Make the Crust:

1. In a food processor or by hand, crush the shortbread cookies into fine crumbs.

2. Combine the cookie crumbs with melted butter, mixing until the mixture holds together when pressed.

3. Press the mixture into the bottom of mini cheesecake pans or silicone molds, creating an even crust. Chill in the refrigerator while preparing the filling.

Make the Cheesecake Filling:

1. In a small bowl, add cold water and sprinkle the powdered gelatin over it. Let it sit for 5 minutes to bloom.

2. Once bloomed, gently heat the gelatin in the microwave for 10–15 seconds until fully dissolved. Set aside to cool.

3. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

4. Add the granulated sugar, lemon juice, vanilla bean paste, and salt, and continue to mix until well combined.

5. In a separate bowl, beat the heavy cream until soft peaks form.

6. Gradually fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream.

7. Add the cooled gelatin mixture to the cheesecake filling and mix until fully incorporated.

Assemble the Mini Cheesecakes:

1. Spoon the cheesecake filling evenly into each mini cheesecake mold, on top of the chilled crust. Smooth the tops with a spatula.

2. Cover and refrigerate for at least 4 hours, or until fully set (overnight is best).

Decorate the Cheesecakes:

1. Once the cheesecakes are set, remove them from the molds and place them on serving plates.

2. Divide the whipped cream into small bowls and add different food coloring to each bowl.

3. Pipe or spoon the colored whipped cream on top of each cheesecake, creating beautiful swirls or layers.

4. Top with candy eggs and sprinkles to complete the festive look.