Ingredients:

  • 1.5 cups (180g) Gluten Free Graham Cracker crumbs
  • 1/4 cup (50g) Granulated sugar
  • 1/4 tsp (1.5g) Fine sea salt
  • 6 tbsp (85g) Unsalted butter, melted and cooled

Instructions:

  1. Pulse the gluten-free graham crackers in a food processor until they reach a fine, sand-like consistency.
  2. Add the sugar and salt to the processor and pulse once. Pour in the melted butter while the processor is running on low until the mixture looks like wet sand and clumps together when pinched.
  3. Pour the mixture into a 9-inch springform pan or pie plate. Using the flat bottom of a glass, press the crumbs firmly into the base and up the sides.
  4. For a no-bake filling, chill the crust in the freezer for 15 minutes. For a baked cheesecake or pie, bake at 350°F (175°C) for 8–10 minutes until golden brown. Let cool completely.