Name: Vanilla Wafer Cheesecake Crust
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 65 Vanilla wafer cookies (2 cups of crumbs); 6 tablespoons salted butter (melted); ¼ cup granulated sugar

This easy Vanilla Wafer Crust makes the ideal base for creamy cheesecakes. The crisp crust lends a more refined vanilla flavor than a traditional graham cracker crust, which allows the cheesecake filling to shine.

Cheesecake crust with cookie crumbs scattered.

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Note from Erin

As someone who makes cheesecake often, I've always relied on graham crackers for my crust base. However, when baking a festive Little Debbie-inspired cheesecake recently, I decided to try a vanilla wafer cookie crust instead.

After one bite, I was hooked! This subtle, sweet vanilla wafer crust lets the cheesecake shine while adding wonderful texture.

This easy recipe is a fun spin for whenever you feel like changing things up from a classic crumb crust.

Ingredients

A stick of butter, bowl of sugar, and bowl of vanilla wafer cookies.

Vanilla Wafer Cookies - Nabisco or generic brands work equally well. Mini vanilla wafers can also be substituted.

Granulated Sugar - I usually make this recipe with white sugar, but brown sugar can be used if you want a deeper flavor. I also like brown sugar when doing a no-bake crust as it has a little more moisture in it.

Butter - If you are using unsalted butter then you may want to add a pinch of salt.

How to Make Vanilla Wafer Cheesecake Crust

1) Crush the Cookies

Pulse the vanilla wafers into fine crumbs using a food processor.
If you don't have a food processor, seal the cookies in a Ziploc bag and crush them with a rolling pin.
The smaller the crumbs the better the crust will hold together.

2) Add Sugar

Transfer the cookie crumbs to a large mixing bowl and stir in the sugar.

3) Mix in Butter

Place the butter in a small bowl and microwave using 30-second increments.
You can also melt on the stovetop if you prefer.
Pour in melted butter and stir until the mixture resembles wet sand.

4) Press into Pan and Bake

Press the crumbs in an even layer across the bottom and up the sides of a 9-inch springform pan.
I like to use a measuring cup or glass with a flat bottom to help smooth and compact the unbaked crust.
Pressing firmly prevents cracks as the crust bakes.
You can use your finger as a stopping point around the sides of the pan so that the crust is level.
Bake at 325°F (165°C) for 8 minutes until the crust is golden brown.
Let it cool completely before adding your creamy cheesecake filling.

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Pro Tip: If cracks develop, use the cup to press the sides back in place while it is still warm.

Make Ahead ⏳

You can bake the crust a day or two in advance. Wrap it with aluminum foil or plastic wrap and store it at room temperature until you are ready to use it. It can also be frozen for up to 2 months.

The benefit of baking the crust is that it increases the stability. The ingredients are set together and will hold their shape.

It's an important step when preparing a baked cheesecake. If you skip it then you will end up with a soggy crust.

If you are making a no-bake cheesecake and don't want to turn on your oven that's okay! This crust will still work, it will just be a little more crumbly. It's also fine to skip the baking when making cheesecake parfaits.

A no-bake crust needs to be refrigerated for at least 15 minutes before adding the filling.

Cheesecake made with a vanilla wafer crust on a cake stand.

Ways to Use this Crust

This vanilla wafer crust is super versatile, and it works just as well in other pan sizes or dessert styles.

Mini Cheesecakes: This recipe makes enough crust for 24 mini cheesecakes. Line two muffin tins with paper liners and scoop about 1½ tablespoons of the crumb mixture into each one. Press it in tightly, then bake at 350°F (177°C) for 5 minutes and let them cool before adding your filling.

Pie Crust: You can absolutely use this as a pie crust. Just press the crumbs into a 9-inch pie plate, making sure to go up the sides. You might have a little left over, depending on how thick you like your crust. Bake as directed.

9x13 Desserts: This crust also works well in a 9x13 pan, making it perfect for layered desserts like Banana Pudding Lasagna. It presses in easily and holds up well once chilled.

For another fun twist, try a Biscoff cheesecake crust for desserts with warm spices.

More Cheesecake Recipes

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Recipe

Comments

4.75 from 4 votes (3 ratings without comment)

Note from Erin

Ingredients