Preheat your oven to 350°F (175°C).

In a small bowl, combine the crushed graham crackers, melted butter, sugar, and salt. Mix well until evenly moistened.

Spread the crumble evenly on a small baking sheet.

Bake for 5-7 minutes, or until lightly golden and fragrant. Let it cool completely.

In a medium saucepan, combine the mixed berries, sugar, and lemon juice.

Heat over medium heat, stirring occasionally, until the berries begin to release their juices and soften, about 5-7 minutes.

In a small bowl, whisk together the cornstarch and cold water until smooth.

Pour the cornstarch slurry into the simmering berry mixture and stir continuously until the compote thickens slightly.

Remove from the heat and let it cool completely. The compote will thicken further as it cools.

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.

In a clean, grease-free bowl, beat the egg whites with the salt until soft peaks form.

Gradually add the sugar, one tablespoon at a time, beating well after each addition until the meringue is stiff, glossy, and holds firm peaks.

Gently fold in the lightly toasted shredded coconut.

Spread the meringue thinly and evenly onto the prepared baking sheet.

Bake for 45-60 minutes, or until the meringue is dry and crisp.

Let the meringue cool completely on the baking sheet. Once cooled, break it into irregular shards.

In a medium bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy.

Gradually beat in the key lime juice and key lime zest until smooth.

In a separate chilled bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until light and airy.

Take two small glasses or parfait dishes.

Layer the bottom of each glass with a portion of the cooled toasted graham cracker crumble.

Spoon a layer of the no-bake key lime cheesecake filling over the crumble.

Arrange some of the toasted coconut meringue shards over the cheesecake filling.

Carefully spoon a layer of the cooled mixed berry compote over the meringue shards.

Repeat the layers: cooled toasted graham cracker crumble, no-bake key lime cheesecake filling, toasted coconut meringue shards, and mixed berry compote.

For the final layer, top with the remaining no-bake key lime cheesecake filling

In a chilled bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

Pipe or spoon the whipped cream over the top of the parfaits.

Cover the parfaits with plastic wrap and chill in the refrigerator for at least 2 hours to allow the cheesecake filling to set and the flavors to meld.

Before serving, garnish with lime slices or wedges, fresh berries, and a sprig of mint, if desired.