Air Fryer Strawberry Cheesecake
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Let’s be honest; who doesn’t love a good slice of cheesecake? But have you ever tried making air fryer strawberry cheesecake? Seriously, this recipe is a game-changer. The air fryer gives the cheesecake a fluffy, creamy texture, and the strawberries add a sweet, fruity flavor that will have you coming back for more.
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We love cheesecake, anything from the delicious pecan pie cheesecake, oven-baked strawberry cheesecake, or the delicious creme brulee cheesecake.
But you don’t always want to turn the oven on, especially in the summertime, and if you like to air fry, then you’re going to love this cheesecake air fryer recipe.
Why you’ll love this easy cheesecake recipe
- No need to turn your kitchen oven on.
- This decadent dessert is quick and easy and has no need for a water bath.
- You can customize the toppings to suit your preferences.
- Perfect make-ahead dessert for summer BBQs, tailgates, and dinner parties.
- All the ingredients are 100% vegetarian.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to make air fryer strawberry cheesecake with step-by-step instructions
It’s easy to make air fryer cheesecake if you follow our simple instructions.
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
For the Homemade Graham Cracker Crust
Place a parchment paper round in your pan, and double wrap your pan with foil.
Using a food processor or blender, blitz the Graham crackers until they are fine crumbs.
Then, place the Graham cracker crumbs in a small mixing bowl and stir in the sugar, then the melted butter. The crumb mixture should be grainy; if there are any big chunks of cracker, break them up.
Pour the crumb mixture into a 7-inch cake pan, and using your hands, press down on the crumbs so that the base and the sides are covered; you don’t want to press too hard; just ensure that it’s no longer crumbly.
Use the back of a spoon to compact the edges of the base.
Freeze the cake pan for 25 – 30 minutes
For the Strawberry Cheesecake Filling
Using a stand mixer fitted with a paddle attachment or a handheld electric mixer on high speed, beat your room-temperature cream cheese.
Then add vanilla extract, sour cream, sugar, and lemon zest, and beat until it is just combined. Add the eggs one at a time and beat until they are just combined.
Pour the cream cheese mix mixture onto the cracker crust.
Remove air bubbles by banging the tin down on your work surface. Place the pan into the air fryer basket.
Bake for 20 minutes at 300°F/150°C; when you jiggle the pan, the cheesecake should wobble, but the center of the cheesecake should not look loose and wet.
If you need to bake for longer, then do it in 90 seconds increments.
Once cooked, turn off your air fryer but leave the cheesecake in it for 10 – 15 minutes to cool.
Transfer it to a wire rack (still in the pan) and cool until room temperature.
For the Strawberry Topping
We love making our topping with fresh strawberries, but you could use strawberry pie filling if you prefer.
Divide the fresh strawberries in half and set aside. Place one half in a food processor or blender and puree.
Transfer to a pot and add the cornstarch, sugar, lemon juice, lemon zest, and vanilla extract; heat over medium-high heat and bring to a boil.
Remove from the heat and add the remaining strawberries, stir to combine and taste; adjust the lemon or sugar if desired; as the sauce cools, it will naturally thicken.
Allow the strawberry topping to cool fully before using it.
When ready to serve, pour the strawberry sauce over the cheesecake, slice, serve, and enjoy!
Equipment
- 1 x 7-inch Springform pan
- 1 x 7-inch Parchment paper optional but recommended
Ingredients
For the graham cracker crust:
- 1 cup graham crackers
- 1½ tablespoons sugar
- 4 tablespoons butter melted
For the cheesecake filling:
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ⅔ cup sour cream
- ⅔ cup sugar
- 1 teaspoon lemon zest
- 2 eggs
For the strawberry topping:
- 1½ pounds strawberries cleaned, hulled, and halved
- 1½ teaspoons cornstarch
- 3 tablespoons sugar add more if needed
- 1½ tablespoons lemon juice
- ¼ teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
For the graham cracker crust:
- Place a parchment paper round in your pan, and double wrap your pan with foil.
- Using a food processor or blender, blitz the Graham crackers until they are fine crumbs. Then, place the crumbs in a mixing bowl and stir in the sugar, then the melted butter. The crumb mixture should be grainy; if there are any big chunks of cracker, break them up.1 cup graham crackers, 1½ tablespoons sugar, 4 tablespoons butter
- Pour the crumb mixture into a 7-inch cake pan and using your hands press down on the crumbs so that the base and the sides are covered; you don't want to press too hard; just ensure that it's no longer crumbly. Use the back of a spoon to compact the edges of the base.
- Freeze the cake pan for 25 – 30 minutes.
For the cheesecake filling:
- Using a stand mixer fitted with a paddle attachment or a handheld electric mixer on high speed beat your softened cream cheese. Then add vanilla extract, sour cream, sugar, and lemon zest, and beat until it is just combined. Add the eggs one at a time and beat until they are just combined.16 ounces cream cheese, 1 teaspoon vanilla extract, ⅔ cup sour cream, ⅔ cup sugar, 1 teaspoon lemon zest, 2 eggs
- Pour the mixture into the cracker crust. Remove air bubbles by banging the tin down on your work surface. Place the pan into the air fryer basket.
- Bake for 20 minutes at 300°F/150°C; when you jiggle the pan, the cheesecake should wobble, but the center of the cheesecake should not look loose and wet. If you need to bake for longer, then do it in 90 seconds increments. Once cooked, turn off your air fryer but leave the cheesecake in it for 10 – 15 minutes to cool, then place it in the fridge for a minimum of 6 hours, but preferably overnight.
For the strawberry topping:
- Divide the strawberries in half and set aside. Place one half in a food processor or blender and puree. Transfer to a pot and add the cornstarch, sugar, lemon juice, lemon zest, and vanilla extract; heat over medium-high heat, and bring to a boil.1½ pounds strawberries, 1½ teaspoons cornstarch, 3 tablespoons sugar, 1½ tablespoons lemon juice, ¼ teaspoon lemon zest, 1 teaspoon vanilla extract
- Remove from the heat and add the remaining strawberries, stir to combine and taste; adjust the lemon or sugar if desired, as the sauce cools, it will naturally thicken. Allow to fully cool before use.
- When ready to serve, pour the strawberry sauce over the cheesecake, slice, serve, and enjoy!
Notes
- Preheat:
We pre-heat our air fryer, but if you have an oven-style basket-type air fryer, then you probably won’t need to. - Frozen strawberries:
Fresh strawberries are always best to use, but if you only have frozen strawberries, then ensure that they are thoroughly defrosted before use. - Watch closely:
Air fryers cook differently; different brands and capacities can mean that your food will need a longer or shorter cooking time, so keep a close eye on them. - Storage:
Keep leftovers in an airtight container in the fridge for up to 5 days and freeze them for up to 3 months.
Nutrition
Recipe notes and expert tips
- Preheat
We pre-heat our air fryer, but if you have an oven-style basket-type air fryer, then you probably won’t need to. - Frozen strawberries
Fresh strawberries are always best to use, but if you only have frozen strawberries, then ensure that they are thoroughly defrosted before use. - Watch closely
Air fryers cook differently; different brands and capacities can mean that your food will need a longer or shorter cooking time, so keep a close eye on them. - Storage
Keep leftovers in an airtight container in the fridge for up to 5 days and freeze them for up to 3 months.
How to store leftover strawberry cheesecake
Store leftover air-fried cheesecake in an airtight container in the fridge for up to 5 days.
You can also freeze the strawberry cheesecake for up to 3 months.
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