Air Fryer Lavender Blueberry Cheesecake Bites

Name: Air Fryer Lavender Blueberry Cheesecake Bites
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 cup raw cashews, soaked for 4 hours or overnight and drained; 1/4 cup full-fat coconut milk; 1/4 cup maple syrup; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1/2 teaspoon dried culinary lavender, finely ground; 1/4 teaspoon sea salt; 3 tablespoons gluten-free all-purpose flour; 3/4 cup fresh blueberries, plus extra for serving; 1/2 cup gluten-free graham cracker crumbs; 2 tablespoons coconut oil, melted; 1 tablespoon powdered sugar (optional, for dusting)

By AirFryFeast Editorial TeamPublished Apr 13, 2026 | Updated Jun 16, 2026

Elegant and crisp, these lavender blueberry cheesecake bites are air fryer-friendly, and quick to make. Perfect as a dessert or snack with a beautifully crisp crust and creamy floral filling.

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Air fryerAmericanEasyAir Fryer Friendly

Prep Time15 mins

Cook Time12 mins

Total Time27 mins

Servings16

Temperature320°F / 160°C

Ingredients

Servings16

1 cup raw cashews, soaked for 4 hours or overnight and drained
1/4 cup full-fat coconut milk
1/4 cup maple syrup
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon dried culinary lavender, finely ground
1/4 teaspoon sea salt
3 tablespoons gluten-free all-purpose flour
3/4 cup fresh blueberries, plus extra for serving
1/2 cup gluten-free graham cracker crumbs
2 tablespoons coconut oil, melted
1 tablespoon powdered sugar (optional, for dusting)

Instructions

Preheat your air fryer to 320°F (160°C) to ensure even baking.
In a high-speed blender or food processor, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, ground lavender, and sea salt. Blend until completely smooth and creamy, scraping down the sides as needed.
Transfer the vegan cheesecake filling to a bowl and gently fold in the gluten-free flour and fresh blueberries, being careful not to break the berries.
Prepare an 8x8-inch silicone or parchment-lined baking pan that fits your air fryer basket.
In a separate bowl, mix the gluten-free graham cracker crumbs with melted coconut oil until the mixture resembles wet sand.
Press the graham cracker crumb mixture firmly and evenly into the bottom of the pan to form a crisp crust.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Place the pan carefully into the air fryer basket. Air fry at 320°F (160°C) for 10 to 12 minutes, until the edges are set and the center slightly jiggles for a creamy texture after chilling.
Remove the pan from the air fryer and cool at room temperature for about 10 minutes.
Refrigerate the cheesecake bites for at least 1 hour to firm up.
Lift the chilled cheesecake slab from the pan using the parchment paper and cut into 16 equal bite-sized squares.
Optionally, dust with powdered sugar and garnish each bite with a fresh blueberry before serving.
Serve chilled as a crisp, creamy, and floral-flavored dessert or snack. Store leftovers in an airtight container refrigerated for up to 3 days.

Recipe guidance

Crispiness Control

Pat the raw cashews dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.