This gluten-free graham cracker crust recipe is vegan, refined sugar-free, soy free, and nut free as well! It’s easy to make in minutes in your blender or food processor. With just a few basic ingredients, you can have a gluten free graham cracker crust that tastes better than the traditional crust recipe and healthier too!
My family loves cheesecakes and cream pies for dessert, but when we had to go gluten-free, I struggled to come up with an alternative graham cracker crust. All the recipes that I saw called for nuts. Since my husband hates nuts I had to come up with an alternative. (I do wonder if he is allergic to nuts since he has such an aversion to them, but we’ll never know because he won’t touch one)!
If you don’t use graham crackers or nuts, what do you make the crust from?
Gluten-free oats can be easily chopped up into a flour that has a similar consistency to graham crackers, so that is the base of the crust. Coconut sugar and dates give it a natural molasses type flavor that you find in graham crackers and a little coconut oil holds it all together.
After some trial and error with the proportions of these ingredients, I came up with this recipe. I now prefer it over the real thing.
How do you make a gluten free graham cracker crust without nuts?
- Pour boiling water over dates and allow them to soak for about 10-15 minutes until they become very soft.
- Put the gluten free oats, coconut sugar, salt, and soaked dates into a food processor.
- Pulse a few times to get everything chopped up, then turn the food processor on high and slowly pour in the melted coconut oil.
- Mix until it is all combined well and slightly moist and sticky. You may need to stop and stir the contents a few times to get everything incorporated.
- Pour the mixture into a springform pan or baking dish and use a flat-bottomed measuring cup to pack it down firmly.
How do I use it to make cheesecake bites?
Use the gluten-free graham cracker crust as you would any other graham cracker crust. If you are making small pies or cheesecake bites with it, you can put them in cupcake liners or simply cut a strip of parchment paper long enough to fit inside a muffin tin with tabs long enough to pull it out of the tin. (About 1 inch wide by 6 inches long). When the cheesecake is firm and done setting, you can pull on these tabs and pop it out of the molds.
Then fill the muffins tins with any filling you choose.
Do I need to spray or line the pan with anything?
No. Your crust will come off the pan easily if you can get a knife under it. If you are using muffin tins, where you will won’t be able to get a knife under the slice, then use a strip of parchment paper to help you lift it out of the dish like shown above.
Some gluten-free and vegan pie recipes to fill your crust…
Use the gluten-free graham cracker crust with this no-bake vegan cheesecake for a deliciously easy treat!
You will never need a campfire again with this Vegan S’mores Pie!
Don’t forget to pin this gluten-free vegan graham cracker crust for later!
A gluten free and vegan graham cracker crust made without nuts.
Place pitted dates in a bowl and pour boiling water over them until they are covered and let them sit for about 10 minutes
Add oats, sugar, and salt to a blender or food processor and pulse a few times to chop up the oats.
Add the soaked dates and pulse a few more times to chop them up too. (You can also blend the dates with an immersion blender separately if you do not have a strong food processor or if you are using a blender).
Turn your food processor on high and slowly pour in the coconut oil until everything is blended together. It will look similar to traditional graham cracker crust recipes.
Pour into the pan size that you want and pack down firmly. (Use the bottom of a cup or even your fingers to pack it firmly.
Add the pie filling of choice and chill.
- You can use brown sugar if you don't have coconut sugar, however, coconut sugar gives it a graham cracker flavor.
- If you do not have dates, you can omit them, but increase the sugar and coconut oil by 2 tablespoons.
- This recipe fills the bottom of a 9-inch spring-form pan or makes about 24 mini cheesecakes.
- Let your cheesecake or pie warm up for a few minutes after taking it out of the refrigerator to allow the crust to release better from the pan.