Mince pie air fryer cheesecake
If like me, you get overly excited that it’s December and make 742 mince pies, this mince pie air fryer cheesecake is just one way to use em up. It also makes a great gift or addition to any festive buffets.
I first made this years ago and it’s become a firm family fave, especially with my boyfriend. He actually fell out with me the one year I didn’t make it, as apparently, it’s now an O’Toole tradition and should be made every year without fail. Luckily I’ve never been short of mince pies, so we’re still on for this Christmas.
You can also get really creative with the decorations here – throw on some crumbled pie pastry with blobs of mincemeat, grab a bit of Holly or decorate with mistletoe if you’re hoping to make a move. Tbf one taste of this dessert and you won’t need the mistletoe. How do you think I’ve held on to my boyfriend for so long?
You could even serve up with a splash of brandy-infused cream if you wanna booze it up a little. Or if you just want a classic mince pie, try my air fryer friendly version here.
Merry Christmas ya filthy animals!
Ingredients
- 6 deep filled mince pies
- 3-4 Digestive biscuits
- 75g melted unsalted butter
- 600g full fat cream cheese
- 300g soured cream
- 3 whole eggs plus 1 egg yolk
- 250g golden caster sugar
- 1 lemon, zested
- ½ tsp vanilla bean paste
- 3 tbsp cornflour/cornstarch
Method
- Line the base of a 20cm/8 inch springform cake tin (or whatever will fit in your air fryer) with parchment paper.
- Take off the lids of the mince pies and scoop out the filling into a small bowl and set aside. Weigh the empty pastry cases and lids, adding in digestives to make it up to 250g/9oz. Blitz in a food processor until a fine crumb, then chuck in the melted butter and blitz again. Press the mixture evenly into the bottom of your tin and put in the fridge until firm, at least 30 minutes.
- In a large mixing bowl, beat together the cream cheese, sour cream, eggs and the extra yolk, sugar, lemon zest and vanilla until combined, then fold in the cornflour. Spread some of the mince pie filling on top of the biscuit base.
- Pour the mix on top of the chilled base and swirl in the rest of the mince pie filling. Bake for 45-60 minutes in the air fryer at 140ºc/285ºf until just set with a wobble in the centre (reduce the cooking time if you have a smaller tin). Turn off the air fryer and open the drawer a little and leave to cool completely before removing. Chill in the fridge overnight if you can wait that long!