly.
- Cool and chill Leave the cheesecake in the switched-off air fryer for , then run a thin knife around the edge. Cool it to room temperature, then chill in the tin for at least before removing it and slicing with a hot knife.
Cooking times and temperatures
| Cheesecake | Temperature | Time |
|---|---|---|
| Baked cheesecake, 15 cm tinChill 4 hours | 150 °C | 35–40 min |
| Mini cheesecakes in ramekins | 150 °C | 18–20 min |
| Basque-style (no base)Line tin with baking paper | 190 °C | 28–30 min |
| Blueberry swirl cheesecake | 150 °C | 38–42 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.
You may also like: Baking paper and foil in an air fryer
Tips
- Start with room-temperature ingredients. Cold cream cheese stays lumpy. Take it and the eggs out of the fridge an hour before you begin.
- Beat on low speed. You want a smooth mixture, not a light, airy one. Air bubbles rise during baking and split the surface.
- Cut with a hot knife. Dip the blade in hot water and wipe it between slices for neat edges.
Serving
Top the chilled cheesecake with fresh berries, lemon curd or a spoonful of fruit compote. Cheesecake in air fryer portions also pairs well with a shortbread biscuit or two. For more sweet bakes, see the dessert section or try the brownies for a chocolate option.
Storing and reheating
Keep the cheesecake covered in the fridge for up to 3 days. It is best served cold, so it does not need reheating, and slices can be frozen for up to 2 months and thawed in the fridge overnight.
Variations
- Ramekin cheesecakes: Divide the mixture between four 150 ml ramekins, with a spoonful of biscuit crumbs in each. Bake at 150 °C for 18–20 minutes.
- Lemon: Use the zest of one whole lemon and add 1 tbsp of juice for a sharper, fresher flavour.
- Blueberry swirl: Drop 3 tbsp of blueberry jam on the filling and swirl it with a skewer before baking.
Troubleshooting
- The top cracks
- The mixture had too much air or the heat was too high. Beat gently on low speed, bake at 150 °C and cool the cheesecake slowly in the switched-off air fryer.
- The centre is runny after chilling
- It was taken out too early. The centre should only wobble slightly when it comes out. Bake 5 minutes more next time, and always chill for at least 4 hours.
- The base is soggy
- Press the crumbs down very firmly and make sure the butter is evenly mixed in. Do not skip the baking paper circle under the base.
Frequently asked questions
How long does cheesecake take to cook in an air fryer?
About 35 minutes at 150 °C for a 15 cm cheesecake. Individual ones in 150 ml ramekins need 18–20 minutes.
What temperature should I bake cheesecake in an air fryer?
150 °C. A low, steady heat sets the custard gently, while anything above 170 °C risks a cracked, browned top and a curdled middle.
Can you make a Basque burnt cheesecake in an air fryer?
Yes. Leave out the biscuit base, line the tin with crumpled baking paper and bake at 190 °C for 28–30 minutes. The top should be very dark and the centre quite wobbly.
Will a normal cheesecake tin fit in the air fryer?
A 20 cm tin is too wide for a basket. A 15 cm tin fits most 5–6 litre air fryers, and it may not fit a 4 litre one, so measure your basket first.
How long should cheesecake chill before serving?
At least 4 hours, ideally overnight. Chilling firms the filling, so it slices cleanly.
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