Blackberry, Lemon, and Gingersnap Cheesecake Pudding

A luxurious layered dessert combining tangy lemon curd, fresh blackberries, crushed gingersnaps, and a mascarpone whipped cream. This elegant parfait-style dessert perfectly balances sweet, tart, and spicy flavors.

6 servings

11 hr 25 min

Published October 4, 2025

Ingredients

•6 tablespoons unsalted butter
•⅔ cup sugar
•½ cup fresh lemon juice
•2 tablespoons finely grated lemon peel
•2 tablespoons heavy whipping cream
•1 pinch salt
•2 whole large eggs
•3 whole large egg yolks
•2 cups fresh blackberries
•3 tablespoons sugar
•2 tablespoons limoncello
•1 teaspoon finely grated lemon peel
•4 ounces gingersnap cookies
•1½ cups heavy whipping cream
•⅓ cup mascarpone cheese
•1 pinch salt
•recipe note
•ingredient note
•ingredient note
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Cooking Instructions

1.
Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.
480 min
2.
Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
180 min
3.
Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.
20 min
4.
Uncover desserts. Spoon remaining berry mixture over and serve.
5 min

Ingredients

•6 tablespoons unsalted butter

•⅔ cup sugar

•½ cup fresh lemon juice

•2 tablespoons finely grated lemon peel

•2 tablespoons heavy whipping cream

•1 pinch salt

•2 whole large eggs

•3 whole large egg yolks

•2 cups fresh blackberries

•3 tablespoons sugar

•2 tablespoons limoncello

•1 teaspoon finely grated lemon peel

•4 ounces gingersnap cookies

•1½ cups heavy whipping cream

•⅓ cup mascarpone cheese

•1 pinch salt

•recipe note

•ingredient note

Cooking Instructions

Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.

480 min

Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

180 min

Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.

20 min

Uncover desserts. Spoon remaining berry mixture over and serve.

5 min