In a bowl, mix the graham cracker crumbs, sugar, salt, and melted butter until the mixture resembles wet sand.
Spoon about 2 tablespoons of the mixture into the bottom of each mini mason jar or dessert cup and press it down firmly with the back of a spoon to form the crust. Place the jars in the refrigerator while you prepare the filling.
In a separate bowl, beat the softened cream cheese until completely smooth and creamy.
Add the powdered sugar and vanilla extract and mix until well combined.
Stir in the lime zest and fresh lime juice and continue mixing until the filling is light and fluffy.
Gently fold in the whipped topping until fully incorporated. If using, fold in the Greek yogurt to add extra tang and creaminess.
Spoon or pipe the lime cheesecake filling evenly over the chilled graham cracker crusts, smoothing the tops with a spoon.
Cover and refrigerate the jars for at least 2–3 hours, or until the cheesecake filling is firm and well chilled.
Before serving, top each jar with whipped cream, a sprinkle of lime zest, and enjoy!
