This 9″x13″ pan graham cracker crust is so easy to make and comes together in less than 5 minutes! I love to use it as is in no-bake recipes, but you can always crisp it up in the oven for a few minutes.
Looking for a 8- or 9-inch cake pan or square pan graham cracker crust recipe? I’m working on it right now! But if you want the recipe ASAP, you’ll have to scale this recipe down. Just multiply all of the ingredients by 0.7.
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❤️ Why You’ll Love This Recipe
- The recipe is super beginner friendly. I blended all of my ingredients in my food processor, then pressed the mixture into a lined pan. Easy peasy!
- You can use it for so many recipes! You can use it as a base for no-bake matcha cheesecake bars, lemon bars, etc.!
Ingredients
To make no bake graham cracker crust, you’ll need the following ingredients:
- This recipe use 18 full graham crackers, which is about two full sleeves!
- Granulated sugar adds the perfect amount of sweetness.
- The unsalted butter will be melted, which glues the graham cracker crust together.
For full measurements, see the recipe card below.
How To Make No Bake Graham Cracker Crust
Step 1: Blitz graham crackers in a food processor until you get fine crumbs, about 10-20 seconds. Add granulated sugar and melted butter, then pulse until the mixture resembles slightly wet sand.
Step 2: Press into a lined 9″x13″ baking pan, making sure to really pack it in. Let it set in the freezer (15 minutes) or fridge (30 minutes) until firm.
For full instructions, see the recipe card below.
You can use this as a no-bake graham cracker crust, but some recipes may require it to be pre-baked! Free to crisp it up in the oven at 350°F/177°C for 10-12 minutes. Let it fully cool, then follow the remaining steps of your recipe.
Storage
You can definitely make the graham cracker crust (already pressed into the pan) ahead of time!
Wrap and store in the fridge for up to 3 days or keep in the freezer for up to 3 months.
❤️ More Recipes You’ll Love
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Graham Cracker Crust (9×13)
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Equipment
Ingredients
- 18 (270 g) full graham cracker sheets ~2 sleeves
- ½ cup (113.5 g) unsalted butter melted and cooled
- ¼ cup (50 g) granulated sugar
Instructions
- Line a 9"x"13 baking pan with parchment paper for easier removal/clean up later on.
- In a food processor, add 18 full graham cracker sheets. Blitz until you get fine crumbs, about 10-20 seconds.
- Add ½ cup unsalted butter (melted and cooled) and ¼ cup granulated sugar. Pulse until the mixture resembles slightly wet sand.
- Transfer entire mixture to lined baking pan, and tightly pack into the bottom of the pan. I recommend using the flat bottom of a measuring cup to push it down, then the a silicone spatula to make sure all of the edges are packed in.
- Let crust set in the freezer (15 minutes) or fridge (30 minutes) until firm!Note: You can use this as a no-bake graham cracker crust, but some recipes may require it to be pre-baked! Free to crisp it up in the oven at 350°F/177°C for 10-12 minutes. Let it fully cool, then follow the remaining steps of your recipe.
