You won’t believe how easy it is to make the creamiest, dreamiest cherry cheesecake right in your air fryer! I stumbled onto this Air Fryer Cherry Cheesecake trick one desperate night when my oven decided to quit mid-bake—talk about a happy accident. Now, it’s my go-to dessert when I need something impressive but don’t want to fuss with water baths or endless baking times. The air fryer gives it that perfect, just-set texture every single time—no cracks, no stress. And with just a handful of ingredients (hello, pre-made crust!), you’re minutes away from a dessert that tastes like you spent hours. Trust me, once you try this method, you’ll never look back.
Why You’ll Love This Air Fryer Cherry Cheesecake
This recipe is an absolute game-changer—here’s why:
- Unbelievable speed: Done in under 20 minutes of cook time (vs. an hour in the oven!)
- No oven wrestling: Perfect for hot summer days or when your oven’s occupied
- Magical texture: The air fryer gives it that perfect creamy-yet-firm consistency without cracks
- Pantry-friendly: Just 6 simple ingredients, including that store-bought crust I know you’ve got stashed
- Foolproof: Even my cousin who burns toast nailed this on her first try
Seriously—it’s dessert magic with zero stress. The first time I made this, my family thought I’d secretly ordered takeout!
Ingredients for Air Fryer Cherry Cheesecake
Gather these simple ingredients—I bet most are already in your kitchen!
- 8 oz cream cheese, softened (leave it out for 30 minutes—trust me, lumpy batter is no fun)
- 1/4 cup granulated sugar (I sometimes use brown sugar for a caramel twist)
- 1 large egg (room temp blends smoother)
- 1/2 tsp vanilla extract (the good stuff makes all the difference)
- 1 pre-made graham cracker crust (6 oz) (no shame in shortcuts!)
- 1/2 cup cherry pie filling (the star of the show)
Ingredient Notes & Substitutions
Out of something? Here’s how to improvise without losing that luscious texture:
- Cream cheese: Full-fat Greek yogurt works in a pinch, but expect a tangier, slightly looser cheesecake
- Crust: Gluten-free graham crackers or crushed Oreos make fabulous alternatives
- Cherry topping: Swap with homemade compote (simmer frozen cherries with 1 tbsp sugar) or blueberry pie filling
- Vanilla: Almond extract adds lovely depth—just use half the amount
My neighbor once used lemon curd instead of cherries—divine! The beauty of this recipe is how forgiving it is. If you are interested in learning more about the science of baking, you can check out resources on food science.
Equipment You’ll Need
Here’s all you’ll need to whip up this magical cheesecake:
- Air fryer (any size that fits your crust)
- Mixing bowl (medium size works perfectly)
- Hand mixer or whisk (I use my trusty $5 whisk when I’m feeling nostalgic)
- Spatula (for scraping every last bit of that creamy batter)
That’s it—no fancy gadgets required! I’ve even made this using just a fork to mix when desperate (don’t tell my baking teacher). If you are looking for other great air fryer recipes, check out these air fryer cinnamon rolls.
How to Make Air Fryer Cherry Cheesecake
Okay, let’s get to the good stuff! Making this cheesecake is so simple, even my cat could probably do it (if she had thumbs). Follow these easy steps, and you’ll have a showstopper dessert in no time.
Step 1: Prepare the Cheesecake Filling
First, grab that softened cream cheese – it should feel like room temperature butter when you poke it. Toss it in a bowl with the sugar and beat them together until they’re smooth and creamy. No lumps allowed! I like to use a hand mixer on medium, but a strong arm and whisk work too. Once that’s silky, crack in the egg and add the vanilla. Mix just until combined – overdoing it here can make your cheesecake puff up then collapse. The batter should look like thick pancake mix when it’s ready.
Step 2: Assemble and Cook
Now for the magic! Pour that luscious filling into your waiting graham cracker crust. Smooth the top with a spatula – it doesn’t have to be perfect, the air fryer will do the rest. Carefully place the crust in your air fryer basket (if your air fryer is small, you might need to remove the rack). Cook at 300°F for 15-18 minutes. At 15 minutes, do the toothpick test – it should come out mostly clean with maybe a few moist crumbs. The center will still look slightly jiggly, but that’s perfect – it’ll set as it cools.
Step 3: Add Topping and Chill
Here’s where patience comes in! Let the cheesecake cool completely in the air fryer basket for about 30 minutes. No cheating! Then, gently spread that gorgeous cherry pie filling over the top. Pop it in the fridge for at least 2 hours (overnight is even better). This chilling time is non-negotiable – it transforms your cheesecake from good to “Oh my god, did you really make this?” status.
Tips for Perfect Air Fryer Cherry cheesecake
After making this cheesecake more times than I can count (okay fine, 37 times last month alone), here are my foolproof secrets:
- Room temp is everything: Cold cream cheese = lumpy batter = sad cheesecake. I leave mine out for a full hour!
- Mix gently: Once you add the egg, stop mixing the second it’s combined. Overworked batter puffs up then caves.
- Check early: Start testing at 15 minutes—air fryers vary wildly. A slightly jiggly center means it’s done.
- Chill like your life depends on it: That 2-hour fridge time isn’t just for looks—it transforms the texture magically.
Bonus tip: Run a knife under hot water before slicing for picture-perfect pieces every time! For more general air fryer cooking tips, check out this guide on air fryer techniques.
Serving Suggestions
This air fryer cherry cheesecake shines all on its own, but if you’re feeling fancy, here’s how to take it next level:
- Dollop of fresh whipped cream (the kind you whip yourself—it’s worth it!)
- Handful of fresh cherries for that gorgeous pop of color
- Quick chocolate drizzle made by melting chips with a splash of cream
My personal favorite? A dusting of powdered sugar right before serving—so simple, so elegant!
Storage & Reheating Instructions
This cheesecake is happiest fresh, but if you must store it (who has leftovers?!), pop it in the fridge covered tightly with plastic wrap—it’ll keep beautifully for 3 days. One big rule: don’t freeze it! The texture turns grainy and sad. And while I love reheating most things, cheesecake is best served cold straight from the fridge. Trust me, that creamy, chilled bite is worth the wait!
Air Fryer Cherry Cheesecake FAQs
I’ve gotten so many questions about this recipe since I started sharing it—here are the ones that pop up most often:
Can I use a different fruit topping? Absolutely! Blueberry pie filling is divine, and I’ve had great results with strawberry too. Just taste your topping first—some are sweeter than cherry filling, so you might want to reduce the sugar in the cheesecake batter by a tablespoon.
Can I make this ahead? Oh honey, it’s actually better that way! The flavors meld beautifully overnight in the fridge. Just wait to add the topping until right before serving so it stays pretty.
Why did my cheesecake crack? Usually means it got too hot too fast. Next time, try lowering your air fryer temp to 280°F and cooking a few minutes longer. And resist opening the basket to peek—that sudden temperature change is a crack culprit!
Can I double this recipe? You bet! Just use two crusts and cook them separately—most air fryers can’t handle stacking. The filling doubles perfectly, though you might need an extra minute of mixing time.
Help! My air fryer is tiny—will this fit? No worries! Use mini graham cracker tart shells instead—they cook in about 10 minutes and make adorable individual desserts. Just eyeball the filling amount per shell.
Nutritional Information
Nutritional values are estimates and will vary based on the specific ingredients and brands you use. Remember, this is dessert—it’s meant to be enjoyed!
Rate & Share This Recipe
Did this air fryer cherry cheesecake make you do a happy dance? I’d love to hear about it! Drop a comment below or tag me on Instagram—nothing makes my day like seeing your delicious creations. Happy baking, friends!
Print
Air Fryer Cherry Cheesecake in Just 20 Minutes – Creamy Bliss
- Total Time: 2 hrs 28 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A quick and easy cherry cheesecake made in the air fryer.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 pre-made graham cracker crust (6 oz)
- 1/2 cup cherry pie filling
Instructions
- Preheat air fryer to 300°F (150°C).
- In a bowl, beat cream cheese and sugar until smooth.
- Add egg and vanilla, mixing until combined.
- Pour mixture into the graham cracker crust.
- Place in the air fryer basket and cook for 15-18 minutes until set.
- Let cool, then top with cherry pie filling.
- Refrigerate for at least 2 hours before serving.
Notes
- Use room temperature cream cheese for smoother texture.
- Check doneness with a toothpick—it should come out clean.
- Chilling helps the cheesecake firm up.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Air Fryer
- Cuisine: American