Use a food processor to grind the shortbread cookies into fine crumbs.

In a large bowl, combine the shortbread crumbs and melted butter, mixing with a fork until evenly coated.

Place a silicone baking dish on a cookie sheet. Evenly distribute the crumb mixture into six silicone cups, pressing it firmly into the bottom to create the crust.

In a small bowl, whisk the unflavored gelatin with cold water until fully combined. Let it sit for a few minutes to firm up.

In a mixing bowl, use an electric mixer to beat the softened cream cheese until completely smooth.

Mix in the sugar, lemon juice, vanilla extract, and salt, blending until well incorporated.

Microwave the set gelatin for about 10 seconds until liquified.

With the mixer running, slowly pour in the room temperature heavy cream and sweet cream creamer, blending until smooth.

Pour the melted gelatin into the cream cheese mixture and mix thoroughly to ensure an even texture.

Divide the cheesecake filling into separate bowls for each color. Add a small amount of food coloring to each bowl to get different colors of green, and stir well to combine.

Spoon each color one at a time into the silicone molds, ensuring the edges display the rainbow effect rather than just pouring in the center. Fill each mold to the top.

Place the mold on a flat surface in the freezer, uncovered, for 2-4 hours until firm.

Remove from the freezer and let the cheesecakes sit at room temperature for 30 minutes before serving.

Top with whipped cream and rainbow sprinkles for an extra festive touch.