1 + hours
2, 24-oz containers Simple Root Plain Cream Cheese, at room temperature
1 1/2 cups sugar
1 1/2 cups oat milk yogurt
1 tbs lemon zest
3 cups dairy-free heavy whipping cream
4 9-inch ready-to-use graham cracker crusts or 3 10-inch ready-to-use graham cracker crusts
Fresh berries for garnish if desired
Whisk the dairy-free heavy whipping cream on medium speed in the bowl of a stand mixer until the cream holds stiff peaks. Remove the whipped cream from the bowl and set it aside.
In the same bowl add the cream cheese and sugar and using the paddle attachment, mix on medium speed until soft and combined, about 2-3 minutes. Add the yogurt and lemon zest to the bowl and mix for 2 more minutes on low speed until all of the ingredients are combined.
Detach the bowl from the mixer and use a rubber spatula, to fold in the whipped cream until thoroughly combined. Divide the filling amongst the pie crusts (3 cups filling for a 9-inch pie crust or 4 cups filling for a 10-inch pie crust.) Refrigerate for at least 4 hours prior to serving to allow the cheesecakes to set.