Air Fryer Dulce de Leche Cheesecake

This air fryer dulce de leche cheesecake will definitely make you want to buy an air fryer immediately if you don’t already have one! Cheesecake lovers, be prepared for this amazing dulce de leche cheesecake recipe that you can make right in the air fryer. This was probably one of my favorite air fryer desserts because it was easy to make, creamy and extremely delicious! If you enjoyed this air fryer dulce de leche cheesecake recipe, you’ll definitely love these Air Fryer Twix Cupcakes and this Air Fryer S’mores Dip!

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Making cheesecake can be a bit difficult if you’ve never made one before. I’ve included some tips below to ensure success when making this dulce de leche cheesecake in the air fryer.

• Prepare the crust first so it has enough time to sit in the freezer and chill while you make the filling.
• Mix the cheesecake filling ingredients on low speed to minimize air bubbles from forming.
• Pour the cheesecake filling into the cheesecake crust.
• Cover the cheesecake with aluminum foil, making sure to go all the way down to the bottom of the spring form pan.
• Air fry the dulce de leche cheesecake at 325 degrees F for 35-40 minutes.
• Chill the cheesecake for at least 8 hours for best results.

How To Make Air Fryer Dulce de Leche Cheesecake

1. First, start by preparing the crust. Crush the Nilla wafers by pulsing in a food processor or placing them in a zip loc bag and crushing them with a rolling pin.
2. Melt the butter in the microwave.
3. Mix the crushed Nilla wafers and melted butter in a bowl until well combined.
4. Place the Nilla wafer mixture into a well greased 7 inch spring form pan. Use a measuring cup or spoon to press down and up against the sides to create the cheesecake crust. Place the crust in the freezer and prepare the filling.
5. Add the cream cheese and corn starch to a stand mixer or bowl if using a hand mixer. Mix on low speed until creamy and well combined.
6. Add in 1 egg at a time while mixing.
7. Add the dulce de leche and continue mixing on low speed. Scrape the sides of the bowl as needed to ensure all ingredients are well incorporated.
8. Remove the crust from the freezer and pour the filling into the crust.
9. Cover the cheesecake with aluminum foil making sure to trap the bottom of the foil under the spring form pan so it doesn’t fly around inside the air fryer.
10. Air fry at 325 degrees F for 35 minutes.
11. Let the cheesecake cool down at room temperature after removing it from the air fryer. I placed my air fryer basket with the cheesecake inside on top of my stove to cool down. Then chill in the refrigerator for at least 8 hours or overnight.
12. Top with more dulce de leche before serving and enjoy!

Tips & Variations

• The cheesecake will still be jiggly in the center after cooking but the edges will be set. Cheesecakes are supposed to jiggle in the center once cooked for the perfect creamy cheesecake!
• It is very important to cover the cheesecake with aluminum foil so the top doesn’t burn. It is also important to ensure the aluminum foil reaches the bottom of the spring form pan so the pan can hold down the foil. This step will prevent the aluminum foil from flying around in the air fryer during the cooking process.
• Mix on low when making the cheesecake filling and only mix until ingredients are incorporated. Over mixing a cheesecake will cause air bubbles which can cause cracks during the cooking process.
• I have a 7 qt air fryer and used a 7 inch spring form pan. However, if you have a smaller air fryer, you meed need a smaller sized pan.
• It is important to read your air fryer manual before cooking in it. Keep in mind that there are a lot of different air fryer brands out there so cooking times may vary. Check on your cheesecake after air frying for 35 minutes to make sure the edges are set. If the edges have not set completely, air fryer for an additional 5 minutes.