Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and white sugar in a mixing bowl until resembling wet sand. Press into mini dessert glasses and bake for 8-10 minutes until golden brown. Allow to cool completely.

Beat the reduced-fat cream cheese using a hand mixer until smooth, about 2-3 minutes. Add the low-fat vanilla Greek yogurt and mix until incorporated.

In a separate bowl, combine fat-free sweetened condensed milk with key lime juice. Stir until smooth and gently fold this mixture into the cream cheese and yogurt base.

Divide the filling into two bowls. Add green food coloring to one portion and mix gently to achieve your desired shade.

Layer the dessert glasses starting with the plain filling, followed by the colored mixture. Repeat until filled, smoothing the tops with a spatula.

Cover glasses with plastic wrap and refrigerate for at least 2 hours until the filling sets.

Once set, top each mini dessert with whipped cream, lime zest, and crushed graham cracker crumbs before serving.