Prepare the Crust 

1. Preheat oven to 350 degrees F
2. Grease a 9 x 9 inch baking dish with non-stick cooking spray. 
3. Place the graham crackers into a food processer and process at high speed into crumbs. (If you don’t have a food processer you can pound the graham crackers into crumbs in a large ziplock bag then transfer to a mixing bowl for the steps below)
   
4. Add the sugar and salt to the food processer and pulse until evenly combined.
5. Add the melted butter and pulse again until the crumbs are fully coated. (If you aren’t using a food processer, mix well with a fork then combine with your hands until all the crumbs are thoroughly coated in butter. 
   
6. Transfer the crumb mixture to your 9 x 9 inch baking dish and use the bottom of a drinking glass or measuring cup to pack the mixture tightly into the bottom of the dish.
    
7. Pre-bake the graham cracker crust for 10 minutes (prior to adding the filling), then remove from oven to cool.

Prepare the Filling

1. Whisk the sweetened condensed milk, mascarpone, and greek yogurt in a large mixing bowl for at least 2 minutes until smooth and creamy (you can also do this step in a stand mixer fitted with the whisk attachment).
   
2. Stir in the lime juice and lime zest and whisk again for another two minutes. 
   
3. When the crust finishes pre-baking, pour the filling on top of the crust and use a rubber spatula to smooth the top. 
   
4. Bake the whole thing for another 15 minutes at 350 degrees. 
5. Remove the dish from the oven and transfer it to a wire cooling rack. Once the dessert has cooled completely (about an hour), transfer to the refrigerator to chill for another 2 hours minimum, but the longer the better!
6. Cut into squares and serve chilled! Optional: Top with whipped cream and a slice of lime.