Graham Cracker Crust for Cheesecakes
This Graham Cracker Crust for Cheesecakes is thick, buttery, and made with just three ingredients. It’s an easy no-fail crust for any cheesecake recipe.
What’s So Special About the Graham Cracker Crust?
If you’ve been buying graham cracker crusts for your cheesecakes all your life, you are probably wondering what’s so special about this one. Well, apart from the fact that it is scratch-made and crafted using just three ingredients, this graham cracker crust is buttery and tastes incredibly delicious.
It is pretty versatile, which is why you can use it as a base for your cheesecakes, pies, and any other dessert experiments. Plus, you don’t need to put in a lot of effort to make it too.
Crust Ingredients
3 simple ingredients make up the perfect graham cracker crust.
For the full list of ingredients and recipe please scroll down to the bottom of the post!
- graham crackers/graham cracker crumbs – You can use honey, cinnamon, or chocolate graham crackers.
- butter – I use salted butter, but unsalted butter works great too.
- sugar – granulated sugar adds a little sweetness to the crust.
Crust Variations
What I love the most about this graham cracker crust is that you can try whipping it up in different flavors, and bring in some variation to make your desserts more fun! Instead of the graham crackers, you could use
- Vanilla wafers
- Chocolate graham crackers
- Oreos (make sure you omit or reduce the sugar you’re adding in)
- Ice cream cones
- Crunchy cookies like gingersnaps and oatmeal cookies
How to make Graham Cracker Cheesecake Crust (Springform Pan or Pie Plate)
Step 1 – Combine the graham cracker crumbs and sugar in a medium mixing bowl. Stir until the sugar is incorporated.
Step 2 – Add the melted butter in with the graham cracker crumbs and stir until combined.
Step 3 – Dump it into a 9 inch springform pan or pie plate. Firmly and evenly press it into the bottom and if you’re using a pie plate up the sides. You can use a flat bottom glass or measuring cup.
Tips & Tricks
While the recipe is super simple, you might still want to keep these little tips and tricks in mind to get the recipe to hit perfection.
- As much as you might be tempted to, don’t omit the sugar in the recipe. When you let the graham cracker crust set, the sugar is what binds together with the butter, and produces that set crust that you’re looking for.
- Want your graham cracker crust to have a little extra pop of color? You can replace granulated sugar with brown sugar.
- Use a fork to combine the butter together with the sugar and the graham cracker crumbs. While you can always use a spatula, I find that things get incorporated in a much better way when you use a fork.
- When pressing the crust mixture into the pan, make sure you press the sides firmly too. The best way to do this, in my opinion, is to use the tips of your fingers.
- If you don’t have graham crackers and are looking for a last-minute alternative, crushed digestive biscuits work just as well.
Frequently Asked Questions
No! A baked graham cracker cheesecake crust holds together well and is firmer though. For unbaked, add an additional 1 tablespoon of melted butter and once it’s pressed into the pan place it in the fridge or freezer for about 20 to 30 minutes.
Butter is the key! With the right amount of butter it will hold together. Follow this recipe and you’ll be good!
Also, if you’re crushing your own crumbs, make sure they are finely crushed. If there are larger pieces throughout the crumbs, it will fall apart easier.
Being super versatile that it is, you can use the graham cracker crust in a lot of different desserts. In my opinion, they work best for no-bake and baked cheesecakes, any pies that you might want to make, tarts with seasonal fruits, and even for those mini cheesecakes that you feel like whipping up for some guests, you’re planning to host.
Our Favorite
Cheesecake Recipes
Graham Cracker Cheesecake Crust
Ingredients
- 1 ½ cups graham cracker crumbs about 10 full graham crackers
- 5-6 tablespoons salted butter sliced
- ¼ cup granulated sugar
Instructions
- If you're using graham crackers, add them to a food processor. Pulse until finely crushed. You can also place them in a large zippered bag and crush them using a rolling pin. Flip the bag over and crush the other side to help prevent large pieces from getting into the crust.
- In a small microwave-safe bowl, add in the butter. Place in the microwave, covered with a paper towel, for 30-second intervals until completely melted. You can also place it in a small saucepan over low heat and melt it. Pay close attention and swirl often to prevent the butter from burning or browning while overheating.
- In a large mixing bowl, add the graham cracker crumbs and sugar. Stir to combine.
- Add the melted butter and mix until the crumbs are thoroughly coated with butter.
- Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan with a flat bottom glass or measuring cup. You can also press into the bottom of a 9-inch springform pan.
- For a no-bake crust, place it in the refrigerator for 30 minutes or more or in the freezer for about 20 to 30 minutes.
- For a baked crust, place in a 350 degree F oven for 10 minutes or until the edges are brown and the crust is set.
