Instructions

Step 1

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. 

Step 2

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. 

Step 3

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.