Instructions

Step 1

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.

Step 2

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.

Step 3

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.