Welcome to another of my delicious cheesecake recipes and this one is really special because it has been made in the Airfryer rather than the Instant Pot. It features a delicious mini cherry cheesecake with the best ever shortbread biscuit base and you just won’t be able to stop at the one!
Unless you were too young to remember, you will always cherish your foodie firsts. The first time you had cheese on toast, the first time you went to a Brazilian barbeque, the first time you had a beef stew that had so much red wine in it you thought you were drunk, or that time you first tried chocolate chip cookies.
Well in my mind the cheesecake has to be up there with those. The first time I ever had some was when my American aunt shouted “Samantha you must try this” and slipped something gooey in my mouth. She knew that with me being British that if she had said it was cheese with sugar in it, that it would never have come anywhere near me.
She lived in America and I was always fascinated by the way she spoke and I thought my name sounded amazing with her very broad accent. Though whenever her husband spoke I could never understand a word he said, though it always sounded good!
So they are the two that officially introduced me to the cheesecake. As America has a lot of the food crazes first, they also introduced me to:
- Apple Pie
- Homemade Meatballs
- Chinese Food
And the list could go on and on. But those are some of my favourite firsts. They’re also things that you would take for granted now but back in the early 90’s to the Brits these were unusual foods.
Plus even though I am not a fan of the apple pie, I do still love the rest of them!#Airfryer Mini #Cherry #Cheesecakes #Recipe via recipe_thisClick To Tweet
In a mixing bowl add your coconut sugar, plain flour and butter. Keep mixing them together as if you are following the rubbing in method. But instead when it won’t break down anymore make it into a big dough ball.
Using your hands use it to layer the bottom of the 6 muffin cases. Place it in the airfyer and cook for 20 minutes on 180c. It will now have a lovely thick shortbread bottom. Put in the freezer and allow to cool for 10 minutes.
While it is cooling make the cheesecake topping. In a mixing bowl add the soft cheese, icing sugar and vanilla essence and whisk with a small hand whisk until lovely and soft. Add in the Greek yoghurt and stir it in.
Place the whipped topping over the shortbread in the muffin slots and place back in the freezer for a further 10 minutes so that it can set.
Take them out of the muffin pan slots (they come out very easily) and place them on a plate. Throw over them the cherries along with some of the cherry liquid and then serve.
I use shortbread as my main base instead of making fresh biscuits for the cheesecake. It gives a delicious buttery base and is much quicker to make.
The freezer is much quicker for setting cheesecakes and have a drawer free for it so that it has a level edge to sit on.
Introducing The Crystal Bake Silicone Muffin Pan
I love silicone as a way to bake with but can’t it be annoying? You place your cake mixture into it and then all of a sudden is capsizes and you have this cake mixture all over your worktop and your intensions for perfect little muffins is short lived.
Before you know it that muffin case has gone in the bin and you have decided to quit on the silicone and have gone back to damaging the environment with the cheap throw away after one use ones.
This is when the Crystal Silicone Muffin Pan comes into play. It is sturdy and doesn’t flop around and is perfect for both no bake cheesecakes, airfryer cheesecakes or even a classic muffin.
And even better than all that IT FITS IN MY AIRFRYER. Something that I have never been able to achieve with most airfryers being so small or having a weird shape to them.
The Crystal Bake Silicone Muffin Pan Review
Here are 10 reasons to buy The Crystal Bake Silicone Muffin Pan:
- Excellent value for money.
- Great starting point if you want to make muffins or cheesecakes in the Airfryer
- Thanks to its edges it is also amazing for no bake cheesecakes.
- Perfect for families.
- Perfect for all kinds of kitchen gadgets.
- Easy side area for holding when putting in the oven.
- Easy to clean.
- Melted cheese comes off it quickly and easily without needing to scrub.
- Perfect for picnic food for the beach.
- Good quality material for long term use.
Our verdict – I feel like this is going to be one of those products that I keep for many years. This is one that will have its place in my baking cupboard and will come out whenever I need it.
I can use it for cheesecakes, Yorkshire Puddings, muffins, cookies, doughnuts, quiche and so much more. Thanks to them being in their own little sections I can also make multiple things at the same time without wasting food and keeping portion control in check.
Overall – it is a brilliant bit of kit. It is compact for the cupboard, easy clean and really easy to hold as you get it in and out of the oven or your kitchen gadget.
It is too big for the Instant Pot but because of its material you could break it down to a 4 cup muffin holder and then have it placed on your steam shelf.
In a nutshell it is one of those accessories that we should all have in our kitchen and use in our day to day baking.
Buy The Crystal Bake Silicone Muffin Baking Pan
If you would like to buy The Crystal Bake Silicone Muffin Baking Pan (the same one we have) or explore the rest of their range then you can do so by clicking on the banner below: