Vegan Graham Cracker Crust
A simple, buttery vegan graham cracker crust that's ready in 5 minutes. Works for both no-bake and baked pies and cheesecakes.
Servings: 1 crust (8-9 inch)
Calories: 1200kcal
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
Storage: Unfilled crust keeps at room temperature for 2 days, refrigerated for 1 week, or frozen for 2 months.
Variations: Use Biscoff cookies, chocolate graham crackers, or Oreos (skip added sugar with Oreos).
Gluten-Free: Use gluten-free graham crackers with the same measurements.