Air-Fryer Mini Cheesecakes

1. Lightly coat six 2 1/2-inch foil or silicone muffin cups with cooking spray.

2. Combine graham cracker crumbs and 1 1/2 teaspoons sugar in a small bowl. Drizzle in melted butter and stir with a fork to combine. Divide the mixture among the prepared muffin cups and press down with the back of a spoon.

3. Combine cream cheese, yogurt, lemon zest and the remaining 1/3 cup sugar in a large mixing bowl; beat with an electric mixer on medium speed until combined. Add egg, egg yolk and vanilla; beat until combined. Spoon the batter over the crusts in the muffin cups (the cups will be full).

4. Working in batches as necessary, arrange the cups in the basket of an air fryer. Cook at 350℉ until the tops are lightly browned and set (centers will jiggle), 8 to 10 minutes. Slip a spatula under each cup for support and carefully remove from the basket to a wire rack; let cool for 1 hour. Top with fresh fruit, cookie crumbles or berry sauce before serving, if desired.

Topping Ideas

Cookie Crumbles

Try crushing granola, graham crackers, shortbread cookies or chocolate sandwich cookies before sprinkling over the top.

Fresh Fruit

Fresh fruit like blueberries, raspberries, blackberries, sliced peaches, sliced mango or chopped strawberries are a welcome addition to these cheesecakes. They bring color and freshness to the dessert.

Berry Sauce

Combine 1 cup berries (raspberries, blueberries, blackberries and/or sliced strawberries, 2 Tbsp. water, 1 Tbsp. lemon juice and 2 tsp. honey in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, until slightly thickened, about 2 minutes. Let cool. Transfer to a mini food processor and blend until smooth. If you like, press the mixture through a fine-mesh sieve to remove seeds. Refrigerate until serving time.

Equipment

Air fryer; six 2 1/2-inch foil or silicone muffin cups