Whip this up in the afternoon, pop it in the fridge, and it'll be ready to go by dessert time!
In bowl, mix crumbs and butter; press into 9-inch tart pan. Refrigerate crust while preparing filling. Using electric mixer, in large bowl, beat cream cheese and sugar for 1 minute. Add cream and lime zest and juice; beat to firm peaks. Pour into crust. Cover; refrigerate until set, 4 hours. Garnish.
