No-Bake Key Lime Parfait Glasses

1. Prepare the Crumb Layer

1. In a small mixing bowl, stir together the crushed graham crackers, melted butter, granulated sugar, and a pinch of salt until the texture resembles wet sand.
2. Set aside 2 tablespoons of the mixture to sprinkle on top later, leaving the rest for the primary layers.

2. Make the Key Lime Filling

1. In a medium bowl, beat the softened cream cheese with a hand mixer (or a sturdy whisk) on medium speed for about 1 minute until completely smooth and free of lumps.
2. Pour in the sweetened condensed milk and beat until fully blended and silky.
3. Add the fresh lime juice and grated lime zest. Beat on low speed until combined; the acidity will naturally thicken the mixture into a luscious, scoopable custard. Set aside.

3. Whip the Cream

1. In a separate chilled bowl, pour in the cold heavy whipping cream and powdered sugar.
2. Beat on medium-high speed until medium-stiff peaks form (they should hold their shape proudly without being grainy or overwhipped).
3. Gently fold about one-third of the whipped cream into the lime mixture to lighten it up. Reserve the remaining whipped cream in the fridge for the top.

4. Assemble the Parfaits

1. Spoon 2 to 3 tablespoons of the buttered crumbs into the bottom of 4 small dessert glasses or jars, pressing down gently with the back of a spoon to create an even base.
2. Spoon or pipe a generous layer of the key lime cream over the crumbs.
3. Repeat with another thin layer of crumbs, followed by the remaining lime cream, dividing it equally among the glasses.

5. Garnish and Chill

1. Top each parfait with a generous dollop of the reserved whipped cream.
2. Finish with a pinch of the reserved cracker crumbs, a dusting of freshly grated lime zest, and a thin lime wheel tucked into the cream.
3. Chill in the refrigerator for at least 30 minutes to set and let the flavors meld before serving chilled.