In a bowl, and using a hand held mixer, cream together the cream cheese and granulated sugar for a minute or two before adding the sour cream, lemon zest and 1 teaspoon of vanilla extract. Cream over medium speed until the sugar has dissolved and the mixture is creamy and silky.

In a separate bowl, using the hand held mixer, beat the whipping cream, powdered sugar, vanilla extract and cream of tartar over medium-high speed for a few minutes until you have semi-firm peaks.

TIP: Cold bowl and cold whipping cream yields the best results.

Note: If you over-mixed or it curdled, fear not, just a little more heavy whipping cream and use a spatula to gently fold it in until you have the smooth consistency you’re looking for.

Gently fold 3/4 of the whipped cream into the cream cheese mixture in two batches, reserving the rest for the topping. Divided the mixture evenly into three smaller bowls.

To the first bowl, add yellow food coloring. To the second bowl, add orange food coloring and leave the third bowl white. Gently fold the food coloring into the cheesecake mixture until well combined, without any streaks.

Place the contents of each bowl into separate piping bags for a total of four piping bags - yellow, orange, white and reserved whipped cream.

Pipe a small amount of yellow filling at the bottom of the 3-ounce dessert shot glass.

TIP: apply even pressure at the base to avoid any air pockets. You can also gently tap the shot glass so the filling can level off.

Proceed with piping the orange filling and the white filling. Apply even pressure as you pipe for best results. Tap on the counter if you have any air pockets and top with whipped cream.

Refrigerate undecorated for 4 hours or overnight for best results. Place the shooters in a sturdy container with tall sides and wrap in plastic wrap.

Decorate before serving to avoid condensation on the icing decorations.

Note: They don't hold up in the refrigerator and the image will transfer onto the plastic wrap.

Decorate just before serving for best results.

Note: The dessert shooter should be be set out hours before serving as it will lose its firmness. Be mindful when placing them outdoors or in the sun. The colder they are, the more enjoyable they are to eat.