This unique dairy-free graham cracker crust uses a combination of coconut oil and vegan cream cheese alternative instead of margarine, for a delicious flavor variation that marries perfectly with dairy-free cheesecake, ice cream or no bake pies. I originally created this recipe as “crumbles” to top my Vegan Cheesecake Ice Cream recipe.
Special Diet Notes: “Cheesecake” Graham Cracker Crust
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan / plant-based, and vegetarian. To keep this dairy-free graham cracker crust soy-free, choose a soy-free brand, such as Daiya. We tested the recipe with Go Veggie!, but it should work well with other brands, too.
- In a medium-sized bowl, whisk together the graham cracker crumbs and brown sugar. Add the cream cheese alternative and oil or shortening, and combine well with a fork or pastry blender, until relatively uniform small crumbles form.
- If making crumbles for topping, simply chill the crumbles.
- For a pie or cheesecake, press the mixture into a greased pie dish or springform pan and chill while you make your filling.