May be made a day in advance before serving and kept up to 3-4 days in Start by mixing together the soft cream cheese, Greek yogurt, lemon juice, powdered sugar, vanilla and salt. Can be done by hand but a hand mixer or electric mixer speeds the process along much faster. Whip until creamy and set aside.

In a second bowl, whip up the heavy cream to medium stiff peaks and also set aside.

In a separate small bowl fork together the melted butter, powdered sugar and crushed graham crackers. The mixture should come together and look like wet sand.

Press into pie tin and set aside to be filled.

Fold together the whipped cream and cream cheese mixture until fully combined.

Pour cheesecake mixture into prepared crust and let chill in the fridge for at least 2 hours. Garnish with fresh berries if desired and enjoy. the fridge.