18 Delicious Graham Cracker Crumb Recipes Perfect for Any Occasion

Got a box of graham crackers sitting in your pantry? You’re just a few crumbles away from turning them into something magical! Whether you’re craving a quick dessert, a no-bake treat, or a showstopping seasonal dish, these 18 graham cracker crumb recipes are here to save the day. From classic s’mores bars to creative twists, get ready to fall in love with every crumb—let’s dig in!

Classic Graham Cracker Cheesecake

This no-bake cheesecake is creamy, dreamy, and perfect for any occasion—just press, chill, and enjoy!

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream

Instructions:

1. Make the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Whip the filling: Beat cream cheese until smooth, then add 1/2 cup powdered sugar and 1 tsp vanilla extract. In another bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture until fluffy.
3. Assemble: Spread filling over the chilled crust, smoothing the top. Refrigerate for at least 4 hours (or overnight) until set.

The magic here? That airy whipped cream folded into the filling keeps it light yet luxuriously rich—no oven required!

Tip: For extra flair, top with fresh berries or a drizzle of caramel before serving.

No-Bake Graham Cracker Pie Crust

This fuss-free crust comes together in minutes and is the perfect foundation for creamy no-bake pies—no oven required!

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1/4 tsp fine sea salt

Instructions:

1. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 tsp fine sea salt. Stir until evenly mixed.
2. Pour 6 tbsp melted butter over the crumb mixture and stir until all the crumbs are moistened and hold together when pressed.
3. Press the mixture firmly into a 9-inch pie dish, starting with the sides and working toward the center. Use the bottom of a measuring cup to compact it evenly.
4. Chill for at least 1 hour (or freeze for 20 minutes) to set before filling. The crust will be crisp and hold its shape beautifully.

The magic of this crust? It stays sturdy without baking, thanks to the butter binding everything into a sweet, slightly salty base that pairs perfectly with fluffy fillings.

Tip: For a deeper flavor, toast the graham crackers before crushing them—just spread whole sheets on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.

Graham Cracker Crumb Banana Pudding

This graham cracker crumb banana pudding is a nostalgic twist on the classic, with a buttery, crunchy layer that takes it over the top.

• 1 (14 oz) can sweetened condensed milk
• 1 1/2 cups cold water
• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 4 ripe bananas, sliced
• 2 cups graham cracker crumbs (about 15 whole sheets)
• 1/4 cup melted unsalted butter

1. In a large bowl, whisk together the sweetened condensed milk and cold water until smooth. Add the vanilla pudding mix and whisk for 2 minutes until thickened. Let sit for 5 minutes to set.
2. In another bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3–4 minutes. Fold half of the whipped cream into the pudding mixture until combined.
3. In a small bowl, mix the graham cracker crumbs and melted butter until evenly moistened. Press half of the crumbs into the bottom of a 9×13-inch dish.
4. Layer half of the banana slices over the crumbs, then spread the pudding mixture evenly on top. Repeat with remaining bananas and top with the rest of the whipped cream. Sprinkle the remaining graham cracker crumbs over the top.
5. Chill for at least 4 hours (or overnight) before serving to let the flavors meld.

The graham cracker layer stays surprisingly crisp against the creamy pudding, making every bite a perfect mix of textures.

Tip: For extra decadence, drizzle with caramel sauce just before serving.

Graham Cracker Crust Key Lime Pie

This Graham Cracker Crust Key Lime Pie is a sunny, no-bake delight with the perfect balance of tangy and sweet—ideal for summer gatherings or whenever you crave a slice of citrusy bliss.

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (14-oz) can sweetened condensed milk
• 1/2 cup key lime juice (fresh or bottled)
• 2 large egg yolks
• 1 tbsp grated lime zest (optional, for garnish)
• Whipped cream, for serving

1. Prep the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until evenly moist. Press firmly into a 9-inch pie dish, covering the bottom and sides. Chill for 15 minutes.
2. Make the filling: Whisk together sweetened condensed milk, 1/2 cup key lime juice, and egg yolks until smooth. Pour into the chilled crust.
3. Chill: Refrigerate the pie for at least 4 hours (or overnight) until set. The filling will firm up as it cools.
4. Serve: Top with whipped cream and a sprinkle of 1 tbsp lime zest (if using). Slice and enjoy cold!

The magic of this pie? The graham cracker crust stays crisp against the velvety filling, while the lime zest adds a bright pop of flavor. Tip: For extra tang, use freshly squeezed key lime juice—it makes all the difference!

Graham Cracker Crumb Apple Crisp

This twist on classic apple crisp swaps oats for graham cracker crumbs, adding a toasty, honey-kissed crunch to every bite.

Ingredients:

• 6 cups peeled, thinly sliced apples (about 5 medium)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/3 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted
• Pinch of salt

Instructions:

1. Preheat oven to 375°F. Toss apples with granulated sugar, lemon juice, and 1/2 tsp cinnamon in a 9-inch pie dish.
2. In a bowl, mix graham cracker crumbs, brown sugar, melted butter, remaining 1/2 tsp cinnamon, and salt until crumbly.
3. Sprinkle topping evenly over apples. Bake for 30-35 minutes until bubbly and the crumbs are deep golden.

The graham cracker topping stays extra crisp even after cooling—perfect for scooping over vanilla ice cream while still warm.

Tip: For extra texture, reserve 1/4 cup of the crumb mixture and sprinkle it on during the last 10 minutes of baking.

Chocolate Graham Cracker Bark

This irresistible chocolate bark combines crunchy graham crackers, melted chocolate, and a sprinkle of sea salt for a sweet-and-salty treat that’s dangerously easy to make.

Ingredients:

• 8 full graham cracker sheets
• 1 1/2 cups semi-sweet chocolate chips
• 1/4 cup white chocolate chips
• 1/2 teaspoon flaky sea salt

Instructions:

1. Line a baking sheet with parchment paper. Arrange the graham crackers in a single layer, breaking them as needed to fit.
2. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each, until smooth (about 1–2 minutes total). Pour evenly over the graham crackers, spreading with a spatula.
3. Melt the white chocolate chips using the same method, then drizzle over the dark chocolate. Use a toothpick to swirl lightly.
4. Sprinkle the flaky sea salt evenly over the top. Chill in the fridge for 1 hour, or until set.
5. Break into uneven pieces and serve.

The contrast of rich chocolate, toasty graham, and salty flakes makes this bark impossible to stop nibbling—perfect for gifting or late-night cravings.

Tip: For extra crunch, sprinkle chopped nuts or toffee bits before chilling!

Graham Cracker Crumb Strawberry Shortcake

This playful twist on classic strawberry shortcake swaps traditional biscuits for a buttery graham cracker crust, adding a cozy, nostalgic crunch to every bite.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar (for strawberries)
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Prep the crust: Preheat oven to 350°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and melted butter until sandy. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool completely.
2. Macerate strawberries: Toss sliced strawberries with 2 tbsp sugar; let sit 15 minutes until juicy.
3. Whip cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
4. Layer: Spread half the whipped cream over the cooled crust, top with strawberries (and their juices), then dollop remaining cream on top.

The graham cracker base stays satisfyingly crisp under the creamy layers, making this dessert feel like a cross between a pie and a classic shortcake.

Tip: For extra texture, sprinkle reserved graham cracker crumbs over the whipped cream before serving.

Graham Cracker Crumb Icebox Cake

This no-bake dessert is pure nostalgia—layers of creamy filling and graham cracker crumbs that magically soften into cake-like perfection overnight.

Ingredients

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 sleeves (about 14 oz) graham crackers, finely crushed
• 1/4 cup melted unsalted butter
• 1/4 cup chocolate sauce (for drizzling)

Instructions

1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form, about 3–4 minutes.
2. In a separate bowl, mix the crushed graham crackers with melted butter until evenly moistened.
3. In an 8×8-inch dish, spread half the graham cracker crumbs in an even layer. Top with half the whipped cream, smoothing gently. Repeat layers.
4. Cover and refrigerate for at least 6 hours (or overnight) until the crackers soften into a cake-like texture.
5. Drizzle with chocolate sauce just before serving.

The magic? Those humble crumbs transform into something tender yet sturdy—like the lovechild of cheesecake and tiramisu.

Tip: For a fun twist, swap chocolate sauce with caramel or sprinkle crushed crackers on top for extra crunch.

Graham Cracker Crumb Peanut Butter Bars

These Graham Cracker Crumb Peanut Butter Bars are the ultimate no-bake treat—chewy, salty-sweet, and packed with nostalgic flavor in every bite.

• 2 cups graham cracker crumbs
• 1 cup creamy peanut butter
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup powdered sugar
• 1/2 cup semi-sweet chocolate chips

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a large bowl, stir together graham cracker crumbs, peanut butter, melted butter, honey, vanilla extract, and salt until fully combined. Fold in powdered sugar until the mixture resembles damp sand.
3. Press the mixture firmly into the prepared dish, using the back of a spoon to create an even layer.
4. Melt chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth (about 1–1.5 minutes total). Drizzle over the bars.
5. Chill for at least 2 hours, or until set, before slicing into squares.

The magic here? The graham cracker crumbs stay slightly crumbly yet hold together beautifully—like a peanut butter pie meets a candy bar.

Tip: For extra texture, sprinkle flaky sea salt over the chocolate before chilling.

Graham Cracker Crumb Pumpkin Pie

This twist on classic pumpkin pie swaps the traditional crust for a buttery graham cracker base, adding a cozy, nostalgic crunch to every bite.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 whole crackers)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (15 oz) can pure pumpkin puree
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 (12 oz) can evaporated milk

Instructions:

1. Prep the crust: Preheat oven to 375°F. Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press firmly into a 9-inch pie dish, covering the bottom and sides. Bake for 8 minutes, then cool slightly.
2. Make the filling: Whisk pumpkin puree, brown sugar, eggs, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/2 tsp salt in a bowl until smooth. Gradually stir in evaporated milk.
3. Bake: Pour filling into the crust. Bake at 375°F for 40–45 minutes until the edges are set but the center jiggles slightly. Cool completely before slicing.

The graham cracker crust soaks up just enough of the spiced filling to stay crisp yet tender—like the best part of a pumpkin pie and cheesecake combined.

Tip: For extra flavor, toast the graham cracker crumbs in a dry skillet for 2 minutes before mixing with butter.

Graham Cracker Crumb S’mores Dip

This gooey, shareable Graham Cracker Crumb S’mores Dip brings campfire nostalgia to your table in minutes—no fire pit required!

• 1 ½ cups graham cracker crumbs (about 12 full sheets)
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• 2 cups semi-sweet chocolate chips
• 1 ½ cups mini marshmallows

1. Preheat oven to 350°F. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into a 9-inch pie dish or oven-safe skillet.
2. Sprinkle chocolate chips over the crust, then top with mini marshmallows, covering the surface completely.
3. Bake for 8–10 minutes, just until marshmallows puff and turn golden (watch closely—they brown fast!). Let cool 5 minutes before serving warm with extra graham crackers for dipping.

The magic? That crispy, buttery crust contrasts perfectly with the molten chocolate and toasted marshmallow cloud—it’s like a deconstructed s’more in every scoop!

Tip: For extra toasty flavor, broil the dip for 30 seconds at the end, but don’t walk away!

Graham Cracker Crumb Lemon Bars

These zesty lemon bars swap the traditional shortbread crust for a buttery graham cracker base, adding a hint of cozy caramel flavor to every tangy bite.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 large eggs
• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1 tbsp lemon zest
• Powdered sugar, for dusting

Instructions

1. Prep: Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper, leaving overhang on two sides.
2. Crust: Mix 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, and 6 tbsp melted butter until combined. Press firmly into the pan. Bake for 10 minutes until set.
3. Filling: Whisk eggs, 1 cup sugar, and 2 tbsp flour until smooth. Stir in 1/2 cup lemon juice and 1 tbsp zest. Pour over warm crust.
4. Bake: Return to oven for 20-22 minutes until edges are set but center jiggles slightly. Cool completely in pan.
5. Serve: Chill for 1 hour, then lift bars out using parchment. Dust with powdered sugar before slicing.

The graham cracker crust stays extra crisp against the velvety lemon layer—a textural dream! These bars taste even better the next day as the flavors meld.

Tip: For clean cuts, wipe your knife between slices and chill bars overnight before serving.

Graham Cracker Crumb Coconut Macaroons

These chewy macaroons get a cozy twist with graham cracker crumbs, adding a hint of honey-kissed warmth to every bite.

Ingredients:

• 3 cups sweetened shredded coconut
• 1 cup graham cracker crumbs (about 8 full sheets)
• 2/3 cup sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 large egg whites

Instructions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, graham cracker crumbs, sweetened condensed milk, vanilla extract, and salt until fully combined.
3. In a separate bowl, beat egg whites with a hand mixer until stiff peaks form. Gently fold into the coconut mixture.
4. Scoop 1-tbsp portions onto the baking sheet, spacing them 1 inch apart. Bake for 18–20 minutes until edges are golden and tops are lightly toasted.
5. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

The graham crumbs give these macaroons a nostalgic, s’mores-like depth—perfect with a dunk in coffee or as a lunchbox treat.

Tip: For extra crunch, press a few extra graham crumbs onto the macaroons before baking.

Graham Cracker Crumb Chocolate Mousse

This dreamy chocolate mousse gets a playful crunch from graham cracker crumbs, making it the perfect balance of creamy and crispy.

Ingredients:

• 1 cup graham cracker crumbs (about 8 full sheets)
• 1/2 cup heavy cream, cold
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 4 oz semi-sweet chocolate, finely chopped
• 1/2 cup whole milk
• Pinch of salt

Instructions:

1. In a small bowl, mix graham cracker crumbs with 1 tbsp powdered sugar and a pinch of salt. Set aside.
2. In a chilled bowl, whip heavy cream with remaining 3 tbsp powdered sugar and vanilla extract until stiff peaks form. Refrigerate.
3. Melt chocolate with milk in a double boiler (or microwave in 20-sec bursts), stirring until smooth. Cool 5 minutes.
4. Gently fold melted chocolate into whipped cream until fully combined.
5. Layer mousse and reserved crumb mixture in glasses, ending with crumbs on top. Chill 2 hours before serving.

The contrast of velvety mousse and toasty crumbs feels like a deconstructed s’more—but way more elegant!

Tip: For extra flair, drizzle with melted chocolate or top with mini marshmallows.

Graham Cracker Crumb Caramel Slice

This no-bake treat combines buttery graham cracker crumbs with a luscious caramel layer—perfect for satisfying your sweet tooth in minutes!

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup packed brown sugar
• 4 tbsp unsalted butter
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup semi-sweet chocolate chips (optional, for drizzling)

Instructions:

1. Make the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into an 8×8″ lined baking pan. Chill for 15 minutes.
2. Prepare the caramel: In a saucepan over medium heat, whisk sweetened condensed milk, 1/2 cup brown sugar, 4 tbsp butter, and 1/4 tsp salt. Simmer for 5 minutes, stirring constantly, until thickened. Remove from heat, stir in 1/2 tsp vanilla, then pour over the crust.
3. Set & decorate: Chill for 2 hours until firm. Melt 1/4 cup chocolate chips (if using) and drizzle over the slice before cutting into squares.

The magic here? That chewy caramel layer clings to the crisp crust, creating a dreamy contrast in every bite.

Tip: For clean cuts, warm your knife under hot water and wipe it dry between slices.

Graham Cracker Crumb Raspberry Tart

This no-bake tart is a dreamy mix of buttery graham cracker crust and sweet-tart raspberry filling—perfect for summer gatherings or a fuss-free dessert night.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1/8 tsp salt
• 1 1/2 cups fresh raspberries
• 1/4 cup raspberry jam
• 1 tbsp lemon juice
• Whipped cream or vanilla ice cream, for serving (optional)

Instructions:

1. Make the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter, 1/4 cup sugar, and 1/8 tsp salt until combined. Press firmly into a 9-inch tart pan with a removable bottom. Chill for 30 minutes.
2. Prep the filling: In a small saucepan over low heat, warm 1/4 cup raspberry jam and 1 tbsp lemon juice, stirring until smooth. Gently fold in 1 1/2 cups raspberries to coat without breaking them.
3. Assemble: Spread the raspberry mixture over the chilled crust. Refrigerate for at least 1 hour until set.
4. Serve: Slice and top with whipped cream or ice cream if desired.

The magic here? The jam glaze locks in the raspberries’ freshness while the crumbly crust adds a cozy contrast. No oven required!

Tip: For extra crunch, toast the graham cracker crumbs in a dry skillet for 2–3 minutes before mixing with the butter.

Graham Cracker Crumb Cinnamon Rolls

These cinnamon rolls get a cozy upgrade with a buttery graham cracker crumb topping—perfect for lazy weekend mornings.

Ingredients:

• 1 (8-count) tube refrigerated cinnamon roll dough
• 1 cup graham cracker crumbs (about 8 full sheets)
• 1/4 cup packed brown sugar
• 1/2 tsp cinnamon
• 1/4 cup melted butter
• 1/4 cup heavy cream (for pouring over rolls before baking)

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch round baking pan and unroll the cinnamon roll dough into strips.
2. In a bowl, mix 1 cup graham cracker crumbs, 1/4 cup brown sugar, and 1/2 tsp cinnamon. Stir in 1/4 cup melted butter until crumbly.
3. Re-roll each cinnamon roll dough strip tightly and place in the pan. Pour 1/4 cup heavy cream evenly over the rolls, then sprinkle the graham crumb mixture on top.
4. Bake for 20–25 minutes until the tops are golden and the centers are bubbly. Drizzle with included icing while warm.

The graham crumbs toast into a crisp, caramelized crust that pairs magically with the soft, gooey centers. A little cream poured over the dough before baking keeps them extra tender!

Tip: For extra crunch, broil the rolls for 1–2 minutes after baking (watch closely!).

Graham Cracker Crumb Pecan Pie

This twist on classic pecan pie swaps out the traditional crust for a buttery graham cracker base, adding a hint of caramelized sweetness to every bite.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 large eggs
• 1 cup light corn syrup
• 2/3 cup packed brown sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups pecan halves

Instructions:

1. Preheat oven to 350°F. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish and bake for 8 minutes. Let cool slightly.
2. In a separate bowl, whisk 3 eggs, 1 cup corn syrup, 2/3 cup brown sugar, 1 tsp vanilla, and 1/4 tsp salt until smooth. Stir in pecan halves.
3. Pour filling into the crust and bake for 45–50 minutes until the center is set but slightly jiggly. Cool completely before slicing.

The graham cracker crust soaks up the gooey filling just enough to stay crisp, making each forkful a perfect balance of textures.

Tip: For extra depth, toast the pecans in a dry skillet for 3–4 minutes before mixing them into the filling.

Conclusion

With so many tasty ways to use graham cracker crumbs, there’s something for every occasion! Whether you’re baking a classic pie or trying a fun new treat, these recipes are sure to delight. Don’t forget to share your favorites in the comments and pin this roundup for later—happy baking!