The BEST of ALL Recipes for Graham Cracker Crust (3 Ingredients!)

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The BEST of ALL Recipes for Graham Cracker Crust (3 Ingredients!)

Of all the recipes for graham cracker crust, this one wins. It takes 3 ingredients, no pre-baking, slices clean, and always holds firm! WIN!

Prep Time5

Cook Time0

Total Time5

Course: Dessert

Cuisine: American

Keyword: Graham cracker crust recipe, Graham Cracker Pie Crust, Recipes for Graham Cracker Crust

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

1 ½ cups graham cracker crumbs *see notes
¼ cup salted butter melted
2 tbsp sugar

Instructions

Line the bottom of a 9” springform pan with parchment paper. Spray the bottom and sides with cooking spray.
In a large bowl, stir graham cracker crumbs, melted butter, and sugar together until evenly moistened. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan using a flat-bottomed measuring cup or glass.

No-Bake Option

Freeze the crust for at least 10 minutes while you prepare the filling. Keep it cold until the cheesecake is served.
*See notes section below to decide whether to bake or not.

Baked Option

Bake the crust in a 350°F oven for 8 to 10 minutes, until lightly golden and fragrant. Let it cool completely before adding the filling.

Notes

Baked vs. No-Bake: Baking the crust gives a firmer texture and a deeper, toastier flavor, but isn't necessary.

For baked cheesecakes (with liquid batter), baking the crust helps create a moisture barrier to prevent the crust from getting soggy before the filling sets.
No-bake crust is quicker and works perfectly, but is softer and more delicate.
Either way, pressing the crumbs firmly is key.

Graham Crackers: You'll need 11 full graham cracker sheets to yield 1 ½ cups of fine crumbs. Crush finely using a food processor or a rolling pin.

Butter: Salted butter adds balance. If using unsalted, add a small pinch of salt.

Packing the Crust: Use firm, even pressure when pressing the crumbs in so the crust stays together after slicing. I use the bottom of a glass or flat measuring cup.

Storage: The crust can be made ahead and kept in the fridge for up to 3 days or frozen (unfilled) for 3 months.

Nutrition