Cover; microwave on high until set, about 5-6 min. Refrigerate until cool completely, about 1 hr.
Before serving, top with berries and crumbled gingersnaps, if desired. Slice and serve.
Per serving: Calories 140, Fat 11 g (Saturated 7 g, Trans 0 g), Cholesterol 65 mg, Sodium 110 mg, Carbohydrate 8 g (Fiber 0 g, Sugars 6 g), Protein 5 g.
Prep ahead—cheesecake will keep well in fridge for up to 3 days. Garnish just before serving.
Make sure to let cream cheese completely come up to room temperature to ensure easy mixing. To quickly soften cream cheese, remove block from box and foil and place on a microwave-safe plate. Microwave on high for 15 seconds.
Instead of whisking by hand, use a hand or stand mixer to easily combine ingredients.