In a small bowl, mix together the graham cracker crumbs, sugar, and kosher salt. Pour in the melted butter and stir until the mixture starts to come together and hold lightly. Set this aside.

Now prepare the cream. In a stand mixer fitted with the whisk attachment, whip the heavy cream on medium speed until it forms firm peaks, about 3 to 4 minutes. Transfer it to another bowl, then replace the whisk with the paddle attachment.

combine the sweetened condensed milk with the softened cream cheese in the mixer. Beat on medium-high speed until the mixture becomes smooth, light, and airy, about 4 minutes. Add the vanilla, fresh lime juice, and lime zest, then continue beating for another 1 to 2 minutes until well blended.

Add the whipped cream to the filling and gently fold it in with a spatula until the mixture is fully combined and even in texture.

layer the graham cracker mixture and the key lime filling in small glass jars or a larger dish, alternating until filled to the top.

Cover, then let it rest for at least 2 hours, or longer if desired.

Just before serving, finish with a sprinkle of graham crumbs for a bit of texture, and garnish with thin slices or wedges of lime.