Gingerbread Cheesecake Dip
A no-bake dessert dip with all the warm spices of gingerbread and the creamy richness of cheesecake — perfect for dipping cookies, fruit, or pretzels.
Makes: 10 Servings
Prep Time 15 minutes
Total Time 45 minutes
Ingredients:
- 16 oz cream cheese softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1/4 cup molasses
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- Pinch of salt
For topping (optional):
- Crushed gingersnap cookies
- Candied ginger finely chopped
- A dusting of cinnamon
For serving:
- Gingersnap cookies
- Graham crackers
- Apple slices
- Pear slices
- Pretzels
Instructions:
- Beat cream cheese: In a large bowl using an electric mixer, beat softened cream cheese until smooth and fluffy, about 2 minutes.
- Add sugar and spices: Add powdered sugar, ginger, cinnamon, nutmeg, cloves, and salt. Beat until well combined.
- Add wet ingredients: Pour in molasses, vanilla extract, and heavy cream. Beat on medium speed until smooth and creamy, scraping down the sides as needed, about 2-3 minutes.
- Taste and adjust: Taste the dip and adjust spices if needed. If you want it sweeter, add more powdered sugar. If you want more spice, add a pinch more ginger or cinnamon.
- Chill (optional): For a firmer, scoopable texture, cover and refrigerate for at least 30 minutes. You can also serve immediately for a softer, more spreadable consistency.
- Garnish and serve: Transfer to a serving bowl, top with crushed gingersnaps or candied ginger if desired, and serve with cookies, crackers, fruit, or pretzels.
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