This post has all the tips and tricks you need to know to make the best no-bake graham cracker crust.
This crust can be made in a 9 inch pie plate, springform pan or 9×13 inch baking dish.
Recently, I shared how to make a perfect no-bake cheesecake, but I wanted to dedicate a post to how to make a no bake graham cracker crust.
With a great recipe and a few tips up your sleeve, you can make a perfect graham cracker crust for all your no bake pie dreams.
How to make a No-Bake Graham Cracker Crust
To make a no bake pie crust, you’ll only need three ingredients:
- Graham Crackers
- Granulated Sugar
- Butter
Homemade Graham Cracker Crust
Start by crushing your graham cracker. You’ll want them super fine so the pie crust will hold together better.
I usually place the graham crackers in a large ziploc bag and crush them with a rolling pin until fine, but a food processor also does a great job.
You’ll need about 1 ½ cups of cracker crumbs which is approximately 9-10 sheets of graham crackers. The amount of crumbs you get depends on how finely you crush the crackers.
The finer you crush them (and I do recommend finely crushed crumbs) the more sheets of graham crackers you’ll need.
If you like to measure by weight, you’ll need about 5 ounces of crumbs.
No Bake Graham Cracker Crust Recipe
Once you’ve made the crumbs, stir in the sugar and the melted butter until uniformly combined. I recommend mixing this together with a fork as it creates nicer crumbs in the crust.
Press the crumbs into your baking dish. I like to use a measuring cup to firmly press them in and create crisp edges on the crust like the store-bought crusts have.
You can use this recipe for a 9-inch pie plate, a 9×13 inch baking pan, or a springform pan for a cheesecake.
Once you have the crust made, chill it for 30 minutes before adding the filling. This helps the butter firm up and hold all the crumbs together.
Once your filling is in crust, chill the pie for at least 4 hours before slicing and serving. This helps the filling bind to the crust and set so the crust and pie will slice cleanly.
Be sure to check out the video in the posts to see how this no-bake graham cracker crust is made.
How To Use A No-Bake Crust
This no bake cheesecake is one of our favorites. We also like to make no bake blueberry cheesecake, no bake chocolate mousse, or this no bake biscoff cheesecake.
Try this Fluffy Key Lime pie or No Bake Lemon Pudding pie too. They both sound delicious.
You could bake this graham cracker crust if you prefer, it will be a little bit most crisp that way. Just bake at 350°F for 10 minutes. Allow the crust to cool completely before filling.
Cheesecake Serving Tips
If the crust is difficult to remove from the pan, carefully dip the bottom of the pie plate into hot water for a couple of moments. This will warm it slightly and make it very easy to release and serve.
If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating. Enjoy!
How to Make a No Bake Graham Cracker Crust
Ingredients
- 1 1/2 cups graham cracker crumbs, finely crushed (about 10 sheets of graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted
Instructions
- Finely crush the graham crackers, using a food processor or a rolling pin in a zipclose bag. Make the crumbs as fine as possible, as this will help the no bake crust hold together better.
- Add the graham cracker crumbs to a medium bowl and stir in the granulated sugar. Pour the melted butter in and stir until combined.
- Firmly press into the bottom and sides of a 9 inch pie plate or the bottom of a 9×13 inch pan.
- Chill the crust for 30 minutes before filling with your favorite no bake dessert. I recommend this cheesecake!
- After filling, refrigerate the crust with the filling for at least 4 hours before serving.
Recipe Video
Notes
Nutrition
{originally published 6/15/19 – recipe notes and photos updated 1/11/21}
Katerina @ diethood .com says
This looks fantastic!! Aaaand I LOVE how easy it is to make!!
Julia says
Such great tips for a very versatile recipe! Thank you for sharing!
Melissa says
This was so easy and so good!
Tanya Schroeder says
This is so incredibly helpful!
Valerie says
Graham cracker crusts are one of my favorite types of crust. Nobake is fantastic, and better than store bought crusts.
Laura says
The graham cracker crust stuck onto the glass cake pan which caused it to be very hard to cut the pie and remove it. It was very chilled before the filling and afterwards before service. I have no idea why this happened.
Sarah says
Awful crust. Stuck right to the pan and made the whole cake messy
Mary says
I hate that you had that happen. As noted above, if the crust is difficult to remove from the pan, carefully dip the bottom of the pie plate into hot water for a couple of moments. This will warm it slightly and make it very easy to release and serve.
Sparki says
I haven’t made this yet but due to the fact some of the ladies had issue with the crust, I’m toint to spray the dish with Pam first before adding crust. I’ll let you all know if that works better. sparki
Mary says
Be sure to follow all the instructions. It won’t hurt to butter the pan too. If the crust is difficult to remove from the pan, carefully dip the bottom of the pie plate into hot water for a couple of moments. This will warm it slightly and make it very easy to release and serve.
Tammy L Baisden says
It would be more helpful if you would add how much butter and sugar to use
Mary says
Hi, Tammy! In the recipe card, it says to use to use 1/4 cup of granulated sugar and 6 tablespoons of melted butter. I hope you enjoy the graham cracker crust.
Stefanie says
Came out great for my blueberry bliss bars! I wanted to switch out the Nilla wafer crust it originally called for with graham cracker crust and this recipe did not disappoint.
Mary says
Glad to hear that the graham cracker crust turned out well, Stefanie. I hope you love the bars. Happy baking!
Carrie says
Double the recipe for 9×13 pan?
Mary says
Hi, Carrie! This recipe is already made with a 9×13 pan in mind.