Air Fryer Mini Cheesecakes
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup graham cracker crumbs
- 1 1/2 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 tablespoon sour cream
- Pinch of salt
Instructions
- In a small bowl, combine the graham cracker crumbs and the melted butter. Stir until the mixture looks like wet sand. Press about one tablespoon of the mixture into the bottom of six silicone cupcake liners or greased ramekins, packing it down firmly with the back of a spoon or a small glass.
- In a medium mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and fluffy. You can use a hand mixer or a sturdy whisk. Make sure there are no lumps remaining before moving to the next step.
- Add the egg, vanilla extract, sour cream, and a pinch of salt to the cream cheese mixture. Mix on low speed just until combined. Be careful not to overbeat the batter at this stage, as adding too much air can cause the cheesecakes to puff up and then crack while cooling.
- Divide the cheesecake batter evenly among the prepared crusts. Fill them almost to the top, leaving just a little bit of space. Gently tap the liners on the counter to release any trapped air bubbles.
- Place the liners into the air fryer basket, ensuring they are not touching each other. Set the air fryer to 300°F (150°C) and cook for 12 to 15 minutes. The centers should still have a slight jiggle when you gently shake the basket; they will firm up as they cool.
- Remove the cheesecakes from the air fryer and let them cool to room temperature on a wire rack. Once cooled, place them in the refrigerator for at least 2 hours (or overnight) to set completely before serving.
Find it online: https://www.pleasecook.com/air-fryer/air-fryer-mini-cheesecakes/