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Air Fryer Mini Cheesecakes

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

These mini cheesecakes are healthy and easy to make in the air fryer—no water bath necessary! Serve with your favorite toppings, like fresh fruit or cookie crumbles, or keep them plain for a simple sweet treat. If you prefer, you can substitute the graham cracker crumb crust with finely crushed shortbread cookies, gingersnaps or chocolate sandwich cookies.

Ingredients:
  • ⅓ cup graham cracker crumbs
  • 1 ½ teaspoons granulated sugar plus 1/3 cup, divided
  • 1 tablespoon unsalted butter, melted
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • 2 tablespoon nonfat plain strained yogurt, such as greek-style
  • 1 teaspoon lemon zest
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • fresh fruit, cookie crumbles or berry sauce for garnish (see topping ideas)
Directions:
  1. Lightly coat six 2 1/2-inch foil or silicone muffin cups with cooking spray.
  2. Combine graham cracker crumbs and 1 1/2 teaspoons sugar in a small bowl. Drizzle in melted butter and stir with a fork to combine. Divide the mixture among the prepared muffin cups and press down with the back of a spoon.
  3. Combine cream cheese, yogurt, lemon zest and the remaining 1/3 cup sugar in a large mixing bowl; beat with an electric mixer on medium speed until combined. Add egg, egg yolk and vanilla; beat until combined. Spoon the batter over the crusts in the muffin cups (the cups will be full).
  4. Working in batches as necessary, arrange the cups in the basket of an air fryer. Cook at 350℉ until the tops are lightly browned and set (centers will jiggle), 8 to 10 minutes. Slip a spatula under each cup for support and carefully remove from the basket to a wire rack; let cool for 1 hour. Top with fresh fruit, cookie crumbles or berry sauce before serving, if desired.
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