Begin by preparing the ginger crust, which serves as the foundation for this no-bake dessert. Crush the gingersnaps into fine crumbs and mix them with melted butter in a bowl until the mixture resembles wet sand.
Press this mixture firmly into the bottom of your prepared cake pan, ensuring an even layer but stopping at the sides to maintain the cheesecake’s clean presentation. Place the crust in the refrigerator to chill while you prepare the filling.
Next, create the luscious lemon filling by combining mascarpone cheese, lemon curd, and lemon juice in a bowl. Using a spatula or electric mixer, beat these ingredients together until the mixture reaches a smooth, creamy consistency with no lumps.
Gently spoon the filling onto the chilled gingersnap crust and level the top with the back of a spatula for an even finish. This is the critical step where the cheesecake comes together, so take care to distribute the filling evenly across the crust.
Finally, refrigerate the assembled cheesecake for at least 4 hours, though leaving it overnight up to 24 hours will allow the flavors to meld and the texture to set perfectly. When ready to serve, carefully remove the cheesecake from the pan and peel away the parchment paper before transferring it to a serving platter.
Top with fresh raspberries and blueberries arranged decoratively across the surface, then dust lightly with confectioner’s sugar just before serving for an elegant finishing touch.
