Homemade Cheesecake Crust

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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.

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 2 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.

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.

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.

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.
• Use rich cream cheese, sour cream, or whipped cream to ensure you have the right texture for the cheesecake. Low-fat ingredients have too much moisture in them which makes the cheesecake soft and limp. 
• Over-mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and then collapse during cooling causing a crack
• Use room temperature cream cheese and sour cream when making baked or no-bake cheesecakes. Chill cream cheese will give a lumpy batter.
• Baked cheesecakes – Cheesecake is a custard-like batter with cream cheese and sour cream in it. So it must be baked delicately. A water bath insulates the pan and ensures that the batter never gets overheated keeping that custard-like batter moist, soft, and silky.

Cheesecake recipes

• Baked blueberry cheesecake
• Baked strawberry cheesecake, or Strawberry Jello Cheesecake
• Classic baked mango cheesecake, or No-Bake Mango Cheesecake
• Baked cheery Cheesecake,
• 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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Homemade Cheesecake Crust – 3 Methods

Author: Veena Azmanov

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Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Calories: 523kcal

Adjust Servings Here: 9 servings

Description

The crust is the best part of cheesecakes. These three simple, easy and effortless recipes for homemade cheesecake crust from scratch recipe including graham cracker crust from scratch will be the best crust you can make for your next cheesecake.

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“A girl should be two things: Who and what she wants.”

Ingredients 

1x2x3x

Enough for one 9-inch spring foam pan

Cookie crust

• ▢ 8 oz Graham crackers
• ▢ 4 oz Melted butter (unsalted)
• ▢ 4 tbsp Sugar

Graham cracker crust from scratch

• ▢ 1 cup (125 g) All Purpose flour
• ▢ 1 cup (120 g) Whole wheat flour
• ▢ ¼ cup (50 g) Sugar
• ▢ 4 oz (113 g) Butter (unsalted, chilled, cubed)
• ▢ 1 tsp Baking powder
• ▢ 1 large Egg (or two large egg yolks)
• ▢ ¼ tsp Salt
• ▢ 2 tbsp Milk

Vanilla cheesecake crust – shortcrust

• ▢ 1 ½ cup (190 g) All-purpose four
• ▢ 4 oz (113 g) Butter (chilled and cubed)
• ▢ 4 tbsp Chilled water
• ▢ ½ tsp Salt
• ▢ 2 tbsp Sugar

Chocolate cheesecake crust – shortcrust

• ▢ 1 ½ cup (190 g) All-purpose flour
• ▢ 2 tbsp (15 g) Cocoa powder
• ▢ 4 oz (113 g) Butter (chilled and cubed)
• ▢ 4 tbsp Chilled water
• ▢ 2 tbsp Sugar
• ▢ ½ tsp Salt

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Instructions

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)spring-form cake 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.

Graham cracker crust 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.

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.

Recipe Notes & Tips

• 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.
• Use rich cream cheese, sour cream, or whipped cream to ensure you have the right texture for the cheesecake. Low-fat ingredients have too much moisture in them which makes the cheesecake soft and limp. 
• Over-mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and then collapse during cooling causing a crack
• Use room temperature cream cheese and sour cream when making baked or no-bake cheesecakes. Chill cream cheese will give a lumpy batter.
• Baked cheesecakes – Cheesecake is a custard-like batter with cream cheese and sour cream in it. So it must be baked delicately. A water bath insulates the pan and ensures that the batter never gets overheated keeping that custard-like batter moist, soft, and silky.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 523– kcalCarbohydrates: 63– gProtein: 9– gFat: 27– gSaturated Fat: 17– gCholesterol: 88– mgSodium: 308– mgPotassium: 212– mgFiber: 4– gSugar: 10– gVitamin A: 810– IUCalcium: 57– mgIron: 3.4– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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