What can I use instead of graham crackers for cheesecake?

When making a cheesecake crust, graham crackers are a classic and popular choice. However, graham crackers may not always be on hand or fit your dietary needs. Luckily, there are several excellent graham cracker substitutes for cheesecake crusts.

Quick Answer

Some common graham cracker substitutes for cheesecake crusts include:

  • Digestive biscuits or sweet crackers
  • Gingersnaps or ginger cookies
  • Vanilla wafers
  • Shortbread cookies
  • Chocolate wafers or cookies
  • Crumbled cake or brownies
  • Crushed nuts or nut flour
  • Granola or cereal crumbs
  • Crushed pretzels

The key is to use something with a neutral flavor that can be crushed into fine crumbs to mimic graham cracker crumbs. Cookies, crackers, cereal, nuts, and cake are all great options. Read on for more details on substitution ratios and how to adjust other ingredients to match the substitute.

Digestive Biscuits

Digestive biscuits are a great substitute for graham crackers in cheesecake crusts. Digestive biscuits are semi-sweet cookies that originate from the United Kingdom. They have a crumbly texture similar to graham crackers. To substitute, use the same amount of digestive biscuits as you would graham crackers (about 1 1/2 cups of crumbs for a 9-inch cheesecake crust). Crush the biscuits into a fine crumb consistency before using.

Advantages

  • Very similar flavor and texture to graham crackers
  • Make an authentic tasting cheesecake crust
  • Found in the international aisle of many grocery stores

Disadvantages

  • Not as widely available as some other substitutions
  • Still contains wheat, so not good for gluten-free diets

Gingersnaps

Gingersnaps make an excellent graham cracker substitute, adding warmth and spice to the cheesecake crust. Use about 1 1/4 cups of crushed gingersnaps in place of 1 1/2 cups graham cracker crumbs. The extra ginger flavor means you likely won’t need to add additional spices to the crust. You can also reduce any sugar in the recipe slightly since gingersnaps are sweet cookies.

Advantages

  • Adds warmth and spice to crust
  • Widely available in grocery stores
  • No major adjustments needed to recipe

Disadvantages

  • Ginger flavor may clash with some cheesecake fillings
  • Not suitable for ginger-averse eaters
  • Contains wheat

Vanilla Wafers

Buttery, sweet vanilla wafers make a delicious graham cracker sub in cheesecake crusts. Use about 1 1/2 cups of wafer cookie crumbs in place of graham crackers. Since vanilla wafers are sweeter, you’ll want to reduce any sugar added to the crust by 1-2 tablespoons. Their mild flavor lets the filling shine while still adding a lovely vanilla note.

Advantages

  • Delicate vanilla flavor
  • Found in most grocery stores
  • No major flavor clashes with cheesecake fillings

Disadvantages

  • Extra sweetness requires adjusting sugar
  • Contains wheat and egg

Shortbread Cookies

Buttery shortbread cookies make a wonderful base for cheesecake crusts when crushed into crumbs. Use about 1 1/2 cups shortbread cookie crumbs in place of graham crackers. Since shortbread is rich, you may want to reduce any butter in the recipe by 1-2 tablespoons. The end result is a tender, melt-in-your-mouth crust.

Advantages

  • Delicious, buttery flavor
  • Found in most grocery stores
  • Tender, flaky texture

Disadvantages

  • Higher fat content than graham crackers
  • Contains wheat, dairy, egg

Chocolate Wafers or Cookies

For a chocolate lover’s twist, use chocolate wafer cookies or crushed chocolate sandwich cookies in place of graham crackers. Use about 1 1/4 cups of chocolate cookie crumbs for a 9-inch crust. The chocolate flavor pairs wonderfully with cheesecake. Reduce any cocoa powder in the recipe by 1-2 tablespoons since the cookies provide chocolate flavor.

Advantages

  • Delicious chocolate flavor
  • Found in most grocery stores
  • No major adjustments needed

Disadvantages

  • Chocolate may clash with some cheesecake fillings
  • Contains wheat, dairy, chocolate

Crumbled Cake or Brownies

For an ultra-chocolaty crust, use crumbled brownies or chocolate cake in place of graham crackers. Use about 1 1/4 cups of brownie or cake crumbs for a 9-inch cheesecake crust. The crumbs add rich chocolate flavor and luscious texture. Reduce cocoa powder and sugar slightly to account for the sweeter, more intense chocolate taste.

Advantages

  • Delicious, intense chocolate flavor
  • Moist, tender texture
  • Repurposes leftover cake or brownies

Disadvantages

  • May be overly sweet
  • Contains wheat, dairy, eggs, chocolate
  • Moisture content varies

Crushed Nuts or Nut Flour

For a gluten-free, low-carb option, try using finely ground nuts or nut flour, such as almond flour or hazelnut flour. Use about 1 1/4 cups of nut flour or ground nuts for a 9-inch crust. The nuts add delicious flavor and healthy fats. You may need to add extra butter or oil to bind the crust.

Advantages

  • Gluten-free and low-carb
  • Adds nutty flavor
  • Healthy fats

Disadvantages

  • Expensive compared to other options
  • Allergy risk for nut-sensitive individuals
  • May be drier or crumbly

Granola or Cereal Crumbs

For a sweet, crunchy crust, use crushed granola or cereal in place of graham crackers. Granola, Graham Chex, or Cinnamon Toast Crunch work well. Use about 1 1/4 cups of crumbs for a 9-inch crust. The cereal crumbs add great texture. Reduce any sugar or spices added since most cereals are pre-sweetened.

Advantages

  • Adds sweet crunch
  • Kid-friendly
  • Repurposes leftover cereal

Disadvantages

  • May be overly sweet
  • Not as cohesive as graham cracker crumbs
  • Contains wheat, oats, nuts, etc.

Crushed Pretzels

For a deliciously salty twist, use finely crushed pretzels in place of graham crackers. Pretzel crumbs add a touch of salt and satisfying crunch. Use about 1 1/4 cups of pretzel crumbs for a 9-inch crust. The salty flavor balances sweet cheesecake fillings beautifully.

Advantages

  • Salty flavor complements cheesecake
  • Adds delightful crunch
  • Gluten-free options available

Disadvantages

  • Saltiness may overpower some fillings
  • Crumbs don’t bind as well as grahams
  • Contains wheat, unless gluten-free

Making Substitutions Work

When substituting for graham crackers, there are a few tips to ensure success:

  • Use 1 1/4 – 1 1/2 cups of substitute crumbs for a 9-inch cheesecake crust. Adjust amounts as needed for different pan sizes.
  • Finely crush cookies, cereals, nuts, etc. to achieve a fine, sand-like texture similar to graham cracker crumbs.
  • Reduce any sugar or spices called for in the recipe to account for the natural sweetness of cookies or other substitutes.
  • Consider adding a bit more butter or oil if substitute crumbs seem dry and won’t hold together well.
  • Mix the wet and dry ingredients thoroughly to help the crumbs adhere into a crust.
  • Pre-bake the crust fully to help set it before adding cheesecake batter.

Substitution Ratio Examples

Here are some examples of substitution ratios for a 9-inch cheesecake crust:

Original ingredient Substitute Substitution Ratio
1 1/2 cups graham cracker crumbs Gingersnaps 1 1/4 cups crumbs
1 1/2 cups graham cracker crumbs Shortbread cookies 1 1/2 cups crumbs
1 1/2 cups graham cracker crumbs Chocolate wafers 1 1/4 cups crumbs
1 1/2 cups graham cracker crumbs Crumbled brownies 1 1/4 cups crumbs
1 1/2 cups graham cracker crumbs Crushed pretzels 1 1/4 cups crumbs

Cheesecake Crust Recipes Without Graham Crackers

Here are some recipe examples for cheesecake crusts using graham cracker alternatives:

Gingersnap Crust

  • 1 1/4 cups crushed gingersnaps
  • 3 tablespoons sugar
  • 5 tablespoons melted butter
  • 1/4 teaspoon ground cinnamon (optional)

Combine crushed gingersnaps, sugar, melted butter, and cinnamon (if using). Press evenly into bottom and sides of greased 9-inch springform pan. Bake at 325°F for 8 minutes. Let cool completely before filling.

Chocolate Wafer Crust

  • 1 1/4 cups chocolate wafer cookie crumbs
  • 3 tablespoons sugar
  • 5 tablespoons melted butter
  • 1/4 cup cocoa powder

Mix together cookie crumbs, 2 tablespoons sugar, melted butter, and 2 tablespoons cocoa powder. Press into bottom and up sides of greased 9-inch springform pan. Bake at 350°F for 8 minutes; let cool.

Nutty Coconut Crust

  • 1 cup almond flour
  • 1/4 cup shredded coconut
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 4 tablespoons melted butter

Combine almond flour, coconut, brown sugar, and salt. Stir in melted butter until mixture is crumbly. Press into bottom and up sides of 9-inch springform pan. Bake at 325°F for 10 minutes; cool before filling.

Conclusion

Graham crackers might be the go-to cheesecake crust ingredient, but they’re far from the only option. With a few easy substitutions, you can create delicious cheesecake crusts to accommodate almost any diet or taste preference. From gingersnaps to chocolate cookies, pretzels to nuts, the possibilities for graham cracker alternatives are nearly endless. Just adjust sugar, spices, and binders as needed based on the substitution to ensure the crust complements the cheesecake filling perfectly.

Leave a Comment