Ever wondered if your air fryer can actually make desserts taste better than traditional baking? With so many people ditching their ovens for this trendy appliance, we decided to find out once and for all. We tested cakes, cookies, and even crème brûlée—here’s what happened.
Chocolate Chip Cookies: Crispy vs. Chewy
We baked two batches of chocolate chip cookies—one in the oven, one in the air fryer. The air fryer version cooked in half the time, with crisp edges and a gooey center. Oven-baked cookies spread more, while air-fried ones held their shape better. However, texture purists might miss the classic chewiness. A recent test kitchen study found that air fryer cookies lose moisture faster if overcooked by even a minute. The verdict? Great for speed, but timing is everything.
Apple Crisp: A Clear Winner
This is where the air fryer truly shined. The apples softened perfectly, and the topping crisped up without burning. Unlike oven baking, which can leave some parts soggy, the air fryer gave every bite a perfect crunch. A 2024 kitchen appliance review ranked air-fried apple crisp as the best version among home cooks. The fast cooking time also meant dessert was ready in under 15 minutes. No wonder this recipe is going viral.
Cheesecake: Hit or Miss?
Mini cheesecakes turned out great, but full-sized ones were a gamble. The air fryer’s confined space made it hard to avoid cracks. However, no-bake cheesecake lovers might not care. A food scientist we consulted explained that air fryers can cause rapid temperature shifts, leading to uneven baking. For best results, stick to individual portions. Some bakers swear by adding a water bath inside the air fryer basket—yes, it’s possible!
Donuts: Faster, But Not Always Better
Homemade donuts in the air fryer were ready in minutes, with a fraction of the oil. Yet, they lacked the deep-fried fluffiness we love. Cake donuts worked better than yeast-raised ones. A recent taste test showed that 60% of participants preferred traditionally fried donuts for texture. Still, if you’re health-conscious, the air fryer version is a decent alternative. Just don’t expect bakery-level perfection.
Pound Cake: Moisture Matters
Pound cake is all about that dense, buttery crumb—something the air fryer struggled with. While it baked faster, some testers found it slightly drier. Covering the cake with foil halfway helped lock in moisture. Oven-baked versions had a more even texture throughout. That said, if you’re in a hurry, a well-monitored air fryer pound cake can still satisfy a craving.
Chocolate Lava Cake: Gooey Success
This was a pleasant surprise. The air fryer’s intense heat created a perfectly molten center while keeping the outside cake-like. Unlike oven baking, where timing is critical, the air fryer made it almost foolproof. A popular cooking blog recently named this the best air fryer dessert for beginners. Just be careful not to overfill the ramekins—overflowing chocolate is a messy cleanup.
Final Thoughts: Is It Worth the Hype?
After testing multiple desserts, the air fryer proved itself in some areas but fell short in others. Speed and convenience were its biggest strengths, but texture sometimes suffered. For crispy, quick desserts like apple crisp or lava cake, it’s a game-changer. Traditional bakers might still prefer the oven for classics like cheesecake and brownies. Ultimately, it depends on what you’re baking—and how patient you are.
