Oh my, this air fryer Twix cheesecake is so good, I’m having a challenge not eating the whole thing in one sitting! It’s quick, easy, and you don’t even need to turn on the oven. I started with a cookie crust, added a caramel cheesecake, and topped it with a chocolate ganache – decadent perfection!
When you think of air fryer recipes, baking desserts is not the first thing that comes to mind, but this recipe will change how you look at this fantastic appliance.
It can bake just about anything, and I can’t wait to show you how to start baking amazing sweet treats in your air fryer.
This cheesecake is a great option to start with. It doesn’t require any of the following:
- Special skills
- Heating up your kitchen with the oven (I absolutely dread this during summer!)
- Weird ingredients not easily availble
It does require one thing, though: SELF-RESTRAINT. The cheesecake needs a solid overnight rest in the fridge for everything to set and the flavors to mingle. The wait can be painful!
🥚 Main Ingredients
✔️Cookie Crust | What makes this cheesecake stand out is the homemade cookie crust. Flour, butter and powdered sugar is all you need.
✔️Cheesecake Filling | A cream cheese and Jello cheesecake pudding combine along with the other classic cheesecake filling to make a creamy and thick filling. This is what you will need for the filling:
- Cream cheese
- Eggs
- Heavy cream
- Powdered sugar
- Jello instant cheesecake pudding
- Lemon juice
✔️Caramel and Chocolate | Caramel ice cream topping and a simple chocolate ganache made with heavy cream and melting chocolate are the toppings that help bring this cheesecake in the air fryer together to give it that classic Twix flavor.
🍽️ Instructions
I am super excited that you can make desserts in your Air Fryer! Desserts are amazing no matter how they are made, but the fact that I don’t have to heat up my kitchen is a significant plus. Let’s get started.
👉Step 1: Combine the powdered sugar and flour in a bowl and mix well. Put the butter in a microwave-safe bowl, melt it in the microwave and pour it into the flour mixture and combine.
👉Step 2: Use a 7-inch springform pan and line it with parchment paper. Add the crust mixture to the bottom of the pan and press firmly.
Set the pan in the air fryer and cook it for six minutes at 350°F. This will “bake” the crust into a texture similar to a cookie.
👉Step 3: While the crust is in the air fryer, add the cream cheese to a mixing bowl in your stand mixer. Beat it until it’s smooth and creamy.
Then pour in the lemon juice and eggs and beat a little more, just until they are combined.
👉Step 4: Add the heavy cream and instant cheesecake pudding to the cream cheese mixture and beat until it is smooth. Add the powdered sugar and blend slowly until it’s smooth.
Use a spatula to scrape down the sides of the bowl as needed.
👉Step 5: Take the springform pan out of the air fryer and pour in the cheesecake mixture. Be careful as the pan may still be hot.
👉Step 6: Bake the cheesecake in the Air Fryer at 350 degrees for 55 minutes.
Check the cheesecake after it has been in for 10 minutes. You may need to cover it with a piece of aluminum foil loosely on top to keep it from browning too much.
Allow the cheesecake to finish cooking and let it rest in the air fryer for 30 minutes after it’s done.
Note: Don’t forget to turn off the air fryer after the cooking time is up.
👉Step 7: After resting in the Air Fryer for half an hour, let the cheesecake finish cooling on a wire rack and cover with foil.
Put the cheesecake in the fridge overnight so it can set up.
👉Step 8: The next day, add the caramel topping to the cheesecake and chill it in the fridge.
While the cake is chilling in the fridge, make the chocolate ganache. Pour the heavy cream into a dish and warm it in the microwave. It’s important not to let it boil.
Add the three squares of melting chocolate to the heavy cream and melt. If needed, microwave the mixture for 15 seconds to finish melting the chocolate. Mix well until the ganache is uniform.
👉Step 9: Take the air fryer cheesecake out of the fridge and remove the springform from the pan.
Put the cheesecake on a serving plate and pour the chocolate on top of the cheesecake. Set the cheesecake in the fridge again for one hour and serve cold. Enjoy!
🥄 Meal Prep Instructions
Easily make this amazing cheesecake ahead of time. It’s perfect to have on hand when you are craving something sweet and delicious.
Prepare the cheesecake as directed, and it will last for up to five days in the fridge. Just make sure to keep it covered and away from strong-smelling foods, so it doesn’t take on any of those flavors.
🥣 Freezer Friendly Instructions
Prepare the cheesecake as directed and wrap it tightly with Press N Seal. Freeze as individual pieces or one entire cake. Either way works great. Download the FREE Freezer Storage Chart to track how long you can store everything in your freezer.
The cheesecake is so good to eat frozen, or you can thaw it on the counter or in the fridge. I love having some cheesecake around for last-minute dinner guests or parties.
📌 Expert Tips
Gluten-free – If you are gluten-free, swap the regular flour for a gluten-free flour blend. Just make sure it has xanthan gum in it, or you will need to add some. This will keep the crust gluten-free for you.
Different flavor – Exchange the instant cheesecake pudding for a different variety. Just make sure it is an “instant” variety. Chocolate pudding, vanilla, and even butterscotch would be lovely options.
🍴Variations
Every bite of this cheesecake is scrumptious just the way it is. But if you are feeling wild, go for it and add some extra ingredients! Here are a few ideas for you to try out:
- White Chocolate – You can add some white chocolate to the top of the cheesecake. Melt it with some whipping cream and drizzle it on top. So good!
- Twix Bars – Chop up some Twix candy bars and sprinkle them on top of the cheesecake. It adds some character and flavor too.
- Peanut Butter – Mix in 2 – 3 tablespoons of peanut butter in with the almond bark mixture. Peanut Butter Twix is amazing, so you know this is bound to be the same!
More Air Fryer Desserts
This highly efficient mini-oven is so, so good for whipping up desserts quickly. Here are some of my family’s favorite sugary treats you can make in the air fryer:
- Air fryer apple roses
- Air fryer pumpkin muffins
- Air fryer copycat Krispy Kreme donuts
- Air fryer caramel apple hand pies
🥮 Recipe FAQs
Once your cheesecake is done cooking, it must set up in the fridge overnight. The reason is that it takes a long time for cheesecake to fully cool down and then set up. If you slice into a warm cheesecake, it will fall apart and not have that thick and creamy texture.
You can reach for an internal thermometer and check to see if your cheesecake reads 145 degrees F. That way you know your cheesecake is fully cooked. Also, you will find your cheesecake has minimal jiggle if you wiggle it.
If you find your cheesecake cracks, there is no need to throw it out. You will top it with caramel and chocolate so all of the cracks will be hidden. Cracks can form if it overcooks a bit or even gets mixed too much. It will still taste amazing.
Cheesecake should be stored in the refrigerator. Cover with plastic wrap or saran. If you decorate your cheesecake and don’t want to mess it up you can buy an air tight container designed for pies, to ensure nothing touches the top.
A springform pan has a bottom tray with no lip. The sides form a circle and fit into grooves on the bottom pan and spring open and close (or loosen and tighten). If you don’t have one, you can use a small 7-inch circular or even square pan with high sides. You won’t have the clean edges like you would from a springform, but I suggest doing that before investing in a pan you aren’t sure you will use many times in the future.
Try These Other Delicious Desserts
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Air Fryer Twix Cheesecake
Equipment
- Stand Mixer
- 7" Springform Pan
Ingredients
Cookie Crust
- 1 ½ cups Flour
- 1 cup Powdered Sugar
- 1 ½ sticks Butter melted
Cheesecake
- 32 oz Cream Cheese softened
- 1 tsp Lemon Juice
- 2 Eggs
- ¼ cup Heavy Cream
- ½ package Jello Instant Cheesecake Pudding 3 oz size
- 1 ½ cup Powdered Sugar
Topping
- 1 jar Caramel Ice Cream Topping
- 3 squares Chocolate Almond Bark Melting Chocolate
- ⅓ cup Heavy Cream
Instructions
Crust
- Add the flour and powdered sugar in a bowl and blend well. Melt the butter in the microwave, and pour into the flour/powdered sugar mixture. Stir the butter into the flour.
- Line the bottom of a 7 inch Spring-form pan with Parchment paper and press the flour mixture firmly into the bottom of the pan.
- Place the pan in the Air Fryer at 350 degrees, and set the time for six minutes.
Cheesecake
- While the crust is baking, place the softened cream cheese in the mixing bowl of a stand mixer, and blend until smooth.
- Add the lemon juice, and eggs, and mix just until the eggs are blended. Add the heavy cream to the Instant pudding, and mix until smooth.
- Add the pudding to the mixing bowl. Add the powdered sugar and mix on low until smooth.
- Scrape down the sides of the bowl, and mix until completely blended. Remove the pan from the Air Fryer and pour the cheesecake mixture into the Springform pan. Set the time for 55 minutes, and bake the cheesecake at 350 degrees.
- After about 10 minutes, open the Air Fryer, and cover the cheesecake loosely with foil. Place it back in the Air Fryer and finish cooking.
- When the cheesecake is done, leave it in the Air Fryer for 30 minutes, (with the Air Fryer turned off) and then remove the cheesecake. Place it on a wire rack to cool.
- When the cheesecake is cooled, cover with foil, and place in the refrigerator to set up overnight for the best results. The next day, remove the cheesecake from the refrigerator, spoon the caramel topping on top, and place it back in the refrigerator.
Topping
- Place the heavy cream in a dish, and heat in the microwave, just until hot. Do not boil. Place three squares of Chocolate Almond Bark in the hot cream, and stir to melt the chocolate. If the chocolate doesn't completely melt, place it back in the microwave for 15 seconds, and stir until the chocolate is completely melted and smooth.
- Remove the cheesecake from the refrigerator and remove the springform from the pan. Place the cheesecake on a serving plate.
- Pour the hot Ganache (melted chocolate) over the cheesecake and allow it to run down the sides, and onto the serving plate. Place the cheesecake back in the refrigerator to set the chocolate a bit and until time to serve. Serve on dessert plates, and Enjoy!
Notes
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
I am mind blown by this cheesecake