air fryer berry s’mores cheesecake

air fryer berry s’mores cheesecake

Bring your favorite campfire dessert inside your air fryer with this Berry S’mores Cheesecake air fryer! Toasted marshmallows and juicy strawberries are placed atop this rich and creamy cheesecake. With just a few snack-worthy ingredients, it bakes up into the ideal summer dessert in about 30 minutes. Both adults and children will find it irresistible!

Expert Advice for You

  • If melting the chocolate chips in a microwave, heat for 30 seconds while stirring. Continue until the mixture is smooth and all of the chips have melted.
  • It’s easier to blend and get a smooth consistency if your cream cheese is room temperature. Thus, be careful to remove it from the refrigerator several hours before beginning. It can also be heated quickly. microwaved until they become tender.
  • Don’t overbeat the cheesecake batter. The batter will eventually develop cracks because of the increased air incorporated into it during the faster and longer mixing times.
  • Let the cheesecake cool fully before putting it in the refrigerator. Additionally, this will stop cracks from developing. But don’t worry if you have a few. Even so, the berry-mallow topping will keep your cake looking lovely and appealing!
  • Make use of different fruit! You can also use raspberries and blueberries in place of strawberries. Or try experimenting with other in-season fruits.


  1. Graham cracker crust, six ounces
  2. One pound of chocolate chips
  3. A 12-oz container of sweetened condensed milk
  4. 16 ounces of room temperature cream cheese
  5. Two big eggs
  6. 1/4 cup of powdered sugar
  7. One tsp of pasted vanilla
  8. Marshmallow fluff, 7 ounces
  9. one cup of chopped strawberries
  10. two cups of little marshmallows


  • In a bowl, mix together chocolate chips and ½ cup of evaporated milk. Use a microwave or a double boiler to melt. *Heat in the microwave for 30 seconds, then stir. Continue until melted.* Cover the graham cracker crust with ½ of the melted chocolate and refrigerate for 15 to 20 minutes to solidify.
  • As the chocolate hardens in the freezer, get the cheesecake batter ready. Beat together cream cheese, marshmallow fluff, and ¼ cup evaporated milk in large mixing bowl or stand mixer. Beat until smooth, using medium speed.
  • Reduce the speed to minimum. One egg at time, add until well combined.
  • After adding the sugar and vanilla paste, mix for two minutes on low speed.
  • Fill the pie crust with the cheesecake mixture. Put inside the basket of the air fryer. Don’t set the air fryer to preheat. Cook at 300° for 25 minutes. Slice the strawberries thinly while the cheesecake is cooking.
  • From the air fryer, remove the cheesecake.
  • After adding last drizzle of melted chocolate, top with cut strawberries. Top the strawberries with little marshmallows until till it’s covered. Put the marshmallows in the air fryer and toast and melt them for three minutes at 300°F (without preheating).
  • Let the cheesecake cool fully before putting it in the refrigerator. This will stop things from breaking.
  • Before serving, place the cheesecake in the refrigerator for at least eight hours, ideally overnight.

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