Graham Cracker Crust Recipe
This no-bake Graham Cracker Crust Recipe is quick, versatile, and delivers a golden, buttery crunch every time.
Ingredients
- 1¼ cups graham cracker crumbs about 10 sheets; for coarser texture, pulse less
- 3 tablespoons granulated sugar swap for brown sugar for molasses notes
- 4 tablespoons unsalted butter melted and slightly cooled (use Kerry Gold for extra creaminess)
- 1 teaspoon honey optional, for a touch of floral sweetness
- Pinch fine sea salt balances sweetness and enhances flavor
Instructions
- Place graham crackers in a zip-top bag and crush with a rolling pin until fine. Or blitz in a food processor for 5–8 seconds.
- In a bowl, stir crumbs, sugar, and salt until uniform. This ensures every bite has just the right hint of sweetness.
- Pour melted butter and honey over crumbs. Use a rubber spatula or your fingers to combine—it should feel like damp sand.
- Dump mixture into a 9-inch pie dish or springform pan. Use the bottom of a flat measuring cup to press evenly up the sides and across the bottom.
- Refrigerate for at least 30 minutes so the butter solidifies. Pro tip—pop it in the freezer if you’re in a hurry; 15 minutes will do.
- The crust should hold together when you tap it; if it’s too crumbly, drizzle a bit more melted butter and press again.
- Pour in cheesecake batter, pudding, or pie filling—no further baking required for most recipes.
Notes
Press firmly! A well-packed crust stays intact under heavy fillings. If you prefer a richer taste, brown your butter lightly—just watch it so it doesn’t burn. For gluten-free desserts, ensure your graham crumbs are certified GF. When I tested this recipe, I found that letting the crumbs sit 5 minutes after adding butter helps them absorb moisture evenly. Too sweet? Swap half the sugar for finely ground nuts or oat flour.
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