This is an easy homemade mini graham cracker pie crust recipe is a delicious base for the perfect summer dessert filled with no-bake cheesecake filing and topped with sour cream. Make the basic graham cracker crust or add a few extras to mix it up a bit. You can add a teaspoon of vanilla or lemon extract, or add some ground cinnamon. For a more sweet flavor, ad in a just a pinch more sugar.
This crust is perfect for making my small batch lemon bars, an from scratch banana pudding for one or the favorite no bake mini strawberry rhubarb cheesecake.
Mini graham cracker pie crusts are perfect for creating delicious mini pies and mini cheesecakes. Their buttery graham cracker crust and crispy texture make for a delectable dessert that can be enjoyed on any occasion. These mini crusts are simple to make using just a few simple ingredients.
Mini graham cracker pie crusts are a versatile and delicious dessert that can be enjoyed with a variety of toppings, such as fresh fruit and cool whip or homemade whipped cream. And because they’re mini, they’re perfect for portion control and sharing with friends and family. Whether you’re baking for a special occasion or just looking for a simple recipe to satisfy your sweet tooth, mini graham cracker crusts will surely be a hit.
Ingredient notes
- Graham Crackers – for the best crust use a regular graham cracker, the coated or cinnamon varieties make an overly sweet and artificial-tasting crust.
- Melted Butter – unsalted if you have it, otherwise salted is okay to use. The butter acts as the glue that holds the crust together so don’t skimp on this ingredient.
- Sugar – Use Granulated sugar for the classic, like Mom-made crust—well, like MY mom-made :-). You can also use a combination of white granulated and brown sugar.
The recipe ingredients can be doubled for a full-size pie crust.
How to Crush Sheets of Graham Crackers for Crust
This recipe requires crushing the sheets of graham crackers or another cookie ingredient into a fine crumb. These are three easy ways to accomplish the crushing part of the process.
- Use a small food processor on pulse to the desired consistency. I’ll use a food processor when making a larger cheesecake and pounding all this amount of crumbs would just take too long.
- Use a rolling pin to crush the ingredients. I have two ways of accomplishing this. First, break up the cookies into small pieces and place them in a large zippered storage bag. Lay the bag flat and start rolling, turn over a few times until finely crushed.
- If you don’t want to use a plastic bag, another option is to cut two large pieces of parchment paper, place the small bits and pieces in between, and start rolling.
I use the rolling pin method most often since I find it relaxing and it reminds me of being in the kitchen with my Mom. I think I made my first graham cracker crust at the age of 6!
How to make mini graham cracker crust from scratch
Step 1: Gather the ingredients.
Step 2: Crush the graham crackers into fine crumbs using a food processor or a rolling pin.
Step 3: Mix the graham crackers, salt, and sugar in a small bowl.
Step 4: Add the melted butter and use a wooden spoon or spatula to get everything mixed and moistened.
Step 5: Using a Springform helps to line the bottom with parchment paper before pressing in the graham cracker crumbs. When making a pie you want to use a pie pan which also works well for the cheesecake.
Step 6: Press crumbs into a 4-inch pie plate or 4-inch Springform pan with some of the crumbs coming up the side of the pan. Tap the crust with the bottom of a glass to compact all the crumbs.
You can bake the crust for a few minutes or refrigerate for about an hour before filling.
FAQs
Pre-baking the graham cracker crust before the filling is an unnecessary and optional step. If you want a crispier crust, then you can bake at 350° Fahrenheit for about 6-7 minutes.
Did you use enough butter and sugar? When the crust sets the butter and sugar bind the ingredients together.
Yes! A graham cracker crust is great to make ahead of time. Cover and store in the refrigerator for up to 2 days.
The best way is to blind-bake the crust before filling. Bake at 350°F for about 6-7 minutes.
Oh yes, and it’s really good! For this recipe size, you would substitute 2 tablespoons of extra virgin olive oil. Add it slowly until the crumbs are just moistened and you have the proper texture.
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Mini Graham Cracker Crust
Ingredients
- ⅔ cup graham cracker crumbs 4-5 full sheets of graham crackers.
- 2 tablespoons unsalted butter melted
- 1 teaspoon granulated sugar
- A pinch of salt
Instructions
- Preheat Your Oven: Set your oven to 350°F
- Place the graham crackers in a food processor and pulse until finely ground, or put them in a zip-lock bag and crush them with a rolling pin.
- In a small mixing bowl, combine the graham cracker crumbs, sugar, and salt.
- Pour the melted butter over the dry ingredients. Stir until well combined. The mixture should have a sandy texture and hold together when pinched.
- Transfer the mixture to a 4-inch pie or tart pan. Using the back of a spoon or the bottom of a measuring cup, press the crumbs evenly into the bottom and up the sides of the pan.
- Place the crust in the preheated oven and bake for 5-6 minutes, or until it's lightly golden and fragrant.
- Remove the crust from the oven and allow it to cool completely before adding your desired filling. If you're using a no-bake filling, consider chilling the crust in the refrigerator for at least an hour to firm up.
Notes
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.