Make a gluten free graham cracker crust and suddenly, no-bake pies, cheesecakes, and freezer desserts are all on the table. With so many great store-bought GF graham crackers available now, it’s easier than ever to get it right.
Prefer homemade? I’ve got shortcuts for making gluten free graham crackers that taste just like Nabisco—quickly and easily.
Nicole’s Notes
Why I love this crust
It’s crisp and buttery, with just the right hint of molasses and honey. It holds its shape without being tough, and it’s so easy to make: just stir together graham cracker crumbs, sugar, and butter. Fill it and bake—or blind bake for no-bake fillings.
Pro Tip: Make sure your crumbs feel soft in your fingers before mixing, and press the crust in gently—packing it down too hard makes it tough.
what’s in it
Recipe Ingredients
This gluten free graham cracker crust only needs 3 ingredients:
Gluten free graham crackers – Most of the flavor comes from these, so choose a brand you like. Pamela’s is my favorite store-bought, but nothing beats homemade.
Granulated sugar – Adds just enough sweetness and helps bind the crust—especially if you’re baking it.
Butter – For moisture, richness, and holding everything together.
How to make a gluten free graham cracker crust
Start with 8 ounces of gluten free graham crackers. Break them into chunks and pulse in a food processor or blender until you have soft, uniform crumbs—they should feel like soft sand in your hands.
Transfer to a mixing bowl, whisk in the sugar, then stir in the melted and cooled butter until the mixture forms moist clumps.
Press the mixture gently into a prepared springform or tart pan—just the bottom and halfway up the sides for a springform, or all the way up for a tart pan. Use the back of a spoon to smooth it out, but don’t press too firmly or the crust can turn hard.
For a no-bake filling, bake the crust at 350°F for 12 minutes, until the center looks matte rather than shiny. Let it cool completely in the pan.
My Pro Tip
Pro tips for the perfect crust
Use graham crackers you like
The crust will taste mostly like the crackers—so pick a brand you love, or use homemade. I like Pamela’s and Schar best. If yours are super crumbly, mix in 1 tablespoon of gluten free flour to help it bind better.
Easy shortcut for homemade crackers
Using my recipe for homemade gluten free graham crackers? Add 3 extra tablespoons of gluten free flour to the dough. Roll it thinner than usual—about 1/8 inch—and bake it as one uncut sheet. Once cooled, grind into crumbs.
No food processor? No problem.
Place the crackers in a ziptop bag and tap gently with a rolling pin, meat mallet, or cast iron skillet until they’re crushed. Just don’t hit too hard or the bag may tear.
Go easy when pressing the crust
Make a gentle slope between the base and sides, and press just enough to form a smooth layer—overpacking makes it hard.
Catch butter drips with foil
Place a sheet of aluminum foil on the oven rack below your pan to catch any butter that leaks out while baking.
Ingredient swaps
Here’s all I know about how to make this recipe friendly for people who have additional dietary restrictions.
To make it dairy free
Choose dairy free graham crackers (like Schar or Kinnikinnick), and use a block-style vegan butter—Melt or Miyoko’s work well.
To skip the added sugar
If you’re making a no-bake pie, you can leave out the extra sugar in the crust. It helps bind the crust when baking, but isn’t needed if you’re just chilling the shell.
Gluten Free Graham Cracker Crust Recipe
Ingredients
- 8 ounces ( 225 g ) gluten free graham crackers , (See Recipe Notes)
- ⅓ cup ( 67 g ) granulated sugar , optional (See Recipe Notes)
- 8 tablespoons ( 112 g ) unsalted butter , melted and cooled
Instructions
Prep your pan
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Lightly grease an 8- or 9-inch springform or 11-inch tart pan. Line the bottom with a round of parchment paper. If baking the crust, preheat the oven to 350°F and place a foil-lined baking sheet on the rack below.
Make the crumbs
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Break the graham crackers into pieces and pulse in a food processor or blender until you have soft, sandy crumbs.
Mix the crust
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In a medium bowl, whisk the crumbs with the sugar (if using), then stir in the melted butter until the mixture forms moist clumps.
Press the crust
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Pour the mixture into your pan and gently press it across the bottom and up the sides. Don’t pack it in too tightly—just enough to form a smooth, even layer
Bake (if needed)
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If your filling is no-bake, bake the crust for 12 minutes, until the center looks matte.
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If the crust has developed bubbles, you can pop them carefully with a toothpick but they will settle down as the crust cools.
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Let cool completely before filling. If your filling is baked, skip this step and chill the crust while you prepare the filling.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
make ahead/leftovers
Storage instructions
You can make the graham cracker crumbs up to 3 weeks ahead and store them at room temperature in a sealed glass container. For longer storage, freeze the crumbs in an airtight container.
After baking, let the crust cool completely, then remove it from the pan, wrap it tightly, and freeze for up to 3 months.
For an unbaked crust, freeze it directly in the pan, well-wrapped. Defrost either version at room temperature before using.
FAQs
A springform or tart pan with a removable bottom makes it easiest to slice and serve. An 11-inch tart pan will yield a thinner crust than an 8- or 9-inch springform.
No! Use any crisp gluten free cookie—like gluten free vanilla wafers, gluten free gingersnaps, or gluten free shortbread. You can also try gluten free Oreos (without the filling) for a chocolate twist.
Yes! es! For best results, use a muffin tin with removable bottoms or line the cups with foil or parchment “slings” to help lift them out cleanly.
Double the recipe for a thicker crust, or increase by 1.5x for a slightly thinner base.
Usually not. If your pie recipe says to parbake, bake this crust at 350°F for 5 minutes on a foil-lined rack before filling.
Recipes that use this crust
- Classic gluten free cheesecake: Skip the sugar and blind bake—just press and fill, then bake it all together.
- No bake strawberry cheesecake A chilled filling made with strawberries, cream cheese, whipped cream, and just a touch of gelatin.
- Try the plain no bake cheesecake with gelatin.
- Gluten free chocolate pudding pie: I use chocolate cookies for this one, but graham crackers—or gluten free chocolate graham crackers—work beautifully too.
? Have questions? Drop them in the comments below—I’m always happy to help.
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⭐️ And don’t forget to rate the recipe if you try it!