Preheat oven to 190 degrees C. Line a small pie tin with baking parchment.
Pulse biscuits and 2 tablespoons sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
Spoon 2 tablespoons of the biscuit crumbs into each of the 6 jars; gently press crumbs into the bottom. Place the jars onto a large, rimmed baking tray. Press the remaining biscuit mixture into the bottom of the prepared pie tin. You can use these crumbs as a garnish.
Bake jars and pie tin in the preheated oven until the biscuit mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
Reduce oven temperature to 180 degrees C.
Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
Beat cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
Top jars with fresh raspberries and whipped cream. Decorate with remaining baked biscuit crumbs and lime zest.
This dessert can be refrigerated for up to 2 days.