Preheat oven to 325 degrees. Spray jelly jars inside with non-stick cooking spray.
In a medium mixing bowl, add the graham cracker crumbs, 1 tablespoon of the sugar and the melted butter; stir to fully combine.
Spoon crust mixture evenly into the twelve prepared jars (approximately 1 tablespoon per jar). Tamp crust down with the back of a dining spoon or a wine cork (something with a flat bottom) to evenly distribute crust on the bottom of the jars.
In the bowl of a freestanding mixer, beat together the cream cheese, mascarpone cheese and remaining sugar (1/4 cup plus 2 tablespoons) until smooth. Add the eggs, one at a time; blend until incorportated. Add the lime zest and vanilla extract; blend until fully combined.
Add the cheese mixture evenly to the jelly jars, filling to just below the lowest outer glass ring (approximately ¾ inches from the top of the jar; refer to photos).
Place jars in a 13 x 9 inch baking pan. Fill the pan with hot water until the water level reaches hallway up the outside of the jelly jars.
Place in preheated oven and bake for 30 minutes. Remove mini cheesecakes from the pan and allow to cool to room temperature on a cooling rack.