Blend the shortbread cookies into fine crumbs using a food processor. Melt the unsalted butter, combine with crumbs, and press into a silicone muffin pan to form the crust. Chill.

Mix the unflavored powdered gelatin with cold water and bloom for about 5 minutes.

In a mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, lemon juice, vanilla paste, and salt. Incorporate heavy cream until soft peaks form.

Gently heat and melt the bloomed gelatin, then fold it into the cheesecake filling until evenly mixed.

Divide the filling into bowls and tint with gel food colors as desired.

Layer the colored fillings into the prepared muffin cups, chilling slightly between layers.

Freeze the mini cheesecakes for at least 2 hours until firm.

Unmold the cheesecakes, garnish with whipped cream and decorations, and serve chilled.