Apple cheesecake is the kind of cake that turns an ordinary coffee table into something worth marking. Creamy vanilla filling, a crisp base of crushed biscuits and tender apple wedges that bake into the filling and turn golden on top. And it’s all baked in the airfryer. The small tin and the concentrated heat circulation give a cake that sets evenly and stays dense and creamy all the way through — without the dry edge you easily get in a large springform tin.
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Allow 20 minutes of prep, 35 minutes at 150°C, and then three hours of chilling time in the fridge. The actual work is done in under half an hour; the rest is patience.
Estimated reading time: 4 minutes
Table of Contents:
Why I love apple cheesecake in the airfryer
A cheesecake is basically a very delicate custard, and the key is gentle, even heat. This is exactly where the airfryer surprises you. At 150°C the fan runs at a reduced speed, and because the basket is a small, enclosed space, the cake’s own moisture stays trapped around the tin. The result is a filling that’s done in 35 minutes.
The apples are what lift the cake from a standard cheesecake into something more interesting. The wedges are pressed down into the filling and bake from the inside, the sugar caramelises lightly on top, and the acidity cuts through the rich cream cheese.
The difference between airfryer and oven
In the oven, many people use a water bath to keep the moisture up and avoid cracks. You rarely need that in the airfryer — the basket is such a small space that the cake’s own steam stays trapped around the tin. In return, you need to lower the temperature. Bake at the 180°C that many airfryer recipes default to, and the edge rises faster than the centre, so the cake cracks. 150°C is the number the whole recipe is built around.
My kitchen test of apple cheesecake
I baked the cake in my Cosori Dual Blaze, in a small springform tin that just barely fit into the basket. At 150°C, 35 minutes was right: the filling was still slightly soft in the centre when I nudged the tin, while the edge was set. That’s what you should look for. A cheesecake that’s completely firm in the centre when it comes out will be overbaked once it’s cold.
The first time, I took it out of the fridge after just an hour, because I was impatient. It tasted fine, but it wouldn’t slice cleanly — the pieces slid apart. The three hours of chilling time isn’t a suggestion, it’s the time the filling needs to set. If you work backwards from coffee time, the cake needs to start almost four hours ahead, even though your own hands-on time is only the first 20 minutes.
Press the biscuit base firm with the bottom of a glass instead of your fingers. An even, compact base is the difference between slices that cut neatly and a base that crumbles on the plate.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The mistake I see most often is too high a temperature. The airfryer can easily run at 180-200°C, and the temptation to cut fifteen minutes off the baking time is strong — but a filling that bakes too fast rises, collapses and cracks across the top. Stick to 150°C.
The next one is cold ingredients. Cream cheese straight from the fridge goes lumpy when mixed with eggs and sugar, and the lumps don’t disappear during baking; they turn into white specks in the finished cake. Take the cream cheese out half an hour ahead, and stir the filling gently — a whisk on full power beats air into the mixture, and it’s the air that makes it rise and crack.
The third is about the apples. If you cut the wedges too thick, they won’t have time to turn tender in 35 minutes, and you’ll get raw bits in an otherwise fully baked filling. About half a centimetre is safe, and a firm, tart variety holds its shape far better than a soft eating apple.
How to serve apple cheesecake
The cake can easily stand on its own with just a dusting of icing sugar, but a few things suit it well:
- Lightly whipped cream without sugar for a rich contrast to the apple’s acidity
- A spoonful of 38% crème fraîche stirred with vanilla seeds
- Warm caramel sauce drizzled over just before serving
- Toasted, chopped walnuts or almonds for a little crunch
- Black coffee or a warm chai — the cake is sweet enough to carry it
Storage and reheating
The cheesecake keeps for three to four days in the fridge in an airtight box or under a loosely draped piece of cling film. Don’t lay the film directly on the surface — the icing sugar will draw moisture and turn sticky. If you want to use it later, the whole cake can be frozen without garnish for up to three months; thaw it overnight in the fridge, and dust with icing sugar only just before serving.
Reheating is rarely a good idea — the cake is meant to be eaten cold. If you’d like it less cold, take the slices out 20-30 minutes before serving and let them sit at room temperature.
Apple cheesecake in the airfryer looks more ambitious than it is. Start it in the morning, let the fridge do the rest of the work, and you’ll have a dessert ready that you can easily put in front of guests.
FAQ
35 minutes at 150°C. The cake then needs to chill for at least 3 hours in the fridge before it can be sliced. Allow around 4 hours from start to serving, of which only the first 20 minutes is active work.
Almost always because the temperature is too high, or because too much air has been whipped into the filling. Stick to 150°C, and stir the filling gently until it’s just barely combined.
Recipe
Apple cheesecake in the airfryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Springform 18 cm
- 1 Bagepapir (til airfryer)
- 1 Mixing bowl
- 1 Electric mixer
- 1 Rolling pin
- 1 Cutting board
- 1 Knife
Shopping list
Ingredients
Biscuit base
- 150 g digestive biscuits
- 70 g butter (Melted)
Creamy vanilla filling
- 400 g plain cream cheese (At room temperature)
- 100 g sugar
- 2 pcs eggs (At room temperature)
- 1 dl crème fraîche 38%
- 2 tsp vanilla sugar
- 1 tbsp plain flour
How to make it
Preparation
- Line the base of an 18 cm springform tin with baking paper, and lightly grease the sides. Check that the tin can stand freely in the airfryer basket with air around it.
- Crush 150 g digestive biscuits into fine crumbs with a rolling pin, and mix them with 70 g butter. Press the crumbs firmly into the base of the tin with the back of a spoon.
- Whisk 400 g plain cream cheese and 100 g sugar until creamy with an electric whisk. Add 2 pcs eggs one at a time, whisking only briefly after each egg.
- Stir 1 dl crème fraîche 38%, 2 tsp vanilla sugar and 1 tbsp plain flour into the filling. Stir just until the mixture is even, so it doesn’t get too much air in it.
Cooking in the airfryer
- Preheat the airfryer to 160 °C fan.
- Bake the biscuit base for 5 minutes at 160 °C, and let it cool while you turn the temperature down to 150 °C.
- Pour the filling onto the pre-baked base, and press the apple wedges down into the filling so they’re almost covered. Let a few wedges peek out slightly so they turn golden.
- Bake the cheesecake at 150 °C fan for 30 minutes, until the surface is golden and the edge is set, while the centre still wobbles slightly.
- Check the cake after 25 minutes. If the surface is getting too dark, loosely lay a piece of baking paper over it for the last few minutes.
Cooling and serving
- Let the cheesecake cool completely in the tin at room temperature, then chill it in the fridge for at least 3 hours, preferably overnight. It needs to be completely cold before slicing.
- Dust 1 tbsp icing sugar through a small sieve over the cold cheesecake just before serving.
- Cut the cheesecake into 4 pieces with a warm, dry knife, and serve it cold.
Our notes for the recipe
A low temperature and a filling without too much whipped-in air is the safest way to a creamy cheesecake with no cracks. The cake is done when the edge is set and the centre still wobbles slightly — it firms up further in the fridge. Variation:
Swap the cinnamon for cardamom, or tuck a tablespoon of salted caramel under the apple wedges. Oat biscuits in the base give a more rustic bite. Serving:
Serve the cake cold with a dollop of lightly whipped cream or crème fraîche and, if you like, a few toasted flaked almonds. Portion size:
The cake is designed for an 18 cm springform tin. If you have a smaller airfryer, measure the height of the basket first — the tin needs to stand freely with room for air circulation above the cake.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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