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Air Fryer Red, White and Blue Cheesecake

Air Fryer Red, White and Blue Cheesecake with a buttery graham crust and silky vanilla filling, baked in an air fryer for a lightly jiggly center. Topped with fresh strawberries, blueberries, and whipped cream swirls—an easy Fourth of July dessert that sets up fast and chills beautifully.
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Prep Time 20 minutes
Cook Time 55 minutes
chill time + cooling 2 hours 10 minutes
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 5 tbsp unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese softened (2 blocks)
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp pure vanilla extract
  • 0.25 cup sour cream
  • 2 tbsp all-purpose flour
Topping
  • 1 cup fresh strawberries sliced
  • 0.5 cup fresh blueberries
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 stand mixer
  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep the pan and crust
  1. Line a 6-inch springform pan with parchment paper and lightly grease the sides.
  2. Combine graham cracker crumbs, granulated sugar, and melted butter, then press firmly into the bottom of the pan.
  3. Freeze the crust for 10 minutes to set.
Make the cheesecake filling
  1. Beat softened cream cheese and granulated sugar with a hand mixer on medium speed until completely smooth, about 2 minutes.
  2. Add eggs one at a time, mixing just until each egg is incorporated.
  3. Stir in pure vanilla extract, sour cream, and all-purpose flour until smooth; do not overmix.
  4. Pour the filling over the chilled crust and smooth the top with a spatula.
Air fry the cheesecake
  1. Preheat your air fryer to 310°F (155°C) for 3 minutes.
  2. Place the pan in the air fryer basket and air fry at 310°F (155°C) for 25–30 minutes, until the edges are set and the center has a slight jiggle.
  3. Turn off the air fryer and let the cheesecake sit inside with the door slightly ajar for 30 minutes to prevent cracking.
  4. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Finish and serve
  1. Whip heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
  2. Pipe or spoon swirls of whipped cream onto the cheesecake.
  3. Arrange sliced strawberries and blueberries on top in a flag-inspired or festive pattern, then slice and serve chilled.

Notes

For the cleanest slices, chill overnight so the center fully sets; aim for a slight jiggle at the 25–30 minute mark so it doesn’t overbake. Refrigerate covered up to 4 days; freeze cheesecake without the fresh berry topping up to 1 month, then thaw in the fridge overnight. For a lighter option, use reduced-fat cream cheese and swap half the heavy cream with Greek yogurt for the topping (texture will be slightly softer).