These air fryer mini cheesecakes have a buttery graham cracker crust and a smooth, creamy cheesecake filling, but you don’t have to turn on the oven or mess around with a water bath.

They’re made individually in non-stick silicone baking cups, which makes them perfect for the air fryer and makes removing the chilled cheesecakes incredibly easy.

I finished some of mine with fresh raspberries and crushed berries and the rest with crushed Oreo cookies. Make one topping, make both, or just eat them plain. The base cheesecake recipe works either way.

Air Fryer Mini Cheesecake Ingredients

For the Graham Cracker Crust

• ⅓ cup graham cracker crumbs
• 1½ teaspoons granulated sugar
• 1 tablespoon butter, melted

For the Cheesecake Filling

• 8 ounces cream cheese, softened to room temperature
• ⅓ cup granulated sugar
• 2 tablespoons sour cream
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

For the Toppings

• Fresh raspberries
• A few additional raspberries, lightly crushed
• Oreo cookies, crushed
• Oreo halves or pieces for garnish

How to Make Mini Cheesecakes in the Air Fryer

1. Pulse the graham crackers into fine crumbs. I use my BLACK+DECKER Mini Food Chopper for this because it makes the crust ridiculously quick.
2. Mix ⅓ cup graham cracker crumbs, 1½ teaspoons sugar, and 1 tablespoon melted butter until the crumbs are evenly coated.
3. Divide the crust mixture between 7 non-stick silicone baking cups. Press the mixture firmly into the bottom of each cup.
4. Air fry the crusts at 320°F for about 3–4 minutes, just until the crust begins to set. Remove them and let them sit while you make the filling.
5. Add the softened cream cheese and ⅓ cup sugar to a mixing bowl. Use a Proctor Silex Electric Hand Mixer to beat until smooth.
6. Add the sour cream and vanilla and mix just until combined.
7. Add the egg last. Mix on low only until the egg disappears into the filling. Don’t keep beating it once it’s combined.
8. Divide the cheesecake filling evenly between the seven cups. Gently tap each cup against the counter to help release any larger air bubbles.
9. Preheat the air fryer to 310°F / 155°C.
10. Place the cheesecakes in the air fryer and cook at 310°F for about 8–10 minutes. The outside should look set while the very center still has a slight jiggle.
11. Remove the cheesecakes and allow them to cool before transferring them to the refrigerator.
12. Chill for at least 2 hours before removing them from the silicone cups and adding your toppings.

Two Easy Mini Cheesecake Toppings

I kept the toppings simple instead of making a separate sauce. These cheesecakes are already rich enough that they don’t need much.

Tips for Creamy Air Fryer Cheesecake

• Use room-temperature cream cheese. Cold cream cheese is much harder to mix smoothly and can leave little lumps in the filling.
• Don’t overmix the egg. Once the egg goes in, mix only until everything comes together. Too much air in the filling can make the cheesecakes puff more dramatically before sinking as they cool.
• Look for a slight jiggle. The center doesn’t need to look completely firm when the cheesecakes come out of the air fryer. They’ll continue setting as they cool.
• Don’t skip chilling. Warm cheesecake and chilled cheesecake are completely different textures. Give them at least 2 hours in the refrigerator.
• Use individual silicone cups. The non-stick silicone baking cups make these much easier to remove once they’re fully chilled.
• Watch the last couple of minutes. Air fryers vary. You’re looking for set edges and a soft center, not a browned or completely firm cheesecake.

Air Fryer Mini Cheesecake FAQs

Can you really make cheesecake in an air fryer?

Yes. Mini cheesecakes are especially well suited to the air fryer because their small size lets the filling cook quickly and evenly. You also don’t need a water bath.

How do I know when mini cheesecakes are done?

The edges should be set but the center should still have a slight wobble when you gently move the cup. The filling continues to firm as it cools and chills.

Why did my cheesecakes puff up and then sink?

A small amount of rising and settling is normal. Cheesecake filling contains egg, so it expands as it heats. Overmixing can incorporate additional air and cause a larger rise, which is why I add the egg last and mix only until combined.

How long should mini cheesecakes chill?

Give them at least 2 hours in the refrigerator. Longer is even better if you want a firmer, classic cheesecake texture.

Can I make these ahead?

Absolutely. Make the cheesecakes ahead, chill them covered in the refrigerator, and add the raspberry or Oreo toppings shortly before serving.

Gear I Used

🧁 Non-Stick Silicone Baking Cups

Perfect for these individual mini cheesecakes and easy to peel away once the cheesecake has chilled.

Check them out on Amazon →

🥣 Proctor Silex Electric Hand Mixer

The hand mixer I use to get the cream cheese filling smooth without dragging out a full-size stand mixer.

Check it out on Amazon →

🔪 BLACK+DECKER Mini Food Chopper

My quick way to turn graham crackers and Oreo cookies into crumbs without making a mess.

Check it out on Amazon →

🔥 Gourmia Air Fryer

My everyday air fryer and the one I use for testing and filming my air fryer recipes.

Check it out on Amazon →

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Watch Me Make These Air Fryer Mini Cheesecakes

Want to see the crust, cheesecake filling, air fryer timing, and both topping ideas? Watch the video at the top of the page to see exactly how I made these Air Fryer Mini Cheesecakes from start to finish.

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