This graham cracker crust recipe is easy to make and ready in as little as 15 minutes! Made from scratch with only four ingredients, it won’t fall apart and is perfect for baked pies, no bake pies and cheesecakes.
Graham cracker crusts are a classic. They’re used for so many pies and cheesecakes and it’s one of the easiest crusts to make and work with. It’s the base of so many of my popular cheesecake recipes, from my classic New York Style Cheesecake to Pistachio Cheesecake. I’ve always made my graham cracker crusts from scratch, so today I’m sharing everything I’ve learned over the years.
I like to have a decently thick crust on my pies and cheesecakes. Not so much that it takes over, but not so little that it doesn’t add the natural flair that it should. I typically use more crust in cheesecakes than pies, since they are taller and require more to cover the sides. Not to mention that, with their height, they can handle a littler thicker crust without taking over. So to make sure we have measurements correct and avoid confusion, I separated out the two crusts in the recipe below – one for pie and one for cheesecake.
Why This Graham Cracker Crust Recipe Is My Absolute Favorite
- Best cheesecake crust. Graham cracker crust is my go-to cheesecake crust. I use it in the majority of my recipes, whether it’s Coconut Cheesecake, Blueberry Cheesecake, or my Easy Cheesecake Recipe. The light, sweet flavor offers the perfect contrast to the tangy cheesecake filling.
- Only 4 ingredients. Graham crackers, butter, salt, and sugar – that’s it. I always keep graham cracker crumbs (or a box of graham crackers) on hand, so I never have to go to the store to whip this up. It really couldn’t be any easier!
- Bake (or not). This graham cracker pie crust works for any pie or cheesecake, whether it gets baked or not. I personally prefer to bake it most of the time, just because it helps prevent any crumbling, but it works great as a no bake pie crust too.
Key Ingredients
Here’s an overview of the 4 super simple ingredients needed to make this recipe. Be sure to scroll down to the recipe card for the exact measurements of each.
- Graham cracker crumbs – You can buy graham cracker crumbs or grind your own from graham crackers. I used to love the fact that I could buy the crumbs, but after years of going back and forth between the two options, I’ve decided that grinding your own from actual graham crackers actually tastes better and seems to lend a better crust. You can still go either way, but if I have the time, I make my own.
- Sugar – Both regular granulated sugar and brown sugar work in this graham cracker pie crust recipe. I most often use granulated, but when making something that seems like a good fit for brown sugar, like this Bananas Foster Cheesecake, I will use it.
- Butter – I like to use unsalted butter and add a pinch of salt myself, just because some brands of salted butter have more salt than I prefer.
- Salt – If using salted butter, skip adding any extra salt. But a pinch of unsalted butter does really make the overall flavor of the crust even better.
Make Your Own Graham Cracker Crumbs
Making your own graham cracker crumbs is super easy. It takes about 11 full sheets of graham crackers to make 1 1/2 cups of crumbs. Just put them into a food processor and grind them up!
If you don’t have a food processor, you can also use a ziploc bag and a rolling pin to crush them. Just be sure to crush them evenly and not leave any bigger pieces behind. A solid crust’s enemy is big chunks that can cause crumbling.
How To Make Graham Cracker Crust
This is one of the easiest homemade cheesecake crusts (or pie crusts) ever. Here’s an overview of how to make it – be sure to check out the recipe card below for the full printable instructions.
Add the graham cracker crumbs, salt, and sugar to a bowl and stir to combine.
Add the melted butter. Stir to combine, until the crumbs are evenly coated.
Transfer the mixture to a pie pan (or springform pan). Spread evenly across the bottom and the sides.
Use a measuring cup or glass to firmly press the crumbs into the bottom and up the sides of the pan.
For a baked crust, bake at 325F for 8-10 minutes. For a no bake crust, refrigerate until you’re ready to add the filling and then keep it refrigerated until ready to serve. (It’s best to chill for 2-3 hours before trying to slice and serve.)
Do You Have To Bake A Graham Cracker Crust?
You don’t have to bake a graham cracker pie crust, but I always recommend it. It does a much better job of holding together and not getting crumbly.
Why is that? When you bake the crust, the sugar melts then cools and firms up again. If you just refrigerate it, the butter firms up and holds it together, but you don’t get the same double action as with the sugar and butter in the baked crust. This is one of the reasons I use a little more butter in the pie crust than the cheesecake crust – it allows for a no-bake crust to hold together better.
So bottom line is – you don’t have to bake a graham cracker crust, but I always recommend it for a crust that holds together best.
Easy Variation Ideas
Want to get creative? There are lots of ways to customize this graham cracker pie crust! Here are a few ideas that I love:
- Make it gluten free. For a gluten free crust, try gluten free graham crackers/crumbs.
- Make it mini. This cheesecake crust can also be used for mini cheesecakes. The process is the same, the mixture is just pressed into cupcake liners instead of a pie pan. For full directions, see these Mini Cheesecakes.
- Graham cracker alternatives. If you can’t find graham crackers where you live (they seem to be mostly popular in the US), try digestive biscuits or tennis biscuits. The flavor will be slightly different but the concept is the same. You may also need to adjust the amount of butter. Different types of cookies need more or less.
- Try flavored graham crackers. Any flavor of graham crackers works in this recipe. Try flavored ones like cinnamon or chocolate to switch it up! (I’m thinking of this Chocolate Cheesecake with a chocolate graham cracker crust)
- Add some cinnamon. For a little something extra, add a teaspoon of ground cinnamon to the graham cracker crumbs.
Tips for the Perfect Crust
It’s pretty hard to mess this recipe up but there are a few things to keep in mind to make it even better.
- Firmly pack the crumbs. The biggest mistake I see with this recipe is not pressing the crumbs into the pan firmly. If they’re not packed tightly, the crust will just fall apart when it’s sliced. I like to use a glass with sharp corners and straight sides or a measuring cup to firmly press them down and my fingers to help with the sides.
- No big chunks. You don’t want any big chunks of graham cracker in your crust. Those have a tendency to make the crust loose in spots and more likely to crumble when sliced and serve.
- Look for a coarse, damp sand texture. Once the butter is mixed in with the graham cracker crumbs, it should resemble coarse, damp sand – not super wet but with enough moisture that it easily packs together.
- A note on butter. I use a touch more butter in the pie crust recipe compared to the cheesecake crust. I find a little less butter is better with a cheesecake crust, so that it doesn’t drip out of the springform pan. Plus, cheesecakes tend to slice a little better since you remove the springform pan sides. Pie pans are tricky little beasts, so a little extra butter to hold things together is helpful – especially if it’s a no bake pie.
- Keep no bake crust cold. If you go the no bake route, keep in mind that the butter needs to stay cold to keep the crust together. So don’t let the dessert sit out before serving it! You don’t necessarily need to refrigerate the crust before adding the filling, but you should definitely refrigerate the no bake pie or cheesecake for at least 2-3 hours before serving.
Ways To Use Graham Cracker Crust
This recipe can be used in any dessert that calls for a graham cracker crust. Here are a few of my favorites:
- Cheesecake: As I mentioned before, this is my favorite cheesecake crust! I use it in everything from my Classic Vanilla Cheesecake to my popular Turtle Cheesecake. It’s even the base of my No Bake Cheesecake recipe.
- Pie: There are so many pies that pair perfectly with graham cracker pie crust. A few of my favorites include Banoffee Pie, Key Lime Pie, and Lemon Icebox Pie.
- Other Desserts: Don’t limit yourself to pies and cheesecake! This crust makes a great base for dessert bars, like these Magic Cookie Bars, and s’mores desserts, like S’mores Cupcakes.
Proper Storage
- Fridge. Cover the graham cracker crust with plastic and keep it in the fridge for up to 3 days before filling it.
- Freezer. It can also be frozen for up to 3 months. If you plan to do this, it’s easiest to bake it in the pan you can freeze it in. Then you can just thaw on the counter, add the filling, and go!
More Pie & Cheesecake Essentials
Graham Cracker Crust Recipe
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Ingredients
Pie Crust (baked or no bake)
- 1 ½ cups (201g) graham cracker crumbs (about 11 full sheet graham crackers)
- 3 tablespoons (39g) sugar
- ⅛ teaspoon salt
- ½ cup (112g) unsalted butter (melted)
Cheesecake Crust (baked or no bake)
- 2 ¼ cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
- 5 tablespoons (65g) sugar
- ⅛ teaspoon salt
- 10 tablespoons (140g) unsalted butter (melted)
Instructions
- Add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine.
- Add the melted butter and stir until well combined.
- Pour the mixture into the pie pan or cheesecake springform pan and spread the crumbs around so that they are evenly dispersed.
- Press the crumbs into the bottom and up the sides of the pan. Pack it firmly. Use a measuring cup or glass with sharp corners and straight edges to help and use your fingers for the sides of the pie pan.
- For a baked crust, bake at 325 degrees for 8-10 minutes. For a no bake crust, refrigerate until ready to add the filling, then keep refrigerated for 2-3 hours before serving. Keep refrigerated until ready to serve.
Notes
- Graham cracker crumbs – You can buy graham cracker crumbs or grind your own from graham crackers. I used to love the fact that I could buy the crumbs, but after years of going back and forth between the two options, I’ve decided that grinding your own from actual graham crackers actually tastes better and seems to lend a better crust. You can still go either way, but if I have the time, I make my own.
- Sugar: You can use granulated sugar or brown sugar.
- Pan size: The amount of crust listed for a pie is best for a 9 to 10 inch pie pan. The amount listed for a cheesecake is best for a 9 inch cheesecake.
- Refrigerate: Keep a no bake crust refrigerated until serving. The cold butter is what keeps the crust together, if it sits out and the butter softens, so will the crust.
- Nutrition facts: The nutrition facts shown are for the cheesecake crust.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
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Some recipes from friends:
French Silk Pie
Chocolate Peanut Butter Pie
Can I say I have never liked graham cracker crust. They always get soggy and are just mush. I recently stopped at a restaurant and had the last slice of a raspberry cream pie. It was outstanding and the crust was nice and crunchy. I asked the waiter what is this crust. I thought maybe it was made with chopped nuts. The waiter said it was just a graham cracker crust. What do you have to do to get a graham crust this crunchy? Please help. I have followed you for years and love everything I have made.
I’m so glad you’ve enjoyed everything! I’m afraid that’s probably not a simple answer. It may depend on the recipe. Cream pies tend to be ones where the filling is cooked on the stove. I find that things baked in the oven are more likely to cause a softer or soggy crust. Perhaps that’s what helped that particular pie?
The ingredient list says 1 1/8 cup butter unsalted ( which i melted) but in the recipe it says 10 Tbsp. Not the same.
I don’t see where you’re seeing 1 1/8 cups of butter?