This gluten-free graham cracker crust recipe will amaze you! Not only does it taste delicious, but it's also vegan, refined sugar-free, soy-free, and nut-free as well! It's easy to make in about 5 minutes in your blender or food processor. With just 4 basic ingredients, you can have a gluten-free graham cracker crust that tastes better than the traditional crust recipe and healthier too!
This crust is not actually made from crackers or cookies, but oats and coconut sugar which give a surprisingly similar flavor and texture to graham crackers. 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.
Now that my son can eat gluten again, we still use this recipe simply because we prefer the taste to processed graham crackers and it's not easy to find vegan graham crackers without honey in them.
❤️ You'll love this recipe because it's
- quick and easy to make with simple ingredients.
- free of dairy, gluten, soy, and nuts, so nearly everyone can eat it.
- simply delicious and no one will ever guess that it's a healthy alternative to graham crackers.
🧾 Ingredients and substitutions
- Gluten-Free Oats - to be chopped up into a flour that has a similar consistency to graham crackers. This is the base of the crust.
- Coconut Sugar - to give it a natural molasses flavor that you find in traditional graham crackers. You can also use Sucanat or brown sugar, but coconut sugar has the most similar flavor to graham crackers.
- Coconut Oil - to hold it all together. You can also use vegan butter if you don't have coconut oil.
- Salt - just a dash for flavor.
- Put the gluten-free oats, coconut sugar, and salt, into a food processor.
- Pulse a few times to get everything chopped up.
- Turn the food processor on low 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 to get everything incorporated.
- Pour the mixture into a springform pan or pie dish and use a flat-bottomed measuring cup to pack it down firmly.
- Chill in the refrigerator to set while you make the no-bake pie filling of your choice.
❔ Do I need to spray or line the pan?
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 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.
If you are making it in a pie dish instead of a springform pan, put 1/2 inch of hot tap water in a large cookie sheet, set your pie dish in the hot water for 1-2 minutes to warm the bottom of the pie crust, and it will easily release from the pan.
🌟 Pie recipes to fill your crust
- Vegan Oreo Cheesecake
- Vegan Chocolate Pie
- No-Bake Vegan Cheesecake
- Vegan S'mores Pie
- Vegan Grasshopper Pie
📌 Be sure to follow me on Pinterest for new vegan recipes!
A gluten-free and vegan graham cracker crust made without nuts from oats and coconut sugar.
Add 1 3/4 cup gluten-free oats, 1/2 cup coconut sugar, and 1/4 tsp of salt, into a food processor.
Pulse a few times to get everything chopped up, then turn the food processor on low and slowly pour in the melted 7 tbsps coconut oil.
Mix until it is all combined well and slightly moist and sticky. You may need to stop and stir the contents 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.
Chill in the refrigerator to set while you make the no-bake pie filling of your choice.
- You can use brown sugar if you don't have coconut sugar, however, coconut sugar gives it a graham cracker flavor.
- 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.
*This recipe was originally published on May 25, 2018. It was updated on April 27, 2020, to include new images and recipe technique improvements.
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