Air Fryer Cherry Cheesecake Cupcakes
Description
These Air Fryer Cherry Cheesecake Cupcakes are creamy mini cheesecakes with a buttery graham cracker crust and a sweet cherry pie topping — easy individual-sized desserts made entirely in the air fryer.
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
Cheesecake Filling
- 8 ounces cream cheese, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Topping
- 1 cup cherry pie filling, about half a 21-ounce can
Instructions
- Place the graham crackers in a zip-top bag and crush them with a rolling pin until fine.
- In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Mix well — this becomes your crust.
- Press the mixture firmly into the bottom of a cupcake tin or muffin liners.
- In a mixing bowl, beat together the cream cheese, sugar, eggs, and vanilla until completely smooth. Don't overmix.
- Spoon the filling over the crust, filling each cup almost to the top.
- Place in the air fryer basket or tray and set to 330°F for 10 minutes. Check the centers; if not set, add up to 5 more minutes.
- Let cool to room temperature, then refrigerate until fully firm.
- Just before serving, spoon cherry pie filling on top. Plate, serve, and enjoy!
Equipment
- Air Fryer, Air Fryer Basket or Air Fryer Oven
- Muffin Tin, or Muffin Pan
- Cooking Spray
Notes
- Use room-temperature cream cheese to avoid lumps.
- Chilling is essential — the cheesecakes set in the fridge, not just the air fryer.
- Add the cherry topping right before serving for the best texture.
- Oven option: bake at 325°F for about 18–22 minutes, until the centers are just set.
Nutrition
Serving: 1ServingCalories: 438kcalCarbohydrates: 41gProtein: 4gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 115mgSodium: 182mgPotassium: 109mgFiber: 1gSugar: 27gVitamin A: 1033IUVitamin C: 1mgCalcium: 51mgIron: 1mg