Start by grinding shortbread cookies into fine crumbs using a food processor. Melt some butter and mix it with the cookie crumbs until well combined. Press this mixture evenly into the bottoms of your silicone molds to form a solid crust. Ensure the crust is firmly packed, then set the molds aside to harden while you prepare the filling.

In a small bowl, sprinkle the unflavored gelatin over cold water and let it sit for about 5 minutes until it becomes firm. Once firm, microwave the mixture for 10-15 seconds to dissolve the gelatin completely, stirring gently until there are no lumps. Set the activated gelatin aside to cool slightly.

In a mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Gradually add in the sugar, lemon juice, vanilla, and a pinch of salt, mixing until everything is well incorporated. Gently fold in the room-temperature heavy cream and sweet cream creamer until the mixture is light and fluffy.

Carefully add the dissolved gelatin to the cream cheese mixture, blending well to ensure everything is fully combined. Make sure to mix gently to avoid incorporating too much air.

Divide the cream cheese mixture into several bowls depending on how many colors you want to create. Add concentrated gel food coloring to each bowl, mixing until you achieve your desired vibrant hues. Begin pouring the first color into the prepared molds.

Place the molds in the freezer for at least 2 to 4 hours, or until the cheesecake is fully set and firm to the touch.

Once set, allow the cheesecake to thaw for about 30 minutes at room temperature for easier slicing. Carefully remove from the molds, place on a serving plate, and garnish with whipped cream and sprinkles if desired.