Air Fryer Blueberry Cheesecake
I love making Air Fryer Blueberry Cheesecake because it's a rich, creamy dessert with a buttery graham cracker crust, smooth cream cheese filling, and sweet-tart blueberry topping that tastes like something from a bakery. The air fryer gives you perfectly set cheesecake without turning on your oven, and the homemade blueberry sauce adds a fresh, fruity finish. I make it for birthday parties, Mother's Day, holiday dinners, and potlucks because it's easy to transport and always gets compliments. You can prepare it a day ahead, and it stays fresh in the fridge for up to 4 days, or in the freezer for up to 2 months.
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
I've picked up a few really helpful tricks for making the creamiest cheesecake with the best blueberry topping.
Press the crust firmly: Use the bottom of a measuring cup or glass to pack the graham mixture tightly into the pan so it holds together when you slice the cheesecake.
Soften the cream cheese completely: Leave it at room temperature for at least 1 hour so it beats smoothly without lumps and mixes evenly with the other ingredients.
Don't overmix the filling: Beat just until smooth and creamy to avoid incorporating too much air, which can cause cracks as the cheesecake cools.
Check for doneness with a gentle shake: The edges of the cheesecake should be set, and the center should still have a slight jiggle when you gently shake the pan, which means it will firm up perfectly as it chills.
Cool the blueberry topping completely: Spooning warm topping onto the cheesecake can melt the filling and create a watery layer, so refrigerate it until it's cold to the touch.
Store properly: Cover the pan tightly or transfer the cheesecake to an airtight container in the fridge for up to 4 days. To freeze, wrap each slice tightly in plastic wrap and foil before placing in a freezer container, then freeze for up to 2 months and thaw in the fridge overnight before serving.
Nutrition
Calories: 301kcalCarbohydrates: 24gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 83mgSodium: 141mgPotassium: 106mgFiber: 1gSugar: 18gVitamin A: 860IUVitamin C: 5mgCalcium: 51mgIron: 0.5mg
Tried this recipe?Let us know how it was!