- Prepare the Muffin Cups:
- In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Place silicone muffin cups into your air fryer basket. Press about a tablespoon of the graham cracker mixture into the bottom of each cup to form the crust.
- Make the Cheesecake Filling:
- In a medium mixing bowl, use an electric mixer to beat the cream cheese until it’s smooth and free of lumps.
- Gradually add the granulated sugar and continue beating until well incorporated.
- Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest if using, until the mixture is smooth.
- Assemble the Muffins:
- Spoon or pipe the cheesecake filling into the muffin cups, filling each one about three-quarters full.
- Tap the basket lightly on a surface to remove any air bubbles.
- Cooking:
- Set the air fryer to 300°F (150°C) and cook the cheesecake muffins for about 15-20 minutes, or until the filling is set and the tops are lightly golden.
- Check for doneness by gently shaking the basket; the centers should be just slightly wobbly.
- Cooling and Serving:
- Let the cheesecake muffins cool in the basket for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, refrigerate the muffins for at least 2 hours to set completely.
- Serve chilled with your choice of toppings, such as fresh berries, whipped cream, or a drizzle of chocolate.
Serving Suggestions
These air fryer cheesecake muffins are versatile and perfect for serving at gatherings or as a quick dessert. The individual serving size makes them ideal for portion control and easy serving. They pair wonderfully with a cup of coffee or tea for an afternoon treat or a light dessert after dinner.
Air Fryer Cheesecake Muffins are not only a testament to the versatility of the air fryer but also provide a delightful, individually portioned twist on a beloved dessert. Would you like more tips on variations of this recipe or ideas for additional flavor combinations?