Air Fryer Keto Cheesecake Recipe

A slice of Keto Air Fryer Cheesecake on a white plate with sliced strawberries.

This Keto Air Fryer Cheesecake absolutely defies expectations. It's simple to make and comes out perfectly dense, rich, and creamy. A heavenly low carb dessert, no water batch required!

Course Dessert

Cuisine American

Keyword air fryer cheesecake

Prep Time 15

Cook Time 40

Chill Time 3

Total Time 3 55

Servings slices

Calories 343kcal

Equipment

1 7-inch springform pan

Ingredients

Crust

3/4 cup pecan flour (or almond flour)
2 tbsp granular sweetener erythritol recommended
1/4 tsp salt
2 tbsp butter melted

Filling

24 ounces cream cheese softened
1/2 cup granular sweetener erythritol, allulose, or a combination
1/4 cup sour cream
1 1/2 tsp vanilla extract
2 large eggs room temperature

US Customary - Metric

Instructions

Crust

Grease a 7-inch springform pan and line the bottom with a circle of parchment. Grease the parchment.
In a medium bowl, whisk together the nut flour, sweetener, and salt. Stir in the butter until well combined.
Press the mixture firmly and evenly into the bottom of the prepared pan. Air-fry on the bake setting at 325ºF for 8 minutes. Remove and let cool completely.

Filling

In a large bowl, beat the cream cheese on medium for 2 minutes until ultra-creamy. Then beat in the sweetener, sour cream, and vanilla extract until well combined.
Scrape down the bottom and the sides of the bowl. Then add the eggs and beat until just combined.
Pour the filling over the cooled crust and tap the pan on the counter a few times to release any air bubbles. Cover the top of the pan tightly with foil, shiny side up.
Air-fry on the bake setting at 325ºF for 25 to 30 minutes, until the sides are set but the center still jiggles when shaken.
Remove the foil and bake at 300ºF for another 5 to 10 minutes, until lightly browned and the center jiggles just slightly.
Remove and let cool completely, then run a sharp knife around the inside of the pan to loosen the cake. Cover with plastic wrap and refrigerate 3 to 4 hours, or up to overnight.

Notes

Storage Information: Store the cake, tightly wrapped up, in the fridge for up to 5 days or in the freezer for up to 2 months.

Nutrition