Preheat oven to 375°F (190°C). If using a pre-made crust, let it thaw according to package directions. Blind bake the pie crust for 10 minutes to prevent sogginess, then remove and let cool slightly.

In a medium bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the sweetened condensed milk until fully incorporated, creating a rich and smooth base.

Stir in the vanilla extract and lemon zest to the filling mixture for subtle springtime flavor that complements the Easter theme.

In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture until fully combined, creating an airy, mousse-like filling.

Divide the filling into three equal portions. Leave one portion white, add pastel pink coloring to the second, and pastel green to the third. Mix each gently until color is evenly distributed.

Spread a thin layer of white filling into the prepared crust. Add dollops of pink and green filling alternately around the pie, then swirl together with a knife or spatula in a decorative pattern.

Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until the filling is completely set.

Top with fresh berries, white chocolate shavings, or Easter-themed decorations just before serving. Keep refrigerated until ready to eat.