A culinary miracle — the air fryer cheesecake! Is it really possible to make a cheesecake from start to finish in under 15 minutes? Oh, yeah, baby. With a small springform pan, you can make four people very, very happy. Five ingredients. 15 minutes. What’s not to love?
I make my cheesecake batter in the Ninja. You can use a hand mixer, a stand mixer, or a strong arm and a burst of energy. The important thing is to get it mixed. Letting your cream cheese soften before you begin is key. I’ve resorted to softening it in the microwave for 10 or 15 seconds when I don’t have time to let it get soft naturally.
- 2 eggs
- 3/4 cup Splenda or sugar
- 1/2 tsp. vanilla
- 2 tbsp. sour cream
- 15 oz. cream cheese (in other words, one 8 oz. block and 7 oz. out of another block)
Preheat the air fryer to 350 degrees for two minutes.
While the air fryer is preheating, mix together the eggs, Splenda/sugar and vanilla until you have a beautiful lemon yellow color.
Add your sour cream and cream cheese. Beat (or Ninja) just until smooth.
Pour into the small springform pan and cover with foil. Cut an x on top, then place in the air fryer and set your timer for 9 minutes. (Don’t have a small springform pan that will fit into your air fryer? Use any approximately 5″ oven safe pan that will. The advantage of the springform pan is that you can remove the side part when you’re ready to serve. If you have to make it in some other type of pan, however, you could always heap the finished product by spoonfuls into pretty little dishes and top with berries and whipped cream.
After the 9 minutes have passed, open your air fryer, peel the foil back and look to see if the cheesecake appears to be done. If it still seems a bit liquidy (if that’s a word), stick it back in for 1 to 2 minutes and then check again.
You can use a sturdy metal pancake turner to lift it out when it’s done. Allow to cool (it’s a test of willpower, I’m telling you!), then serve. Adorn it with berries and whipped cream, if you please.