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What kind of biscuit to use for cheesecake crust?

My perfect 2 ingredients Homemade Cheesecake crust (Graham cracker crust for cheesecake) will take your No-bake cheesecakes to the next level. In this tutorial, you will learn how to make No-bake cheesecake crust that is stable, neat, crunchy, sweet but not overly sweet. Have you ever had a crumbly cheesecake crust that didn’t retain its form properly? Never, ever again!

Pistachio cheesecake on a gold paper plate.

the only Graham cracker crust recipe you will ever need

Jump to:

  •  Why this is the best recipe
  •  What is No bake Cheesecake Crust made of
  •  What biscuit crumb to use
  •  How to make this recipe
  •  Equipment notes
  •  Expert tips
  •  Recipe FAQs
  •  Recipes to use this crust
  •  cheesecake crust ingredients (Graham cracker crust)

 Why this is the best recipe

  1. I t is rather easy – As elegant as it seems, preparing this no-bake crust is really simple, fast, and requires no special equipment.
  2. It is super delicious – I never give up on flavor! This is the perfect graham cracker crust that has the loveliest biscuit flavor with the most perfect crunchy texture with a hint of sea salt that balances the sweetness
  3. It is an honest, detailed tutorial – This is the only cheesecake crust recipe you’ll ever need. It has a thick and durable cheesecake crust. While this recipe might look long, all the information I have written here, every tip and trick will help you achieve the perfect results without any issues on the way. Remember that baking is a science, and every detail mentioned here is to assist YOU!

 What is No bake Cheesecake Crust made of

Cheesecake crust ingredients. 2 ingredients: biscuit and butter

Cheesecake crust is made of a few simple ingredients You most likely already have it at home. It is normally made of a type of biscuit crumb (For example, Graham cracker crumbs, Digestive biscuits, and so on.) and melted butter , however I like to add a touch of salt to bring out the flavors.

Regarding butter, use always unsalted because you want to be able to manage the amount of salt. I am using 82% fat content European-style butter in all my recipes. While in most of the recipes butter needs to be at room temperature and I always recommend avoiding last-minute microwaving, this is an exception. The butter should be melted.

Many recipes state to add sugar too to the cheesecake crust, personally, I think Graham crackers are sweet enough and I never add sugar to my crust. My cheesecake crust is crisp and sweet enough without the addition of sugar.

Can I flavor cheesecake crust? Besides Graham cracker crumb and butter, you can add all sorts of ingredients to your cheesecake crust for example spices like cinnamon, cardamom, vanilla bean, or nuts like chopped hazelnut or even sesame seeds. The addition of freeze-dried raspberries to my raspberry cheesecake crust adds both color and taste. Experiment with your own cheesecake crust next time!

 What biscuit crumb to use

Cheesecake crust is often made using Graham crackers or Digestive biscuits.

Other cheesecake crust alternatives: You may build a cheesecake crust without Graham crackers entirely by using Digestive biscuits or other firm biscuits available at your grocer.

You may even create your own cheesecake crust, for example. Oreo cookies, ice cream cones, pretzels (for a salty kick! ), or any homemade hard biscuit. One thing worth bearing in mind is the fat content of the biscuit, if it is too fatty, it is worth reducing the butter content in the recipe. This cheesecake crust may also be made from scratch. gluten-free by using gluten-free hard biscuits, either handmade or purchased.

 Top Tip: By using your favorite pie plate and the same recipe, you can transform this cheesecake crust into a no-bake pie crust.

 How to make this recipe

1. How to make the biscuit crumb

Biscuit crumb may be made in one of two methods. , either the old fashion way in a zip bag using a rolling pin – That’s ideal if you’re stressed out about baking! If you are using a zip bag, make sure to use a bag that is large and strong enough and won´t tear during the process.

Or, you can use a food processor and pulse blend biscuits for a few seconds.

Top Tip: Either way, make sure the crumbs are equal and there are no noticeable large pieces remaining.

2. Step-by-step process

Creating a cheesecake crust is as simple as combining butter and biscuit crumbs; however, there are a few variations. couple of important tips and recommendations I would like to share with you:

  1. Mix butter and biscuit crumb while butter is runn y (melted) (melted). In the recipe, butter will serve as a binding agent. After chilled, it will harden, forming a crispy yet sturdy crust to retain the filling. You might have a bad experience from the past with cheesecake crust being too crumbly and not holding its shape, it’s probably due to not enough butter in the recipe
  2. Depending on the temperature of the butter, the melted mixture may be liquid, yet do not add more cracker crumbs. If you feel that the mixture is too runny, pop it into the fridge for 5 minutes, it will set very quickly into a consistency you can use to make the crust with
  3. The only way to get a solid, crisp crust is to firmly and evenly push crumbs into the sides and bottom of the cake ring Begin with the side and work your way up, then continue with the bottom until it appears nice and even.
  4. Once you are happy with your crust, Place it in the freezer to set while you prepare the filling.

Since the recipe simply calls for biscuit crumbs and butter, there is no need to bake it; in fact, this is a No-bake cheesecake crust. The structure is sustained by the butter, which acts as a glue in the fridge, binding the biscuit crumbs together.

 Top Tip: Get some cooking tools, such as a bent spoon, to press the crumbs together. I spent probably a good 10-15 minutes on the crust making sure that it is even on the side and really neat.

3. How do you get cheesecake crust to stick together

It’s all about the technique, apart from having a superb cheesecake crust recipe – like this one – with the perfect biscuit crumb vs. butter ratio! You have to make sure to press the Graham cracker crumb into the tin firmly and neatly on the side and bottom as well. This needs some patience and may take 10 minutes, but it is well worth the time! Another critical element is to Let the crust to cool (the butter to solidify) before filling. , never fill the crust without first cooling it!

Top Tip: Do not alter this recipe by adding less butter or more biscuit crumbs; the recipe is meant to provide the best results.

4. How to avoid cheesecake crust sticking to the tin

Cheesecake crusts that adhere to the pan are often low in fat content (butter). My crust recipe won´t stick to the tin I’ve cooked a lot of cheesecakes and never had a problem with it. Since the recipe contains just enough butter (fat) there is no need to grease the tin.

5. How long does it take for the crust to set

If you froze the crust well enough, for example, in the freezer, you may remove the tin as soon as one hour. But, the safest alternative is to keep the tin on while the cheesecake filling is forming in the crust, which normally takes 4-6 hours in the fridge depending on the recipe.

Make sure you don’t remove the tin too soon, and that you remove it gently.

 Top Tip: If you’re in a hurry, freeze the crust for 1 hour and it’ll be ready to remove. Equipment notes

You’ll be relieved to know that this cheesecake crust requires very little equipment!

I’m using a Mousse cake ring (adjustable in size) set at 16cm / 6 inches to assemble the cheesecake. I really like the neat tall design of it, however, it does not have a bottom so I make one using kitchen foil. Use a springform pan instead, but keep in mind that it does not have such a nice side.

I recommend using a bendable spoon to push the crumb together; it’s that easy!

Expert tips

  1. Microwave the butter on low power so that it does not burst.
  2. Don’t skimp on the salt; it will counteract the sweetness of the crust.
  3. When making the crust, press the crumbs firmly and evenly into the sides and bottom of the cake ring.
  4. Keep the cooling time in mind. Chilling time is needed for the crust (butter) to set
  5. After you’ve mastered the cheesecake crust, feel free to experiment with flavorings such as cinnamon, toasted chopped hazelnuts, freeze-dried raspberry, and so on.

 Recipe FAQs

Can I use oil instead of butter?

No, since butter hardens in the fridge, making your cheesecake crust firm and able to retain its form, while oil is liquid both at room temperature and in the fridge.

Can I flavor the cheesecake crust?

Please, do so! Cinnamon, cardamom, vanilla bean, or nuts like chopped hazelnut or even sesame seeds can be a great addition to your crust. Freeze-dried raspberries or strawberries add color and taste, and this is perhaps my favorite cheesecake crust.

Can I make this crust gluten-free?

Yes, you can simply make this crust gluten-free by using gluten-free firm biscuits, either store-bought or homemade.

Can I make this crust vegan?

You probably can, but you’ll have to experiment with your vegan butter; you may need to use slightly more or less than the recipe calls for.

Why is my crust not set?

Very likely, your proportions are incorrect and you did not use enough butter, or you removed the crust from the fridge too soon, allowing it to harden.

How to store ?

Since it is simply comprised of butter and biscuit, you can keep this crust in the fridge for many days (note the significance of temperature, the butter will melt at room temperature, making the crust softer).

How to freeze?

This crust may be simply frozen and used as needed.

2 ingredients cheesecake crust (Graham cracker crust)

My ideal two components Cheesecake crust will take your No-bake cheesecakes to the next level

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Waiting Time: 30 minutes

Total Time: 1 hour

Servings: 8

Calories: 125kcal



  •  140 g Unsalted butter
  • 300 g Biscuit crumb, such as Digestive or Graham cracker
  •  Pinch of salt

The standard cup measurement in the United States is simply a guideline. Use a digital scale to weigh the ingredients (gram). Baking is both an art and a science that demands precision and consistency.


  • Begin by melting the butter in the microwave, then set it aside to cool somewhat while you prepare the biscuit crumbs.
  • Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Combine crumbs, warm but not hot butter, and a touch of salt until combined.
  • Line a spring form or Mousse cake ring (adjustable in size) (set it to 16cm / 6 inches) with the mixture and press it flat evenly and tightly starting with the side then moving onto the bottom. Place the mixture in the fridge for a few minutes if it is too runny. When the crust has been properly placed, store it in the freezer while you prepare the filling.
  • Use the cheesecake recipe for the crust. Once cheesecake sets (usually needs about 6 hours refridegated), emove the ring / spring form very carefully



  1. To ensure accuracy, use a digital scale to weigh your ingredients.
  2. Do not skip the salt, it will balance the flavors
  3. Use good quality 82% unsalted butter


  1. Be sure to follow my detailed step-by-step directions for making this cheesecake crust. A short recipe alone is not able to cover all the necessary details, and science behind baking
  2. Melt the butter in the microwave on low to avoid it exploding:)
  3. When making the crust, press the crumbs firmly and evenly into the sides and bottom of the cake ring.
  4. Keep the cooling time in mind. Chilling time is needed for the crust (butter) to set
  5. After you’ve mastered the cheesecake crust, feel free to experiment with flavorings such as cinnamon, toasted chopped hazelnuts, frozen dried raspberry, and so on.


Calories: 125kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 2mg | Potassium: 4mg | Sugar: 1g

Related Questions

  • Which biscuit for cheesecake?

    “I believe McVitie’s Digestive biscuits are the greatest,” she adds. I use 225g of each, along with 50g of butter. Put the biscuits in a plastic bag and smash them with a rolling pin and then add melted butter. I use a straightsided glass to spread and press the biscuit mixture over the base and side of the pan to about 6mm thick.”

  • What can I use instead of digestive biscuits for cheesecake base?

    If you can buy graham crackers in your area, you may try these; however, digestive biscuits are a bit sweeter than graham crackers. We can’t recommend any particular brand as most digestive biscuits (including supermarket own label) are fairly similar in terms of sweetness and flavour.

  • What can I use instead of graham crackers for a cheesecake crust?

    Choose speculoos or crisp ginger snaps for a spicy bite that pairs nicely with cheesecake or cream pies, vanilla wafers or animal crackers for a more mild flavor, or chocolate wafers or even Oreo cookies for something dark and chocolatey.

  • Why is the biscuit base of cheesecake too hard?

    If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). In general, I use roughly 100-150g of butter per biscuit foundation.