Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set pan aside. Combine the graham cracker crumbs, sugar, and butter in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan. To make the best no-bake cheesecake with a homemade graham cracker crust, follow these easy and straightforward steps. Step 1: Make the Graham Cracker Crust. Pour in the melted butter and stir it together with the graham cracker crumbs and sugar. Press the crust into the bottom and up the sides of a 9-inch springform pan. Place it in the freezer. Combine all of the ingredients in a bowl. First, grease your springform pan with cooking spray. Then, pour the mixture into your pan bottom and bake for about 15 minutes at 180 degrees Celsius, until the edges are golden brown. Remove your crust from the oven, and let it cool at room temperature. To make the no bake graham cracker crust, stir together the graham cracker crumbs, sugar and melted butter. Press firmly into a 9 x 13 inch pan and set aside. Add the cream cheese, powdered sugar, vanilla, lemon juice and sour cream to the bowl of a stand mixer. Instructions. Preheat oven to 350°F. In a medium bowl, add softened cream cheese and sugar. Beat until combined. Add vanilla, eggs, and sour cream. Beat until smooth. Add the cheesecake filling into the graham cracker crust. Then carefully place it on a baking sheet. Bake for 25-30 min. Remove from oven. Preheat the oven to 375°F. In a medium bowl, stir together the graham crackers, sugar, and butter until well combined. In the bottom of a 9×13-inch baking dish, firmly press the crumb mixture evenly using a 1/4 measuring cup. Use your fingers to press the crumb mixture firmly onto the sides. Graham Cracker Crust: 1 ½ cups graham cracker crumbs. ⅓ cup white sugar. ⅓ cup unsweetened cocoa powder. ⅓ cup butter, melted. Cheesecake: 3 (8 ounce) packages cream cheese. 1 (14 ounce) can sweetened condensed milk. 3 eggs. 2 teaspoons vanilla extract. 1 cup mini semisweet chocolate chips, divided. 1 teaspoon all-purpose flour 6 days ago · Directions. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the side of an ungreased 9-in. pie plate. Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Cool on a wire rack before filling. All you do is mix together and press into your pie pan and bake in a preheated oven at 350 F for 10 minutes. Then pour in your filling and bake cheesecake or if your filling is cold then just pour in and let it set in the fridge. 3 ingredient graham cracker crust for cheesecake, pumpkin pie or apple pie is here! You will want to make sure that there are no cracks for water to enter and reach the pan. Heavy duty aluminum foil is best for making cheesecake, as the sheets are much wider and will cover the entire pan. Then, press the graham cracker crust into the bottom of the pan and fill the top with the cheesecake filling. JZXQ.