This easy Air Fryer Cheesecake is rich, creamy, and bursting with fresh lemon flavour. Made with cream cheese, Greek yogurt, and a buttery biscuit base, it’s a simple dessert that requires just a handful of ingredients and delivers delicious results every time.
Baked in the COSORI Dual Blaze Air Fryer using Bake Mode at 160°C (320°F) for 30 minutes, this cheesecake has a smooth, velvety filling with a lightly golden top. If your air fryer doesn’t have a Bake function, we’ve also included instructions for a standard air fryer and a conventional oven.
Whether you’re looking for an easy weekend bake, a make-ahead dessert for guests, or a lighter cheesecake recipe, this one is sure to become a favourite.
Why You’ll Love This Recipe
This Air Fryer Cheesecake is proof that you don’t need a traditional oven to make an impressive homemade dessert. The air fryer bakes the cheesecake evenly, creating a creamy centre while reducing cooking time.
Unlike many baked cheesecakes, this recipe doesn’t require a water bath or complicated techniques. Simply mix the ingredients, bake, chill, and enjoy.
Why you’ll love it:
✔ Can also be made in any air fryer or a conventional oven
✔ Quick and easy to make
✔ Light, creamy texture
✔ Fresh lemon flavour from real lemon zest
✔ No water bath needed
✔ Perfect for beginners
✔ Ideal for the COSORI Dual Blaze Air Fryer
Easy Air Fryer Cheesecake
Course: DessertDifficulty: Easy4
servings15
minutes30
minutesIngredients
- For the Biscuit Base
120 g digestive biscuits (about 4.2 oz or 1½ cups crushed Graham crackers)
60 g unsalted butter, melted (¼ cup or 4 tbsp)
For the Cheesecake Filling250 g full-fat cream cheese, softened (8.8 oz)
120 g Greek yogurt (½ cup or 4.2 oz)
20 g caster (superfine) sugar (1½ tbsp)
1 large egg, at room temperature
1 tbsp plain flour (all-purpose flour)
Zest of 1 lemon (about 1 tbsp)
- Equipment
COSORI Dual Blaze Air Fryer (or any air fryer)
18 cm (7-inch) round baking tin
Baking parchment (parchment paper)
Mixing bowl
Hand mixer or whisk
Rubber spatula
How to Make Air Fryer Cheesecake
- Prepare the Base
Line your baking tin with baking parchment, leaving enough paper over the edges so the cheesecake can be lifted out easily once chilled.
Crush the digestive biscuits into fine crumbs and mix with the melted butter until evenly coated.
Press the mixture firmly into the base of the prepared tin using the back of a spoon or the bottom of a glass.
Place the base in the refrigerator while preparing the filling. - Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with the Greek yogurt and sugar until smooth and creamy.
Add the egg and continue mixing until fully incorporated.
Finally, stir in the flour and the zest of one lemon until you have a smooth, lump-free batter.
Avoid overmixing, as incorporating too much air can cause cracks during baking. - Fill the Tin
Pour the cheesecake filling over the chilled biscuit base.
Smooth the surface with a spatula and gently tap the baking tin on the worktop to remove any large air bubbles. - Cooking Instructions
COSORI Dual Blaze (Recommended)osely tent with foil
Place the cheesecake into the air fryer basket.
Select:
Mode: Bake
Temperature: 160°C (320°F)
Time: 30 minutes
The cheesecake is ready when the edges are set and the centre still has a slight wobble.
Standard Air Fryer (Without Bake Mode)
If your air fryer doesn’t have a Bake function, simply use the standard Air Fry setting.
Temperature: 150°C (300°F)
Time: 25–30 minutes
Check the cheesecake after 25 minutes. If the top starts browning too quickly, loosely cover it with aluminium foil for the remaining cooking time.
Conventional Oven
You can also bake this cheesecake in a conventional oven.
160°C Fan (320°F Convection) or
180°C Conventional (350°F Static Heat)
Bake for 35–40 minutes, until the edges are set and the centre has a gentle wobble. - Cool and Chill
Allow the cheesecake to cool completely at room temperature.
Transfer it to the refrigerator and chill for at least 4 hours, although overnight chilling produces the best flavour and texture. - Serve
Carefully remove the cheesecake from the tin.
Serve chilled on its own or with fresh blueberries, blackberries, strawberries, or a light dusting of icing sugar.
Notes
- Storage
Store covered in the refrigerator for up to 4 days.
Freeze for up to 2 months. - Expert Tips for the Best Air Fryer Cheesecake
🧀 Use Full-Fat Cream Cheese
For the creamiest texture, always use full-fat cream cheese. Reduced-fat versions contain more water and can make the cheesecake less rich and more likely to crack.
🍋 Zest the Lemon Before Juicing
If you’re using the lemon for another recipe too, zest it first. The zest adds all the fresh citrus aroma without making the filling too wet or affecting the texture.
🥄 Press the Biscuit Base Firmly
Use the bottom of a glass or measuring cup to firmly press the biscuit crumbs into the tin. A compact base holds together better when slicing and gives a satisfying crunch.
🌡️ Don’t Overbake
The cheesecake is ready when the edges are set but the centre still jiggles slightly when gently shaken. It will continue to firm up as it cools, resulting in a perfectly creamy texture.
❄️ Chill Before Slicing
Resist the temptation to cut into the cheesecake straight away. Chilling for at least 4 hours, or overnight, allows the filling to fully set and makes cleaner slices.
🔪 Warm Your Knife for Perfect Slices
Dip a sharp knife into hot water and wipe it dry between each cut. This simple trick gives neat, bakery-style slices every time.
🍓 Make It Your Own
This cheesecake is delicious on its own, but you can easily customise it with fresh berries, a fruit compote, chocolate drizzle, crushed pistachios, or a dollop of whipped cream.
♻️ Store for Later
Leftover cheesecake keeps well in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 2 months, making it a great make-ahead dessert. - Serving Suggestions
This cheesecake pairs beautifully with:
Fresh blueberries
Blackberries
Raspberries
Strawberry compote
Whipped cream
Lemon zest
Mint leaves
A light dusting of icing sugar
Frequently Asked Questions
Can you really bake cheesecake in an air fryer?
Absolutely! Air fryers are excellent for baking cheesecakes because they circulate heat evenly, producing a creamy filling without needing a water bath.
My air fryer doesn’t have Bake mode. Can I still make it?
Yes. Simply cook the cheesecake using the standard Air Fry setting at 150°C (300°F) for 25–30 minutes.
Why is the middle still soft?
A slight wobble is perfectly normal. The cheesecake will continue to set as it cools and chills in the refrigerator.
Can I make this cake ahead of time?
Yes. In fact, the flavor often improves the next day as the lemon and olive oil settle into the cake.
Can I freeze it?
Yes. Wrap the cheesecake well and freeze for up to 2 months. Defrost overnight in the refrigerator before serving.
Final Thoughts
This Air Fryer Cheesecake is one of those recipes you’ll come back to time and time again. It’s simple enough for beginners, uses everyday ingredients, and delivers a deliciously creamy texture with minimal effort.
Whether you’re baking it in the COSORI Dual Blaze Air Fryer, another air fryer model, or your conventional oven, you’ll have an easy homemade cheesecake that’s perfect for any occasion. Add your favourite fresh berries for an elegant finish, or enjoy a slice with a cup of coffee for the ultimate afternoon treat.
