A Better Graham Cracker Crust

What makes this graham cracker crust better than all the rest?  For starters, it’s not rocket science or some crazy ingredient that makes this graham cracker crust a cut above the rest. There’s double the delicious buttery crust per square inch of filling than usual and it’s perfectly balanced with just the right amount of butter, sugar, and salt (plus a pinch of cinnamon)! I love cookie crusts. And for me, the more buttery, crunchy graham cracker crust that I can get into each bite, makes any dessert just a little bit better.

Graham Cracker Crust Ingredients

Lots of desserts and cheesecake recipes call for a “prepared graham cracker crust” which means you can make your own or buy a premade crust at the store. Ready-made versions can be a lifesaver when you’re short on time or having a baking emergency, but they’ll never compare to the flavor of a homemade graham cracker crust.

makes one 8-9 inch (20-22cm) crust

• 2 packs graham crackers (*minus 2 full cookies) (250g)
• 3 ounces unsalted butter, melted (100g)
• 3 tablespoons granulated sugar (45g)
• pinch of cinnamon (optional but recommended)
• pinch of salt

How to Make a Graham Cracker Crust —  Easy as 1, 2, 3.

Original honey graham crackers are used in this graham cracker crust, but you can substitute chocolate, cinnamon, or any other flavored graham cracker. And if you’re looking for a different (even easier and perhaps tastier) cookie crust, make this one instead! If you want to make a vegan graham cracker crust see below.

1. Preheat the oven and prepare the cake pan.  Preheat the oven to preheated 350°F/176°C. Butter or spray an 8 or 9-inch springform pan and line with parchment paper on the bottom and sides. *If using a deep-dish pie plate, or individual ramekins you don’t need to add parchment paper or butter the dish.
2. Crush the cookies. In the bowl of a food processor (or Vitamix dry container) process until the cookies resemble coarse sand. Alternatively, you can place graham crackers in a sealable freezer bag and crush the cookies using a rolling pin or wine bottle to pound them out.
3. Melt the butter. Melt the butter in a skillet or microwave.
4. Combine the ingredients. In a medium-sized mixing bowl, add the sugar, melted butter, and salt to the crushed cookies and mix with a fork (or your hands) until combined.
5. Form the cookie crust and bake. Place the graham cracker mixture into the prepared cake pan and using the back of your hand (or an empty jar) press the mixture out evenly across the bottom (and up slightly up the sides if desired). Bake for 5-8 minutes just until set and firm. Remove from the oven to cool while you finish the filling. Use with any recipe calling for a prepared Graham Cracker Crust.

A Few More Graham Cracker Crust Desserts

Here are a few of our favorite recipes that use cookie crusts and graham cracker crusts. Here are a few of our favorite dessert recipes to help inspire your next graham cracker crust dessert.

• • White Chocolate Creme Brûlée Cheesecake w/Biscoff CookieCrust
  • The Best Key Lime Pie w/Biscoff Cookie Crust
  • Strawberry-Rhubarb Cream Cheese Pie (or Cherry Cheese Pie)
  • White Chocolate Caramel Cheesecake w/Oreo CookieCrust
  • Double Biscoff Cheesecake
  • Easy Classic Cheesecake w/Biscoff Cookie Crust (+Mini’s)

Ways to Customize a Graham Cracker Cookie Crust

You may be one of those people who like to have a cookie crust encapsulating your dessert and in that case, feel free to bring the cookie crust up the sides of the pan (as seen in the main post image).  However, you may want the cookie crust to remain as a single layer at the bottom of the cheesecake or other dessert.  Depending on the needs of the dessert and your preferences, do what suits you.

You may also coarsely or finely grind the graham crackers depending on the final look and texture of the desired dessert.

How to Make a Vegan Graham Cracker Crust 

It’s easy to make a vegan graham cracker crust just by making 3 simple substitutions to this recipe:

• Substitute coconut oil or your favorite vegan butter for the butter in this recipe
• Substitute the granulated sugar for coconut sugar (granulated sugar is often processed using bone char to make it white)
• Substitute the honey graham crackers with Nabisco Graham Crackers (original without honey) or use your favorite vegan graham crackers

Graham Cracker Crust Tips 

• Make mini dessert cups or trifles using this recipe.
• Add powdered ginger, cinnamon, cardamom, or other desired spices to add more, or different flavors if desired.
• This recipe can be used for a 10-inch (25cm) pie or cake if the recipe doesn’t require it to have crust going up and around the sides.

Let’s get started!

A Better Graham Cracker Crust

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kelly
• Total Time: 18 minutes
• Yield: One 8 or 9 inch crust 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

I love a great cookie or graham cracker crust! And this recipe has double the delicious buttery crust per square inch of filling than usual and it’s perfectly balanced with just the right amount of butter, sugar, and salt! If you’re looking for a way to take that key lime pie up a notch, this is a great place to start!

---

Ingredients

Scale 1x2x3x

One 8 or 9-inch (20-22cm) Crust 

• 2 packs graham crackers (*minus 2 full cookies) (250g)
• 3 ounces unsalted butter, melted (100g)
• 3 tablespoons granulated sugar (45g)
• pinch of cinnamon (optional but recommended)
• pinch of salt

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

---

Instructions

1. Preheat the oven and prepare the cake pan.  Preheat the oven to preheated 350°F/176°C. Butter or spray an 8 or 9-inch springform pan and line with parchment paper on the bottom and sides. *If using a deep-dish pie plate, or individual ramekins you don’t need to add parchment paper or butter the dish.
2. Crush the cookies. In the bowl of a food processor (or Vitamix dry container) process until the cookies resemble coarse sand. Alternatively, you can place graham crackers in a sealable freezer bag and crush the cookies using a rolling pin or wine bottle to pound them out.
3. Melt the butter. Melt the butter in a skillet or microwave.
4. Combine the ingredients. In a medium-sized mixing bowl, add the sugar, melted butter, and salt to the crushed cookies and mix with a fork (or your hands) until combined.
5. Form the cookie crust and bake. Place the graham cracker mixture into the prepared cake pan and using the back of your hand (or an empty jar) press the mixture out evenly across the bottom (and slightly up the sides if desired). Bake for 5-8 minutes just until set and firm. Remove from the oven to cool while you finish the filling. Use this crust with any recipe calling for a prepared Graham Cracker Crust or cookie crust.

Notes

• If using a freezer bag to crush the cookies, I find it helpful to double bag the freezer bags in case one of them tears while you’re pounding it to crush cookies.
• Make mini no-bake dessert cups or trifles using this recipe, without needing to bake the crust before filling and serving.
• This recipe may be used for a 10 inch (25cm) pie or cake if the recipe doesn’t require a thick crust, or have the crust going up and around the sides of the dessert.
• For a spiced graham cracker crust, add 1/4 to 1/2 teaspoon of powdered ginger, cinnamon, cardamom, or other desired spices to the cookie crumbs and combine well before adding the melted butter. 

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Pies + Cobblers + Crostate
• Method: Oven Bake
• Cuisine: American

Nutrition

• Serving Size: 1/8 of the recipe

Recipe Card powered by

How to Prepare a Parchment-Lined Cake Pan step-by-step photos

Be sure to butter the bottom and sides of the pan (or spray it with non-stick cooking spray) so that the parchment sticks to the pan without any effort. The butter acts as the “glue” and makes it very easy to quickly line the pan.