cheesecake crust

My perfect 2 ingredients Cheesecake crust will take your No-bake cheesecakes to the next level

2 ingredients cheesecake crust (Graham cracker crust)

Unsalted butter

300 g Biscuit crumb (eg. Digestive, Graham cracker)

salt

Start with the melting butter in the microwave, then let it cool slightly while preparing the biscuit crumbs

Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with warm but not hot butter and a pinch of salt until it comes together

Line a spring form or Mousse cake ring (adjustable in size)  (set it to 16cm / 6 inches) with the mixture and press it flat evenly and tightly starting with the side then moving onto the bottom. If the mixture is too runny, place it into the fridge for a few minutes. Once the crust evenly distributed, place it into the freezer while preparing the filling

Once cheesecake crust sets, very carefully remove the ring / spring form

This Pistachio cheesecake is special! Crunchy 2 ingredients crust with pistachio cream cheese filling, bursting in natural pistachio flavour!

No bake Pistachio cheesecake

300 g Biscuit crumb (eg. Digestive)

Gelatin sheet (1 gelatin sheet: 1,7 grams)

110 g Heavy Cream

120 g Granulated sugar

260 g Cream cheese (full fat Philadelphia)

230 g Heavy Cream (cold)

Pistachio paste (100%)

pistachio

Start with melting butter in microwave then let it cool down slightly while preparing the biscuit crumbs

Biscuit crumbs can be made in food processor or by using a zip bag and rolling pin. Mix crumbs with with the warm but not hot butter and pinch of salt until it comes together

Soak gelatin into cold water

Heat the smaller amount of heavy cream (110g) with sugar until sugar dissolves and the mixture is simmering

Squeeze excess water from gelatin and stir into the mixture then pour it over the pistachio paste and stir. Let gelatin mixture come to room temp

In another bowl whip cream cheese with an Electric hand mixer until light and fluffy then fold in lukewarm (not hot) gelatin mixture with the help of a Rubber spatula

In a separate bowl whip heavy cream until soft peaks and very gently, using a Rubber spatula fold into the cream cheese mixture. It must stay light and fluffy before pouring into the crust

Pour pistachio cream cheese mousse into the crust and smooth the top with an Offset spatula. Place it into the fridge for at least 6 hours or ideally overnight

Set some filling aside for the decor and refrigerate

Once cheesecake set, very carefully remove the ring / spring form

Decorate with the remaining pistachio cream cheese filling using a french star tip. Hint cheesecake with crushed pistachio

Store in fridge

This graham cracker crust is easy to make and delicious, made from scratch with only four ingredients! It won't fall apart and it's perfect for baked pies, no bake pies and cheesecakes!

Graham Cracker Crust Recipe

tbsp (39 grams) sugar

(112 grams) unsalted butter, melted

tbsp (65 grams) sugar

tbsp (140 grams) unsalted butter, melted

Add the graham cracker crumbs, sugar, and salt to a large bowl and whisk to combine.

2. Add the melted butter and stir until well combined.

3. Pour the mixture into the pie pan or cheesecake springform pan and spread the crumbs around so that they are evenly dispersed.

4. Press the crumbs into the bottom and up the sides of the pan. Pack it firmly. Use a measuring cup or glass with sharp corners and straight edges to help and use your fingers for the sides of the pie pan.

5. For a baked crust, bake at 325 degrees for 8-10 minutes. For a no bake crust, refrigerate until ready to add the filling, then keep refrigerated for 2-3 hours before serving. Keep refrigerated until ready to serve.

A couple of years ago I made a bake cheesecake with crust all around, but I don't remember how I did it! and yours looks the most similar! If I am baking a cheesecake for 1+ hours, do I bake the crust first? or do I bake the crust along with the cheesecake? Thank you for your help!

I made this crust today for a cheesecake and it was SO DELICIOUS!  My husband said he could just eat the crust!!  That’s never happened :)

Easy gluten-free graham cracker crust at home using only 4 ingredients. This recipe works for baked pies and no-bake pies, and can be used in a pie dish, tart pan, springform pan, or baking pan for any and all crusts.

Gluten-Free Graham Cracker Crust

sugar (or coconut sugar)

unsalted butter, melted (or vegan or dairy-free butter)

For a baked crust, preheat the oven to...

For a baked crust, preheat the oven to 350°F.

In a medium mixing bowl, combine the graham...

In a medium mixing bowl, combine the graham cracker crumbs and sugar together with a fork. Pour in the melted butter and salt and mix well with a fork until the crumbs are evenly moistened. The crumbs should be sandy, but a clump will just hold together when pinched. Note: I've tested this recipe with three different brands of gluten-free graham crackers, but your graham crackers might be slightly different. If a clump will not hold together because your crumbs are too dry, add 1/2 tablespoon more melted butter. If your graham crackers are too wet, add 1/4 cup more graham crackers crumbs.

Dump the buttery graham crackers into a 9-inch...

Dump the buttery graham crackers into a 9-inch pie dish, 9-inch tart pan, 9 or 10-inch springform pan, or 8x8 baking dish.

Use a flat-bottomed measuring cup to firmly pack...

Use a flat-bottomed measuring cup to firmly pack the crumbs down into a layer on the bottom of the baking dish or pan, being sure to save some of the crumbs along the sides. If you're making a graham cracker crust without sides, such as using an 8x8 baking dish for cheesecake bars, skip the sides and pack all the crumbs into the bottom. 

Use your fingers to carefully and firmly press...

Use your fingers to carefully and firmly press the crust up the sides of the baking dish or pan. For a tart crust, use your thumb to square off the top of the crust. For a springform pan, press the edge about 3/4-inch to 1-inch up the side of the pan. Leave the edge shaggy or use a thin knife along the top to create a more evenly straight edge. 

For a no-bake crust, chill the crust for...

For a no-bake crust, chill the crust for at least 2 hours or freeze for 20 minutes before filling. Be sure to keep it chilled until serving.

For a baked crust, blind bake (bake without...

For a baked crust, blind bake (bake without filling) the graham cracker crust for 8 minutes before filling it. When the crust comes out of the oven, immediately use a clean dry measuring cup to gently press the crust down into the bottom and against the sides of the pie or baking dish or pan. Let it cool completely before filling. For cheesecake, bake the crust before filling it, which helps seal the crust keeping it crisp and not soggy.

This is the ULTIMATE Oreo cheesecake! Filled to the brim with cookies and cream flavor, this cheesecake features 2 layers of Oreo cookie crust sandwiching a dense and creamy Oreo cheesecake filling and all topped off with a smooth ganache and MORE Oreo cookies on top. It's got plenty of texture and flavor and looks like a million bucks!

Oreo Cheesecake

unsalted butter, melted and cooled

(200 grams) granulated sugar

(120 grams) plain yogurt

cornstarch

vanilla extract

eggs, room temp

(100 grams) unsalted butter, melted and cooled

(170 grams) semi-sweet Baker's chocolate, finely chopped

(180 milliliters) heavy whipping cream

mini Oreo cookies and crumbs (optional - for decorating)

You'll need Oreo cookie crumbs for 3 parts in this recipe, so I find it's easiest to crush them all at once in a food processor and divide the mixture up as you go. You'll need a total of about 51 Oreo cookies (575g) crushed into a fine crumb, but I would throw in a few extras just in case. If you don't have a food processor, you can also add the cookies to a large plastic bag and whack them with a rolling pin. 

Position an oven rack in the bottom 1/3 of your oven and another rack in the center. Preheat your oven to 325F. 

In a medium sized bowl, mix together Oreo cookie crumbs and butter until moistened.
- 2 1/2 cups (250g) Oreo cookie crumbs, 5 tablespoons (72g) unsalted butter

Drop the mixture into a 9" springform pan and use the bottom of a cup to firmly pack it into the bottom of your pan.

Partially bake the crust in the center of your preheated oven for 8 minutes to allow it to crisp up slightly (it won't look very different).

Keep your oven set to 325F and set the crust aside to cool slightly while you prep the filling. 

Bottom crust:

In a large mixing bowl, combine cream cheese and sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until smooth and lump free. 
- (4) 8oz / 225g full-fat bricks cream cheese, 1 cup (200g) granulated sugar

Scrape down the bottom and sides of the bowl then add in your yogurt / sour cream, cornstarch, salt, and vanilla. Mix again until combined. 
- 1/2 cup (120g) plain yogurt or sour cream, 2 tablespoons cornstarch, 1/4 teaspoon salt, 2 teaspoons pure vanilla extract

If using an electric mixer, make sure to do this next step on low speed. If using a wooden spoon, you may find it helpful to switch to a whisk. 

Add the eggs into the mixture, one at a time, mixing until the egg just disappears into the batter before adding the next one. Take care not to overmix or this will cause cracks in the cheesecake.
- 4 large eggs

Add Oreo cookie crumbs and fold it into the cheesecake batter.
- 3/4 cup (75g) Oreo cookie crumbs

Pour the cheesecake filling over the slightly cooled crust (it's OK if it's a little warm). 

Place a large baking pan onto the bottom rack of your oven and carefully fill it with about 2 inches of boiling hot water. Place the cheesecake on the center rack of the oven (directly above the pan filled with water) then shut the oven door. 

Bake the cheesecake in the center of your preheated 325F oven for 60 to 70 minutes or until it's puffed up and the edges are lightly browned. If you gently shake the pan, the center of the cheesecake should jiggle but the edges should be firm. 

Turn the oven off and crack the door open. Cool the cheesecake in the oven with the door slightly ajar for 30 minutes then take a thin pairing knife and run it around the edges of the pan to make sure there isn't any cheesecake stuck onto the pan. If the sides of the cheesecake are stuck to the pan, then the cheesecake will be more likely to crack as it shrinks and cools - this helps prevent that!

After running the knife around the edges, continue cooling the cheesecake in the oven with the door ajar for another 30 minutes (for a total of 1 hour of cooling in the oven). Afterwards, pull the cheesecake out of the oven and set it aside on your counter to cool completely to room temperature.

Cheesecake filling:

In a medium bowl, mix together the ingredients for the top crust to make a second Oreo crust. This one will be slightly moister than the bottom crust so it can stick together without the need for baking.
- 2 1/2 cups (250g) Oreo cookie crumbs, 7 tablespoons (100g) unsalted butter

Drop it on top of the room temperature cheesecake. Use a spoon or spatula to lightly pack it on top. The cheesecake will still be a bit soft so don't press down too, too hard. Avoid pushing the crust directly up to the sides of the pan so it doesn't break apart later when you try to unmold the cheesecake.

Cover and refrigerate the cheesecake for at least 6 hours or overnight to allow the cheesecake layers to set.

Add the semi-sweet chocolate to a medium sized bowl and set aside.
- 6oz (170g) semi-sweet Baker's chocolate

In a medium saucepot, warm the heavy cream over medium heat until it starts steaming and the edges just start to bubble. Do not boil.
- 3/4 cup (180mL) heavy whipping cream

Pour the hot cream over the chocolate and let it sit for about 3 minutes. Whisk until melted and smooth.

Take the cheesecake out of the fridge and remove the sides of the springform pan. Move the cheesecake onto your serving plate or cake stand then pour the ganache on top. Decorate with more Oreos on top if you'd like.

Chill the cheesecake in the fridge for about 15 to 20 minutes to allow the ganache to set before slicing and serving!

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