Air Fryer Berry Cheesecake - Smooth and creamy classic cheesecake served over a crisp homemade graham cracker crust, topped with fresh berries and made right in the air fryer.
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When I am craving something sweet and decadent, but light, cheesecake is always the answer.
And, a classic cheesecake is good, but the addition of fresh berries and the fact you don't need to turn on the oven, makes this Air Fryer Berry Cheesecake recipe absolutely AMAZING!
HOW TO MAKE CHEESECAKE IN THE AIR FRYER
To make this smooth, rich and creamy cheesecake, you'll need:
- Graham cracker crumbs
- Sugar
- Butter
- Salt
- Cream cheese
- Flour
- Vanilla
- Lemon zest
- Lemon juice
- Eggs
- Sour cream
- Fresh strawberries
- Fresh blueberries
- Whipped cream
Have you gathered all of your ingredients? Yes? Well then, let's make this cake!
MAKING THE CHEESECAKE CRUST
Prepare your springform pan by spraying it with cooking spray. Then, mix together the crust ingredients until they resemble coarse sand.
Press the crust into the bottom of the prepared pan. You can use a glass or measuring cup to help flatten it down.
PREPARING THE CHEESECAKE
To whip up the cheesecake, follow the instructions below:
- In a large mixing bowl, beat together the cream cheese, sugar and flour until smooth. You can use a stand mixer or a hand held mixer for this step.
- Mix in the vanilla, lemon juice and zest and salt. Add the eggs and continue to mix. Beat in the sour cream until smooth.
- Pour the cheesecake batter into the crust.
- Place in air fryer for 60 minutes at 300 degrees or until the center is set. Make sure to check the cake periodically.
When the cheesecake is ready, the top will be browned. Not burnt, but browned.
Remove the cheesecake from the air fryer basket and allow it to cool for an hour before setting in the fridge to chill.
Once chilled you can remove the cheesecake from the pan.
MAKING THE STRAWBERRY TOPPING
Make the strawberry topping by combining the strawberries, sugar and vanilla extract in a small saucepan.
Simmer until the strawberries have thickened and then allow to cool before adding to your finished cheesecake.
Spoon the topping onto the cheesecake, sprinkle on the blueberries and add some whipped cream for garnish.
AIR FRYER CHEESECAKE TIPS & TRICKS
- Set your cream cheese out at least an hour before you start your cheesecake. You want it at room temperature before you mix it.
- The eggs can be room temperature as well.
- Place a sheet of parchment paper at the bottom of the springform pan to ensure an even cleaner slice.
- Fresh strawberries work best for the sauce, but frozen can be used, if needed.
IS A SPRINGFORM PAN NECESSARY FOR THIS RECIPE?
The short answer is, yes. A springform pan is always your best bet when making a cheesecake. You will need an 7-inch springform pan for this berry cheesecake recipe.
Prepare the pan the same way you would for oven cooking.
CAN I SUBSTITUTE DIFFERENT FRUITS FOR THE TOPPING?
Absolutely! Feel free to use your favorite fruit for this berry cheesecake. Blueberry, raspberry or even black berries would make a great addition.
HOW DO I STORE AIR FRYER CHEESECAKE?
You will want to allow your cheesecake to cool after baking for an hour before wrapping in tin foil and placing in the fridge. It is best to let it chill in the fridge for at least 6 hours before serving.
After serving, place the tin foil back and place it back in the fridge. It will stay fresh for up to 3 days.
CAN YOU FREEZE CHEESECAKE?
Yes, you can also freeze this cheesecake! You can either wrap the whole cheesecake in foil, or wrap individual slices.
Place the cheesecake in a Ziplock bag and place flat in the freezer. It will stay fresh for up to 3 months. Place in the fridge to thaw when you want to enjoy another slice!
MORE CHEESECAKE RECIPES YOU'RE GOING TO LOVE!
Air Fryer Berry Cheesecake
Ingredients
For the Crust
- 1 cup graham cracker crumbs (9 full crackers
- 3 tablespoons butter (melted)
- 1 tablespoon sugar
- Dash of salt
For the Cheesecake
- 16 ounces cream cheese (softened)
- 1 cup sugar
- 1 ½ tablespoons flour
- 2 teaspoons vanilla
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- Dash of salt
- 3 eggs
- ¼ cup sour cream
For the Topping
- 4 cups sliced strawberries
- 1 cup sugar
- 1 teaspoon vanilla
- ½ cup fresh blueberries (for topping (optional))
- Whipped cream (for topping (optional))
Instructions
For the Crust
- Prepare a 7-inch springform pan by spraying it with cooking spray.
- To prepare crust, mix graham cracker crumbs, butter, sugar, and salt together in a medium bowl. Press mixture into your prepared springform pan.
For the Cheesecake
- Add cream cheese, sugar, and flour in a large mixing bowl. Beat until smooth.
- Add vanilla, lemon zest, lemon juice, and salt. Beat again.
- Add eggs and beat again.
- Add sour cream and beat again.
- Pour mixture over top of crust.
- Air fry at 300ºF for 60 minutes or until center is set but slightly jiggly.
- Remove springform pan from air fryer and allow to cool for 1 hour.
- Refrigerate cheesecake for an additional 6 hours prior to removing from pan and serving.
For the Topping
- Prepare topping by combining strawberries, sugar, and vanilla in a small saucepan. Heat to a boil over medium heat, stirring often and smashing the strawberries.
- Reduce heat to low and simmer until sauce thickens.
- Allow strawberry topping to cool.
- Spoon onto cheesecake.
- Sprinkle on blueberries.
- Top with whipped cream.
- Serve immediately.
Notes
- Set your cream cheese out for at least an hour before starting your making your cheesecake - you want it to be at room temperature.
- For a cleaner slice, place a sheet of parchment paper at the bottom of the springform pan.
- I like to use fresh strawberries for the sauce but you can use frozen, if needed.
Rhonda R Sneed
I can't get my air fryer to go too 60 min it want do it how to fix my problem thanks l have a chefman 8 liters