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In a bowl, combine graham cracker crumbs and melted butter.
Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Beat in the condensed milk, key lime juice, granulated sugar, and lime zest until creamy and well incorporated.
Place mixture in the fridge for about 1-2 hours to firm up. (This step is optional, but it makes it easier to pipe.)
Transfer mixture to a piping bag.
Alternate the graham cracker crumbs and the cheesecake mousse into 8, 8 ounce canning jars (starting with the crackers and ending with the mousse.) Secure with lids.
Place in the fridge for about 3 hours to set completely.
Unfasten lids, pipe some whipped cream on top and garnish with lime zest.
Serve and enjoy
