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Air Fryer Cheesecake (Mini or 6-Inch)

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Cook Time 38 minutes

Ingredients
  

For the Crust

  • 1 cup graham cracker crumbs (or digestive biscuits), finely crushed
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt

For the Cheesecake Filling

  • 16 ounces (450 g) full-fat cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup sour cream (or Greek yogurt), room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (optional but brightens flavor)
  • 1 tablespoon cornstarch (or 2 teaspoons all-purpose flour) for stability
  • Pinch of salt

For Topping (Optional)

  • Fresh berries, fruit compote, lemon curd, or caramel sauce
  • Whipped cream

Instructions
 

  • Prep the pan(s): For a 6-inch cheesecake, use a 6-inch springform pan that fits in your air fryer basket. For minis, use 6–8 ramekins (4-ounce) or a silicone muffin mold.Lightly grease the sides and line the bottom of a springform with parchment.
  • Make the crust: Stir graham crumbs, sugar, salt, and melted butter until the mixture holds together when pressed. Press firmly into the bottom of the pan (and slightly up the sides for the 6-inch). For minis, divide evenly among cups and press.
  • Set the crust: Air fry the crust at 325°F (160°C) for 5–6 minutes (6-inch) or 3–4 minutes (minis) until fragrant. Let cool while you make the filling.
  • Beat the cream cheese: In a bowl, beat softened cream cheese with sugar and salt on medium speed until completely smooth and no lumps remain, about 2 minutes. Scrape the bowl well.
  • Add sour cream and flavorings: Mix in sour cream, vanilla, and lemon juice until combined. Sprinkle in cornstarch and mix just to incorporate.
  • Add eggs: Beat in eggs one at a time on low speed, mixing just until combined. Do not overmix—overmixing adds air and can cause cracks.
  • Assemble: Pour filling over the cooled crust. Tap the pan gently on the counter to release bubbles. For minis, fill each cup about 3/4 full.
  • Cook the 6-inch cheesecake: Air fry at 285–300°F (140–150°C) for 22–28 minutes.The edges should be set and the center should wobble slightly like Jell-O. If it looks wet or sloshy, add 2–4 more minutes.
  • Cook the mini cheesecakes: Air fry at 285–300°F (140–150°C) for 10–14 minutes, depending on size. Look for the same gentle jiggle in the center.
  • Cool gradually: Turn off the air fryer, crack the drawer open slightly, and let the cheesecake sit inside for 15 minutes. This gentle cooling helps prevent cracks.
  • Chill: Remove and cool to room temperature on a rack. Cover and refrigerate at least 4 hours, preferably overnight, until fully set.
  • Serve: Run a thin knife around the edge of the pan before unmolding. Slice with a warm, clean knife. Add toppings if you like.