Place the cream cheese in a food processor or large bowl and beat until smooth.
Add coconut sugar, yogurt alternative, and vanilla. Blend until thoroughly combined.
Add Coconut Milk Whipped Cream and Powdered Coconut Sugar. Mix until just combined. Do not overmix. Spoon into Cookie Crumb Pie Crust and refrigerate for 4 hours until set. Enjoy!
Notes
Whenever possible, we recommend using organic, non-GMO ingredients.