1 + hours
2 8-oz containers Simple Root Plain Cream Cheese
1/2 cup sugar
1/2 cup oat milk yogurt
Zest of 1 lemon, about 1 tsp
1 cup Dairy-Free Heavy Whipping Cream
10-inch store-bought graham cracker crust
Fresh berries for garnish if desired
In the bowl of a stand mixer or using a handheld mixture, whisk the dairy-free heavy whipping cream on medium speed 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 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.
Using a rubber spatula, fold in the whipped cream until thoroughly combined. Pour filling into the pie crust and refrigerate for at least 4 hours before serving.