Description
Easy homemade graham cracker crust made with crushed cookies and butter. Perfect for pies, cheesecakes, and no-bake desserts.
Ingredients
- 200 g (2 cups) graham crackers or digestive biscuits, finely crushed
- 90 g (6 tbsp) unsalted butter, melted
Instructions
- Crush the graham crackers into fine crumbs using a food processor.
- Mix with melted butter and sugar until well combined.
- Press the mixture into the bottom and slightly up the sides of a 20–22 cm (8–9 inch) springform pan lined with parchment paper.
- Use a flat-bottomed glass to smooth it out, then chill in the fridge for 30 minutes.
Notes
Storage: Store the prepared graham cracker crust tightly covered in the fridge for up to 3 days, or freeze it for up to 1 month.
Tips
- Press the crumbs firmly, especially along the edges, for a clean slice.
- Use very fine crumbs so the crust holds together well.
- Chill the crust before filling to prevent crumbling.
- Bake briefly if you need extra stability for baked cheesecakes.
- Prep Time: 20 minutes
- Category: crust
- Cuisine: American