Make the crust: In a small bowl, combine 2/3 cup of graham cracker crumbs, 2 teaspoons sugar, and 2 tablespoons melted butter. Stir until the texture resembles wet sand. Spoon a couple of tablespoons into the bottom of each cup or jar, pressing down gently to form a crust layer.

Make the mousse: In a medium to large bowl, beat 4 oz of cream cheese until smooth. Add 6 tablespoons of granulated sugar, 1/4 cup fresh lime juice, 1 teaspoon of vanilla and a pinch of salt. Beat until fully combined and silky.

Whip the cream: In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold the whipped cream into the lime mixture until smooth and fluffy.

Assemble: Spoon or pipe the mousse over the graham cracker crust in each cup. Smooth the tops.

This recipe makes four 8-oz jars or 8 mini 4-oz jars. If you're making 8-oz jars, you can repeat layers of graham cracker crumbs and mousse and optional whipped cream like I did in the photos. However, if you want to make mini jars, just one layer of each will do!

Chill: Refrigerate for at least 2 hours, or until set.

Make the Whipped Cream Topping (optional): Using a handheld or stand mixer fitted with a whisk attachment, whip 1/2 cup heavy cream, 1 tablespoon sugar (or pure maple syrup to make it a bit healthier), and 1 teaspoon pure vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks fall between soft and stiff peaks—they hold their shape better than soft peaks but aren’t as firm as stiff peaks. This consistency is ideal for topping and piping desserts.

Garnish & serve: Just before serving, top with whipped cream, lime zest and/or sliced limes, and a sprinkle of graham cracker crumbs.