3teaspoonslemon juicefresh squeezed, about 1/2 a lemon
1cupheavy whipping cream
1graham cracker pie crustsee note
Instructions
In a large bowl, beat or whisk the cream cheese until smooth.
Add the powdered sugar and beat or whisk until smooth.
Add the greek yogurt, lemon juice, vanilla extract, and almond extract. Beat or whisk until smooth.
Add the cream and whisk or beat on high until light and fluffy and medium peaks form about 2 minutes.
Pour the prepared filling into the prepared crust. Smooth out.
Refrigerate for at least 3 hours (see note), up to overnight (see note).
Notes
You can use plain, vanilla, honey, or strawberry Greek yogurt. The longer the cheesecake is refrigerated before slicing, the crisper the sliced edges and crust will be. You can make this up to 24 hours in advance of when you need it. It will keep in the fridge {covered} for up to a week.If you want to make homemade graham cracker pie crust, use this recipe! I one and a half the recipe it if I am using it in a springform pan so it will go up the sides of the cheesecake more. You can just make a single recipe and use it in a springform pan (8 or 9 inches) or a standard pie plate.