If you’re looking to whip up a dessert that’s bursting with fruity freshness and creamy decadence, you’ve come to the right place. This Strawberry Air Fryer Cheesecake Recipe combines the sweet tang of ripe strawberries with luscious cheesecake that’s beautifully baked in the air fryer for a perfectly tender texture. It’s an absolute crowd-pleaser and a game changer for cheesecake lovers who want to enjoy this classic treat without turning on the oven. Get ready to savor a dessert that’s as charming as it is delicious!
Ingredients You’ll Need
This recipe thrives on simple, everyday ingredients that come together to create a stunning and flavorful cheesecake. Each component plays a vital role—from the crunchy graham cracker crust that gives a wonderful base, to the fresh strawberries that add a vibrant color and taste. Here’s what you’ll need:
- Graham crackers, 1 sleeve: Crushed into fine crumbs for a crispy, buttery crust foundation.
- Sugar, 1 tablespoon + 1 cup + 2 tablespoons: Balanced sweetness to enhance both crust and filling.
- Butter, 1/2 stick (melted): Binds the crust together and adds rich flavor.
- Cream cheese, 3 packages (8 oz each): The creamy, tangy heart of the cheesecake filling.
- Heavy cream, 1/2 cup: Adds silkiness and smooth texture.
- Vanilla instant pudding mix, 4 oz: Boosts the smoothness and structure of the filling.
- Vanilla extract, 1 teaspoon: Adds fragrant depth to the cheesecake batter.
- Lemon juice, 1/2 teaspoon: Lifts flavor with a hint of brightness.
- Eggs, 2: Essential for richness and binding the filling.
- Fresh strawberries, about 25 berries: Pureed to infuse fresh, bright strawberry flavor into the cake.
- Strawberry frosting, 1 can: For that final delightful topping and extra strawberry burst.
- Additional fresh berries: Used to decorate and add texture on top.
How to Make Strawberry Air Fryer Cheesecake Recipe
Step 1: Prepare the Graham Cracker Crust
Start by blending your graham crackers into fine crumbs – the foundation of a great crust is all about texture. Mix those crumbs with a tablespoon of sugar to add just the right amount of sweetness, then stir in melted butter until every crumb is beautifully coated. Press this mixture evenly into the bottom of a 6-inch cake pan lined with parchment paper. Pop it into the freezer while you prepare the rest, allowing it to firm up perfectly for baking later.
Step 2: Make the Strawberry Puree
Wash and dry your strawberries thoroughly. Then remove the stems of about 25 large, juicy berries and toss them into a blender with 2 tablespoons of sugar. Blend until silky smooth—this fresh puree is what gives the cheesecake that irresistible pink hue and luscious strawberry flavor.
Step 3: Mix the Cheesecake Batter
Using a stand mixer or a hand mixer, cream together the softened cream cheese, sugar, and heavy cream until smooth and fluffy. Blend in the vanilla extract, lemon juice, and eggs, making sure everything is fully combined. Next, add the vanilla instant pudding mix to thicken the batter, followed by your fresh strawberry puree. The mixture will turn a lovely light pink. For an extra pop of color, add a few drops of bright pink food coloring gel. Don’t forget to scrape down the sides and mix until silky.
Step 4: Assemble and Bake in the Air Fryer
Take your crust-lined pan out of the freezer and lightly brush Crisco shortening on the sides and crust surface to prevent sticking. Pour your luscious cheesecake batter on top. Place the pan in your air fryer on the ‘BAKE’ setting at 325°F for 20 minutes. After this initial bake, cover the top with parchment paper brushed with shortening, then loosely tent foil over it to protect the surface. Continue baking for two more 20-minute intervals, checking each time to ensure the cheesecake firms up without cracking. The center may still wiggle slightly—that’s perfect. If it needs it, bake an additional 10 minutes, then let it cool completely in the air fryer basket for an hour before chilling overnight in the fridge.
How to Serve Strawberry Air Fryer Cheesecake Recipe
Garnishes
Before serving, let your strawberry frosting soften at room temperature for about 10 minutes. Fill a piping bag fitted with a large star tip and lavishly decorate the top of the cheesecake with fluffy ribbons or generous dollops of frosting. Finish by artistically arranging fresh strawberry slices and chopped berries on top for a stunning presentation and bursts of juicy freshness.
Side Dishes
This strawberry cheesecake is a showstopper on its own but pairs beautifully with a light, refreshing side such as a simple green salad with a citrus dressing or a scoop of vanilla bean ice cream to complement the creamy texture. If serving during brunch, consider fresh fruit salad or a delicate herbal tea to enhance the strawberry notes.
Creative Ways to Present
For a delightful twist, serve individual portions in small glass jars or parfait cups, layering strawberry sauce, cheesecake, and fresh berries for a portable and pretty dessert. Alternatively, present the whole cheesecake on a rustic cake stand with edible flowers or mint leaves scattered around to elevate the celebration vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake covered tightly with foil or plastic wrap in the refrigerator. It keeps wonderfully for up to 4 to 5 days, allowing you to savor those extra bites without losing that fresh strawberry zing.
Freezing
If you want to enjoy this strawberry delight later, freeze individual slices wrapped well in plastic wrap and aluminum foil. They will keep their creamy texture for up to 2 months. Thaw overnight in the fridge before enjoying to preserve all the flavors and softness.
Reheating
Cheesecake is best served cold or at room temperature. If you prefer a slightly warmer bite, let slices sit out for 20-30 minutes before serving. Avoid reheating in the microwave, which may cause the texture to become grainy or overly soft.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries are preferred for the best flavor and texture, but if frozen strawberries are all you have, thaw them thoroughly and drain any excess liquid before pureeing. This will help keep the batter consistency right.
What size air fryer do I need for this cheesecake?
A 6-inch cake pan fits perfectly in most standard air fryer baskets. If your air fryer is smaller, you might try a 5-inch pan or split the batter into multiple smaller pans. Just adjust the baking time accordingly.
Can I substitute the strawberry frosting with fresh whipped cream?
Absolutely! Fresh whipped cream makes a wonderful lighter alternative and pairs beautifully with the strawberry flavor without overpowering it.
Is it necessary to use the instant pudding mix?
The instant pudding mix helps maintain a smooth, creamy texture and adds stability to the cheesecake, especially during air fryer baking, so it’s highly recommended for the best results.
How do I prevent cracks on my cheesecake?
The gentle baking process in the air fryer, covering the cheesecake with parchment and foil, plus not overbaking, all help ensure a crack-free cheesecake. Also, avoid overheating and allow it to cool gradually for a smooth top.
Final Thoughts
This Strawberry Air Fryer Cheesecake Recipe is truly a joy to make and even more delightful to eat. It brings together a perfect blend of freshness, creaminess, and that little bit of magic only homemade desserts offer. Whether you impress your family or surprise friends, this cheesecake makes every occasion sweeter. Don’t wait—grab those strawberries and air fryer and start creating your own slice of happiness today!
Print
Strawberry Air Fryer Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes plus overnight chilling
- Yield: 8 servings
- Category: Dessert
- Method: Air Frying
- Cuisine: American
Description
This Strawberry Air Fryer Cheesecake is a delightful and creamy dessert featuring a buttery graham cracker crust, a light pink strawberry-infused cheesecake filling, and a decorative strawberry frosting topping. Prepared using an air fryer for a unique baking twist, this cheesecake offers rich flavors balanced with fresh fruit, perfect for an elegant dessert or special occasion.
Ingredients
Crust
- 1 sleeve graham crackers, crushed
- 1 Tablespoon sugar
- 1/2 stick butter, melted
Cheesecake Filling
- 3 – 8 ounce packages cream cheese, softened
- 1 cup sugar
- 1/2 cup heavy cream (plus a little more if needed)
- 4 ounces Jello Vanilla Instant pudding mix
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 2 eggs
- 1 cup fresh strawberry puree (about 25 large berries)
- 2 Tablespoons sugar (for strawberry puree)
- 3 to 4 drops bright pink food coloring gel (optional, adjust for desired color)
Topping
- 1 can strawberry frosting
- Additional fresh strawberries, sliced and chopped, for garnish
- Crisco shortening, for brushing pan and parchment
- Parchment paper and foil (for covering during baking)
Instructions
- Prepare the crust: Begin by crushing the graham crackers in a blender or food processor until fine crumbs form. In a bowl, combine these crumbs with 1 tablespoon sugar, then add the melted butter and mix well until crumbs are evenly coated. Line the bottom of a 6-inch cake pan with parchment paper and press the crumb mixture firmly and evenly into the bottom. Place the pan in the freezer to chill.
- Make strawberry puree: Wash and dry strawberries thoroughly. Remove stems from about 25 large berries. In a blender or food processor, combine the berries with 2 tablespoons sugar and puree until smooth. Set this strawberry puree aside for later use.
- Mix cheesecake batter: In the mixing bowl of a stand mixer, beat the softened cream cheese, 1 cup sugar, and 1/2 cup heavy cream until smooth and creamy. Add vanilla extract, lemon juice, and eggs, then mix again until well combined and smooth, scraping down the bowl as needed. Blend in the Jello Vanilla Instant pudding mix until evenly incorporated into the batter. Next, add the strawberry puree and blend until the batter turns a light pink color. Add 3 to 4 drops of bright pink food coloring gel to intensify color if desired, mixing thoroughly. If the batter seems too thick after adding the pudding, add a few more drops of heavy cream carefully, as the strawberry puree will thin the batter.
- Prepare for air fryer baking: Remove the crust-lined pan from the freezer. Brush the entire inside of the pan, from the crust up to the top edge, with Crisco shortening to prevent sticking. Pour the cheesecake batter evenly over the crust in the pan.
- Bake the cheesecake in the air fryer: Set your air fryer to the ‘Bake’ setting at 325°F. Place the pan with the batter inside the air fryer basket and bake for 20 minutes. When time is up, carefully pull out the basket. Brush Crisco on a piece of parchment paper and cover the pan’s surface with it, then place a piece of foil loosely over the parchment paper to prevent the top from burning. Return the basket to the air fryer and bake for another 20 minutes. After that, check the cheesecake: remove the foil and parchment carefully. If the cheesecake is still wiggly in the center, cover again and bake for 20 more minutes. If still underdone after that, bake an additional 10 minutes. Let the cheesecake cool inside the air fryer basket for about an hour after the final baking.
- Cool and chill the cheesecake: After cooling in the air fryer basket, remove the pan and place it on a wire rack to cool completely to room temperature. Cover the cheesecake with aluminum foil and refrigerate overnight to fully set. At the same time, place the can of strawberry frosting in the refrigerator to chill.
- Decorate and serve: Remove frosting from the fridge about 10 minutes before serving to soften slightly. Transfer frosting to a piping bag fitted with a large star tip. Run a sharp knife around the pan edges to loosen the cheesecake, then invert the pan onto a cake plate or stand, gently tapping until the cheesecake slides out cleanly. Pipe the strawberry frosting onto the top in decorative ribbons or dollops. Garnish with fresh strawberry slices and chopped berries. Slice into approximately 8 pieces (2-inch each) and enjoy.
Notes
- After adding the instant pudding mix, the batter may be thick; adding a few small drops of heavy cream can help achieve desired consistency, but be cautious because the strawberry puree will thin it further.
- If you don’t have a 6-inch pan, a 7-inch springform pan can be used. The cheesecake won’t be as thick, but you may get an extra piece from it.
- Do not seal the foil tightly around the pan during baking; it is only to protect the top from burning.
- Be careful when removing the foil and parchment paper after baking, as the parchment might stick slightly to the top of the cheesecake but will be covered with frosting later.
