Graham Cracker Crust

This classic graham cracker crust is buttery, crisp, and perfect for pies, cheesecakes, and both baked or no-bake desserts.

Made with crushed graham crackers and melted butter, this graham cracker pie crust holds together beautifully and slices clean every time.

I’ve tested it on baked cheesecakes, no-bake fillings, and classic pies to get the right balance of flavor, structure, and stability.

Why this recipe works

• Versatile – works for pies, cheesecakes, bars, and chilled desserts
• Perfect texture – crisp, buttery, and firm without being hard
• Simple and reliable – just a few ingredients, no fuss

Ingredients you need

• Graham crackers: finely crushed into crumbs
• Unsalted butter: melted, binds the crust
• Sugar: optional, depending on how sweet you like your crust

Tips for the perfect graham cracker crust

• Use very fine crumbs so the crust holds together cleanly
• Press firmly on the sides first, then the bottom
• Chill before filling to avoid crumbling when slicing

How to make a graham cracker crust (no-bake)

Crush the graham crackers into very fine crumbs using a food processor or rolling pin.

Mix with the melted butter until the crumbs look like wet sand.

Press the mixture up the sides of a greased springform pan first, using the back of a spoon or a glass.

Press the remaining crumbs firmly into the bottom to form an even, compact base.

Chill the crust in the fridge for at least 30 minutes before filling.

Optional: bake the crust

For a firmer base, bake at 180°C (350°F) for 8–10 minutes, then cool completely before filling.

How to use it

• Cheesecake crust (baked or no-bake)
• Pie crust for cream or fruit pies
• No-bake desserts and chilled bars
• Chocolate, caramel, or fruit-based fillings

Storage

• Fridge: up to 3 days, tightly covered
• Freezer: up to 1 month, well wrapped

Recipe variations

• Cheesecake crust: bake briefly for extra stability
• Chocolate version: add a little cocoa powder to the crumbs
• Pie crust: press into a standard pie dish instead of a springform pan

For a classic baked filling, this crust pairs perfectly with my New York cheesecake.

Recipe questions

Can I use this crust for a baked cheesecake?

Yes, just bake the crust briefly before adding the filling.

Do I need to add sugar?

Not necessarily. Graham crackers are already slightly sweet.

Can I make it ahead?

Yes, prepare and chill the crust up to 24 hours in advance.

What pan size works best?

A 9-inch springform pan or a standard pie dish works perfectly.

More Crust Recipes

• Oreo crust
• Biscoff crust

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

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