Stir graham cracker crumbs, sugar, melted butter, and a pinch of salt in a bowl until the texture looks like damp sand.

Spoon about 2 tablespoons of the mixture into each muffin cup or tart pan. Use the back of a spoon or a flat-bottomed glass to press crumbs firmly into a compact crust.

Pop the crust-lined tin into the fridge for at least 10–15 minutes while you make the filling.

If you’re in a hurry, 20 minutes in the freezer will speed things up.

In a chilled bowl, beat the heavy cream and powdered sugar until soft peaks form.

Set aside in the fridge.

Beat the softened cream cheese until smooth and lump-free.

Slowly add the sweetened condensed milk and mix until glossy and smooth.

Stir in the lime juice, lime zest, and vanilla.

Taste and, if you like it brighter, add another teaspoon of lime juice.

Gently fold about half of the whipped cream into the lime mixture to lighten it, then fold in the rest.

Spoon or pipe the filling into each crust, filling them to the top and smoothing the surface.

Chill in the refrigerator for at least 2 hours to set. If you need them sooner, freeze for 30–45 minutes.

Right before serving, top each mini pie with a dollop of whipped cream, a sprinkle of lime zest, or a tiny lime wheel.

Serve chilled.