Step 1: Make the Crust

In a medium bowl, mix graham cracker crumbs and melted butter until the texture is like damp sand. Divide the crust evenly between 6 to 8 small dessert cups or mason jars. Press gently with the back of a spoon to form a solid base.

Step 2: Mix the Filling

Using a hand or stand mixer, beat the softened cream cheese until smooth and lump-free. Add the sweetened condensed milk, fresh lemon juice, lemon zest (if using), and vanilla extract. Beat again until the mixture is velvety and fully combined.

Step 3: Fold in the Whipped Topping

Using a spatula, gently fold the whipped topping into the lemon-cream cheese mixture. Don’t overmix—this step keeps the filling light and airy.

Step 4: Assemble the Pie Cups

Spoon or pipe the creamy filling into the prepared dessert cups on top of the crust. Level the tops with the back of a spoon or a spatula.

Step 5: Chill the Cups

Cover each cup with plastic wrap and refrigerate for at least 2 hours, or until the filling is set and firm.

Step 6: Garnish and Serve

Just before serving, add a swirl of whipped topping and garnish with a lemon slice or a sprinkle of zest for a bright finish.