Air Fryer Mini Cheesecakes

Air Fryer Mini Cheesecakes

Today’s air fryer recipe is one for the books. My daughter and I first tried this recipe on a day we tested several other tasty air fryer recipes for this air fryer video. By the time we got to the mini cheesecakes, we were pretty full and thought we would only be able to handle one bite for the video. However, these cheesecakes were beyond delicious that we ended up eating the entire bowl. Thank goodness they were only mini cheesecakes.

Needless to say, you are going to love today’s air fryer dessert recipe. Air fryer mini cheesecakes are perfect for any occasion, fun to make, and so tasty too.

How to Make Mini Cheesecakes in the Air Fryer

We will break this recipe down into 3 parts. For the first part, the crust, you will need:

• 4 ½ large rectangular graham crackers (around 1 ½ cups), crushed
• 1 tablespoons sugar
• 3 tablespoons melted butter

The second part is the cheesecake custard, and you will need:

• 4 oz. cream cheese, softened at room temperature
• 2 tablespoons + 2 teaspoons (⅙ cup) sugar
• 1/2 teaspoon vanilla extract
• 1 egg, at room temperature
• freshly grated zest from 1 lemon

The third part is our berry topping. For this recipe we will use blueberries. Feel free to use any berry that you want. You will need:

• 1 cup blueberries, rinsed
• ¼ cup water
• 2 Tablespoons + 2 teaspoons (⅙ cup) sugar
• ¾ tablespoon cornstarch mixed with 1 tablespoon cold water

Important Tip Before You Begin

Make sure your cream cheese and egg are at ROOM TEMPERATURE. You do not want to leave out this step, or your custard won’t mix well. Leave it out on the counter for at least an hour.

How Do I Make Mini Cheesecakes?

To make mini cheesecakes, you first need these small ramekins. I was able to place up to four in my 5.8 qt Cosori Air Fryer.

The first thing you need to do is make the cheesecake crust. In a small bowl, combine the crushed graham crackers, sugar, and butter until combined. Place about ¼ cup of the mixture into a ramekin (4 ramekins total). Using the bottom of a small cup, press down on the crust until flat.

Cook the crust in the air fryer at 320°F/160°C for 6 minutes, or until very lightly browned. Let it cool completely before adding the cheese custard.

The Easiest Cheesecake Custard

In a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and air fry for 15 minutes at 310°F/155°C.

Cheesecake should be firm, it will be done when it reaches an internal temperature of 150°F/65.5°C. Let cool completely.

Use this free internal temp guide and an instant read thermometer to get the best results with any air fryer recipe. 

The Best Blueberry Topping

Make the berry topping while the custard is baking. Combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking.

Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.

Spoon the berries over the custard. Chill for at least one hour before serving.

Final Thoughts

Now you know that you can make not only cake in the air fryer, but cheesecakes too! Easy, simple, and incredibly delicious, these mini cheesecakes are one for the win! You will love sharing this recipe on any holiday or for a special occasion because it is so delicious! Or, you could just make it for a midnight snack and it will still be a special experience!

This air fryer mini cheesecake recipe is one of our favorites? What’s yours?

More incredibly delicious air fryer desserts

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The best air fryer tips and tricks

• Air Fryer 101
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• How to Clean Your Air Fryer
• How to Cook Any Recipe in the Air Fryer

Air Fryer Mini Cheesecakes

Tasty mini cheesecakes in the air fryer is the absolute best air fryer treat that is not only easy to make, but more delicious to eat.

4.50 / 5 ( 8 Reviews )

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 21 minutes minutes

Resting Time: 1 hour hour

Total Time: 1 hour hour 41 minutes minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Equipment

• Air Fryer

Ingredients

Crust

• 4 ½ large rectangular graham crackers, crushed around 1 1/2 cups
• 1 tablespoon sugar
• 3 tablespoons butter melted

Cheesecake Custard

• 4 ounces cream cheese softened at room temperature (make sure it is soft)
• ⅙ cup sugar 2 tablespoons + 2 teaspoons
• ½ teaspoon vanilla extract
• 1 egg room temperature
• 1 freshly grated lemon, zested

Blueberry topping

• 1 cup blueberries rinsed
• ¼ cup water
• ⅙ cup sugar 2 tablespoons + 2 teaspoons
• ¾ tablespoon cornstarch mixed with 1 tablespoon cold water

Instructions

• Make sure your cream cheese and egg are at ROOM TEMPERATURE (this is a must, or this wont mix well). Leave it out on the counter for at least an hour.
• Make the crust. In a small bowl, combine the crushed graham crackers, sugar, and butter until combined.
• Place about ¼ cup of the mixture into a ramekin (4 ramekins total). Using the bottom of a small cup, press down on the crust until flat.
• Place in the air fryer basket and cook at 320°F/160°C for 6 minutes, or until very lightly browned. Remove from the air fryer basket and let it cool completely before adding the filling.
• Make the cheese custard. In a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and air fry for 15 minutes at 310°F/155°C. Cheesecake should be firm, it will be done when it reaches an internal temperature of 150°F/65.5°C. Let cool completely.
• Make the blueberry topping. While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
• Spoon the berries over the custard. Chill for at least one hour before serving. Enjoy!

Recipe Notes

Make sure your cream cheese and egg are at ROOM TEMPERATURE (this is a must, or this wont mix well). Leave it out on the counter for at least an hour.

Nutrition

Calories: 360kcal | Carbohydrates: 40g | Protein: 5g | Fat: 21g | Sodium: 287mg | Fiber: 2g | Sugar: 28g