Mini Cheesecakes
vegetariandessertSpray SurfaceKid-FriendlyMeal-Prep
These mini cheesecakes are rich, creamy, and simple to make in the air fryer. Success depends on using softened cream cheese for a smooth batter. Find the full recipe, including crust and filling ingredients, on the page below.
Ingredients
For the crust:
- 6 vanilla wafer cookies (like Nilla Wafers) or 1/3 cup graham cracker crumbs
- 1 tablespoon butter, melted
For the filling:
- 8 oz cream cheese, softened (this is important, cold cream cheese makes lumps)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon sour cream
- pinch salt
Steps
- 01Place one vanilla wafer at the bottom of each silicone muffin cup. Or mix graham cracker crumbs with melted butter and press a tablespoon into each cup.
- 02Beat the softened cream cheese and sugar until completely smooth. Scrape the bowl.
- 03Add the egg, vanilla, sour cream, and salt. Mix until smooth. Don't overmix once the egg is in or they'll puff and crack.
- 04Pour the filling into the cups, filling about 3/4 full.
- 05Ready for the air fryer.
Cream cheese must be fully softened to room temperature. Cold cream cheese is the number one reason homemade cheesecakes have lumps. Set it out at least an hour before you start, or microwave it for 15 seconds.
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How to Air Fry It
- 01Preheat the air fryer to 300°F.
- 02Place the prepared ramekins into the air fryer basket.
- 03Cook for 15 minutes at 300°F.
- 04Check the cheesecakes; the centers should still be slightly jiggly when done.
- 05Carefully remove the ramekins and chill in the refrigerator for at least 2 hours before serving.
Lightly spray the basket or tray before cooking.
Recipe Notes
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