Air Fryer Cheesecake (In Ramekins)
Air Fryer Cheesecake is a creamy dessert for two that makes two ramekin cheesecakes without preheating the oven! Serve with whipped cream and berries.
Back in January I sent out a reader survey asking for your feedback and suggestions on what recipes you want to see.
A lot of you mentioned owning an air fryer and not knowing what to make in it. Especially recipes for two.
I also feel like this is a good time to reintroduce myself as I got several questions about my personal life.
I’m Carla, an independent woman in my mid 30s from Pittsburgh, PA. I lived here most of my life (although I did move to central PA for 4 years for a job).
Several of you wanted to know what I did for a living. The answer is…this blog. Bringing you recipes and photographing them is my full time job.
My income comes from ads, sponsored posts, and freelancing directly with food clients (aka recipes you won’t see published here but may see on other publications).
Yes, I make enough to pay bills and to sustain my life without working for another company. I’m not rich by any means, but I do make enough to get by. For now.
I’m not married, so there is no second source of income or safety net. This isn’t fun money like some blogging couples out there. This is paying bills money.
Someone asked how do I blog, work full time, AND raise a family? Well blogging is my full time job, so that means I only have one job, not two.
I do have a side gig selling city prints on my Etsy shop, although due to health issues I’ve cut back on art markets this year. You can also follow my work at @citylifeadventures on Instagram.
As for the family part, I have a feisty needy tabby cat named Mr. J (J for short) who acts like a human toddler. I do not have kids (nor do I plan on having any).
If you have more questions, make sure you leave them in the comments! I’ve been blogging for so long, sometimes I forget not everyone has been here since the beginning.
Now for today’s recipe. As mentioned, you wanted more air fryer recipes so I’m bringing you my first published-on-this-blog one: Air Fryer Cheesecake!
This air fryer cheesecake recipe is pretty much my cheesecake for two recipe but cooked in an air fryer instead of an oven.
That way you don’t have to turn on your oven (which is VERY handy in the summer if your oven is an inferno like mine) nor do you have to wait for the oven to preheat first.
Just beat, add to fryer basket, select your settings, then hit Start.
What is an air fryer?
An air fryer is a countertop appliance very similar to a convection oven. It doesn’t literally fry anything, but rather uses hot air.
This rapid air circulation makes the food crisp, similar to deep frying but without the oil.
I first got mine back when an air fryer client wanted recipes using their machine. That’s when I learned how to use one for recipe development.
To this day I still use mine multiple times a week, whether I’m making homemade pita chips or roasted (“roasted”) potatoes or to heat up snacks such as chicken strips or tater tots.
Why Make Cheesecake in Air Fryer
The main reason I prefer using my air fryer is because my gas oven is an inferno and heats up my entire apartment.
Sure, that’s nice in the winter but in the summer? My apartment can easily reach 78-80 degrees without the a/c on.
Making cheesecake in air fryer means my kitchen remains cool without racking up a high electric bill.
Second, you don’t need to preheat your air fryer like you would an oven. Instead of waiting 15 minutes, you pop your cheesecake into the fryer basket, select your settings, and hit start.
Voila! Your air fryer cheesecake starts baking immediately.
Ingredients For Air Fryer Cheesecake
To make your air fryer cheesecake recipe, gather the following ingredients:
- Graham cracker crumbs: For the cheesecake crust. You can also swap in Oreos.
- Butter: To bind the crumbs
- Cream cheese: Make sure you’re using a full-fat block of cream cheese. Do not use fat free, low fat, or whipped.
- Sugar: To sweetened your filling
- Egg yolk: Using a whole egg would make your batter too liquidy, so you only need 1 yolk. Refer to my guide on What To Do With Leftover Egg Whites (I highly recommend my Egg White Cookies)
- Vanilla: Makes your batter less bland
Equipment For Air Fryer Cheesecake
In addition to an air fryer (my model no longer exists, but it’s close to this air fryer), you’ll also need two 6-ounce ramekins and aluminum foil.
Yes, you CAN use aluminum foil in an air fryer! You’ll want to use it for your mini cheesecakes because the tops will get really brown if you don’t.
Just make sure you poke a few vent holes for the steam to escape.
How To Cook Cheesecake In Air Fryer
To make your air fryer cheesecake recipe:
- Mix together the crumbs and melted butter then press into the bottom of two 6-ounce ramekins.
- Beat together the cream cheese and sugar until smooth and creamy.
- Beat in the egg yolk and vanilla. Then transfer batter to the ramekins.
- Wrap ramekins tightly in foil as you don’t want the foil to fly around. Poke holes into the top for ventilation.
- Air fry at 310 degrees for 25 minutes or until tops are firm to the touch with a slight jiggle and internal temperature reaches 150F. Carefully remove with tongs then remove the foil.
- Cool completely uncovered then refrigerate at least 4 hours or overnight before serving.
How To Garnish Air Fryer Cheesecake
Traditionally I like to serve my mini cheesecakes with whipped cream (either vanilla whipped cream, peanut butter whipped cream, or chocolate whipped cream) and fresh fruit.
You can also serve them with cherry pie filling, small batch chocolate ganache, strawberry sauce, or blueberry jam without pectin.
More Ramekin Desserts
If you enjoyed these individual cheesecakes, then you’ll also love these other ramekin dessert recipes:
- Mini Lava Cakes
- Single Serve Chocolate Chip Cookie (serve as is or double for two)
- Peach Cobbler For Two
- Air Fryer Blueberry Crumble from The Seaside Baker
Air Fryer Cheesecake
Air Fryer Cheesecake is a creamy dessert for two that makes two ramekin cheesecakes without preheating the oven!. Serve them with whipped cream and fresh fruit.
- 1/4 cup graham cracker crumbs
- 1 tablespoon unsalted butter, melted
- 5 ounces (5 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free or whipped)
- 2 tablespoons granulated sugar
- 1 large egg yolk, room temperature
- 1/2 teaspoon vanilla extract
- Whipped cream (get recipe here) and fresh fruit, for serving
- In a small bowl, mix together the crumbs and melted butter. Press into the bottom of two 6-ounce ramekins.
- In a large mixing bowl on medium high speed (with the paddle attachment if using a stand mixer), beat together the cream cheese and sugar until smooth and creamy, about 1-2 minutes.
- Scrape down the bowl then beat in the egg yolk and vanilla.
- Divide the batter among the ramekins and wrap tightly in foil (you don't want the foil to fly around). Poke holes into the top for ventilation.
- Place both ramekins in the fry basket then set the temperature and time to 310 degrees for 25 minutes or until tops are firm to the touch with a slight jiggle and internal temperature reaches 150F. Carefully remove with tongs then remove the foil.
- Cool completely uncovered then refrigerate at least 4 hours or overnight. Serve with whipped cream and fresh fruit.
- To double the recipe, use 1 whole egg instead of 2 egg yolks.
- Don't have an air fryer? Check out my Cheesecake For Two baked in the oven.
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