Step 1: Make the Crust

1. In a food processor, pulse 12 shortbread cookies into fine crumbs. No processor? Put cookies in a zip-top bag and crush with a rolling pin.

2. In a large bowl, mix crumbs with 1 tbsp melted butter using a fork until it looks like wet sand.

3. Place a silicone baking mold (with 6 cups) on a cookie sheet. Spoon the crumb mixture evenly into each cup, then press down firmly with your fingers.

   • Tip: Press hard for a sturdy crust that holds up when unmolded.

Step 2: Prepare the Gelatin

1. In a small bowl, sprinkle 1 packet of unflavored gelatin over 2 tbsp cold water. Whisk until mixed.

2. Let it sit for a few minutes to harden into a gel.

3. Microwave the hardened gelatin for about 10 seconds until liquid. Set aside to cool slightly.

   • Tip: Don’t overheat the gelatin—it should be just warm, not hot.

Step 3: Make the Cheesecake Filling

1. In a large mixing bowl, use an electric mixer to beat 2 (8 oz.) packages softened cream cheese until smooth.

2. Add ½ cup sugar, ½ tsp lemon juice, 1 tsp vanilla extract, and a pinch of salt. Mix until well combined.

3. With the mixer running on low, slowly pour in ½ cup room-temperature heavy cream and ½ cup Sweet Cream creamer.

4. Add the melted gelatin and mix until everything is smooth and creamy.

   • Tip: Softened cream cheese (left out for 30 minutes) blends without lumps. Scrape the bowl to mix evenly.

Step 4: Color the Filling

1. Divide the cheesecake filling evenly into three bowls.

2. Add a tiny amount of red gel food coloring to one bowl and blue to another, mixing until you get the desired shades. Leave the third bowl plain for white.

   • Tip: Use a fork tip to add just a dab of gel coloring—less is more for vibrant colors without altering taste.

Step 5: Layer the Cheesecake

1. Pour one color (e.g., blue) into each silicone cup over the crust, filling about a third of the way. Focus on the edges, as they’ll show the color most.

2. Freeze for 30-60 minutes until set.

3. Repeat with the next color (e.g., white), then freeze again. Finish with the final color (e.g., red), filling to the top.

4. Freeze the filled mold uncovered for 2-4 hours until solid.

   • Tip: Pour carefully to keep layers neat. Clean any spills with a toothpick for tidy edges.

Step 6: Unmold and Serve

1. Remove the mold from the freezer 30 minutes before serving to soften slightly.

2. Gently pop each cheesecake out of the silicone mold.

3. Top with whipped cream and red, white, and blue sprinkles if desired.

   • Tip: Place on a chilled plate to keep them firm while serving.