Combine crushed shortbread cookies with melted butter until the mixture resembles damp sand.

Press the crust mixture firmly into the bottom of silicone muffin cups, creating an even base. Set aside.

Stir the gelatin with cold water and let it rest for a few minutes until fully absorbed and thickened.

Beat the cream cheese until smooth, then add sugar, lemon juice, vanilla, and cream. Mix until silky and lump-free. Everything should be at room temperature.

Microwave the gelatin briefly until melted and smooth. It should feel warm—not hot.

Slowly mix the gelatin into the cheesecake filling until fully incorporated.

Divide the cheesecake mixture into four bowls and tint each one a different pastel shade.

Spoon the colored fillings over the crust, layering gently to create a striped or swirled effect.

Transfer the pan to the freezer and chill until the cheesecakes are completely firm.

Remove from molds, allow to thaw slightly, and decorate with whipped cream, sprinkles, and festive candy eggs.