Make the crust:

• Crush shortbread cookies into fine crumbs.

• Mix with melted butter and cold water until combined.

• Press mixture firmly into the bottoms of mini cheesecake molds or cupcake liners. Chill while preparing filling.

Prepare gelatin:

• Sprinkle gelatin over 2 tablespoons cold water, let bloom for 5 minutes. Heat gently until dissolved, set aside.

Make filling:

• Beat cream cheese and sugar until smooth and creamy.

• Add lemon juice, vanilla, salt, and dissolved gelatin. Mix well.

• In a separate bowl, whip heavy cream until stiff peaks form.

• Gently fold whipped cream into cream cheese mixture.

Color and assemble:

• Divide filling into 4 bowls. Add gel food coloring to each bowl to create pastel shades.

• Spoon or pipe colored fillings over crusts in layers or swirls for a festive look.

• Chill cheesecakes for at least 4 hours or until set.

Decorate:

• Top with whipped cream, candy eggs, and sprinkles before serving.