There’s something about mini desserts that makes them extra special. Maybe it’s the individual portions, or maybe it’s just how adorable they look on a plate. These Air Fryer Mini New York Cheesecakes have all the rich, creamy flavor of a classic New York–style cheesecake, but in a perfectly portioned size that feels both elegant and approachable.
I love making these when I want a dessert that feels a little fancy without a lot of extra work. The air fryer turns out beautifully smooth cheesecakes with lightly golden tops and that signature dense, creamy texture. No water bath, no huge springform pan, and no long oven time — just simple steps and reliable results.
They’re perfect for sharing, celebrating, or just treating yourself to something sweet at the end of the day.
Why This Recipe Works
New York cheesecake is known for its rich, dense texture and balanced sweetness. Using the air fryer creates a gentle, even heat that helps the cheesecakes set without cracking or drying out. Because they’re smaller, they chill faster and are easier to serve.
The graham cracker crust adds just enough crunch to contrast with the smooth filling, making every bite satisfying.
Ingredients
For the crust
- ¾ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
For the cheesecake filling
- 12 oz (340 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
Optional toppings
- Fresh berries
- Fruit compote
- Chocolate drizzle
- Whipped cream
Step-by-Step Instructions
- Line a muffin tin or silicone cupcake molds that fit your air fryer with paper liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly.
- In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing gently after each addition.
- Mix in sour cream, vanilla extract, flour, and salt until just combined. Do not overmix.
- Divide the filling evenly over the crusts, filling each about ¾ full.
- Preheat the air fryer to 300°F (150°C).
- Place a few cheesecakes into the air fryer basket, making sure they sit flat and aren’t overcrowded.
- Air fry for 10–12 minutes, until the centers are set but still slightly jiggly.
- Carefully remove and let cool at room temperature for 30 minutes.
- Transfer to the refrigerator and chill for at least 3 hours before serving.
Notes From My Kitchen
The centers should still wobble a little when they come out of the air fryer. They’ll continue to set as they cool. Overcooking can make them dense instead of creamy, so it’s better to pull them out slightly early.
Room-temperature ingredients make a big difference in getting a smooth filling without lumps. I also like to mix on low speed to avoid adding too much air, which helps prevent cracks.
Flavor Variations
Stir a little lemon zest into the batter for brightness.
Swirl in strawberry or raspberry sauce before cooking for a marbled look.
Add mini chocolate chips for a richer twist.
These variations keep the base classic while adding a bit of personality.
Serving Ideas
Top these mini cheesecakes with fresh berries, a spoonful of fruit compote, or a drizzle of chocolate just before serving. They’re lovely on a dessert platter and easy to serve at gatherings.
They also make a wonderful make-ahead dessert since they need time to chill anyway.
Storage
Store in an airtight container in the refrigerator for up to 5 days. You can also freeze them individually and thaw in the fridge overnight.
Final Thoughts
Air Fryer Mini New York Cheesecakes prove that a classic dessert doesn’t have to be complicated to be memorable. They’re rich, creamy, and perfectly portioned, with that timeless flavor that always feels like a treat. For me, these little cheesecakes are a reminder that sometimes the simplest desserts are the ones everyone reaches for first.
