Go Back
–+ servings
Delicious AirFryer Cinnamon Cardamom Cheesecake

Easy Air Fryer Cinnamon Cardamom Cheesecake

4.55 from 24 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Shashi
Sitting on a cinnamon and cardamom flavored almond base, this easy, gluten free, mini, Air Fryer Cinnamon Cardamom Cheesecake is deliciously creamy ~ serve it up with fresh berries and whip cream for a treat your family and friends will love.

Ingredients

  • For the crust:
  • 1 tbsp butter
  • 1/2 cup almond flour/meal
  • 1/4 tsp cinnamon
  • 1/8 tsp cardamom
  • 1 tbsp brown sugar
  • For the filling:
  • 8 oz cream cheese
  • 1 egg
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 3 tbsp brown sugar
  • Mini spring form pan
  • parchment paper
  • cooking spray

Instructions

For the crust:

  • Place the butter in a microwave safe bowl and microwave on high for 30 seconds until butter is melted. Remove bowl from microwave.
  • Add the almond meal/flour into the bowl with the butter along with the cinnamon, cardamom and brown sugar and stir well.
  • Meanwhile, using the base of the mini spring form pan as a guide, cut a circle out of the parchment paper and place it inside the spring form pan. Spray the pan and parchment paper with cooking spray.
  • Then, spoon the almond crust into the spring form pan, and press into it.
  • Set the air fyer to 350 degrees, place the spring form pan with the crust into the air fryer and air fry for 4 minutes at 350 degrees.
  • Remove and let cool.

For the filling:

  • Add the cream cheese, egg, vanilla, cinnamon, cardamom, and brown sugar into a bowl and mix well with a handheld electric mixer.
  • Spoon mixture on top of base, making sure not to over fill spring form pan - leaving a bit of room on the top.
  • Set air fryer to 300 degrees, place the cheesecake into air fryer and air fry for 12 minutes.
  • Remove from sir fryer and place in fridge (while in spring form pan) for at least 3 hours.
  • Then, remove from spring form pan and serve with fresh berries and whipped cream.

Nutrition

Serving: 1/4 mini cheesecake | Calories: 391kcal | Carbohydrates: 18g | Protein: 9g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Cholesterol: 111mg | Sodium: 308mg | Fiber: 2g | Sugar: 14g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.