Easy 3-Ingredient Low-Fat Graham Cracker Crust
This post may contain affiliate links. Read my disclosure policy.
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.
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.
Easy 3-Ingredient Low-Fat Graham Cracker Crust
Ingredients
- 6 sheets graham crackers, 3.5 oz total*
- 2 tbsp raw sugar
- 3 tbsp cold whipped butter
Save
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
Vegetarian Meals
Under 30 Minutes
Freezer Meals
Paleo
Slow Cooker Recipes
Low Carb
Kid Friendly
Dairy Free
Pressure Cooker Recipes
Whole 30 Recipes
Keto Recipes
Air Fryer Recipes
Meal Prep Recipes
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!!!!Â
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.Â
Should you spray the pie plate with non-stick cooking spray first?
no need
Having trouble finding an 8 inch pie plate. Any suggestions?
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!!!!
I want to use this with a baked cheesecake , can I use this or not?
I want to make this with a cheesecake that I have to bake for 30 min. Should I still prebake the crust?
EASY and works great with so many fillings!
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.
Can the crust be made the night before? Loving using this recipe at Thanksgiving 🙂Â
I don’t see why not.
Pingback: No-Bake Pumpkin Cheesecake | Recipe - ANAIS FERNANDEZ.CLUB
Can I make it with regular graham cracker and add cocoa powder to get the chocolate flavor?