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.
Dairy-Free "Cheesecake" Graham Cracker Crust or Crumbles (No Bake)
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While you could make an ordinary dairy-free graham cracker crust, why not go for extraordinary? Using some cream cheese alternative adds richness and depth that compliments most desserts.
Author: Alisa Fleming
Serves: 1 pie crust
Ingredients
- 1-1/2 cups crushed or ground dairy-free graham cracker crumbs (vegan or gluten-free, if desired)
- ¼ cup packed brown sugar
- ¼ cup dairy-free cream cheese alternative, brought to room temperature
- 2 tablespoons coconut oilor palm shortening, melted
Instructions
- 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.
Notes
I have yet to test this as a baked pie crust. If you need a baked crust, I recommend baking it at 375ºF for approximately 7 minutes.
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