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–+ servings
baked mini lemon cheesecake topped with cool whip & fresh macerated berries on a pink plate

Mini Lemon Cheesecakes in the Air Fryer (Serves 2)

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!
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Prep Time: 24 minutes
Chill Time: 1 hour
Total Time: 1 hour 24 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: air fryer, baked cheesecake, cheesecake, homemade lemon cake, lemon cheesecake
Servings: 2 cheesecakes
Author: Ainseanlea @ The Stush Kitchen

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Equipment

Ingredients

Lemon Cheesecake Filling

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.
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