“Cheesecake” Graham Cracker Crust or Crumbles (No Bake)


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.

Cheesecake Dairy-Free Graham Cracker Crust Recipe - a unique surprise ingredient in the crust marries the flavors with vegan cheesecake, ice cream or no bake pies. Gluten-free optional.

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)
Prep time
Cook time
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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.
Serves: 1 pie crust
  • 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
  1. 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.
  2. If making crumbles for topping, simply chill the crumbles.
  3. For a pie or cheesecake, press the mixture into a greased pie dish or springform pan and chill while you make your filling.
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.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. With regard to Rebecca’s comment – you might want to go back and look at how you posted this recipe. The third ingredient from the top is:
    “¼ cup dairy-free cream cheese alternative, brought to room temperature”

  2. Rebecca Williams on

    I really wish you would have named a cream cheese alternative that would work well for this for the first timers – dairy free newcomers }:

    • Not sure I follow you Rebecca. This recipe doesn’t use cream cheese alternative. There is a link to my cheesecake ice cream recipe that does use a cream cheese alternative, and I do mention the name! We have many other cheesecake recipes here on the site, too, for you to enjoy.

  3. Pingback: Vegan Cheesecake Ice Cream Recipe - Go Dairy Free

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