Easy 3-Ingredient Low-Fat Graham Cracker Crust

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

Easy 3-Ingredient Low-Fat Graham Crust

Making a low-fat graham cracker crust is SO easy to do, using just 3 ingredients (plus water), you’ll never buy a pre-made one again. You can use regular graham crackers, gluten-free, or even chocolate like I did here. Once made, you can fill it with anything your heart desires.

Easy 3-Ingredient Low-Fat Graham Crust

Ideas: No-bake cheesecake, pumpkin no-bake cheesecake, peanut butter pie, yogurt pie, coconut cream pie… the list goes on. Here’s how easy it is to do.

Print WW Personal Points
5 from 2 votes
Did you make this recipe?

Easy 3-Ingredient Low-Fat Graham Cracker Crust

88 Cals 1 Protein 13 Carbs 4 Fats
Yield: 8 servings
COURSE: Dessert
CUISINE: American

Ingredients

  • 6 sheets graham crackers, 3.5 oz total*
  • 2 tbsp raw sugar
  • 3 tbsp cold whipped butter

Instructions

  • Preheat oven to 375°F.
  • Place all the ingredients into a food processor and pulse a few times.
  • Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
  • Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides.
  • Refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
  • Bake until the edges are golden, about 8 to 10 minutes.
  • Remove from the oven and let the crust cool on a wire rack, before filling.

Notes

*Use gluten-free graham crackers to make this gluten-free.
 

Nutrition

Serving: 1/8th, Calories: 88kcal, Carbohydrates: 13g, Protein: 1g, Fat: 4g, Cholesterol: 8mg, Sodium: 101mg, Fiber: 1g, Sugar: 6g
WW Points Plus: 2
Keywords: Gluten Free

Leave a Reply

Your email address will not be published.

Rate this Recipe:




54 comments

  1. I see a few people have asked if the crust can be used for a pie or cheesecake to be baked but no reply from anyone including you, Gina. I, too, am interested to know as It would be a decent crust for a diabetic – to splurge once in a blue moon!!!! 
    Thanks.

    • I’ve used this recipe for a baked cheesecake and it was excellent. I did add a half teaspoon of cinnamon because I love cinnamon. 

  2. Should you spray the pie plate with non-stick cooking spray first?

  3. Having trouble finding an 8 inch pie plate. Any suggestions?

  4. Hi Gina! In the process of making this crust right now. One small suggestion in the instructions…I don’t think you need to preheat oven first if refrigerating crust for 30 minutes. Maybe move that first step down between steps 5 and 6.

    I know this is going to be amazing! Can’t wait! I’m using ginger snaps and am going to fill with the pumpkin no-bake cheesecake filling!!!!

  5. I want to use this with a baked cheesecake , can I use this or not?

  6. I want to make this with a cheesecake that I have to bake for 30 min. Should I still prebake the crust?

  7. EASY and works great with so many fillings!

  8. HI Gina,
    Love your website, thanks for taking the time to share your love and knowledge of cooking healthier recipes with us. I was reading the comments and saw that you use unsalted butter. I made this crust exactly as you posted before I read the comments. Can you correct it to say unsalted butter so next time I remember? I don’t print recipes. Thanks.

  9. Can the crust be made the night before? Loving using this recipe at Thanksgiving 🙂 

  10. Pingback: No-Bake Pumpkin Cheesecake | Recipe - ANAIS FERNANDEZ.CLUB

  11. Can I make it with regular graham cracker and add cocoa powder to get the chocolate flavor?