This Air Fryer Cheesecake topped with cherry pie filling might just revolutionize your dessert game. It’s creamy, rich cheesecake with that perfect, slightly crisp edge, crowned with sweet-tart cherries—all without heating up your kitchen or monopolizing your oven for hours.
You will love the contrast between the rich, vanilla-scented cheesecake and the bright pop of cherry topping. Each bite delivers that classic cheesecake experience without the classic cheesecake hassle. The outside gets that golden color while the inside stays creamy and light.
I’ll admit I was initially skeptical about making cheesecake in my air fryer. But after testing this recipe multiple times (it was a tough job, but someone had to do it!), I’m completely sold. The air fryer creates a perfectly creamy cheesecake with that classic, rich, creamy texture.
This method simplifies everything. No water bath is needed, no worrying about cracks (the cherry topping covers imperfections anyway), and the cooking time is slashed dramatically. It is fool-proof, fast, and tastes as good as the oven-baked version.
Follow along with the simple steps to create this creamy, dreamy dessert in your air fryer. I also include all my best tips and answer common questions. This easy air fryer cheesecake recipe is about to become your new favorite dessert hack!
Looking for more easy desserts to make in your air fryer? Try air fryer peanut butter cookies, air fryer s’mores, or air fryer hand pies!
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Ingredient Notes
For exact amounts needed see the recipe card below
- Cream cheese: Make sure it’s at room temperature. Cold cream cheese leads to lumpy cheesecake. I usually take mine out about 2 hours before baking.
- Graham crackers.
- Butter
- White sugar
- Sour cream
- Eggs: Room temperature eggs blend better with the cream cheese mixture. If I forget to take them out earlier, I pop mine in a bowl of warm water for about 5 minutes.
- Lemon zest
- Butter
- White sugar
- Vanilla extract
How to Make Air Fryer Cheesecake
- Start by coating your 6 or 7-inch springform pan with cooking spray.
- To make the crust, melt the butter in the microwave. Then, pulverize the graham crackers in your food processor until they’re fine crumbs. Mix the two and press the mixture into the bottom of your pan.
- Put the springform pan into the freezer while you work on the filling. This helps the crust set up nicely and prevents it from crumbling when you add the filling.
- Beat the cream cheese, sugar, and sour cream until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and lemon zest. Don’t overmix at this point—just blend until everything’s combined. Pour the filling into the chilled crust.
- Air fry at 280 degrees F for 30 minutes, then lower the temperature to 250 degrees F for another 20 minutes. The edges should be set, but the center should still have a slight wobble – like Jell-O!
- Cool the cheesecake gradually to prevent cracks. First, leave the cheesecake in the air fryer with the door cracked for 45 minutes. Then refrigerate it (still in the pan) for at least 4 hours or overnight if you can wait that long.
- Finally, remove the sides of the springform pan and top with your favorite fruit topping.
Serving Ideas
Air fryer cheesecake is the perfect place to get creative with cheesecake toppings! The classic choice is topping it with cherry or blueberry pie filling – that’s what my kids always request. But don’t feel limited to just those options.
Here are some other favorite ways to serve this cheesecake:
- Drizzle with caramel sauce and sprinkle with crushed pecans
- Top with fresh strawberries and a light dusting of powdered sugar
- Spread with Nutella and add sliced bananas
- Dollop with whipped cream and a sprinkle of lemon zest
- Keep it simple with a drizzle of maple syrup
I like to let the cheesecake sit out for about 15-20 minutes before serving. The texture is perfect when it’s slightly cooler than room temperature.
How to Store
This cheesecake keeps beautifully in the refrigerator, making it perfect for making ahead for special occasions. Proper storage is key to maintaining that creamy texture.
Store in an airtight container or tightly wrap with plastic wrap. It will stay fresh for up to five days. Store it without any toppings, which are best added right before serving.
This cheesecake also freezes well. Wrap the whole cheesecake or individual slices in plastic wrap or aluminum foil. It will keep for 2 months, and you should thaw it overnight in the fridge before serving.
Tips & Tricks
Be sure to check out the step by step instructions
- Make sure your cream cheese is at room temperature, or you will have a lumpy filling.
- Don’t skip the freezing step for the crust. Even a few minutes in the freezer helps prevent it from getting soggy.
- When mixing the filling, scrape down the sides of your bowl frequently. This ensures everything gets mixed evenly, and you won’t bite into any unexpected cream cheese chunks.
- Don’t overmix after adding the eggs. Overmixing can lead to cracks in your finished cheesecake.
- Use the “jiggle test” to judge doneness. When gently shaking the pan, the center should wobble slightly—think Jell-O consistency. If it’s too liquidy, it needs more time.
- While the lemon zest adds a lovely brightness to the flavor, you can skip it if you don’t have any on hand. I’ve made it both ways when I’ve forgotten to pick up lemons at the store.
Reader Questions
While you can use low-fat cream cheese, I don’t recommend it. Full-fat cream cheese gives you that rich, creamy texture that makes cheesecake so amazing. Low-fat versions can make the texture a bit grainy.
The most common causes are overmixing the batter or sudden temperature changes. Make sure you’re mixing just until ingredients are combined, and don’t skip that 45-minute rest in the air fryer after cooking!
Absolutely! This is actually one of my favorite make-ahead desserts. It needs at least 4 hours in the fridge anyway, but when stored properly, it will keep well for up to 3 days.
I recommend using a 6 or 7-inch springform pan. Anything larger won’t cook properly in most air fryers. If you’re unsure if your pan will fit, measure your air fryer basket first!
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Air Fryer Cheesecake
Ingredients
Crust ingredients
- 4 graham crackers
- 1 ½ tablespoons butter melted
Filling ingredients
- 16 ounces cream cheese softened at room temperature
- ¾ cup white sugar
- ½ cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- Grease a 6—or 7-inch springform pan with cooking spray. Make sure the pan fits in your air fryer basket!
- To make the crust, melt the butter in a microwave-safe bowl and crush the graham crackers in a food processor.1 ½ tablespoons butter, 4 graham crackers
- Mix the butter and graham crackers and press them into the bottom of the springform pan. Put the pan in the freezer while you make the filling.
- Mix the cream cheese, sugar, and sour cream using an electric mixer. Mix well.16 ounces cream cheese, ¾ cup white sugar, ½ cup sour cream
- Add the eggs one at a time, mixing after each addition. Add the vanilla and lemon zest and mix.2 eggs, 1 teaspoon vanilla extract, 1 teaspoon lemon zest
- Take the crust out of the freezer and pour the batter into the springform pan.
- Air fry at 280 degrees F for 30 minutes. Then reduce the heat to 250 degrees F and bake for 20 minutes more, until the cheesecake is set on the edges but wobbly in the middle.
- Crack open the air fryer and leave the cheesecake in it for 45 minutes.
- Keep the cheesecake in the springform pan and put it in the refrigerator for 4 hours. Then, remove the sides of the springform pan.
- Serve the cheesecake topped with blueberry or cherry pie filling.
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Nutrition Information
Nutrition facts are estimates.
