This site uses affiliate links and I may earn a commission at no extra cost to you.
Rich and ‘buttery’ homemade graham cracker crust takes just 15 minutes to prepare, is much better than store-bought, and instantly upgrades vegan pies, cheesecakes, and tarts!
![Completed Graham Cracker Crust [For Cheesecake and Pies] in pie dish.](https://plantbasedonabudget.com/wp-content/uploads/2025/03/Graham-Cracker-Crust-PBOAB-9.jpg)
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Why You’ll Love This Recipe
Why settle for slightly stale tasting store-bought crusts when you can make a ‘buttery’, crunchy, flavor-packed graham cracker crust at home in just minutes? Unlike traditional flaky vegan pie crust that requires rolling, chilling, and blind baking, this crust comes together in minutes with just crushed vegan cookies and vegan butter – no unnecessary ingredients (or corn syrup), and it holds its shape beautifully.
In this post, I’ll show you my perfected method to make the BEST graham cracker crust (including ways to customize it with different cookies!) that’s sturdy, flavorful, and works for baked or no-bake desserts. It can even be prepared ahead, perfect for a busy holiday season.
The Ingredients
![Ingredients for Graham Cracker Crust [For Cheesecake and Pies] measured out on a white surface.](https://plantbasedonabudget.com/wp-content/uploads/2025/03/Graham-Cracker-Crust-Ingredients.png)
How to Make Graham Cracker Crust
Step 1: Crush graham crackers into fine crumbs using a food processor or Ziplock bag and rolling pin/heavy glass. Mix in vegan melted butter until it resembles wet sand.
Step 2: Press the ‘buttery’ biscuit base into a 9-inch pie pan using the bottom of a flat glass/measuring cup to press it into an even layer across the bottom and sides of the dish. I use my hands to help smooth the sides.
For a no bake graham cracker crust: Transfer it to the freezer for 10-20 minutes or fridge for 30-45 minutes to set, then fill.
Baked biscuit base: Bake at 350F/175C for 10-12 minutes works best.
FAQs
This graham cracker crust recipe works well for baked and unbaked recipes.
You can make alternative vegan cheesecake crust options with gingersnaps, Oreos (keep filling, use a 3:1 vegan cookie-to-butter weight ratio), or Biscoff. Ritz crackers also work but are saltier. Just note the vegan cookie-to-butter ratio will vary.
You could use 8, 9, or 10-inch pie dish/spring-form pan (bottom and sides) or square pan (just the bottom). Mini vegan cheesecake molds also work. The crust thickness will vary.
Pro Recipe Tips
- Cracker amount may vary: Graham crackers are shrinking, and different brands vary in size/weight, so you may need extra.
- Crush the crackers finely: Aim for fine, even crumb size.
- Pack the crust: A compact crust holds better but avoid overpacking to prevent a hard, dense texture.
- Cool before filling: If baked, let it completely cool before adding the filling – otherwise, it may become soggy.
![Completed Graham Cracker Crust [For Cheesecake and Pies] in pie dish.](https://plantbasedonabudget.com/wp-content/uploads/2025/03/Graham-Cracker-Crust-PBOAB-11.jpg)
How to Use Graham Cracker Crust
This is the perfect vegan graham cracker crust for plant-based cheesecakes, tarts, and pies like:
- Vegan cheesecakes (like my banana cheesecake or vegan cheesecake bars)
- Fruit pies (Like vegan apple pie, easy cherry pie, vegan coconut pineapple pie, etc.)
- Easy vegan pumpkin pie or vegan sweet potato pie
- Easy vegan lemon bars
- Chocolate pie (like silken vegan chocolate peppermint pie)
- Vegan banana cream pie (or vegan coconut cream pie)
- Easy vegan key lime pie
Storage Instructions
Store: Press into the pie pan, then store, covered, at room temperature for 1-2 days or in the fridge for 4-5 days. If baked, cool it COMPLETELY before chilling.
Freeze: You can freeze the raw or baked homemade graham cracker pie crust for up to 3 months, wrapped with plastic wrap. Thaw in fridge overnight before using.
![Completed Graham Cracker Crust [For Cheesecake and Pies] wrapped in plastic wrap](https://plantbasedonabudget.com/wp-content/uploads/2025/03/Graham-Cracker-Crust-PBOAB-12.jpg)
What Goes With This Crust….
Vegan Desserts
Mixed Berry Crumb Pie
Vegan Desserts
Easy Vegan Peach Pie with Crumble Topping
Vegan Desserts
Banana Cheesecake
Vegan Desserts
Creamy Vegan Chocolate Pie (4 Ingredients | Fuss-free!)
If you tried this Graham Cracker Crust [For Cheesecake and Pies]
recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Graham Cracker Crust [For Cheesecake and Pies]
![Completed Graham Cracker Crust [For Cheesecake and Pies] in pie dish.](https://plantbasedonabudget.com/wp-content/uploads/2025/03/Graham-Cracker-Crust-PBOAB-1-2-300x300.jpg)
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Ingredients
- 13 whole graham crackers (~1 ½ cups graham cracker crumbs)
- ½ cup vegan butter melted
Instructions
- Place the graham crackers in a food processor and blend until they form fine crumbs.
- Transfer the crumbs to a mixing bowl and pour in the melted vegan butter. Stir until the mixture is fully combined and resembles wet sand.
- Pour the mixture into a 9-inch pie dish. Using the bottom of a flat glass or cup, firmly press and flatten the crust evenly across the bottom and sides of the dish.
- To create an edge for the crust, press the mixture up the sides of the pan, using your hand to shape and compact the edges while preventing crumbs from spilling over.
- The crust is now ready to be used as-is for no-bake recipes or can be baked as directed in your pie recipe.
Notes
- Cracker amount may vary: Graham crackers are shrinking, and different brands vary in size/weight, so you may need extra.
- Crush the crackers finely: Aim for fine, even crumb size.
- Pack the crust: A compact crust holds better but avoid overpacking to prevent a hard, dense texture.
- Cool before filling: If baked, let it completely cool before adding the filling – otherwise, it may become soggy.
![completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-1-2-378x378.jpg)
