Combine the graham cracker crumbs, salt, brown sugar and melted butter.
Press into a 9x13-inch baking dish. Chill in the fridge while you prepare the filling.
In a large bowl, beat the cream cheese until smooth with a hand-held mixer (you can also use a stand mixer with a paddle attachment). Add the sweetened condensed milk, lime juice, and lime zest and mix until smooth.
In a separate bowl, beat the heavy whipping cream to stiff peaks. Gently fold into the cream cheese mixture in 2 additions, mixing until just combined. Spread evenly on top of the graham cracker crust.
Chill in the fridge for 4 hours, or you can make it ahead and chill overnight.
Top with sweetened whipped cream and lime slices. Slice and serve.
Video
Notes
NOTES
To make graham cracker crumbs, crush graham crackers in a large ziplock bag with a rolling pin, or pulse in a food processor.
For clean slices, run a sharp knife under hot water and dry between each slice.