in Air Fryer, All Recipes

AIR FRYER FUNFETTI CHEESECAKE

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Ingredients

  • Crust:
    • 1 cup graham cracker crumbs (or shortbread cookie crumbs)
    • 4 tablespoons butter melted
  • Filling:
    • 21 ounces cream cheese room temperature
    • 1 cup powdered sugar
    • 1/4 cup heavy cream
    • 2 large eggs room temperature
    • 1/4 cup rainbow sprinkles
    • 2 teaspoons pure vanilla extract
  • Decoration:
    • 3/4 cup whipping cream
    • 1 tablespoon powdered sugar
    • 1 cup rainbow sprinkles

Instructions

Crust:

  1. Line a 7-inch springform pan with a circle of parchment paper. Wrap the outside with two sheets of aluminum foil to avoid leakage.

  2. Optionally grease the sides and line them with parchment paper too. 

  3. In a bowl, mix the cookie crumbs and the melted butter. Press the mixture onto the bottom of the prepared pan. Place the pan in the fridge while preparing the filling.

Filling:

  1. Place the cream cheese, the powdered sugar, the heavy cream, and vanilla in a large mixing bowl. Beat with an electric mixer for 30-60 seconds, until creamy.

  2. Add the eggs and beat at a lower speed for about 30 seconds until combined. Using a rubber spatula, gently fold the rainbow sprinkles until evenly distributed in the batter.

  3. Pour the filling over the crust in the pan. Place the pan in the air fryer basket. Bake for 10 minutes at 320 degrees F and then for about 25 minutes at 300 degrees F. The cheesecake is ready when the top is set, and there are no jiggling parts.  Allow the cheesecake to cool until room temperature, and then cover the pan with aluminum foil. Refrigerate it for 6-8 hours or overnight.

Decoration:

  1. Whip the cold cream with powdered sugar. Use a piping bag with a star tip to pipe on the cheesecake. Sprinkle with rainbow sprinkles.

  2. Plate, serve, and enjoy!

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