Easy Air Fryer Cheesecake

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11 November, 2025

🍰 Easy Air Fryer Cheesecake: Creamy, Golden and Hassle-Free

The secret to achieving the perfect cheesecake without an oven

Who said that to make a creamy cheesecake with just the right amount of golden brown Was it necessary to have an oven? With a air fryerthe result is just as spectacular—or even better—and in less time. 😎 This easy air fryer cheesecake It has become the new viral dessert, and no wonder: silky texture, deep flavor and that irresistible toasted touch on the surface.

In just a few steps and without the need for advanced baking techniques, you will obtain a cake in the purest style. Japanese cheesecake meets Basque cake. A hybrid between lightness and creaminess that conquers at first bite. 🥰 Perfect to close a special meal or treat yourself during the week.

And the best: the air fryer Not only does it reduce cooking times, but it allows complete control of browning. No more waiting an hour in front of the oven or worrying about cracks on the surface. Here precision is assured and the result is simply perfect. 🌟

Easy Air Fryer Cheesecake

🧀 Ingredients (for a 15 cm mold)

500g of cream cheese (Philadelphia type or similar)
200 ml of whipping cream (35% MG)
3 eggs L 🥚
30g of cornstarch
150g of white sugar
1 pinch of salt 🧂

🔥 Step by step preparation

Step 1: Preheat the air fryer

Set your air fryer to 200°C during 5 minutes. This step is key to achieving uniform cooking from the first moment.

Step 2: Mix the ingredients

In a large bowl, beat all the ingredients until you obtain a creamy and homogeneous mixture. You don’t need an electric mixer; a hand whisk is sufficient if the cream cheese is at room temperature.

👉 Tip: sift the cornstarch to avoid lumps and achieve a finer texture.

Step 3: Prepare the mold

Line a 15cm mold with damp greaseproof paper (helps it adapt well to the walls). Pour the mixture and tap the mold lightly on the counter to remove air bubbles.

Step 4: Cooking in two phases

Cover the mold with perforated aluminum foil so that the cake does not burn on the top.
kitchen 170°C for 45 minutes.
Remove the aluminum and raise the temperature to 200°C for 8 minutes to achieve the perfect golden brown.

Step 5: Rest and cool

Once cooking is finished, let the cake rest. 15 minutes inside the fryer turned off (this prevents it from sinking). Then refrigerate it at least 6 hoursideally all night.

When you unmold it, you will have a creamy texture and a smooth flavor with that caramelized point that is reminiscent of Basque cheesecake from La Viñabut with much less effort. 😍

🧁 Tips to make it perfect

Don’t overcook it: If the center trembles slightly when you move it, it is ready.
Ideal mold: silicone or removable, but always lined with vegetable paper.
Extra creamy texture: Add a spoonful of natural yogurt or a squeeze of lemon if you want a fresher touch.
Suggested topping: Serve with berries, jam or salted caramel.

🪄 H3: The charm of simplicity

This recipe represents everything we love about air fryer cooking: speed, cleanliness and surprising results. Without a bain-marie, without preheating eternal ovens and with minimal energy consumption.

Plus, it’s a fantastic base for improvising: you can transform it into a chocolate version, pistachio or even of dulce de leche. The limit is set by your whim. 😋

Recipe by Jesus