This gingerbread cheesecake dip is made with only a handful of ingredients and tastes just like a cheesecake without all the hard work of making one. Make this quick and easy gingerbread dip for your next party!Jump to Recipe
This gingerbread cheesecake dip is made with only a handful of ingredients and tastes just like a cheesecake without all the hard work.
I don’t know about you, but cheesecake is one of those things that I just never have the patience to make myself. I think I’ve only ever made a cheesecake twice in my life. Luckily, my mother in law makes an amazing cheesecake every year for Christmas and I can order it at restaurants, because I truly do love it. Just not enough to make it myself.
This dip is cheesecake in and easy to make dip form, and full of warm gingerbread flavors that will have you thanking your lucky stars that it’s fall. Eat it on its own, or as part of a dessert charcuterie board. Either way, you’ll love it!
Taste: this dip tastes almost just like cheesecake, and almost just like gingerbread. The molasses flavor is strong, so if you’re sensitive to that, start out with half the recommended amount, and add more after stirring everything together.
Texture: the dip is soft, fluffy, thick, and creamy all at once. You can definitely tell that it has cream cheese in it.
Ease: this is a super easy recipe. I used my stand mixer which made quick work of it, but you can also easily make this with a hand mixer. You could even make it by hand with a whisk and a rubber spatula, but if you do that make sure that the cream cheese is completely room temperature, otherwise it’ll take forever to come together.
- Cream Cheese
- Brown Sugar
- Powdered Sugar
- Ground Ginger
- Ground Cinnamon
- Fresh nutmeg (never use the pre-ground stuff)
- Cool Whip
Tips and Tricks
- Make sure your cream cheese is room temperature before mixing. It will make the mixing much easier.
- The recipe comes together quickly, so measure out all of your ingredients before starting.
- You can serve the dip right away, but I think it’s better if you refrigerate it for an hour or two before serving.
- Start with half the molasses the recipe calls for, and taste after mixing. If you think it needs more, you can stir it in easily. You can always add more, but you can’t take it away once it’s in there.
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Can I use low-fat cream cheese?
cheese? Sure! It might not have quite the same richness, but the recipe shouldn’t lose anything with lower fat cream cheese.
What kind of molasses should I use?
I would use just regular molasses. Don’t use blackstrap molasses, which is darker and more bitter, and wont be nearly as flavorful.
How should I store any leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days.
What should I serve with this dip?
I prefer Nilla Wafers, Graham Crackers or apple slices, but you could serve this with anything you want!
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Gingerbread Cheesecake Dip
- 1 8 ounce block cream cheese
- ¼ cup packed light or dark brown sugar
- ¼ cup powdered sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- A pinch of freshly grated nutmeg
- ½ teaspoon vanilla extract
- 3 tablespoons molasses
- 1 8 ounce carton of Cool Whip not whipped cream
- Add the cream cheese to the bowl of a stand mixer and stir for 1 minute with the paddle attachment. You can also do this in a bowl with a hand mixer.
- Once the cream cheese is smooth, add the brown sugar, powdered sugar, ginger, cinnamon, nutmeg, vanilla and molasses and stir to combine.
- Add the container of Cool Whip, and stir with a rubber spatula until fully combined.
- Refridgerate for 1-2 hours before serving with Nilla Wafers, Graham Crackers, and apple slices.