These Air Fryer Cheesecakes made with Daisy Cottage Cheese are a creamy, delicious twist on a classic dessert. Perfectly portioned and surprisingly easy to make, these mini cheesecakes deliver all the rich, velvety flavor you love with the added protein of Daisy Cottage Cheese.

Blended until silky smooth, Daisy Cottage Cheese creates a luscious cheesecake filling that bakes beautifully in the air fryer. The result is a light yet indulgent dessert with a creamy center and perfectly set texture.

One of the best things about air fryer cheesecakes is how quickly they come together. The air fryer creates a gentle baking environment that helps produce a smooth, creamy cheesecake without heating up the entire kitchen. Plus, individual portions make serving easy and convenient.

Customize your cheesecakes with your favorite toppings, from fresh berries and fruit compotes to chocolate drizzle, crushed cookies, or a spoonful of whipped cream.

Whether you’re making them for a special occasion, a weekend treat, or desserts throughout the week, these mini cheesecakes are sure to impress.

• Graham Cracker Crumbs (1/3 cup): Adds a light, sweet, crunchy texture that you know and love from classic cheesecake.
• Sugar (1 teaspoon): Adds a touch of sweetness to the crust.
• Melted Butter (1 ½ tablespoons): Adds a bit of flavor and holds the graham crackers together.
• Daisy Cottage Cheese (3/4 cup): The secret ingredient in these delicious cheesecakes. It lightens the cheesecakes, adds a bit of protein, and adds a silky, creamy texture that you love in cheesecake.
• Cream Cheese (6 ounces, softened): Provides structure and a rich texture with a mild tang.
• Powdered Sugar (1/3 cup): Adds a touch of sweetness to the cheesecake filling without adding grittiness.
• Large Egg (1, room temperature): Helps bind the other ingredients together and acts as a leavening agent.
• Vanilla Extract (1/2 teaspoon): Enhances the flavor of desserts.
• White Baking Chocolate (2 ounces, melted): Good quality white chocolate gives a sweet, buttery, slightly milky flavor to the cheesecakes and provides a bit of structure.

• Animal Crackers, chocolate wafers, or gluten-free graham crackers can be used in place of traditional graham crackers.
• You can substitute coconut oil for butter, if desired. Note, that coconut oil has a slight coconut flavor.
• An immersion blender may be used in place of the food processor or blender to create the creamy, light, fluffy cheesecake filling.
• Chop the white chocolate bar into small even-sized pieces for best results before microwaving. Microwave in short time increments to avoid scorching.
• Semisweet chocolate may be used in place of white chocolate, with chocolate wafers in place of graham crackers.
• Make sure your ingredients are room temperature for best results. Cold ingredients tend to create lumpy batters.
• To quickly bring cream cheese to room temperature, cut into small pieces, or you can place the sealed block into a bowl of warm water for about 15 minutes.
• To quickly bring the egg to room temperature, place into a bowl of warm tap water for about 10-15 minutes.
• Lighter color ramekins are best for cheesecakes as dark pans conduct heat faster.
• Remove from the air fryer before the middle looks completely set. The cheesecakes will continue to solidify after removal from the air fryer. Overcooking will create a chalky texture.
• Allowing the cheesecakes to cool to room temperature before placing in the refrigerator will keep the cheesecake from cracking. Rapidly cooling may cause the top of the cheesecake to crack.
• Top the cheesecakes with fresh berries or crushed cookies, drizzle with caramel or chocolate sauce, spread with a layer of Daisy Cottage Cheese Single Serve Fruit Topping, or top a big spoonful of whipped cream.

1. Preheat air fryer to 300°F on air fry mode.
2. Coat 3 individual 12 oz ramekins with nonstick spray. Mix graham cracker crumbs, sugar and melted butter. Press into the bottom of the ramekins.
3. Place cottage cheese, cream cheese and powdered sugar into food processor or blender. Process until completely smooth (about 1 minute).
4. Melt white chocolate in microwave for 45 seconds on high power. Continue heating at 30 second intervals, stirring after each interval, until smooth and melted.
5. Add the egg, vanilla and melted white chocolate to cheese and sugar mixture. Process until combined. Spoon into ramekins and lightly tap on the counter to remove air bubbles.
6. Place ramekins in the air fryer. Cook for 16-18 minutes, until the tops puff up and the edges start to turn golden. Allow to cool a few minutes in air fryer before removing to a large plate. Cool for about an hour and then cover and place in the refrigerating for a minimum of 2 hours (or overnight).