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### Instructions
1. **Prepare the crust:**
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Spoon about 2 tablespoons of the mixture into the bottom of each cup or jar and gently press down to form the crust.
2. **Make the filling:**
In a large bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy. Mix in lemon curd and vanilla extract. Gently fold in whipped topping until fully incorporated.
3. **Assemble the cups:**
Spoon or pipe the lemon cream cheese filling over the crust layer in each cup. Smooth the tops with a spoon or spatula.
4. **Chill:**
Refrigerate the cups for at least 2 hours, or until set.
5. **Serve and garnish:**
Just before serving, top with whipped cream, lemon zest, or berries for an extra burst of flavor and color.
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### Tips & Variations
* **Make ahead:** These cups can be made a day in advance—just keep them refrigerated until ready to serve.
* **Crust variations:** Try using crushed vanilla wafers or shortbread cookies for a different twist.
* **Dairy-free option:** Use dairy-free cream cheese and coconut whipped cream for a plant-based version.
* **Mini party style:** Serve them in shot glasses for an adorable party-friendly dessert.
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**Final Thoughts**
These **No-Bake Lemon Cream Cheese Pie Cups** are proof that easy can also be elegant and delicious. With a bright citrus flavor and creamy texture, they’re sure to become a favorite in your dessert rotation. Whether for a picnic, dinner party, or weekday treat, they deliver sunshine in every spoonful—no oven required.
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Let me know if you’d like a printable recipe card or a version formatted for a blog post!
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