Line a 6 x 3 inch springform pan with parchment paper, ensuring it extends slightly over the edges.

In a blender, combine evaporated milk, sweetened condensed milk, and juice of 6 limes. Blend until smooth, about 1-2 minutes.

Pour a thin layer of lime mixture in the prepared pan. Place a layer of Maria cookies on top, breaking any to fill gaps. Repeat until finished with lime filling on top.

Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight.

Chill a mixing bowl and whisk in the freezer for 15 minutes, then add heavy cream, sugar, and vanilla. Whisk until stiff peaks form, about 3-5 minutes.

Remove the cake from the springform pan, spread whipped cream on top, and garnish with lime zest, lime slices, berries, or cookie crumbs before serving.