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Prepare the Graham Cracker Crust: In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Make the Cheesecake Mixture: Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Gradually add the sweetened condensed milk, key lime juice, granulated sugar, and lime zest. Continue to beat until the mixture is creamy and well incorporated.
Chill the Mixture: Place the cheesecake mixture in the fridge for 1-2 hours to firm up. This step is optional but makes it easier to pipe.
Assemble the Parfaits: Transfer the chilled cheesecake mixture to a piping bag. Alternate layering the graham cracker crumbs and cheesecake mousse into 8, 8-ounce canning jars, starting with a layer of crumbs and ending with the mousse.
Chill and Garnish: Secure the jars with lids and place them in the fridge for about 3 hours to set completely. Before serving, remove the lids, pipe some whipped cream on top, and garnish with additional lime zest.
Serve and Enjoy: Serve chilled and enjoy the refreshing, creamy flavors of your Key Lime Cheesecake Parfaits!