Prep the jars: Make sure your mini mason jars are clean and completely dry. Set them on a tray for easy transfer to the fridge.

Make the crust: In a bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until the crumbs are evenly moistened and look like wet sand.

Press the crust: Spoon 2–3 tablespoons of crumb mixture into each jar. Press down firmly with the back of a spoon or a small glass to create a compact base. Aim for an even layer about 1/2 inch thick.

Chill the crust: Place the jars in the fridge while you make the filling. This helps the butter set and keeps the crust from shifting.

Whisk the filling: In a medium bowl, whisk sweetened condensed milk, sour cream, lime juice, lime zest, vanilla, and a pinch of salt. The mixture should thicken slightly as the citrus reacts with the milk.

Fill the jars: Divide the filling evenly among the jars, leaving a little space at the top for whipped cream. Smooth the tops with a spoon.

Chill to set: Cover the jars with lids or plastic wrap. Refrigerate for at least 3 hours, preferably 4–6 hours, until the filling is nicely set and sliceable with a spoon.

Make the whipped cream: Beat heavy cream with powdered sugar and vanilla until soft peaks form. Don’t overwhip; you want it soft and billowy.

Top and garnish: Spoon or pipe whipped cream over each jar. Finish with a sprinkle of lime zest, a lime twist, or a dusting of extra crumbs.

Serve cold: These taste best chilled. Keep them in the fridge until right before serving.