Home / Recipe / Air Fryer Raspberry Cheesecake

Recipes

COSORI

Air Fryer Raspberry Cheesecake

20 Mins

Prep Time

28 Mins

cook Time

8

Servings
image
Curated by: Chef Marge
Go to recipe
Cosori Raspberry Cheesecake Recipe

End Valentine’s Day on a high note with this creamy berry delicacy.

Contains

image

Dairy/Milk

image

Wheat

Cookware Used

TurboBlaze™ 6.0-Quart Air Fryer

TurboBlaze™ 6.0-Quart Air Fryer

See Product
image

Pin this Recipe

Similar Recipes: Strawberry Lemonade Cheesecake Bars, Flourless Chocolate Cake

Refreshingly Rich Raspberry

Don’t fret about Valentine’s Day dessert. Instead, enjoy this simple and delightful raspberry cheesecake that will put a touch of sweetness on the evening.

How to Pick Raspberries

When buying fresh raspberries at the supermarket, check the bottom of the container to ensure no berries are stuck there, indicating potential over ripeness, and avoid any packages with leaking or mushy berries. Always choose raspberries with a full, deep color and avoid those that are soft or overly squishy. Avoid raspberries with hulls attached, which is a sign of premature picking, or soft, moldy berries. Frozen red raspberries are ready for immediate use and are also great to use in this recipe.

Ingredient Swaps

You can swap raspberries with strawberries, or another berry of choice.

Nutrition Information

Where most cheesecakes are on the heavier side, this recipe offers a lighter twist by using protein-filled Greek yogurt. Plus, the addition of whole raspberries boosts its fiber content, making it a nutritious, satisfying, and mouthwatering homemade dessert!

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have.

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical.

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe.

What to Serve With: Steak & Asparagus Gourmet Pairing, Air Fryer Salmon With Lemon-Dill

Tools Needed

Ingredients Needed

Crust

Filling

Raspberry Sauce

Scale 1x 2x 3x
Yield 8 Serving

Instructions

MAKING THE CRUST

  1. Combine the graham cracker crumbs and melted butter in a medium bowl until the mixture is thick, coarse, and sandy. 
  2. Pour the mixture into an 8-inch springform pan, then pat the crumbs down into the bottom and 1-inch up the sides to make a compact crust. 
  3. Place the crisper plate into the air fryer basket. 
  4. Select the Preheat function, adjust temperature to 300°F, then tap Start/Pause. 
  5. Place the pan onto the preheated crisper plate. 
  6. Select the Bake function, adjust temperature to 300°F and time to 8 minutes, then tap Start/Pause. 
  7. Remove crust when fragrant and golden brown but keep the pan in the basket. 

MAKING THE FILLING

  1. Combine the Greek yogurt, cream cheese, and sugar in a food processor. Blend until smooth and creamy. Add the eggs, cornstarch, lemon zest, vanilla, and salt. Blend again until incorporated. 
  2. Pour batter onto the crust and smooth the top. Place the crust into the pan. 
  3. Select the Bake function at 20 minutes, adjust temperature to 300°F, then tap Start/Pause.  
  4. Remove cheesecake when golden-brown and the filling is set with a slight jiggle.  
  5. Allow cheesecake to cool to room temperature, then place in the refrigerator to chill completely.  

MAKING THE RASPBERRY SAUCE

  1. Whisk the water and cornstarch together in a small bowl until the cornstarch has dissolved.  
  2. Place cornstarch mixture, raspberries, sugar, and lemon juice in a small saucepan over medium heat. 
  3. Bring mixture to a boil, stirring occasionally and mashing the raspberries, then reduce heat to low and cook for 3 minutes. 
  4. Press the sauce through a fine mesh strainer to remove the seeds. 
  5. Allow sauce to cool to room temperature or place in the refrigerator to chill and thicken even more. 
  6. Serve cheesecake with raspberry sauce and fresh raspberries for topping. 

Chef Notes: If you don’t have a springform pan, you can use a regular 8-inch cake pan, but make sure to grease and line the pan with parchment paper so you can easily remove it. A trick to get your cream cheese to room temperature quickly is to place the sealed package of cream cheese in a bowl filled with warm water for 10 minutes. You can make the cheesecake and raspberry sauce 2 days in advance and store it in the fridge.

PRINT
SHARE

Nutrition

SERVING SIZE: 1 CALORIES: 262 PROTEIN: 8 g CARBOHYDRATES: 26 g FAT: 13 g FIBER: 2 g SATURATED FAT: 5 g CHOLESTEROL: 78 mg SODIUM: 233 mg 

NUTRITIONAL INFORMATION IS ONLY AN ESTIMATE. THE ACCURACY OF THE NUTRITIONAL INFORMATION FOR ANY RECIPE ON THIS SITE IS NOT GUARANTEED.

  • Instagram

    Did you make this recipe?

    Tag @cosoricooks on instagram and hashtag it #cookingwithcosori
Dessert Beginner Air Fryer

originally published on Feb 06, 2025 (last updated Jun 03, 2025)

Cookware Used

From Our Kitchen to Yours

Let us know what recipes you want
to see added to our cookbook. 

Request a recipe