Air Fryer Raspberry Cheesecake
Air Fryer Raspberry Cheesecake gives you all the creamy texture and vibrant flavor of a classic cheesecake without the hassle of baking or using a water bath. It’s surprisingly easy to make, with a buttery crust, smooth filling, and a fresh raspberry topping that feels a little fancy without being fussy. You can prep it ahead of time and keep it chilled until you're ready to serve, which makes it perfect for entertaining or weeknight treats. Whether it’s for a dinner party, potluck, or just because, this one always delivers.
Equipment
Ingredients
For the Crust:
- 2 cups Honey Graham crackers crumbled
- ⅓ cup butter melted
For the Cheesecake:
- 24 ounces cream cheese softened (around 3 packages)
- 1 cup heavy cream
- 1 cup sugar
- 4 large eggs
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
For the Raspberry Sauce:
- 2 cups raspberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions
Make the Crust:
- Line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs with melted butter until it resembles wet sand. Press the mixture firmly into the bottom of the pan.2 cups Honey Graham crackers, ⅓ cup butter
- Bake in the air fryer at 350°F (180°C) for 5-6 minutes, or until lightly golden. Remove and let cool.
Make the Cheesecake Filling:
- In a large bowl, beat cream cheese, heavy cream, sugar, cornstarch, salt, and vanilla until smooth and creamy (about 5 minutes on medium speed), scraping down the sides as needed.24 ounces cream cheese, 1 cup heavy cream, 1 cup sugar, 1 tablespoon cornstarch, ⅛ teaspoon salt, 1 teaspoon vanilla extract
- Add eggs one at a time on low speed, mixing just until combined after each addition. Do not overmix.4 large eggs
- Pour the filling over the cooled crust and smooth the top.
- Bake in the air fryer at 350°F (180°C) for 35-40 minutes, or until the edges are set and slightly puffed and the center still jiggles slightly.
- Remove from the air fryer and cool on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight.
Make the Raspberry Sauce:
- In a small saucepan, combine raspberries, sugar, and lemon juice.2 cups raspberries, 1 tablespoon lemon juice, ¼ cup sugar
- Cook over medium heat for about 10 minutes, stirring occasionally, until raspberries break down and the sauce thickens slightly. Optional: Strain the sauce through a mesh sieve to remove seeds. Cool before serving.
To Serve:
- Let the cheesecake sit at room temperature for 30 minutes before slicing.
- Spoon raspberry sauce over the top or drizzle over each slice. Garnish with fresh raspberries if desired.
Notes
- 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.
Nutrition
Calories: 735kcalCarbohydrates: 59gProtein: 11gFat: 52gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 222mgSodium: 553mgPotassium: 262mgFiber: 3gSugar: 42gVitamin A: 1945IUVitamin C: 9mgCalcium: 143mgIron: 2mg
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