Photo by Jamie Alexander
›› 12 shortbread cookies
›› 2 tablespoons melted butter
›› 1 packet unflavored gelatin
›› 2 tablespoons cold water
›› 16 oz. cream cheese (room temp)
›› 1/2 cup sugar
›› 1/2 teaspoon lemon juice
›› 1 tsp vanilla extract
›› 1/2 cup heavy cream (room temp)
›› 1/2 cup sweet cream coffee creamer (room temp)
›› Food coloring
›› Silicone muffin pan
›› Use a blender or food processor to smash your shortbread cookies into crumbs, then mix melted butter and crumbs together in a bowl. Once mixed, press the crumb/butter mixture into your six hole silicone pan. Make sure it’s smashed firmly into the six cups. Chill while making the rest of the recipe.
›› Pour your packet of gelatin in a small microwave-safe dish. Add the cold water and whisk until mixed thoroughly. Let it harden for about five minutes (or until firm), then microwave the gelatin until it is liquid. Set aside.
›› Use an electric mixer or stand mixer to beat the cream cheese until fluffy. Add in sugar, lemon juice, vanilla and salt and continue mixing until fully combined.
›› Slowly add heavy cream and coffee creamer as you continue to mix. Then pour in the gelatin and make sure everything is combined well
›› Divide your cheesecake mixture into as many bowls as you want colors (I used five bowls and chose purple, blue, green, yellow, and red). Mix the food coloring in each bowl, then layer the colored cheesecake mixture in the silicone molds on top of your cookie crust.
• Freeze for at least two hours, then let thaw for 30 minutes before serving!