A rich, ultra-creamy cheesecake made right in your air fryer—no water bath needed! Perfect for small batches and quick desserts.
🧾 Ingredients (6 servings)
Crust:
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1 cup crushed biscuits/graham crackers
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3 tbsp melted butter
Filling:
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8 oz (225g) cream cheese, softened
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½ cup sugar
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1 egg
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¼ cup heavy cream
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1 tsp vanilla extract
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1 tbsp lemon juice (optional)
👨🍳 Instructions
1️⃣ Make Crust
Mix crushed biscuits with melted butter. Press into a 6-inch pan. Chill for 10 minutes.
2️⃣ Prepare Filling
Beat cream cheese and sugar until smooth. Add egg, then cream, vanilla, and lemon juice. Mix until creamy.
3️⃣ Assemble
Pour filling over crust and smooth the top.
4️⃣ Air Fry
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Preheat air fryer to 150°C (300°F)
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Cook for 15–18 minutes
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Center should be slightly jiggly
5️⃣ Cool & Chill
Let it cool at room temp, then refrigerate for 2–4 hours (best overnight).
⏱️ Time
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Prep: 10 minutes
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Cook: 18 minutes
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Chill: 2–4 hours
📊 Nutrition (Per slice)
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Calories: ~280
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Protein: 5g
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Carbs: 18g
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Fat: 21g
⭐ WW Points: ≈7–8 Points
💡 Tips
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Don’t overcook—slight jiggle = creamy texture
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Use foil on top if browning too fast
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For mini cheesecakes, use muffin cups (cook 10–12 min)
🍓 Optional Toppings
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Fresh berries
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Chocolate drizzle
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Caramel sauce
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Fruit compote
❓ FAQs
1️⃣ Can I skip the crust?
Yes, for a low-carb version, bake filling only.
2️⃣ Why is my cheesecake cracked?
Overcooking or high heat—keep temp low.
3️⃣ Can I freeze it?
Yes, freeze slices up to 1 month.
4️⃣ Can I use yogurt instead of cream?
Yes, but texture will be slightly lighter.