Zest and juice the lemons.
Add the soy milk, sugar, and cornstarch to a saucepan and whisk until smooth with no lumps. Add the lemon juice and zest and whisk again to combine.
Bring lemon curd to a simmer and cook for 10-15 minutes until the mixture is thicken enough to coat a spoon. Remove from heat add your vegan butter and completely mix until you have a smooth curd. Allow it to come to room tempature.
Add cream cheese to a large bowl. Using and electric whisk or a stand mixer whip it on low speed for a minute or two until it becomes light and airy.
Add the lemon curd in increments and whisk to combine each time.
Add the Greek Style yogurt and whisk until evenly incorporated.
Pour filling into a cooled tart base and place it in the fridge to set for about 3 hours.
Once tart is set take the raspberries and place them on top of the tart covering the top of the tart. Serve and enjoy.