Air Fryer Blueberry Cheesecake
Description
A creamy no-bake blueberry cheesecake with a crisp air-fried graham cracker crust — ready in about 30 minutes with no oven and no water bath.
Ingredients
Graham Cracker Crust
- 3 cups graham crackers, crushed
- 1/4 cup granulated sugar
- 3/4 cup butter, melted
Blueberry Cheesecake Filling
- 1 1/4 cups heavy cream
- 24 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
- 2 tablespoons powdered sugar
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 21 ounces blueberry pie filling
Instructions
- In a large mixing bowl, stir together the crushed graham crackers, melted butter, and granulated sugar until evenly combined.
- Press the crumb mixture firmly into an air-fryer-safe pan a cup at a time, packing it into an even, compact bottom layer.
- Air fry at 300°F for about 10 minutes, until the edges begin to brown. Remove and cool completely to room temperature before filling.
- Once the crust is cool, add the heavy cream, cream cheese, granulated sugar, powdered sugar, sour cream, and vanilla to a large bowl. Beat until smooth and soft peaks form.
- Spoon the filling evenly over the cooled crust, then top with the blueberry pie filling.
- Refrigerate until fully set and cold. Slice, serve, and enjoy.
Equipment
- Baking Pan
- Cooking Spray
Notes
- Bring the cream cheese to room temperature for the smoothest filling.
- Swap the blueberry pie filling for cherry, strawberry, or lemon for an easy variation.
- Chill thoroughly before slicing for the cleanest cuts.
Nutrition
Serving: 1ServingCalories: 929kcalCarbohydrates: 80gProtein: 9gFat: 65gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 178mgSodium: 648mgPotassium: 310mgFiber: 3gSugar: 55gVitamin A: 2282IUVitamin C: 1mgCalcium: 166mgIron: 2mg