Air-Fryer Mini Cheesecakes


These mini cheesecakes are healthy and easy to make in the air fryer—no water bath necessary! Serve with your favorite toppings, like fresh fruit or cookie crumbles, or keep them plain for a simple sweet treat. If you prefer, you can substitute the graham cracker crumb crust with finely crushed shortbread cookies, gingersnaps or chocolate sandwich cookies.

a recipe photo of the Mini air fryer cheesecakes
Photo: Photographer: Brie Passano Food Stylist: Greg Luna Art Director: Stephanie Hunter
Active Time:
15 mins
Total Time:
1 hr 25 mins
Nutrition Profile:


  • cup graham cracker crumbs

  • 1 ½ teaspoons granulated sugar plus 1/3 cup, divided

  • 1 tablespoon unsalted butter, melted

  • 1 (8 ounce) package reduced-fat cream cheese, softened

  • 2 tablespoon nonfat plain strained yogurt, such as Greek-style

  • 1 teaspoon lemon zest

  • 1 large egg

  • 1 large egg yolk

  • 1 teaspoon vanilla

  • Fresh fruit, cookie crumbles or berry sauce for garnish (see Topping Ideas)


  1. Lightly coat six 2 1/2-inch foil or silicone muffin cups with cooking spray.

  2. Combine graham cracker crumbs and 1 1/2 teaspoons sugar in a small bowl. Drizzle in melted butter and stir with a fork to combine. Divide the mixture among the prepared muffin cups and press down with the back of a spoon.

  3. Combine cream cheese, yogurt, lemon zest and the remaining 1/3 cup sugar in a large mixing bowl; beat with an electric mixer on medium speed until combined. Add egg, egg yolk and vanilla; beat until combined. Spoon the batter over the crusts in the muffin cups (the cups will be full).

  4. Working in batches as necessary, arrange the cups in the basket of an air fryer. Cook at 350℉ until the tops are lightly browned and set (centers will jiggle), 8 to 10 minutes. Slip a spatula under each cup for support and carefully remove from the basket to a wire rack; let cool for 1 hour. Top with fresh fruit, cookie crumbles or berry sauce before serving, if desired.

Topping Ideas

Cookie Crumbles

Try crushing granola, graham crackers, shortbread cookies or chocolate sandwich cookies before sprinkling over the top.

Fresh Fruit

Fresh fruit like blueberries, raspberries, blackberries, sliced peaches, sliced mango or chopped strawberries are a welcome addition to these cheesecakes. They bring color and freshness to the dessert.

Berry Sauce

Combine 1 cup berries (raspberries, blueberries, blackberries and/or sliced strawberries, 2 Tbsp. water, 1 Tbsp. lemon juice and 2 tsp. honey in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, until slightly thickened, about 2 minutes. Let cool. Transfer to a mini food processor and blend until smooth. If you like, press the mixture through a fine-mesh sieve to remove seeds. Refrigerate until serving time.


Air fryer; six 2 1/2-inch foil or silicone muffin cups

Nutrition Facts (per serving)

200 Calories
11g Fat
20g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 mini cheesecake
Calories 200
% Daily Value *
Total Carbohydrate 20g 7%
Total Sugars 16g
Added Sugars 16g 32%
Protein 5g 10%
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 91mg 30%
Sodium 220mg 10%
Potassium 31mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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