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

Scale

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)

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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.