Get your pastry rings, mini springform pans, or homemade pastry rings (approximately 3 inches high and 3 inches in diameter). See post for other notes about this and material suggestions.

Place your pastry rings on a cookie sheet lined with parchment paper or on another surface that can fit into your freezer.

Mix the graham cracker crumbs, melted butter, and sugar together in a bowl until well combined.

Place an equal amount of the graham cracker crumb mixture into the bottom of each pastry ring. Tap the crumbs down with the end of a spoon, until they're even and compactly packed in the bottom of the pastry ring. Place all of this in the freezer to solidify.

Mix the softened cream cheese until smooth and creamy in a large mixing bowl.

Add the vanilla and lemon juice to the mixture and combine.

In a separate bowl, add the 3-ounce package of instant cheesecake-flavored pudding and a cup of half and half. Mix with a whisk until the pudding is smooth and no longer grainy. Add the additional 2 tablespoons of half and half as needed in order to make the pudding smooth.

Once the pudding mixture is smooth and thick, add it to the mixing bowl and blend until it is completely smooth with the cream cheese.

Add the powdered sugar a little at a time, blending well after each addition.

Divide the batter for the layered no-bake cheesecake evenly between three small bowls.

In one bowl, add a drop of the darker of your two green food coloring gels and stir. In the next bowl, add a drop of the lighter of your two green food coloring gels and stir. You may need to add an additional drop or two of your food coloring gel to get your desired colors.

Add a drop of the darker green food coloring gel into the bowl with the lighter green mixture. With a knife, gently swirl the darker green through the lighter green. DO NOT STIR, just swirl. If you don't want the same swirling effect as pictured, you can just opt to have two solid colored layers instead. You will not add food coloring to the third bowl.

Remove the pastry rings with graham cracker crumbs from the freezer. Add an equal amount of the darker green cheesecake on top of the Graham cracker crumbs. Smooth the layer as much as possible, going all the way to the edge of the circle, so that you will have smooth layers when you remove your pastry ring. Place back in the freezer for 30 minutes.

Remove the layered no-bake cheesecakes out of the freezer and add an equal amount of lighter green swirled cheesecake on top of the darker layer. Again, make sure to smooth the layer as much as possible. Place the cheesecakes back in the freezer for 30 minutes.

Remove the cheesecakes from the freezer and add an equal amount of the white cheesecake as the top layer. Smooth the tops and place them back in the freezer until it is time to serve.

When you are ready to serve your layered no-bake cheesecakes, remove the pastry circle from the cheesecakes, leaving the cheesecakes on the parchment-lined base.

If desired, pipe a swirl of buttercream frosting on top of the cheesecakes and add festive green sprinkles.

Serve and enjoy!