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Easter Air Fryer Cheesecake

Easter Air Fryer Cheesecake
Prep Time:15-20 mins
Servings:8-10 servings
Cook Time:35 mins
Total Time:<1 hour


For the base

  • 75g Rich Tea Biscuits
  • 50g Butter, melted
  • 5g Flour

For the filling

  • 440g Cream Cheese
  • 60g Sour Cream
  • 10g Flour
  • 2tsp Vanilla Essence
  • 75g Sugar
  • 3 Eggs


  • 180g single cream
  • 90g chocolate, chopped


  • Your favourite easter eggs


  1. Start by making the base, in a medium bowl, crush up the biscuits to fine crumbs, then add the melted butter and a teaspoon of flour. Mix well, then press firmly into the base of an 18cm springform cake tin to form an even base layer.
  2. Place the cake tin into your Vortex Air fryer. Select Bake for 5 minutes at 150°C. (There is no need to preheat.)
  3. Meanwhile, make the filling. Whisk the cream cheese until smooth, then add the sour cream, flour, vanilla, and sugar and whisk until combined. Add in the eggs one at a time, beating between each addition until the egg is just mixed in.
  4. Lightly oil the sides of your cake tin, then pour the mixture over the cooked base.
  5. Place the cheesecake back into the Air Fryer. Select bake again, lowering the temperature to 145°C, and setting the time to 35 minutes.
  6. Check from about 28minutes – the perfect cheesecake will be just set, with a slight wobble in the middle.
  7. While the cheesecake cooks, make the ganache topping. Warm the cream in the microwave until warm, but not boiling over. Pour the cream over the chopped chocolate and set aside for 5 minutes. Stir the ganache until smooth then leave to cool.
  8. Remove the cheesecake from the air fryer and allow to cool to room temperature before spreading the ganache over the top and decorating with easter eggs.