Homemade Cheesecake Crust from Scratch (3 Options)

The crust is the best part of cheesecakes. These are three simple and easy recipes for homemade cheesecake crust from scratch. Include the classic crust, shortcrust, as well as, the graham cracker crust from scratch.

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Have you ever wanted to make a cheesecake and then realized you have no graham crackers, digestive biscuits, or Oreo cookies for the cheesecake crust? It’s happened to me more than once.

Honestly, I’m not one to drive to the supermarket every time I don’t have an ingredient. In fact, quite the opposite. I look for ways I can substitute. So, when I don’t have graham crackers, or other cookies for my cheesecakes and bars I just make it myself from scratch. Over time it has become the most preferred pie crust in our family.

So, today I’m making another addition to my baking basics series. Here is another one of those basic recipes you want to have on hand if you bake often.

Why make a homemade crust?

• I like to switch our cheesecake crust often. Use different types of cookies but sometimes I like making it from scratch. If you’ve never tried that then you will be pleasantly surprised.
• The list of ingredients is similar to making a pie crust or shortcrust pastry.
• I like to use a food processor but you can also use the bowl of an electric mixer with the paddle attachment. Try not to overdo the mixing.
• The process to making the base is like making pies in fact, easier.

Below you will find 3 different versions of my crust

• Cookie crust – using premade graham caracker crumbs or digestive biscuits.
• Homemade Graham Cracker Crust from scratch.
• Shortcrust pastry-based cheesecake crust or Chocolate shortcrust pastry-based cheesecake crust.

Ingredients and substitutes

• Flour – I like using simple all-purpose flour. As you can see below I have used some wheat flour to make the graham cracker crust from scratch.
• Sugar – you can use white or brown sugar to make these crusts. But, you must note that the color of the sugar will also affect the color of the crust.
• Butter – in some crust like the cookie crust you can melted butter but in the graham crust from scratch and shortcrust base we use cold unsalted butter cut into cubes.
• Liquid – sometimes we use whole eggs, or large egg yolks. In the shortcrust we use chilled water. In both cases, it is important to make sure the crust is crumbly but still able to make a dough when press into the bottom of the pan.

1. Homemade cookie crust

Cookie crust

• Crush the graham cracker crumbs or /digestive biscuits in a food processor at medium speed. Add sugar and the melted butter and stir to combine.
  Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them.
• Pour the crumbs mixture into the bottom of the pan (springform pan). Use the back of your spoon or measuring cup to press the crumbs firmly to the sides of the pan to form a crust.
  Pro tip – pressing down firmly will ensure a good base for the cheesecake and it won’t fall apart when you cut slices.
• Baked in the oven for 10 minutes. Once baked set aside to cool on a wire rack for a few minutes before you pour the cheesecake batter.
  Pro tip – this crust can be used for a baked or unbaked cheesecake.

2. Graham cracker crust recipe from scratch

• In a food processor pulse the flours, sugar, baking powder, salt, and butter. Add the egg and pulse some more. Finally, add the milk and let it all come together
• Pour the mixture into a springform pan and press into the base firmly with the back of a spoon. Chill for 10 minutes.
• Bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until nice a golden brown. Cool for a few minutes on the wire rack before you pour cheesecake batter.
  Pro tip – this crust can be used for a baked or unbaked cheesecake.

3. Shortcrust (vanilla and chocolate)

• Food processor – Add the flour (cocoa powder), salt, and sugar to the food processor. Pulse for 30 seconds. Then, add the chilled cubed butter. Pulse for 30 seconds at a time until you have a breadcrumb consistency.
  By hand – Alternatively, you can do this by hand in a medium bowl using a fork, pastry blender, or your fingertips to cut the butter into the flour until you reach breadcrumb consistency.
• Add the ice water to the mixture, and combine well but do not over mix.
  Pro tip – The mixture will still be crumbly but when squished with your fingers it should form a dough.
• Pour the mixture into the inside of the pan (springform pan) and press into the base firmly with the back of a spoon. Chill for 10 minutes.
• Bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until almost golden brown. Cool for a few minutes before you pour cheesecake batter.
  Pro tip – this crust can be used for a baked or unbaked cheesecake.

Tips for success

• You can use any of these crusts for any type of cheesecake, both baked or unbaked. 
• If you use a crust that needs to be baked – you can make it up to 2 days in advance and store it at room temperature. 
• Make sure the ingredients are at the right temperature for the right crust. For example, when making from scratch use cold unsalted butter that can be cut into the flour to create that crumbly cheesecake crust texture. Similarly, use melted butter to make the cookie crust.

• Baked blueberry cheesecake
• Baked strawberry cheesecake, or Strawberry Jello Cheesecake
• Classic baked mango cheesecake, or No-Bake Mango Cheesecake
• Baked cheery Cheesecake,

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Frequently asked question

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• Baked Chocolate Cheesecake, or Baked chocolate cherry cheesecake,
• Mini Cheesecakes – blackberry, blueberry, or raspberry.
• no-bake cheesecake, no-bake mango,
• Cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
• See all cheesecake recipes

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