When you think about having cheesecake, it’s a creamy, rich dessert with a classic graham cracker crunchy crust.
But you can make cheesecake crusts out of many different types of foods, including nuts, wafers, biscuits, lady fingers, red velvet cake, cinnamon buns, brownies, pretzels, and ice cream cones.
Try making one of these unique, alternative cheesecake crusts for your next decadent cheesecake!
Oreo Cookie Crust
Oreo cookie crust is a sweet, crunchy, cookie crust for a cheesecake base.
Oreo cookie crust is made by crushing Oreo’s into small pieces using a rolling pin, or blending them in a food processor.
The small bits of Oreo’s are mixed together with melted butter to create the cookie crust.
The cookie crust is pressed into a springform pan, and then you can refrigerate the crust, or bake it in the oven to let it set.
Peanut Butter Cookie Crust
Peanut butter cookie crust is a sweet, nutty cheesecake crust that goes well with caramel cheesecake, or chocolate cheesecake.
Peanut butter cookie crust is made by actually making the dough for peanut butter cookies.
The peanut butter cookie dough is frozen first, and then pressed into a springform pan.
The pan is baked in the oven for 25 minutes (much longer than other cheesecake crusts) because it’s a thick cookie crust.
The crust needs to cool to room temperature prior to adding the cheesecake filling on top, otherwise the cheesecake filling will “cook” prematurely.
Cinnamon Bun Crust
Cinnamon bun crust is a spongy crust for a cheesecake.
Cinnamon bun cake is made by adding cinnamon and brown sugar to a cake base, and then the it’s poured into a springform pan.
The cinnamon bun cheesecake base is baked in the oven for about 25 minutes to let it set.
Cinnamon bun cheesecake crust goes well with cinnamon cheesecake, vanilla cheesecake, or pumpkin cheesecake.
Brownie Base
Brownie base for a cheesecake is a thick, chocolatey, cheesecake base.
Brownies are made by adding dark chocolate and cocoa powder to a cake base, and adding it to a springform pan.
The brownie cheesecake base is baked in the oven for 15 minutes to set the brownies crust.
Brownie cheesecake crust goes well with vanilla cheesecake, chocolate cheesecake, or caramel cheesecake.
Gingersnap Crust
Gingersnap crust is a cookie crust that goes well with pumpkin cheesecake.
Gingersnap cookies are blended in a food processor until they are coarse crumbs.
Gingersnap crumbs are mixed together with melted butter, vanilla extract, and brown sugar to create the gingersnap cheesecake crust.
Gingersnap cheesecake base is baked in the oven for a few minutes to let the crust set.
Lady Finger Crust
Lady finger crust is an espresso flavored cheesecake base that works well for tiramisu cheesecake.
Lady finger cookies are pulsed in a food processor until they are in small, fine pieces.
Lady finger cookie pieces are mixed together with melted butter and strong espresso or coffee to make the cheesecake base.
The lady finger cheesecake base is pressed into a springform pan and then it can either be baked in the oven, or frozen to set the crust.
Red Velvet Cheesecake Base
Red velvet cheesecake base is a chocolate, spongy cheesecake base.
Red velvet cheesecake base is actually a red velvet cake bottom. Red velvet cake is made by adding cocoa powder and red food coloring to a cake base. The cake base is added to a springform pan, and baked in the oven for about 20 minutes.
Red velvet cheesecake base is a thick crust for cheesecake, that goes well with Oreo cheesecake, chocolate cheesecake, or vanilla cheesecake.
Hazelnut Crust
Hazelnut crust is a sweeter crust, since it’s made with dates.
Blended dates, and toasted hazelnut pieces are combined in a food processor with vanilla extract, and maple syrup.
The hazelnut cheesecake base is pressed into the bottom of the pan, and it’s ready to use.
Chocolate Base
Chocolate cheesecake base is a chocolatey, crunchy cookie base for a cheesecake.
Chocolate cheesecake base is made by crushing chocolate wafer cookies, and mixing them together with melted butter.
The chocolate cheesecake crust is pressed into a springform pan, and then it’s baked in the oven to set the crust.
Pretzel Crust
Pretzel crust is a crunchy cheesecake crust that works well for a peanut butter cheesecake, or chocolate cheesecake.
Pretzel cheesecake crust is a salty base, which balances out the sweetness of the cheesecake filling.
Pretzels are crushed with a rolling pin until they are small and fine pieces.
The pretzels are mixed together with melted butter, brown sugar, and salt to create the pretzel cheesecake base.
The pretzel cheesecake crust is baked in the oven to let it set.
Almond Crust
Almond crust is a crunchy, nutty cheesecake flavored base.
Slivered almonds are ground into a fine powder using a food processor.
The almonds are combined with brown sugar and melted butter to make the almond cheesecake base.
The almond cheesecake crust is pressed into the bottom of the cheesecake pan, and it’s ready to use.
Walnut Crust
Walnut crust is a sweet and crunchy cookie base for a cheesecake.
Walnuts are blended in a food processor until they are fine like a powder.
Shortbread cookies are crushed with a rolling pin, and then they are combined with the walnuts, sugar, and melted butter.
Walnut cheesecake crust is pressed into the springform pan, and it’s ready to use.
You don’t need to bake or chill the crust.
Graham Cracker Crust
Graham cracker crust is a classic cheesecake base.
Graham cracker crumbs are mixed together with sugar and melted butter to create the crunchy cheesecake crust.
The graham cracker mixture is pressed into the cheesecake pan, and then cheesecake bake is baked in the oven to set the crust.
Digestive Cookie Crust
Digestive Cookie Crust is a crunchy biscuit base for cheesecake.
You can make the cookie crust by crushing the cookies with a rolling pin, or blending them in a food processor.
Mix the cookie crumbs with some melted butter, and press it to the bottom of your pan. You can either chill the crust, or bake it in the oven to let it set.
Ice Cream Cone Crust
Ice cream cone crust is an easy crust you can make with a couple leftover ice cream cones.
Place the ice cream cones in a food processor, and blend until they become small pieces or a fine powder.
Mix the ice cream cones with a bit of sugar and melted butter to create the cheesecake base.
Press the base into the bottom of your pan, and then you can add your cheesecake layer on top.
There is no need to bake or chill an ice cream cone cheesecake base.
Coconut Cookie Crust
Coconut cookie crust has a hint of coconut in the crust from adding coconut flakes to the cheesecake base.
Digestive cookies are blended in a food processor until they are coarse cookie crumbs. The digestive cookie crumbs are combined with sugar, coconut flakes, and melted butter to make the coconut cookie cheesecake base.
The crust is pressed into the pan, and there is no need to bake or chill the crust. It’s ready to use.
Vanilla Wafer Crust
Vanilla wafer crust has a crunchy, vanilla flavoring for a cheesecake base.
Vanilla wafers can be blended in a food processor until they are quite fine, and then combine with melted butter to create a vanilla cheesecake base.
Press the crust into the bottom of the cheesecake pan.
Vanilla wafer cheesecake base is baked in the oven to let it set.
