Graham Cracker Crust is a wow dessert. It never fails to impress and tastes just like any great American cheesecake. No one will believe it’s dairy free! I’m a huge fan of canned cherry topping; its sweetness perfectly complements this not-too-sweet confection.

Ingredients 

1½ cups graham cracker

pieces or crumbs (about 1

sleeve of graham crackers)

⅓ cup canola oil

1 tablespoon granulated sugar

1 tablespoon water

*NUT FREE

Method 

Preheat the oven to 350 degrees F and oil and flour a 9-inch pie pan or springform pan. 

Process the graham crackers in a food processor or blender until finely ground.

Add the oil, sugar, and water and process until combined. Press into the prepared pan. Bake for 10 minutes. Let cool before filling.