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Air Fryer Berry S’mores Cheesecake

Air Fryer Berry S’mores Cheesecake

5 from 4 votes
Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 Servings

Description

Do you love s’mores? How about cheesecake? If you answered yes to both of those questions, then you are going to love this recipe for Air Fryer Berry S’mores Cheesecake! This dessert is the perfect combination of two favorite summer treats. Plus, it’s a lot easier to make than traditional cheesecake – no need for a water bath! Give it a try and let us know what you think.

Ingredients 

  • 6 ounces graham cracker crust
  • 11 ounces chocolate chips
  • 12 ounces sweetened condensed milk
  • 16 ounces cream cheese, room temperature
  • 2 large eggs
  • 1/4 cup confectioner's sugar
  • 1 teaspoon vanilla paste
  • 7 ounces marshmallow fluff
  • 1 cup strawberries, diced
  • 2 cups mini marshmallows

Instructions

  • Combine chocolate chips and ½ cup evaporated milk in a bowl. Melt using a double boiler or a microwave *If using a microwave, heat for 30 seconds and stir. Repeat until melted.* Pour ½ of the melted chocolate over the graham cracker crust and place into the fridge for 15-20 minutes to harden.
  • While the chocolate is in the freezer and hardening, prepare the cheesecake mix. In a large mixing bowl or stand mixer, combine cream cheese, marshmallow fluff, and ¼ cup evaporated milk. Beat on medium speed until smooth. Lower speed to low. Add eggs one at a time until incorporated. Add sugar and vanilla paste and continue to mix on low speed for 2 minutes
  • Pour cheesecake mix into the pie crust. Place into the air fryer basket. Do not preheat the air fryer.
  • Cook for 20-25 minutes at 300 degrees F.
  • While the cheesecake is cooking, thinly slice the strawberries.
  • Remove cheesecake from the air fryer. Drizzle remaining melted chocolate over the top, then cover with sliced strawberries.
  • Pour mini marshmallows over the top of the strawberries until covered. Place into the air fryer (without preheating) at 300* for 3 minutes to melt and toast the marshmallows.
  • Allow the cheesecake to cool completely before refrigerating. This will prevent cracking.
  • Refrigerate the cheesecake for at least 8 hours, preferably overnight before serving.

Equipment

Nutrition

Serving: 1ServingCalories: 779kcalCarbohydrates: 102gProtein: 10gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 118mgSodium: 360mgPotassium: 413mgFiber: 1gSugar: 75gVitamin A: 945IUVitamin C: 12mgCalcium: 220mgIron: 1mg