Graham Cracker

Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.

Cheesecake is just the beginning of what this no-bake, back-pocket wonder can do.

Raspberry swirl cheesecake is better with homemade raspberry purée and an easy brown butter crust.

This banana cream pie recipe reminds me of homemade banana pudding but with a kick.

If you’ve been on the hunt for a truly simple, creamy, make-ahead dessert, this peanut butter pie recipe may be just what you need.

This dessert looks way more complicated than it is—if you have the time to whip some cream, you can throw this layered stunner together.

This easy key lime pie recipe is a fusion of our best versions. The secret is a touch of lemon juice to balance the lime and a pinch of cinnamon in the crust.

The Nanaimo bar is an iconic Canadian confection that is remarkably easy to make and perfect for potlucks and holiday parties. 

This recipe has one of the most un-pie pie fillings you’ll ever come across. There’s nothing moist or juicy about it, and the name itself could very well scare you off, but somehow it all comes together. If you can imagine something like a coarse graham cracker–coconut cake, that would begin to describe it. You have to try this one to appreciate it. It begs for ice cream and a drizzle of caramel sauce.

Crumb crusts are even easier than press-in cookie crusts. You don’t even have to bake them—see the variation at right. The crumbs can be made out of cookies, crackers, cereal, pretzels, even potato chips! Sometimes sugar or other flavorings are added to the crumbs (here the sugar is optional), and then fat (usually melted butter) is added to bind the mixture to form a crust. The crumbs can be coarse, for a crunchier texture, or finer, for a smoother texture. Different base ingredients will behave differently, so the first time I test a crumb crust with a new ingredient, I always have a little extra on hand in case I need more crumbs, or a little extra melted butter, should it be needed.    Crumb crusts don’t generally require chilling before baking, but you can refrigerate for up to 1 hour or freeze for 15 minutes, if desired, to firm them up before baking. 

This cheesecake is silky, tangy, and mousselike, thanks to Creole cream cheese. (You can sub a mix of sour cream and buttermilk.) The tart-and-sweet apple topping makes it perfect for fall.

Adding sweetened condensed milk to the crust gives this cake a candy-like texture that reminds me of a Twix bar (a childhood weakness I rarely get to indulge since marrying a chef!). That same sweetness accentuates the buttery quality of ripe avocados. Chill it thoroughly, then let the cake sit at room temperature for a bit before you slice it. It’s so refreshing on a hot day.

Mark our words: This is the easiest pie you’ll make all summer. The graham cracker crust gets filled with a simple mixture of sweetened condensed milk and lemon juice, and it gets topped with a golden-brown crown of meringue.

The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

No cheesecake roundup would be complete without this one, created by Santa Fe’s Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.

Larry the Turkey does double duty at Thanksgiving, letting Larry know where to sit at the beginning of the meal and providing a dessert for him at the end. A delicious combination of pumpkin cupcakes, caramel frosting, and ginger cookies, this turkey will be gobbled up in no time. Of course, the best part is naming each turkey and hearing the kids scream, “Hey, look, everybody, Uncle Larry’s a turkey!”

These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted marshmallows.

This simple, four-ingredient pie has a bright and tangy yet sweet and creamy filling.

The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.

A habit-forming graham cracker crumble takes peaches and cream to another dimension.

Layers of graham cracker, lemony mascarpone (or Greek yogurt), and blueberry–chia seed jam freeze in a loaf pan to become the easiest cake you’ve ever made.

Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!