Gingerbread Cheesecake Dip
Love gingerbread and cheesecake? Combine the two classics into this holiday dessert dip. This Gingerbread Cheesecake Dip has the best gingerbread vibes, complete with the classic spices we all know and love. All you need are a handful of ingredients and a little time to make this gingerbread cookie dip. Makes 6-8 servings, but can easily be doubled.
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The BEST Gingerbread Dip
Gingerbread and I weren’t always friends.
In fact, a super spicy gingerbread cookie took me out when I was a kid… and I ate no ginger-centric desserts for more than a decade.
I have since remedied this… and am happy to say I am raising kids who love a gingery dessert. (Shoutout to my Gingersnaps, which they both love.)
In October, I shared a Pumpkin Cheesecake Dip. And today, I’m sharing another riff on my popular Cheesecake Dip: Gingerbread Cheesecake Dip.
Why I love this recipe:
Finding the perfect balance of sweet and spice for this dessert dip took me a few go rounds, but I’m pleased with the end result.
The spices SING. The molasses and brown sugar add that delightful sweetness without overwhelming the cream cheese, which serves as the base and the star of the cheesecake dip.
Here are a few more things I love about it:
- The flavor is SPOT ON. If you love gingerbread and gingerbread spices, this recipe is for you. (Alternatively, if strong spices aren’t your thing, this is not for you. You’ve been warned.)
- It tastes like something special… but is actually so simple to make. Just remember to soften the cream cheese.
- If you don’t love Cool Whip whipped topping, this is the recipe for you! We use a cream cheese base and NO real or fake whipped cream as a part of the recipe.
- It pairs with a lot of dippers. While my girls loved this Ginger Dessert Dip with graham crackers, I loved pairing this with salty pretzel crisps and crunchy apple slices. You could use a plain cookie, like a shortbread or a drop sugar cookie, to dip into this, too.
More easy dessert dip and no bake dessert recipes to try: Sweet Potato Pie Dip | Funfetti Dip | Chocolate Cheesecake Dip | Dulce de Leche Dip
What you need to make this recipe:
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- Large mixing bowl
- Hand mixer and/or rubber spatula
- Liquid measuring cup
- Measuring cups and spoons
- Zester
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the grocery store:
- Cream cheese — please use the full-fat cream cheese, as it blends up much more nicely than lower fat or nonfat cream cheese. Make sure it’s at room temperature, too, so it can easily be combined with the other ingredients.
- Brown sugar — this gives our dip a hint of molasses sweetness without making it too sweet.
- Molasses — because the brown sugar isn’t enough on its own to really capture those gingerbread vibes. I used unsulfured.
- Pure vanilla extract — use the best you can afford. This helps all the ingredients really come together and sing.
- Spices — the combination of ground ginger, ground cinnamon, ground allspice and a little freshly grated nutmeg really give us those classic gingerbread flavors and spices. Add these at the very end after tasting the dip so as not to overwhelm your palate.
How to make Gingerbread Cheesecake Dip
This is super simple to make, and it comes together in a single bowl.
Measure the softened cream cheese into a large bowl. Blend until smooth and creamy with a hand mixer.
Add the brown sugar.
Mix with the hand mixer until smooth and incorporated.
Next, add the molasses and vanilla extract.
Mix it up until combined, and give it a taste.
Pro tip!
Spritz your measuring cup or glass with nonstick cooking spray before pouring in the molasses. This way, it will come out more cleanly and leave less of a sticky mess behind.
Sprinkle in the ground ginger, ground cinnamon, ground allspice, kosher salt and the freshly grated nutmeg. Give it another mix until everything is well-combined and smooth.
Chill or serve immediately with your favorite fruits, crispy pretzels, Graham crackers or cookies.
Please note that the dip will firm up if you put it in the refrigerator. It will also separate if you let it sit for long enough, so you’ll need to remix it.
How to store:
Store in an airtight container in the refrigerator for up to 5 days.
Before serving, mix well with a rubber spatula or a hand mixer, as the ingredients can separate as they sit.
Erin’s Easy Entertaining Tips
If you’re looking for a low maintenance but easy win dessert for the holiday season, this easy Gingerbread Dip recipe is what you’re looking for.
Whether you serve it at a gingerbread house decorating party, a cookie swap or any other holiday celebration, this dip is a great one to have in your back pocket. It tastes like a cookie and a cheesecake rolled into one… but it takes significantly less time than both.
Here is what I would do, if I were making this for a crowd:
- Double the recipe. The math is simple, and this way, you’ll have more for everyone to enjoy. (Or more for you after everyone leaves.)
- Vary your dippers. Different people like different things. We loved sliced fruit (apples for the win!), as well as Graham crackers and some thin vanilla wafer cookies with this. Thin pretzels are great, too. But you can add other cookies, like vanilla Oreos or even sugar cookies.
- Make it a platter. Gently scoop the dip into a bowl, and place it in the middle of a platter or a board. Scatter the various foods for dipping around it.
Frequently Asked Questions
No. I do not recommend using lower fat or fat free cream cheese because that will affect the texture of the final dip.
I have not tried this recipe with a dairy-free cream cheese and do not recommend it at this time. However, if you give it a shot, please let me know how it turned out.
Quick tips and tricks to make Gingerbread Cheesecake Dip
- Soften the cream cheese. Because this way, it’ll whip up easily and form the base of the cheesecake dip.
- Taste as you go. I am obsessed with the amount of spice in this dip, but I recognize that it might not be for everyone. Give it a taste to ensure it’s palatable and delicious for you since you’re the one who will enjoy it.
- Have fun with the dippers, too. There are so many things you can dip into this dessert dip. Pretzel sticks, cookies, fruit and more. Choose your favorites and go with it!
Here’s how you can make this dip in your own kitchen…
Gingerbread Cheesecake Dip
Ingredients
- 8 oz. cream cheese
- ½ cup brown sugar packed
- 2 tablespoons molasses
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground cloves
- 1 Pinch freshly ground nutmeg
Equipment
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Instructions
- Place the softened cream cheese into a large bowl. Blend until smooth and creamy with a hand mixer.
- Add the brown sugar. Blend with the hand mixer until smooth and combined.
- Add the molasses and vanilla extract. Give it a mix, and then taste the mixture.
- Measure in the ground ginger, ground cinnamon, kosher salt, ground cloves and the freshly grated nutmeg. Mix until well-combined and smooth.
- Chill or serve immediately with your favorite fruits, crispy pretzels, Graham crackers or cookies.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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