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Gingerbread Cheesecake Dip Recipe

Creamy gingerbread cheesecake dip with gingersnap and apple dippers.
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This no-bake dip combines the warm spices of gingerbread with the creamy richness of cheesecake. It's an easy, make-ahead dessert perfect for holiday gatherings. Serve with cookies, fruit, or pretzels for dipping.

Ingredients

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  • 16 oz full-fat cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1/3 cup unsulphured molasses
  • 1 tsp pure vanilla extract
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch salt
  • 8 oz tub Cool Whip, thawed

Instructions

  1. Ensure cream cheese is fully softened at room temperature for about 1 hour.
  2. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until smooth and creamy, about 1-2 minutes.
  3. With mixer on low, gradually add powdered sugar. Then add molasses, vanilla extract, ginger, cinnamon, nutmeg, and salt. Beat on medium speed until fully combined and uniform in color.
  4. Using a rubber spatula, gently fold the thawed Cool Whip into the spiced cream cheese mixture until just combined. Do not overmix.
  5. Transfer dip to a serving bowl, cover, and refrigerate for at least 1 hour to allow flavors to meld and dip to set.
  6. Before serving, stir briefly and add desired toppings. Serve with assorted dippers.

Notes

For best results, use full-fat cream cheese and unsulphured molasses. Do not use blackstrap molasses as it is too bitter. The dip can be made up to 2 days ahead; flavor improves with time. For a from-scratch version, substitute Cool Whip with 2 cups heavy cream whipped with 1 tbsp powdered sugar.

Nutrition

Find it online: https://www.stacksipsnack.com/gingerbread-cheesecake-dip-recipe/