Air Fryer Mini Cheesecakes – No Water Bath Needed
Air fryer mini cheesecakes bake at 150°C / 300°F for 10–12 minutes in cupcake liners. Leave them in the switched-off air fryer for 10 minutes, then chill for at least 3 hours.
Each one has a crunchy biscuit base and a smooth, creamy filling, and because they are small there is no water bath to deal with.
For a warm chocolate dessert instead, see Air Fryer Brownies.
The Timeline: Bake, Cool, Chill
Most of the time in this recipe is waiting, so plan backwards from when you want to serve.
- Bake: 10–12 minutes. The centers should still wobble slightly.
- Cool in the air fryer: 10 minutes with the machine off. A gradual cool-down helps prevent cracks.
- Chill: 3 hours minimum in the fridge. Overnight gives the best texture.
Add toppings such as fruit or sauce just before serving.
Ingredients
For the Base
- 🍪 80 g (¾ cup) digestive biscuits or graham crackers, crushed
- 🧈 30 g (2 tbsp) melted butter
For the Cheesecake Filling
- 🧀 225 g (8 oz) cream cheese, at room temperature
- 🍚 50 g (¼ cup) sugar
- 🥚 1 egg, at room temperature
- 🥛 2 tablespoons sour cream or Greek yogurt
- 🍶 1 teaspoon vanilla extract
- 🍋 1 teaspoon lemon juice
Toppings
- 🍓 Fresh berries
- 🍯 Strawberry jam or salted caramel
- 🍫 Chocolate ganache
Equipment
- 8 silicone or foil cupcake liners
- Mixing bowl and hand whisk or mixer
- Spoon
How to Make Mini Cheesecakes
1. Make the Base
Mix the crushed biscuits with melted butter and press a spoonful firmly into the bottom of each liner.
2. Beat the Cream Cheese
Beat the cream cheese and sugar until smooth and creamy.
3. Add the Rest
Mix in the egg, sour cream, vanilla, and lemon juice on low speed just until combined. Do not overbeat.
4. Fill the Liners
Spoon the filling over the bases, filling each liner about three-quarters full.
5. Air Fry the Cheesecakes
Place the liners in the basket and bake at 150°C / 300°F for 10–12 minutes, until the edges are set and the centers still wobble slightly.
6. Cool Slowly
Leave them in the air fryer with the basket slightly open for 10 minutes, then cool at room temperature.
7. Chill and Top
Refrigerate the air fryer mini cheesecakes for at least 3 hours, then add toppings before serving.
- Use room-temperature cream cheese and egg for a smooth, lump-free filling.
- Bake at a low temperature to prevent cracks and browning.
- The centers should still wobble slightly when done; they set in the fridge.
- Place liners in a small tin or on a tray if your basket has large holes.
Baking, Cooling and Chilling Times
| Stage | Temperature | Time |
| Mini cheesecakes in cupcake liners | 150°C / 300°F | 10–12 minutes |
| Cheesecake in a 15 cm pan | 150°C / 300°F | 25–30 minutes |
| Cooling in the air fryer | Off | 10 minutes |
| Chilling | Fridge | 3+ hours |
Tips for Smooth, Crack-Free Cheesecakes
Flavor Variations
- Chocolate cheesecakes: Add 2 tablespoons of melted chocolate to the filling.
- Oreo cheesecakes: Use a whole Oreo as the base.
- Lemon cheesecakes: Add lemon zest and top with lemon curd.
- Mango cheesecakes: Top with fresh mango puree.
Cheesecake FAQ
Storing and Freezing
Refrigerate in an airtight container for up to 5 days.
Freeze plain (untopped) mini cheesecakes for up to 2 months and thaw in the fridge overnight.
Final Thoughts
Room-temperature ingredients, low heat and a slow cool-down are what keep air fryer mini cheesecakes smooth and free of cracks.
Make them the day before you need them. For a last-minute dessert, Air Fryer Chocolate Lava Cake takes about 10 minutes.
