You know that moment when you’re craving something sweet, festive, and downright indulgent—but turning on the oven feels like too much work? Enter this air fryer peppermint cheesecake, your new holiday lifesaver. Creamy, dreamy, and packed with that cool peppermint zing, it’s the kind of dessert that makes you look like a kitchen wizard with barely any effort. (Trust me, I’ve tested this on skeptical family members—they went back for thirds.) Best part? Your air fryer does all the heavy lifting, no fussy water baths or oven-watching required. Just pure, minty bliss in under 20 minutes.
Why You’ll Love This Air Fryer Peppermint Cheesecake
This isn’t just cheesecake—it’s a holiday miracle in mini form. Here’s why it’ll become your new go-to:
- Speed demon: Done in under 20 minutes of cook time (no oven preheating marathons!)
- Festive flair: That peppermint kick makes every bite taste like Christmas morning
- Creamy perfection: Silky texture that’ll make you swear it took hours to make
- No-fuss cleanup: Your air fryer does all the work while you sip cocoa
Seriously, I’ve burned store-bought cookies that took longer than this showstopper.
Ingredients for Air Fryer Peppermint Cheesecake
Gather these simple ingredients—most might already be in your kitchen—for a cheesecake that’ll make your taste buds dance. (Pro tip: Let the cream cheese sit out for 30 minutes. Trust me, lumpy filling is not the holiday vibe we’re going for.)
- Cream cheese: 8 oz, softened (full-fat for that melt-in-your-mouth texture)
- Sugar: 1/4 cup granulated (or swap with honey if you’re feeling wild)
- Egg: 1 large, room temperature (cold eggs = sad, dense cheesecake)
- Extracts: 1/2 tsp vanilla + 1/4 tsp peppermint (adjust to taste—some like it extra minty!)
- Crust: 1/2 cup crushed graham crackers (gluten-free works too) + 1 tbsp melted butter
- Toppings (optional but oh-so-fun): Whipped cream and crushed candy canes
See? Nothing fancy—just everything you need for pure peppermint bliss.
Equipment You’ll Need
Let’s keep it simple—you probably have most of these already. Here’s what you’ll need to make magic happen:
- 6-inch cake pan: Fits perfectly in most air fryers (springform works too)
- Mixing bowl: For that creamy, dreamy filling
- Air fryer: The star of the show (any model works)
- Spatula: To scrape every last bit of filling into the pan
That’s it! No fancy gadgets—just good old-fashioned cheesecake vibes.
How to Make Air Fryer Peppermint Cheesecake
Okay, let’s get to the fun part—making this peppermint dream come to life! Don’t let the fancy results fool you. The process is as easy as, well, eating cheesecake.
Step 1: Prepare the Crust
First up: that buttery, crunchy base. Grab your graham cracker crumbs and mix them with melted butter in a small bowl until they look like wet sand. (Fun fact: I sometimes use a ziplock bag and rolling pin to crush my crackers—great stress relief!) Press this mixture firmly into the bottom of your 6-inch pan. I mean firmly—use the back of a spoon or measuring cup to really pack it down. Pop it in the fridge for 10 minutes while you make the filling. This little chill session helps prevent a crumbly crust disaster later.
Step 2: Make the Filling
Now for the star: that creamy, minty filling. In a mixing bowl, beat the softened cream cheese until it’s smooth—no lumps allowed! Gradually add the sugar, vanilla, and peppermint extract, mixing well after each addition. Crack in the egg last and blend just until combined. (Overmixing here can lead to cracks—we want silky, not dense!) The batter should be smooth and slightly glossy. Pour it over your chilled crust, smoothing the top with a spatula.
Step 3: Air Fry the Cheesecake
Here’s where your air fryer shines. Place the pan in the basket (no water bath needed—hallelujah!) and set it to 320°F. Cook for 15-18 minutes. The edges should look set, but the center will still have a slight jiggle—like Jell-O, not soup. (Resist the urge to poke it!) Let it cool in the air fryer with the basket slightly pulled out for 10 minutes, then transfer to a wire rack. This gradual cooling helps prevent those dreaded cracks.
Step 4: Chill and Garnish
Patience, my friend—this is the hardest step. Cover the cheesecake and refrigerate for at least 2 hours (overnight is even better). The wait intensifies the flavors and gives that perfect firm-yet-creamy texture. When you’re ready to serve, go wild with toppings: a dollop of whipped cream and a sprinkle of crushed candy canes make it look (and taste) like a holiday masterpiece.
Tips for Perfect Air Fryer Peppermint Cheesecake
Want that bakery-quality cheesecake every time? These little tricks make all the difference:
- Chill that crust: 10 minutes in the fridge before adding filling keeps it from crumbling under pressure
- Easy on the mixing: Blend just until smooth—overworked batter leads to cracks and dense texture
- Peppermint control: Start with 1/4 tsp extract, then taste (some brands pack more punch than others!)
- Room temp ingredients: Cold cream cheese or eggs? Hello, lump city. Let everything warm up for silky results
Oh, and resist cutting into it warm—good things come to those who wait (and refrigerate)!
Variations & Substitutions
Feel like mixing it up? This recipe is super flexible—here are my favorite twists:
- Chocolate lover’s crust: Swap graham crackers for crushed Oreos (leave the filling in!)
- Extract swap: Try almond instead of peppermint for a winter marzipan vibe
- Dairy-free: Use plant-based cream cheese (I like Kite Hill) and coconut oil in the crust
- Boozy upgrade: Add 1 tbsp peppermint schnapps to the filling—adults only!
See? Endless ways to make this treat your own. If you’re looking for other quick holiday treats, check out this air fryer gin mince pies recipe.
Serving and Storage
Here’s the deal—this cheesecake deserves a little drama! Serve it straight from the fridge (cold = creamy perfection) with those candy cane crumbs dusted on top like fresh snow. Leftovers? Cover tightly with plastic wrap and they’ll keep happily in the fridge for 3 days—if they last that long. (Psst—never microwave it! The air fryer didn’t work this hard for you to ruin that texture with heat.)
Air Fryer Peppermint Cheesecake FAQs
Got questions? I’ve got answers! Here’s everything you need to know about making this peppermint dream come to true:
Can I use a different pan size?
Absolutely! A 6-inch pan gives that classic thick cheesecake look, but you can use a 7-inch pan if that’s what you’ve got—just reduce the cook time by 2-3 minutes since it’ll be thinner. No tiny pan? Ramekins work great for individual portions (think fancy dinner party vibes).
How long does it keep in the fridge?
This little beauty stays fresh for up to 3 days when covered tightly. The peppermint flavor actually gets better on day two—if you can resist eating it all at once! Pro tip: Press plastic wrap directly on the surface to prevent drying.
Can I freeze air fryer cheesecake?
You bet! Wrap individual slices in plastic, then foil, and freeze for up to a month. Thaw overnight in the fridge—no microwave! The texture stays creamy, though the crust softens slightly. Perfect for sneaky holiday treats when guests drop by unexpectedly.
Why did my cheesecake crack?
Don’t panic—it still tastes amazing! Cracks usually mean overmixing (too much air) or cooling too fast. Next time, let it cool gradually in the air fryer first, and mix the filling just until smooth. But hey, that’s what whipped cream and candy canes are for—delicious camouflage! For more tips on preventing cracks in baked goods, you can check out general baking science resources.
Nutritional Information
Just a heads up—these numbers are estimates since brands vary. But hey, it’s cheesecake! We’re here for the joy, not the math. (Though I promise it’s lighter than traditional versions!) Want to share your thoughts? Rate this recipe below!
Print
20-Minute Air Fryer Peppermint Cheesecake Recipe (So Good)
- Total Time: 2 hours 28 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy cheesecake with a peppermint twist, made easy in your air fryer.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1 egg
- 1/2 cup crushed graham crackers
- 1 tbsp butter, melted
- 2 tbsp whipped cream (optional)
- 1 tbsp crushed candy canes (optional)
Instructions
- Mix graham cracker crumbs and melted butter. Press into a small pan.
- Beat cream cheese, sugar, vanilla, and peppermint extract until smooth.
- Add egg and mix well.
- Pour filling over crust.
- Air fry at 320°F for 15-18 minutes.
- Let cool, then refrigerate for 2 hours.
- Top with whipped cream and candy canes before serving.
Notes
- Use a 6-inch pan for best results.
- Chill thoroughly before slicing.
- Adjust peppermint extract to taste.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 85mg
Keywords: air fryer cheesecake, peppermint dessert, easy cheesecake recipe