Description:
Air Fryer Lemon Cheesecake Cups are creamy and tangy individual cheesecakes with a refreshing lemon flavor, layered over a buttery graham cracker crust. These delightful cups are perfect for a light yet indulgent dessert.
Preparation Time: 30 minutes (plus chilling time)
Servings: 6 cups
Nutritional Information (per cup):
- Calories: ~210 kcal
- Protein: 4g
- Carbohydrates: 20g
- Fat: 12g
- Fiber: 0g
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
For Topping:
- Whipped cream
- Lemon slices or zest for garnish
Instructions:
- Prepare the Crust:
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Divide the mixture evenly among 6 ramekins or silicone cupcake molds, pressing it firmly into the bottom to form a crust.
- Prepare the Cheesecake Filling:
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add the egg, lemon juice, lemon zest, and vanilla extract, mixing until fully combined.
- Assemble the Cups:
- Spoon the cheesecake filling over the crust in each ramekin or mold, spreading it evenly.
- Cook in the Air Fryer:
- Preheat the air fryer to 320°F (160°C).
- Place the cups in the air fryer basket and cook for 10–12 minutes, or until the edges are set and the center is slightly jiggly.
- Chill and Serve:
- Allow the cups to cool to room temperature, then refrigerate for at least 2 hours.
- Top with whipped cream and garnish with a lemon slice or zest before serving.
Notes:
- Storage: Store in the refrigerator for up to 3 days.
- Variations: Use lime juice and zest for a lime cheesecake twist.
- Tip: Ensure the cream cheese is fully softened for a smooth filling.
Enjoy these creamy and refreshing Air Fryer Lemon Cheesecake Cups as a delightful dessert for any occasion! 😊