Mini Lemon Cheesecakes in the Air Fryer (Serves 2)
Who knew your air fryer could make cheesecake? These Mini Lemon Cheesecakes are the perfect balance of creamy, tangy, and sweet—with a buttery graham cracker crust and a bright pop of fresh lemon zest in every bite. No need for lemon extract or any other artificial flavorings since this recipe packs flavor with simple ingredients!
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The best thing about these mini lemon cheesecakes? They bake right in your trusty air fryer, so no fussing over a water bath! Plus, they’re perfect for when you’re craving cheesecake but don’t want to go through the hassle of making a full-sized cheesecake.
Whether you split the recipe in half to make a single-serve cheesecake for a cozy night in (hello, girl dinner!) or whip up the full batch for two, this recipe is easy and absolutely delicious. And if I haven’t sold you yet, they’re probably the quickest cheesecakes you’ll make since the cooking time is a mere 18 minutes compared to my classic and lemon blueberry crumble cheesecake recipe which would be 2-hour labors of love.
Top these mini lemon cheesecakes with whipped cream, macerated fresh fruit, or a dollop of lemon curd for a dreamy dessert that feels gourmet with minimal effort!
Key Ingredients
Cream cheese. A creamy cheese with a smooth melt and the perfect balance of fat & moisture for optimal flavor & texture
Lemon zest. Used over lemon juice for a lemon cheesecake bursting with true floral lemon flavor and aroma!
Sour cream. Complements the tart flavor in these lemon cheesecakes while making it creamy.
Granulated white sugar. Sweetness to balance all the tart flavors
Eggs. Act as a binding agent so the fats don’t separate
Graham crackers. Classic choice for a cheesecake crust. Feel free to swap in your favorite cookie like Nilla wafers or Golden Oreos
Tips for the Best Air Fryer Lemon Cheesecakes
Resist the urge to add vanilla extract to this recipe. I omit it from nearly all of my citrus forward cakes since it can muddy the flavor from the lemon zest. Trust me on this one!
Start with room temperature ingredients – especially for the filling. Firstly, cream cheese will blend to a much smoother consistency when it is at room temperature. In addition, colder temperatures decrease the solubility of many flavor compounds so starting with cold ingredients could limit the flavor that your mini lemon cheesecakes pack!
Use fresh lemon zest. Zesting lemons will give the best, freshest and most vibrant flavor. Although you can substitute lemon peel, it is more potent and thus can have a bitter and overly floral flavor so I don’t recommend a 1:1 substitution. Opt for 1 tsp only if using lemon peel instead of fresh lemon zest.
Use whipped cream cheese if using a blender or food processor. This will make it easier on your blender/food processor to make the cream cheese smooth and chunk free! Tubs of whipped cream cheese tend to come in different sizes than the cream cheese blocks so pay attention to the net weight label and/or use a kitchen scale when adding to the recipe!
Get creative with toppings! I like to top mine with cool whip and macerated berries. Whipped coconut cream is also a fantastic option but you could also double down on the lemon flavor, topping with your favorite lemon curd.
Line the bottom of your pan with parchment paper. This is especially important if using a regular cake pan (i.e one without a removable bottom or one that isn’t springform). It will assist in the cheesecake releasing easily from the pan since the butter in the crust can often cause the cheesecake to slightly fuse to the pan once the cheesecake has been allowed to set in the refrigerator.
Lining with parchment paper also allows for an easy transfer of the cheesecake to your desired serving plate!
Frequently Asked Questions
What kind of pans are best for cheesecakes?
A springform pan is often optimal for cheesecakes as it allows for easy release without having to flip the cheesecake.
Removable-bottom cake pans are also a great option. With these pans you can avoid flipping the cheesecake by simply pushing the bottom plate up to release your cheesecake. If you opt for a regular cake pan, definitely use a parchment circle cutout with tabs
Does this cheesecake need a water bath?
No! Since the cheesecakes are small, the middle bakes pretty much at the same rate as the rest of the cheesecake. Also because an air fyer is compact, the top, bottom and sides of the cheesecake bake at relatively the same rates. The compact size of the air fryer can cause some cracking in the crust though so this is why we pour some water in the drip pan. The steam will keep the heat moist and help prevent cracks in the cheesecakes
Do I have to make this cheesecake in an air fryer?
No. I developed this recipe to be convenient and compact – which made the air fryer the perfect fit but it can also be made in a conventional oven but may take a little longer (about 5-7 minutes) since the space in which the air needs to circulate is bigger.
How do I get my cheesecake out of the pan if it’s stuck?
- If you have access to one, use a kitchen torch to slightly warm the bottom and edges of the pan. This should help the cheesecake release. Make sure you move the torch back and forth to avoid keeping it in one spot as you could overheat that section of your cheesecake. The goal here is to heat just the edge of the cheesecake so that it softens slightly and releases.
- Alternatively you could dampen a clean dishcloth with water and hold this against the outside of the pan.
- If the cheesecake still doesn’t release, flip the pan over on a stable & non-fragile surface. Give the bottom of the pan a forceful tap or two to hopefully jolt the cheesecake away from the pan.
Make the Graham Cracker Crust
Step 1. Make the crust by combining the crushed Graham crackers, melted butter and sugar in a bowl.
Step 2. Using a flat-bottomed instrument (like a glass), press the Graham cracker crust into the bottom of two 4-inch cake pans and about a third the way up the sides. Two 5-inch cake pans or a single 6-inch cake pan will also work for this recipe. Line the bottom of your pans with parchment paper for easy removal and transfer of the cheesecakes to a plate!
How to Make the Mini Lemon Cheesecake Filling
Step 1. Add the granulated sugar and and lemon zest to a mixing bowl and rub the zest into the sugar using your fingertips. The true flavor and aroma of lemon lives in the oily skin (aka zest) and as it is exposed to friction these flavors release and become more potent.
Step 2. Add the cream cheese and sour cream and using a hand mixer or food processor mix on high speed until the mixture is smooth and there are no chunks.
It’s important to make sure there are no chunks of cream cheese at this stage because at the batter gets more loose the chunks will be difficult to get out. Also, chunks of unincorporated cream cheese can affect the texture of the cheesecake causing it to feel clumpy and/or oily in sections.
Step 3. Add the eggs and mix/blend again until completely incorporated.
Step 4. Split the cheesecake batter between the 2 pans prepared earlier.
Prepare the Mini Lemon Cheesecakes for Baking
Step 5. Pour enough hot water into your air fryer basket to cover the entire bottom of the basket. For my air fryer, this takes about 1 cup. Put the grates/rack in their intended position and place the cheesecakes on top of the rack.
Step 6. Set the air fryer temperature to 270°F and allow the mini cheesecakes to bake for 18 minutes. Once the timer goes off, pull the air fryer basket out slightly and allow the cheesecakes to cool in the basket until you can handle the pans comfortably bare-handed (10-12 minutes).
The lower temperature ensures a creamy cheesecake that isn’t overdone. Once finished cheesecakes should have risen slightly. When touched the top should be completely dry leaving no residue on a clean, dry finger. The cheesecake should feel spongy but still jiggle slightly. The edges may be slightly golden brown – this is fine.
Step 7. Cover the cheesecakes with aluminum foil or plastic wrap and allow them to chill in the coolest part of your refrigerator for at least 1 hour before serving or attempting to remove them from the pan. While the cheesecake chills prepare the macerated berry topping if using.
Step 8. Top with optional cool whip/whipped cream and/or fresh macerated berries right before serving and enjoy!
If you happen to have leftover cheesecake store it in an airtight container in your refrigerator for up to 6 days without applied toppings or up to 3 days with toppings already added.
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Equipment
- 4-inch springform pans
Ingredients
Lemon Cheesecake Filling
- 1 block cream cheese, room temperature 8 ounces
- ⅓ cup granulated sugar
- 2 large lemons, zest only
- 2 large eggs
- ¼ cup sour cream
Graham Cracker Crust
- 3 sheets graham crackers, crushed
- 1½ TBSP unsalted butter, melted
- 4 tsp sugar
Optional Berry Topping
- 3 ounces your favorite berries, sliced (or halved for smaller fruit) I used strawberries & blueberries
- 2 TBSP granulated sugar
- 2 large leaves fresh mint
Other Topping Ideas (Optional)
- cool whip/whipped cream
- whipped coconut cream
- lemon curd
Instructions
Make the Graham Cracker Crust
- Combine the crushed Graham crackers, melted butter and sugar in a bowl.
- Using a flat-bottomed instrument (like a glass), press the Graham cracker crust into the bottom of two 4-inch cake pans and about a third the way up the sides. Two 5-inch cake pans or a single 6-inch cake pan will also work for this recipe.
Make the Lemon Cheesecake Filling
- Add the granulated sugar and and lemon zest to a mixing bowl and rub the zest into the sugar using your fingertips to release the flavor.
- Add the cream cheese and sour cream and using a hand mixer or food processor mix on high speed until the mixture is smooth and there are no chunks.
- Add the eggs and mix/blend again on low speed until completely incorporated.
- Split the cheesecake batter between the 2 pans prepared earlier.
- Pour enough hot water into your air fryer basket to cover the entire bottom of the basket. For my air fryer, this takes about 1 cup. Replace the grates/rack to their intended position and place the cheesecakes on top of the rack.
- Set the air fryer temperature to 270°F and allow the mini cheesecakes to bake for 18 minutes. Once the timer goes off, pull the air fryer basket out slightly and allow the cheesecakes to cool in the basket until you can handle the pans comfortably bare-handed (10-12 minutes).
- Cover the cheesecakes with aluminum foil or plastic wrap and allow them to chill in the coolest part of your refrigerator for at least 1 hour before serving or attempting to remove them from the pan.While the cheesecake chills prepare the macerated berry topping if using.
- Top with optional cool whip/whipped cream and/or fresh macerated berries right before serving and enjoy!
- Store any leftovers in an airtight container in your refrigerator for up to 6 days if without applied toppings or up to 3 days if with toppings already added.
Optional Macerated Berry Topping
- Slice the fruit. This will help the sugar draw out the natural juice during maceration. Small berries (like blueberries) should at least be halved.
- Add the sliced fruit, sugar and mint leaves to a container, mix or shake to evenly distribute everything.
- Cover with plastic wrap or lid and allow to macerate in the refrigerator for at least 45 minutes. Do this while the cheesecake chills.
If you loved this you’ll love my lemon blueberry crumble cheesecake!
