Lay out the cream cheese at least 1 hour before you are ready to make this dessert. 

Take the eggs out a little bit before you begin. They have to be at room temperature. 

Preheat the air fryer to 320 degrees F. 

If you are making your own crumbs, crush the graham crackers and set them aside. 

In a small bowl, add the crushed graham crackers, white granulated sugar, and melted unsalted butter. Stir together with a spoon. Start with just 1 Tablespoon of butter and drizzle in more as needed to get the mixture wet so it will form into a crust when pressed together. 

Lightly spray the ramekins with your favorite cooking spray. 

Fill the ramekins with the crust. You will use about ¼ cup of the graham cracker mixture in each ramekin (this will depend on the size of your ramekins). Press the mixture into a ramekin with the bottom of the measuring cup, your hands, or a spoon. 

Place the ramekins into the air fryer and bake for 6 minutes or until the crust is light golden brown. 

When they are done, remove them from the air fryer so they can cool. 

Next, in a medium-sized bowl, add the softened cream cheese, white granulated sugar, and pure vanilla extract. 

Using a stand mixer or hand mixer, cream the ingredients together until the mixture is creamy and smooth. This is why it is critical to use room-temperature ingredients. If you don’t, the mixture will not be smooth and creamy. 

Add the eggs in, one at a time. Mix thoroughly after each addition. Remember that one egg is only the egg white. 

Add the mixture to each ramekin. 

Place the ramekins into the air fryer basked. Lower the temperature down to 310 degrees and bake for 10 – 12 minutes. 

Check at 10 minutes and if not done, put them back into the air fryer in 2-minute increments. 

When they are done, remove them from the air fryer and let them cool. 

While they are cooling, either make your favorite homemade fruit filling or use a canned one. 

Once they’ve cooled, top them with the filling and serve.