Air Fryer Peach Cobbler Cheesecake

I do not know of one single soul that doesn’t love cheesecake. When I figured out that my air fryer had the ability to bake a cheesecake, I was floored! What can’t this gadget do? I believe I have found a foolproof way to make the creamiest and most perfect cheesecake in under 20 minutes! Don’t believe me? Try it for yourself. Oh! I topped it with Peach Cobbler too. I know, I know. You’re welcome!

The crust is important. It’s the foundation of a delightful cheesecake. I like to keep it traditional. But, with an added crunch. Walnuts! My goodness what a difference these finely chopped little nuts make. They pair perfectly with those buttery, graham cracker crumbs. Optional, but highly recommended.

Another essential rule of thumb to remember is to avoid over mixing the cheesecake batter. Cracks are created this way. And we all know, “crack is wack!” RIP to the Great Whitney Houston. Anyway, once you incorporate the eggs into the batter, mix only until combined.

All air fryers are not the same. However, I almost certain that my timing will work across the board. Just make sure that you allow the cheesecake to air fry for a full 20 minutes before stopping it to check. This will prevent cracks as well. If you need extra cooking time, add them in 5 minute intervals.

This cheesecake as absolutely perfect. Even served plain or with the simple addition of fruit. But, of course, I had to be extra. And when you try my Peach Cobbler topping, you’ll be glad I did!

Can’t have peach cobbler with the…well…cobbler. These cobbler crumbles are homemade and extremely easy to whip up. I also “baked” them in the air fryer. It took a little under 10 minutes to do so.

Once the cobbler crumbles and peach topping are done, it’s time to assemble! Crumbles first. Then, cover them with those delectable peaches. Oh! Can’t forget a dollop of fresh whipped cream! The only con to this recipe? It’s so easy to make you will want to make it often!

Happy Eating,

B. Coop

Air Fryer Peach Cobbler Cheesecake


  • Cheesecake Crust:
  • 1/2 cup graham cracker crumbles
  • 2 TBS granulated sugar
  • 1 tsp cinnamon
  • 1 stick salted butter melted
  • 1 TBS finely chopped walnuts optional
  • Cheesecake Filling:
  • 2 packages Philadelphia cream cheese softened
  • 14 oz can sweetened condensed milk
  • 1 TBS pure vanilla extract
  • 2 eggs
  • 2 TBS all purpose flour
  • Cobbler Topping:
  • 1/2 cup all purpose flour
  • 2 TBS granulated sugar
  • 2 TBS light brown sugar
  • 1 tsp cinnamon
  • 1/2 stick salted butter (melted
  • Peach Topping:
  • 3 TBS salted butter
  • 2 cups sliced peaches
  • 1 TBS cinnamon
  • 2 TBS light brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice
  • 1 tsp pure vanilla extract
  • 1 TBS cornstarch


  1. Cheesecake Crust:
  2. Mix all ingredients together in a bowl.
  3. Spray an 8 inch springform pan with nonstick cooking spray
  4. Spread the crust mix evenly into the pan and gently press it onto the bottom of the pan.
  5. Air fry the crust on 300 F for 4 minutes
  6. Allow the crust to cool at room temp while making the cheesecake filling.
  7. Cheesecake Filling:
  8. Using an electric mixer, mix the cream cheese and condensed milk together until smooth
  9. Add in the extract, eggs, and flour
  10. Mix at medium speed just until combined. Do NOT over mix!
  11. Scrap down the sides of the bowl using a spatula and fold the mixture together one las time to ensure all is combined
  12. Pour the filling over the crust.
  13. Air fry on 300 F for 20 mins.
  14. Allow the cheesecake to cool completely at room temperature*
  15. Refrigerate for at least 4 hours before serving.
  16. Cobbler topping:
  17. Mix all ingredients together in a bowl with a fork until it has a crumbly texture
  18. Line the air fryer with parchment paper
  19. Pour the crumbles on top of the parchment paper and spread them out using the fork
  20. Air fry on 300 F for 7-10 minutes or until golden brown
  21. Sprinkle the crumbles evenly over the cooled cheesecake
  22. Peach Topping:
  23. Melt the butter in a saucepan.
  24. Fold all remaining ingredients together in a bowl
  25. Stir the mixture into the butter
  26. Simmer on low for 8-10 minutes.
  27. Serve warm on top of the cheesecake
  28. Enjoy!

Easy Peach Cobbler

 Cookies, I tweaked my peach cobbler recipe and little. No, nothing’s changed with how much I HATE baking. No, I really hate it! But, I do it. However, it has to be simple and quick. Cause I can’t deal with mixers and ovens for too long! But, my Peach Cobbler is worth the small hassle. Okay, first thing’s first, I will probably NEVER use fresh peaches!peaches I refuse to peel, pit, and chop those things. I ain’t for all that. Lazy Cook Chronicles Vol. 1. If you accept me for who I am, please do continue….

I don’t know a single soul that would deny a bowl. Didn’t know I could rhyme huh? Mixtape dropping soon….lol ok seriously. This stuff is gooooood! What other sweet treats would you guys like to watch me make?


B. Coop

Easy Peach Cobbler
Serves 8
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 3-4 cups of frozen peaches
  2. 1/4 cup light brown sugar
  3. 1/2 cup granulated sugar
  4. 1 tablespoon of cinnamon
  5. 1 tablespoon of cornstarch
  6. 5 tablespoons of salted butter
  7. 1 tsp lemon juice
  8. 1 tsp pure vanilla extract
  9. 1 tsp rum extract
  10. 2 pie crusts *or see homemade crust recipe below
  1. Grease 9x13 with butter
  2. Mix first 5 ingredients together in a bowl
  3. Melt butter in a large saucepan
  4. Add the contents of the bowl
  5. Stir until it starts to thicken
  6. Add in extracts and lemon juice
  7. Simmer on low for 8-10 mins
  8. Turn off the heat and let it chill on the stove to thicken a bit as it cools.
  9. Roll out one of the crusts and press into the bottom of the dish
  10. Then pour in the peach filling
  11. Now you can make cute people, flowers, words whatever, out of the top layer of dough. Or just be boring and lay it on top with some poked holes in it or strips or whatever.
  12. Dot with butter.
  13. Bake for 30-40 mins until it's golden and bubbly.
  14. Enjoy!
  1. Check on it after 15 mins of baking. If the crust is browning a little too quickly around the edges, just tear some foil and cover them. Slide it back into the oven and continue baking.
  2. Make yo own pie crust if you're bout that life 😎👇🏽
Crust recipe
  1. Break out your food processor and pulse about 2 cups of flour, a couple teaspoons of granulated sugar, and a cup (2 sticks) of really cold butter in a food processor. I cut the butter in lil pieces. Drizzle in about a tsp of ice cold water at a time and pulse until it clumps together. Pour out, ball it together, slice ball in half, wrap it in cling wrap and refrigerate for at least an hr. It can be frozen as well.
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