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Graham Cracker Crust

User Rating 3 Star Rating (2 Reviews)


Graham Cracker Crust

Prepared with either homemade dairy-free graham crackers or a storebought variety, this crust is great for dairy-free or vegan cheesecakes and tarts.

© 2008 Ashley Skabar, licensed to About.com, Inc.

Whether you decide to use homemade dairy-free graham crackers or a store-bought variety, this recipe is the perfect base for special fruit tarts or dairy-free cheesecake.

Makes one 9"-10" crust

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes


  • 2 cups finely ground dairy-free graham crackers (either store-bought or homemade)
  • 1/3 cup agave nectar or maple syrup
  • 1/3 cup canola oil
  • ½ t. cinnamon
  • pinch of salt


1. Preheat the oven to 375 F. Lightly oil or grease (with dairy-free soy margarine) a 9”-10” springform pan, pie plate or desired baking dish, and set aside.

2. In a food processor, combine the graham cracker crumbs, agave nectar or maple syrup, canola oil, cinnamon and salt, and process for just a few seconds, or until the mixture just barely holds together. Press the mixture into the prepared pan with your hands. (I prefer to wear plastic sandwich bags or plastic gloves to keep the mixture from sticking to my fingers.) Bake for 7-10 minutes or until lightly golden brown. Allow to cool completely on a wire cooling rack before using.

User Reviews

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 5 out of 5
Just like the original!, Member marian_cooks

I just made this graham cracker crust with the vegan pumpkin cheesecake, and it was a wonderful success! To the previous reviewer: the recipe author did specify ""finely ground"" graham crackers, so I just ground up graham crackers until I had two cups. It worked, so I'm sure this is what she meant!! Thanks a lot for posting this recipe!

6 out of 6 people found this helpful.

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