Air Fryer Raspberry Cheesecake

Air Fryer Raspberry Cheesecake packs all the creamy, tangy richness of a classic baked cheesecake, but without heating up the house or fussing with a water bath. The crust has an ideal buttery crunch, the filling is smooth and indulgent, and the raspberry topping adds a bright pop that balances every bite. You still get the impressive, bakery-style look, but it’s made in a way that’s simpler than you might think.

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I like making Air Fryer Raspberry Cheesecake when I want a dessert that feels special but doesn’t keep me stuck in the kitchen. It’s easy to prep ahead, and it chills beautifully so you can serve it straight from the fridge with zero stress. Whether you’re hosting a dinner, bringing something to share, or just treating yourself, it fits right in.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Air Fryer Raspberry Cheesecake with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

If you follow these simple instructions, you’ll find it easy to make a creamy, café-worthy cheesecake right in your air fryer.

Prepare the Crust

Line the bottom of a 9-inch springform pan with parchment paper. I use this springform pan because it has a tight seal and doesn’t leak into the air fryer. For the parchment paper, I go with these round ones so I’m not wrestling with scissors or curled edges.

Combine crushed graham crackers and melted butter in a medium bowl, mixing until the texture resembles wet sand so the crust holds together and slices neatly after baking. I always grab my glass mixing bowl for this as it nests easily and is lightweight.

Press the mixture firmly and evenly into the base of the pan to create a solid foundation that won’t crumble when you cut into the cheesecake. To pack it down nicely, I enjoy using this wooden pastry tamper as it makes shaping more precise and saves time.

Air fry at 350°F for about 5–6 minutes, just long enough for it to turn lightly golden. I often reach for this basket-style air fryer with a deep drawer that fits a springform pan perfectly.

Let it cool completely before spooning in the filling so the layer remains set and doesn’t mix with the cheesecake.

Make the Cheesecake Filling

For about 5 minutes on medium speed, beat the cream cheese, sugar, heavy cream, cornstarch, salt, and vanilla in a large bowl until it’s completely smooth and creamy, scraping the sides as needed. If you want a bowl with a nonskid bottom, I like using this large stainless steel one because it’s roomy and stays put as you work.

Switch to low speed and add the eggs one at a time, whisking so each is fully blended. I use my 6-speed hand mixer for this step since it gives me better control and avoids overbeating.

Avoid overmixing at this stage, as too much air in the mixture can cause the cheesecake to rise and crack while baking.

Fill and Bake

Pour the batter into the cooled crust and spread out the top with a spatula to create a level finish that bakes beautifully and looks clean when sliced. A silicone spatula helps me glide everything into place and leaves the surface looking nice.

Air fry at 350°F for 35–40 minutes. The edges should be set and slightly puffed, and the center should jiggle gently when nudged; the wobble means it’s done. If overbaked, the texture can turn dry or dense as it rests.

Remove from the air fryer and let it settle on a wire rack at room temperature. This wire cooling rack is what I reach for as it allows air to circulate perfectly. Then refrigerate for at least 4 hours or overnight to chill completely.

Make the Raspberry Sauce

In a small saucepan, combine the raspberries, sugar, and lemon juice. I always keep a small nonstick saucepan like this on hand; it’s easy to clean and just the right size for fruit sauces.

Cook over medium heat for around 10 minutes, stirring occasionally until the raspberries break down and the mixture thickens a bit. This helps concentrate the flavor and gives the topping just enough body to sit nicely on every portion.

You can strain the sauce using a mesh sieve if you prefer a seedless finish. I love using this fine mesh strainer as it filters out the pulp thoroughly and leaves the sauce silky.

Allow it to cool before serving.

Serve

Remove the cheesecake from the fridge and let it stand at room temperature for about 30 minutes so the texture softens slightly, making it easier to cut and more pleasant to eat. Slice and serve with raspberry glaze spooned on or drizzled across each plate.

I often use this stainless steel pie server to get perfect slices without disturbing the crust. It’s sturdy enough to lift and portion each piece, so you don’t need a separate knife.

Add fresh raspberries if you want a little extra color and flavor. Then all that’s left is to dig in and enjoy your creamy Air Fryer Raspberry Cheesecake!

If you’re bringing the cheesecake to a dinner or potluck, pack it in a round container like this one so it doesn’t shift or get damaged during the ride. To keep it cool along the way, slide the whole container into this round insulated carrier, which holds temperature well without tipping or taking up too much space.

Recipe Notes and Expert Tips

I’ve found that these tips can make a big difference when you’re making this air fryer cheesecake at home:

• Firm Crust Base: Press the graham cracker mixture firmly into the pan so it holds together well after baking and doesn’t crumble.
• Soft Cream Cheese: Make sure the cream cheese is softened to room temperature before mixing to avoid lumps.
• Don’t Rush the Mixing: Beat the filling long enough to make it smooth, but once you start adding eggs, switch to low speed to prevent excess air.
• Check for Jiggle: The center should wobble slightly when it’s done baking; don’t wait until it’s fully set, or it will be overcooked.
• Cool Gradually: Let it cool completely at room temperature before moving it to the fridge so the texture stays creamy.
• Chill Fully: Refrigerate for a minimum of 4 hours, but overnight is even better for clean slices.
• Strain the Sauce: If you don’t like seeds, strain the raspberry sauce using a fine mesh sieve for a smoother finish.

How to Store Leftovers

Once the cheesecake is fully cooled and set, cover it tightly with plastic wrap and store it in the refrigerator for up to 5 days. I like using this BPA-free plastic wrap because it seals well and helps prevent the top from drying out.

You can also freeze it: slice it first, then wrap each slice individually and store in an airtight container for up to 2 months. I use heavy-duty aluminum foil to protect the piece from freezer burn. Then I place them in these stackable glass containers, which keep them fresh and easy to store.

Let frozen slices thaw in the fridge overnight before serving.

What to Serve With Air Fryer Raspberry Cheesecake

This cheesecake pairs well with a cup of coffee or a light herbal tea. If you’re serving it after a meal, it balances nicely with something savory like grilled chicken, a fresh salad, or even a simple pasta dish. It also works beautifully alongside a small fruit platter if you’re entertaining.

More Easy Recipes for You to Try at Home

I’ve got more sweet treats and some great air fryer meals to try next if you’re in the mood for something simple and satisfying.

• Hot Fudge Sundae
• Blueberry Cheesecake Muffins
• Strawberry Shortcake Ice Cream
• Air Fryer Conch Fritters
• Air Fryer Beef Moussaka

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