This Air Fryer Cheesecake was a milestone for me! This cheesecake is light and creamy - with a touch of sweetness. Cheesecake is surprisingly simple to make and is done in a fraction of the time when you use the air fryer!
Line pans with parchment paper on the bottom or a light coat of cooking spray
Crush Oreos with a rolling pin - using a gallon ziploc is pretty easy. Keep some larger chunks. Pour out 1/2 cup of larger chunks and set aside for later.
14 Oreos
Pound the rest of the Oreos to be more fine. Pour melted butter in ziploc bag. Zip bag and mush oreos with butter.
2 tbsp butter
Split Oreo/Butter between two mini springform pans and press into bottom of pan.
Place pans with crusts in air fryer basket for 4 min at 360º
Filling
In a large bowl with a mixer, beat softened cream cheese and sugar until texture is smooth.
1 8-oz brick cream cheese, 3 tbsp sugar
Add sour cream and vanilla and mix for 1 minute more
2 tbsp sour cream, 1/2 tsp vanilla
Add egg and mix for 1 minute more
1 egg
Fold in big chunks of Oreos that you set aside - be sure to fold in with a spatula - not the mixer
Pour filling mixture into springform pans
Bake
Place filled springform pans in air fryer basket and air fry for 12 min at 350º
Chill
Remove from air fryer and refrigerate for a minimum of 3 hours (or overnight is fine too)
Serve
To make whipped cream, beat cream, powdered sugar and vanilla with hand mixer for 5+ minutes until stiff peaks form
1/2 cup heavy cream, 2 tsp powdered sugar, 1/2 tsp vanilla
Notes
If making one regular sized cheesecake, double filling. For crust add 7 more oreos and 1 Tbsp additional butter. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**