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Air Fryer Red, White and Blue Cheesecake

Air fryer red, white and blue cheesecake with a buttery graham cracker crust and creamy vanilla filling, finished with red and blue marbled swirls. The center bakes until slightly set at 300°F for 20–24 minutes, then chills for a sliceable, creamy texture.
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Prep Time 20 minutes
Cook Time 24 minutes
chill 4 minutes
Total Time 4 hours 54 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
For Decoration
  • Red gel food coloring
  • Blue gel food coloring
  • Whipped cream
  • Fresh strawberries
  • Fresh blueberries

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 air fryer

Method
 

Make the crust
  1. In a small bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until evenly mixed, looking like damp sand.
  2. Press the mixture firmly into the bottom of a 6-inch springform pan so it’s compact and level.
Mix the filling and swirl colors
  1. Beat cream cheese until smooth and creamy, scraping the sides as needed.
  2. Add granulated sugar and mix until creamy and fully combined.
  3. Beat in eggs one at a time until each is incorporated and the batter looks glossy.
  4. Add vanilla extract and sour cream and mix until smooth.
  5. Divide a small portion of the batter into two bowls for red and blue tinting.
  6. Tint one bowl red using red gel food coloring until the color is vivid.
  7. Tint the other bowl blue using blue gel food coloring until the color is vivid.
  8. Pour the white batter over the crust, spreading it gently to cover the crust.
  9. Drop small spoonfuls of red and blue batter over the surface for a marbled top.
  10. Swirl gently with a toothpick to create a patriotic marble effect without overmixing.
Air fry and chill
  1. Place the cheesecake in the air fryer basket, centering the springform pan for even cooking.
  2. Air fry at 300°F (150°C) for 20–24 minutes until the center is slightly set.
  3. Cool completely at room temperature so the cheesecake sets without cracking.
  4. Refrigerate for at least 4 hours or overnight until firm and sliceable.
Decorate and serve
  1. Decorate with whipped cream, arranging it on top in swirls.
  2. Top with fresh strawberries and fresh blueberries right before serving for fresh color and juiciness.

Notes

For the cleanest swirl, keep the red and blue batter spoonfuls small and swirl only a few times—over-swirl can turn the top purple. Store leftovers covered in the refrigerator for up to 4 days; freezing is not recommended for best texture. For a lighter option, use low-fat cream cheese and sour cream for a modest reduction in richness.