Graham Cracker Crust Recipe
Looking for the perfect Graham Cracker Crust Recipe that’s no-bake, quick, and fuss-free? This golden, buttery base is your go-to for pies, tarts, and even cheesecake bars.
Ingredients
- 1½ cups graham cracker crumbs about 10 full-size crackers; use Nabisco or store brand
- ¼ cup granulated sugar swap coconut sugar for a richer flavor
- 6 tablespoons unsalted butter melted (Land O Lakes or plug-in vegan butter for dairy-free)
- Pinch fine sea salt balances the sweetness
- ½ teaspoon ground cinnamon for a warm, spiced note
Instructions
- In a medium bowl, stir graham cracker crumbs, sugar, salt, and cinnamon until evenly mixed.
- Pour warm butter over crumbs. Stir with a silicone spatula until every crumb glistens—this is your glue.
- Transfer mixture into a 9-inch pie pan or springform pan. Use the bottom of a measuring cup to press firmly into an even layer on bottom and up the sides.
- Pop the pan into the fridge for at least 30 minutes. If you’re impatient (and I get it), a quick 10-minute stint in the freezer works, too.
- Once firm, fill with pudding, chocolate ganache, no-bake cheesecake mix, or fresh fruit and whipped cream.
- Slice carefully with a sharp knife dipped in hot water for clean edges—this trick never fails me.
Notes
– If crumbs stick to your fingers too much, lightly oil your hands before pressing.
– For extra firmness, bake the crust at 350°F for 8–10 minutes—skip this step only if you need a true no-bake base.
– I learned that adding the pinch of salt really makes the butter and sugar pop.
– This recipe scales up easily—double for two 9-inch pans or divide by two for a small tart.
– For extra firmness, bake the crust at 350°F for 8–10 minutes—skip this step only if you need a true no-bake base.
– I learned that adding the pinch of salt really makes the butter and sugar pop.
– This recipe scales up easily—double for two 9-inch pans or divide by two for a small tart.
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