Combine all ingredients into a bowl and mix until combined.

Scoop a tablespoon of the crust and put it on the bottom of the shooters.

Beat cream cheese until smooth

slowly add condensed milk until combined

mix in vanilla and lemon juice

Split the cheesecake filling into 4 bowls

Add 1 color to each of the 4 bowls, stir to combine

Scoop each of the cheesecake filling into a disposable pastry bag one color in each bag.

Cut the pastry bag tip

Twist the top of the bag so you can easily pipe the cheesecake not the shooter

Begin to add the cheesecake one color at a time

Add the next colors in layers

Topping Directions

Place mixing bowl and beater in the freezer to chill for about 5-10 minutes

Add all the ingredients into the chilled bowl.

Beat the ingredients on medium speed until the whipped cream holds soft peaks.

Scoop whipping cream into a pastry bag with a large star tip.

Twist the open end of the pastry bag to push the whipping cream to the tip.

Pipe a dollop on top

Sprinkle toppings and enjoy!