1. 1. Begin by placing the shortbread cookies in a food processor and pulsing them until they form fine crumbs.

2. 2. Add the melted butter and cold water to the cookie crumbs, then pulse the mixture until it’s well combined.

3. 3. Divide the cookie mixture among mini cheesecake cup and press it firmly to form the base. Chill the crusts in the refrigerator while you prepare the filling.

4. 4. Sprinkle the unflavored gelatin over 2 tablespoon of cold water and let it sit for 5 minutes to bloom.

5. 5. In a large bowl, beat the cream cheese, sugar, lemon juice, vanilla, and a pinch of salt until the mixture is smooth and creamy.

6. 6. Warm the bloomed gelatin until it’s fully dissolved, then gently mix it into the cream cheese mixture.

7. 7. In a separate bowl, beat the heavy cream until it forms stiff peaks, then fold it into the cream cheese mixture.

8. 8. Divide the cheesecake filling into portions and add gel food coloring as desired. Spoon or pipe the colored fillings into the prepared cookie crusts.

9. 9. Refrigerate the Easter No-Bake Mini Cheesecakes for at least 2 hours, or until the filling is set.

10. 10. Top the chilled cheesecakes with whipped cream, candy eggs, and sprinkles before serving.