One of the best parts of a pie or cheesecake is the crust. These tips and tricks for How to Make a No-Bake Crust in a Springform Pan will help you prepare the perfect no-bake crust.
I had one of the best weekends ever and I hope you did too! Lindsay and I flew to Portland Oregon for a girls weekend and all we had planned was to eat at as many different spots as we could. The mission was definitely successful. We left with very full bellies and a few memories as well. It turned into a bit of a celebration because both of us are officially DONE with our cookbook! My cookbook, No-Bake Treats is shipping TOMORROW!!!! Lindsay’s book, Simply Beautiful Cakes is shipping in early October and she just turned in her final edits before this trip. Champagne was definitely in order! You can see more Instagram or Snap Chat, but I will be posting a recap as well.
While I was making all the recipes for my cookbook, I got quite used to making no-bake crusts. There was one time where I purchase a dozen packages of Oreos for all the recipe testing I did.
Since I share so many no-bake desserts, I wanted to share my tips with you on how to make a no-bake crust in a springform pan. I made a handy video so you can see it in action too! There are lots of advantages to using a springform pan, but my top three reasons:
* You can make a nice deep dish pie/cheesecake because the pan is 3-inches tall. A standard pie plate doesn’t allow for as much filling
* I love the look of the pie/cheesecake when you can remove the sides of the pan
* You get a nice clean slice
For this posts, I’ve made my crust with Golden Oreos but there are all types of crusts you can make for no-bake desserts: Chocolate chip cookies, Shortbread cookies, Gingersnaps, Nilla Wafers, Graham crackers (and chocolate graham crackers, Peanut Butter Cookies, Ritz Crackers or even potato chips.
The type of cookie you use will directly affect the amount of butter you need for the crust. Cookies like Oreos and Shortbreads have higher butter content and require LESS butter than a dryer cookie like a graham cracker or Nilla Wafer.
Generally speaking, I used 6 tablespoons for a full package (14 oz) of Oreo cookies which is about 3 ½ cups of cookie crumbs. This makes a nice thick or tall crust.
For a graham cracker crust, I usually use about 2 ½ cups of graham cracker crumbs and 8 tablespoons of melted butter. Sometime I’ll even add brown sugar or cinnamon to the crust to change it up a bit. Each recipe differs depending on the amount of filling in the pie/cheesecake.
I prefer to use my food processor to grind my cookies into fine crumbs, but you can also use a blender, or even go old school and use a Ziploc bag and a rolling pin to crush them. As long as you don’t have any big crumbs left, you’ll be just fine!
I also always use unsalted butter because I don’t want to over power the other flavors from the filling. First I melt the butter in microwave and then pour it over the crumbs. Once it’s well mixed, crush the crumbs in your fingers. If the crust sticks together, this should indicate that you have enough butter for it to hold together in the pan. If you think the crumbs are still too dry, try adding one more tablespoons of melted butter at a time. Sometimes if I pour the crumbs in the pan and it’s doesn’t hold up, I will pour the crust back in the bowl and add more butter and remix it.
Now that you have your crust ready, it’s time to prepare your pan. My most commonly used pan is a 9-inch springform pan. I always line the bottom of my pans with parchment paper. This allows me to transfer the pie onto another plate, but this usually will not work with a pudding pie because the filling is not as stable. Having the parchment paper on the bottom of the pan also when serving so that the crust won’t stick to the bottom of the pan.
There are two ways you can do this. You can cut out (or use a pre-cut) parchment circle. If you are cutting it yourself, just use a pencil and trace the bottom of the pan before cutting out the circle.
The second way is the most common way I prepare my pan. I tear off a square of parchment paper and close the sides of the pan around the parchment paper, then I will cut off the excess around the outside.
I recently stated using acetate cake collars on the inside of my pan. If I am making a really tall cake, these help keep everything nice and even on the inside of the pan. It also helps to prevent the crust from sticking to the sides of the pan because you can just peel the acetate away, wash and reuse. If you don’t have acetate cake collars, don’t worry! Just take a little cooking spray and coat the edges of the pan, wiping gently with a paper towel. This was a tip I learned from my friend Lindsay!
Once your parchment is prepared, pour your butter-coated crumbs in the pan. First spread them around with your spatula and then use a measuring cup to build up the walls for the crust. You may need to wipe the edges of the measuring cup every so often. Press the crust against the walls and work your way around the edges.
Now there is one final thing I do it make the perfect looking crust. I take my angled spatula and even out the top edges of the crust, pressing down gently. The angled spatula is nice because it had the not sharp angle, so I can press the crust on the bottom and around the edges in a very precise location. If you don’t have an angled spatula, try using your finger.
Generally I will refrigerate or freeze my crust before I add the filling. Often times my filled needs to be spread out and evenly through the pan. Freezing the crust prevents the crust from tearing when I spread it.
There you have it folks! That’s about everything I can share with you guys! A few of my friends also have some great tutorials for using springform pans. My friend Dorothy has a Perfect Shortbread Crust and if you’re baking a cheesecake, be sure to see Lindsay’s tutorial for preparing your springform pan for a water bath. Now you can see it all in action on the below clip.
If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
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