July 26, 2026

Air Fryer Cheesecake

Serves:

Cooking Time:

< 30 min

This air fryer cheesecake pairs a creamy filling made with LANCEWOOD® Medium Fat Plain Cream Cheese with a crisp coconut biscuit base. It is an easy make-ahead dessert for family celebrations or entertaining, with a conventional oven method included for cooks who prefer traditional baking.

Expand Full Description

A creamy cheesecake made for the air fryer

This air fryer cheesecake gives you a smooth, gently set filling without needing to keep the oven on for the full bake. LANCEWOOD® Medium Fat Plain Cream Cheese creates a rich, creamy base, while condensed milk adds sweetness and lemon juice and vanilla bring a light citrus finish.

The coconut biscuit base adds a crisp, buttery contrast to the soft filling. Pressing it firmly into the springform pan helps create an even foundation that holds each slice together once the cheesecake has chilled.

How to tell when the cheesecake is ready

The cheesecake is first cooked at 180°C, then finished at 150°C. When it is ready to come out of the air fryer, the edges should look set while the centre still has a slight wobble. This is important because the filling continues to firm as it cools.

Leaving the cheesecake in the air fryer for 45 minutes allows the temperature to drop gradually. It should then cool to room temperature before being refrigerated for 2–3 hours. This cooling and chilling time gives the cheesecake its firm, sliceable texture and should not be confused with the shorter air-frying time.

An easy make-ahead dessert

For cooks who prefer a conventional oven, the recipe includes an oven-baked method using a water bath for gentle, even baking. Both methods produce a creamy cheesecake that works well for birthdays, Easter lunches and relaxed family entertaining.

Prepare it ahead and add your preferred topping shortly before serving. Berry or cherry coulis brings a fruity finish, while caramel sauce, lemon curd, fresh berries or mini meringues can be used to suit the occasion.

Frequently Asked Questions

Can you make cheesecake in an air fryer?

Yes, cheesecake can be baked successfully in an air fryer. This recipe uses a 20 cm springform pan and a two-stage temperature method, beginning at 180°C before reducing to 150°C. This allows the cream cheese filling to bake gently until creamy and set around the edges.

How long does cheesecake take in an air fryer?

The cheesecake air-fries for approximately 20–25 minutes in total: 5 minutes at 180°C, followed by 15–20 minutes at 150°C. It then needs to cool in the air fryer for 45 minutes, reach room temperature and chill for 2–3 hours before serving.

How do I know when an air fryer cheesecake is cooked?

The cheesecake is ready when the edges look set but the centre still moves slightly when the pan is gently nudged. A slight wobble is expected at this stage. The filling will continue to firm as it cools gradually and then chills in the refrigerator.

Can I bake this cheesecake in a conventional oven?

Yes, the recipe includes a conventional oven method. The base is baked separately, then the filled cheesecake is baked in a water bath for 10 minutes at 240°C and a further 30 minutes at 110°C. It is cooled in the switched-off oven before chilling.

Can I make air fryer cheesecake ahead of time?

Yes, this air fryer cheesecake works well as a make-ahead dessert because it needs 2–3 hours of refrigeration after cooling. Prepare it before your gathering, allow it to chill until firm, and add your preferred coulis, caramel sauce, berries, lemon curd or mini meringues before serving.

Ingredients:

Crust:
200 g coconut biscuits, crushed
90 ml melted butter

Filling:
460 g LANCEWOOD® Medium Fat Plain Cream Cheese
385 g condensed milk
4 extra large egg(s)
75 ml lemon juice
5 ml vanilla essence
45 ml corn flour

Toppings:
berry coulis or cherry coulis
caramel sauce
mint and berries
lemon curd and meringues

Method

For the crust:

Line the base of a 20 cm springform pan with baking paper or spray with non stick spray.
Mix the biscuits with the butter and press firmly into the bottom and slightly up the sides of the pan. Set aside.

For the filling:

Beat the cream cheese until smooth. Add the condensed milk and beat until well combined.
Add the eggs, one at a time, and beat well after each addition. Add the lemon juice and vanilla and beat in.
Sift in the corn flour and beat into the mixture.
Pour into the prepared crust.

Air fryer baking:

Carefully place into the basket of the air fryer. Set the temperature to 180°C and air fry for 5 minutes.
Lower the heat to 150°C and air fry for 15 – 20 minutes until still slightly wiggly in the centre.
Leave inside the air fryer for 45 minutes to cool down. Remove and cool to room temperature.
Cover and refrigerate for 2 – 3 hours until firm. Top with your preferred toppings.

Oven baking:
Preheat oven to 180°C.

For the crust:

Refrigerate the prepared crust for 30 minutes. Place on a baking sheet and bake for 10 minutes.
Remove and leave to cool. Wrap the springform pan in foil and set aside.
Adjust the oven temperature to 240°C to heat it up.

For the filling:

Follow the filling steps above and pour into the prepared crust.
Carefully place in a large oven pan. Fill a third of the pan with boiling water.
Bake for 10 minutes at 240°C. Then lower the heat to 110°C and bake for a further 30 minutes.
Switch the oven off and leave to cool inside the oven. Cover and refrigerate for 2 – 3 hours until firm.

HINTS & TIPS:
Air fryer cooking times are a guideline as temperatures may vary. Please adapt cooking time accordingly.