Air Fryer Mini Cheesecakes
Why this recipe works
- Crisp base, creamy filling: The buttery digestive biscuit layer gives structure and crunch against the smooth cream cheese filling.
- Smooth cheesecake texture: Room-temperature cream cheese and sour cream help the filling blend evenly and set with a soft, creamy finish.
- Ideal for making ahead: The cheesecakes need chilling to firm up, so they suit advance preparation and serve neatly straight from the fridge.
Get the most out of this recipe
Timing notes
- Cool before chilling: Let the cheesecakes cool at room temperature before refrigerating so they set evenly and avoid excess condensation.
- Chilling is essential: The filling firms as it chills, so serve only once the cheesecakes are fully cold for the cleanest texture.
- Serve cold: They slice and release from the cases most neatly when served straight from the fridge.
Texture tips
- Use softened cream cheese: Cream cheese should be genuinely at room temperature before mixing to avoid small lumps in the filling.
- Mix gently after adding egg: Once the egg is added, beat only until combined to avoid incorporating too much air into the batter.
- Look for a slight wobble: Remove them when the edges are set but the centres still wobble gently; they continue to firm as they cool.
Ingredient notes
- Digestive biscuit base: Digestive biscuits give a classic buttery crumb, while ginger biscuits make the base warmer and more spiced.
- Citrus balance: Lemon keeps the filling bright and classic; orange gives a softer, rounder citrus note.
- Sour cream alternatives: Crème fraîche can replace sour cream for a slightly richer finish with a little less tang.
Make-ahead tips
- Make ahead: Bake and chill the cheesecakes in advance; the cold rest helps them firm and improves their serving texture.
- Freezing: Freeze well wrapped, then defrost overnight in the fridge before serving cold.
- Storage: Keep chilled in an airtight container and serve within the recommended fridge storage window.
Equipment you'll need
Ingredients
Biscuit base
Cheesecake filling
Instructions
- Line 4 holes of a muffin tin with paper cases that fit your air fryer basket. Melt the unsalted butter, then blitz the digestive biscuits to fine crumbs and mix with the melted butter.
- Divide the biscuit mixture between the cases and press firmly into an even layer. Chill the bases while you make the filling.
- In a bowl, beat the cream cheese with the caster sugar and fine sea salt until smooth. Beat in the vanilla extract, finely grate in the lemon zest and add 1 tbsp lemon juice.
- Beat in the egg just until combined, then whisk in the sour cream until smooth. Divide the filling over the bases, smoothing the tops.
- Preheat the air fryer to 150°C (300°F). Air fry for 12 to 15 minutes, until the edges look set but the centres still have a gentle wobble.
- Cool at room temperature for 30 minutes, then chill until fully cold and firm. Serve straight from the fridge for the cleanest slice.
Recipe notes
Tips
- For the smoothest texture, make sure the cream cheese is truly at room temperature before you start mixing.
- Do not overbake: a slight wobble in the centre is ideal, as the cheesecakes will continue to set as they cool.
- Food safety note: this recipe contains egg; serve fully set and avoid for anyone who should not consume undercooked eggs.
Substitutions
- Replace digestive biscuits with ginger biscuits for a spicier base.
- Replace sour cream with crème fraîche for a slightly richer, less tangy finish.
- Replace lemon with orange for a softer citrus flavour.
Storage
- Refrigerate up to 3 days
- Keep chilled in an airtight container. Freeze well wrapped, then defrost overnight in the fridge; serve cold, or let stand 10 minutes at room temperature before eating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 35min (25min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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