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Air Fryer Blueberry Cheesecake is proof that you don’t need an oven to make a dessert taste incredible. The graham cracker crust is buttery, the cheesecake layer is smooth and rich with a hint of lemon, and the blueberry topping is thick and fruity. The air fryer method is much easier than oven baking. You’ll love how impressive it looks.
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I make this for birthday parties, Mother’s Day, holiday dinners, and potlucks because it travels well and looks impressive on any dessert table. The blueberry topping stays glossy and thick even after hours at room temp and the cheesecake holds its shape beautifully when sliced. It stays fresh in the fridge for up to 4 days or in the freezer for 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Blueberry 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.
I love how simple it is to make a super creamy cheesecake without any complicated steps or turning on the oven.
Make the Blueberry Topping
In a heavy-bottomed saucepan over low heat, combine fresh or frozen blueberries, granulated sugar, cornstarch, lemon juice, and water. Simmer for 5–10 minutes until thick and syrupy.
Remove from heat and let it cool completely. Refrigerate until ready to use.
Prepare the Pan and Crust
Lightly grease the bottom of a springform pan with cooking spray and line it with parchment paper to prevent sticking.
In a bowl, mix graham crumbs, melted butter, and sugar until well combined. To balance the sweetness and make the flavors pop, you may add a pinch of salt or even a light sprinkle of cinnamon for a subtle spice that complements the blueberry topping.
Press the mixture firmly into the bottom of the pan using the back of a measuring cup. Stick in the fridge while you make the filling.
Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese, egg, and vanilla with a hand mixer until fluffy. Add the heavy cream, powdered sugar, and lemon juice, then mix the cream cheese mixture until smooth and creamy.
If you want a tangier filling with a more pronounced citrus note, feel free to replace half the heavy cream with sour cream or stir in a teaspoon of lemon zest for brightness. You could even gently fold in fresh berries into the filling if you want! These are completely optional.
Pour the filling evenly over the crust and smooth the top with a rubber spatula.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
Bake in the Air Fryer
Bake in the air fryer at 375°F (190°C) for 25 minutes, or until the center is almost set but still slightly jiggly. Let it cool to room temperature.
Add the Topping and Chill
Spoon the cooled blueberry topping over the cheesecake. Chill for 3–4 hours, or until fully set and golden brown. Slice, serve immediately, and enjoy a perfectly creamy cheesecake with a burst of berry goodness in every bite!
Keep the cheesecake in the springform pan with the ring fastened for the most secure transport, then place it in a cake carrier with a dome lid. If you’re traveling more than 30 minutes or in warm weather, an insulated bag or a cooler with ice packs can help keep it chilled.
The blueberry topping is thick enough that it won’t slide off during transport, but avoid stacking anything on top of the carrier.
Air Fryer Blueberry Cheesecake
Ingredients
For the crust:
- ½ cups graham crumbs
- 2 tablespoons butter melted
- 1 tablespoon sugar
For the cheesecake layer:
- 6 ounces cream cheese softened
- 1 cup heavy cream
- 1 egg
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
For the blueberry topping:
- 2 cups blueberries
- ¼ cup sugar
- ¾ tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ cup water
Instructions
- In a saucepan over low heat, combine blueberries, sugar, cornstarch, lemon juice, and water. Simmer for 5–10 minutes until thick and syrupy. Remove from heat and let it cool completely. Refrigerate until ready to use.1 tablespoon sugar, 1 teaspoon lemon juice, 2 cups blueberries, ¾ tablespoon cornstarch, ¼ cup water
- Line the bottom of a 7-inch springform pan with parchment paper.
- In a bowl, mix graham crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of the pan. Refrigerate while you make the filling.½ cups graham crumbs, 2 tablespoons butter, ¼ cup sugar
- In a large bowl, beat the softened cream cheese, egg, and vanilla until fluffy.6 ounces cream cheese, 1 egg, 1 teaspoon vanilla extract
- Add the heavy cream, powdered sugar, and lemon juice. Mix until smooth and creamy. Pour the filling over the crust and smooth the top.1 cup heavy cream, ¼ cup powdered sugar, 1 tablespoon lemon juice
- Bake in the air fryer at 375°F (190°C) for 25 minutes, or until the center is almost set but still slightly jiggly. Let it cool to room temperature.
- Spoon the cooled blueberry topping over the cheesecake. Refrigerate for 3–4 hours, or until fully set.
- Slice, serve, and enjoy a perfectly creamy cheesecake with a burst of berry goodness in every bite!
Notes
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
How to Store Leftovers
Store leftover cheesecake covered tightly in the springform pan or transferred to an airtight container in the refrigerator for up to 4 days. The blueberry topping may release a bit of juice as it sits, but the flavor stays bright and delicious, and the cheesecake remains creamy.
For freezing, wrap individual slices in plastic wrap and aluminum foil, then place them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.
What to Serve With Air Fryer Blueberry Cheesecake
It’s rich enough on its own, but fresh whipped cream or a scoop of vanilla ice cream on the side makes it even better. A drizzle of caramel sauce adds extra sweetness if you want it.
It pairs perfectly with a cup of hot coffee or tea after dinner. The creamy filling and sweet-tangy blueberries make it feel like a special occasion without needing anything else on the plate.
More Easy Recipes for You to Try at Home
If you love this air fryer method, you’ll want to try these other favorite recipes.
