Air Fryer Cherry Cheesecake Cupcakes

A dessert recipe for 8–10 cupcakes with a preparation time of 20 minutes, cooking time of 12–15 minutes, and a total time of approximately 2 hours 30 minutes. The difficulty level is easy, and the cooking method uses an air fryer at medium intensity heat.

Ingredients

• 1 cup digestive biscuits or graham crackers (crushed)
• 3 tablespoons melted butter
• 1 tablespoon sugar (optional)
• 250g cream cheese (softened)
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 large egg
• ¼ cup sour cream or thick yogurt
• 1 tablespoon all-purpose flour (for stability)
• 1 cup cherry pie filling or fresh cherries
• 1 tablespoon sugar (if using fresh cherries)
• 1 teaspoon lemon juice

Instructions

1. In a mixing bowl, combine crushed biscuits with melted butter and sugar. Mix until the texture resembles wet sand.
2. Place cupcake liners into a muffin tray or silicone cupcake molds that fit inside your air fryer basket.
3. Add about 1–2 tablespoons of the biscuit mixture into each liner. Press firmly using a spoon to create a compact base.
4. Place the prepared crusts in the fridge for 10 minutes to firm up.
5. In a large bowl, beat the softened cream cheese until smooth and creamy.
6. Add powdered sugar and continue mixing until fully combined.
7. Mix in vanilla extract, sour cream (or yogurt), and flour.
8. Finally, add the egg and mix on low speed just until incorporated. Avoid overmixing to prevent cracks in the cheesecake.
9. Spoon the cheesecake filling over the chilled biscuit base in each cupcake liner. Fill each cup about ¾ full, leaving space for slight rising during cooking.
10. Tap the tray gently to remove any air bubbles.
11. Preheat your air fryer to 160°C (320°F) for 3–5 minutes.
12. Place the cupcake tray carefully inside the air fryer basket.
13. Cook at 160°C for 12–15 minutes. The cupcakes are done when the edges are set but the center still has a slight wobble.
14. Remove the cupcakes from the air fryer and let them cool at room temperature for 30–40 minutes.
15. Refrigerate for at least 1–2 hours until fully set.
16. Once fully chilled, spoon cherry pie filling over each cheesecake cupcake.
17. If using fresh cherries, cook them lightly with sugar and lemon juice over low heat for 5–7 minutes until soft and syrupy.

Notes

Use room-temperature cream cheese for a smooth batter. Do not overbeat after adding the egg to prevent cracks. Always preheat the air fryer for even cooking. Avoid opening the air fryer frequently during cooking. Let cheesecakes cool completely before adding topping. Silicone molds work best for easy removal. Store cheesecake cupcakes in an airtight container in the refrigerator (up to 4–5 days) or freezer (up to 1 month without topping). Thaw frozen cheesecakes in the refrigerator before serving.