Vegan Graham Cracker Crust
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This vegan graham cracker crust is buttery, crispy and comes together in just 5 minutes. It’s the base for countless pies and cheesecakes, and works beautifully for both no-bake and baked desserts. Three simple ingredients are all you need.
Why You’ll Love This Vegan Graham Cracker Crust
A good crust can make or break a pie. This vegan graham cracker crust delivers that classic buttery, slightly sweet flavor and satisfying crunch that everyone expects. The vegan butter melts into the crumbs and binds everything together, creating a sturdy base that holds up to any filling.
The beauty of this crust is its versatility. Use it for no-bake cheesecakes like this Vegan Biscoff Cheesecake, creamy pies like this Vegan Chocolate Peanut Butter Pie, or baked desserts like this Classic Vegan Pumpkin Pie. It works with everything.
No rolling, no chilling dough, no pastry skills required. Just crush, mix, press, and you’re done. The whole process takes about 5 minutes of active time.
Ingredients You Need
- 1 1/2 cups graham cracker crumbs (12 full sheets of graham crackers)
- 1/4 cup cane sugar
- 6 tablespoons vegan unsalted butter, melted
Instructions How to Make Vegan Graham Cracker Crust
- If you don’t have graham cracker crumbs, make your own by pulsing 12 full graham cracker sheets in a food processor until finely ground. Alternatively, place crackers in a large zip-top bag and crush with a rolling pin until fine crumbs form.
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/4 cup cane sugar. Stir to combine.
- Pour in 6 tablespoons melted vegan butter and mix until all the crumbs are evenly coated and the mixture resembles wet sand.
- Transfer the mixture to a 9-inch pie pan or 8-9 inch springform pan. Use the bottom of a clean measuring cup to press the crumbs firmly and evenly into the bottom and up the sides of the pan.
- For a no-bake recipe, chill the crust for 10-20 minutes before adding your filling. For a crispier baked crust, bake at 375°F for 8-10 minutes until lightly golden, then cool completely before filling.
Tips for the Best Graham Cracker Crust
Press firmly. A loosely packed crust will crumble when you try to slice your pie. Really compact those crumbs using the bottom of a measuring cup or the back of a spoon.
Check that your graham crackers are vegan. Most graham crackers are accidentally vegan, but some brands contain honey. Read the label to be sure.
Don’t skip the sides. For a pie pan, press crumbs about 1 inch up the sides. For a springform pan, you can do just the bottom or add a thin layer up the sides.
Cool completely before filling. If you bake the crust, let it cool all the way down before adding your filling. A warm crust can melt no-bake fillings or cause baked fillings to set unevenly.
How to Store Vegan Graham Cracker Crust
An unfilled crust can be stored at room temperature, covered tightly, for up to 2 days. For longer storage, wrap it well and refrigerate for up to 1 week.
You can also freeze an unfilled crust for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw at room temperature before filling.
Once filled, storage depends on your filling. Most no-bake pies and cheesecakes keep well in the refrigerator for 3-5 days.
FAQs
Can I use a different type of cookie?
Yes! Try Biscoff cookies, chocolate graham crackers, or even Oreos (skip the added sugar with Oreos since they’re already sweet). The ratio stays the same: about 1 1/2 cups crumbs to 6 tablespoons melted butter.
Why is my crust crumbly?
Not enough butter or not pressed firmly enough. The butter is what holds everything together, and pressing compacts the crumbs so they stick. If it’s still crumbly, try adding another tablespoon of melted butter.
Do I need to bake the crust?
Not for no-bake recipes. Just chill it for 10-20 minutes to set. Baking gives a crispier texture, which some people prefer, but it’s optional for cold fillings.
Can I make this gluten-free?
Yes, use gluten-free graham crackers. The process is exactly the same.
What size pan does this fit?
This recipe works for a standard 9-inch pie pan or an 8-9 inch springform pan. For a deeper dish pie, increase the recipe by half.
This vegan graham cracker crust is the foundation for so many delicious desserts. Once you have this recipe down, you can make everything from Mini Vegan Raspberry Cheesecakes to Vegan Banana Cream Pie. Keep the ingredients on hand and you’re always ready for dessert!
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Vegan Graham Cracker Crust
Equipment
- Food processor or zip-top bag and rolling pin
- 9-inch pie pan or 8-9 inch springform pan
- Measuring cup for pressing
Ingredients
- 1 1/2 cups graham cracker crumbs 12 full sheets of graham crackers
- 1/4 cup cane sugar
- 6 tablespoons vegan unsalted butter melted
Instructions
- If you don't have graham cracker crumbs, pulse 12 full graham cracker sheets in a food processor until finely ground, or crush in a zip-top bag with a rolling pin.
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/4 cup cane sugar.
- Pour in 6 tablespoons melted vegan butter and mix until all crumbs are evenly coated and mixture resembles wet sand.
- Transfer to a 9-inch pie pan or springform pan. Use the bottom of a measuring cup to press crumbs firmly into the bottom and up the sides.
- For no-bake recipes: Chill 10-20 minutes before filling. For baked crust: Bake at 375°F for 8-10 minutes until lightly golden, then cool completely before filling.
Notes
From the creator of Daily Vegan Meal
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