Gingerbread Cheesecake Dip
This gingerbread cheesecake dip is a classic appetizer or dessert for the holiday season. It require only 5 ingredients and comes together in just a few minutes.
Suitable for vegetarian diets.
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This creamy fluffy gingerbread cheesecake dip is almost too good to eat. Almost. And even better I just need to stir together a few basic ingredients, let it chill for a few, and it is good to go.
This is one of my favorite Christmas dessert dips. While I tend to pull out this gingerbread dip mostly for Christmas parties, my family also requests it for Thanksgiving, Friendsgiving activities, fall parties and even a birthday party or two.
Table of Contents
Why Make This Recipe
- It’s an easy-to-make crowd pleaser. You only need 5 ingredients and minimal effort to whip up this delicious dip.
- It’s creamy, sweet and balanced. The ingredients give a festive flavor of gingerbread while still allowing the flavor to shine.
- Festive and kid friendly. It’s a great festive dip for the kids to eat.
Ingredient Notes
Get complete ingredients list and instructions from the recipe card further below.
- Cream cheese – use full fat softened cream cheese for the best flavorful results.
- Sugar – Sweetness is added from a combination of brown sugar and powdered sugar.
- Molasses – you can add a little more or a little less, depending on your taste.
- Spice – You can use store-bought or homemade gingerbread spice. Add a little more or a little less to your taste.
- Whipped topping – Adds fluffy lightness.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make It
Get complete ingredients list and instructions from the recipe card further below.
Step 1. Using an electric mixer on medium speed, beat the cream cheese, brown sugar, powdered sugar, molasses, and ground gingerbread spice for about 5 minutes until creamy. If mixing by hand, beat for double the time.
Step 2. Next, gently fold the whipped topping into the combined ingredients.
Step 3. Be careful not to overmix and lose the airiness of the whipped topping.
Step 4. Transfer to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld together. Serve with dippers of your choice.
Bintu’s Tips
- Choose high-quality ingredients to get the very best flavor.
- Bring your cream cheese to room temperature for easier mixing.
- Sprinkle crushed gingerbread cookies on top for added texture.
- You could drizzle caramel sauce over the dip before serving.
- Add an extra pinch of cinnamon or nutmeg for extra warmth and spice.
- Add various sprinkles to suit different occasions – e.g. gingerbread men sprinkles, red, white and green ones, sparkle stars for New Year’s, etc.
Dipper Ideas
- Fruit – like apple slices, pear slices, strawberries, and more.
- Cookies – such as gingersnaps, gingerbread man cookies, Oreos, chocolate chip cookies, etc.
- Extras – like pretzels, wafers, breadsticks, and more.
Storage
- Prep – To make this dip ahead of time, prepare the mixture and store it in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture.
- Storage – Store any leftover dip in an airtight container in the refrigerator for 3-5 days. Before serving, allow it to come to room temperature for the best flavor and texture. If the dip becomes too thick after refrigeration, you can stir in a little milk or water to reach the desired consistency.
- Freezing – Avoid freezing the dip, as the texture may change upon thawing.
FAQs
Yes, you can substitute homemade whipped cream for whipped topping. Use the same amount (14 ounces or 400 grams) and fold it gently into the cream cheese mixture.
If you prefer a less sweet dip, you can reduce the amount of powdered sugar according to your taste. Start by adding 1 cup (120 grams) and adjust as desired.
Yes, you can use low-fat cream cheese as a substitute. However, this may affect the texture and flavor slightly.
More Recipes You Might Like
- Cream cheese apple caramel dip – a fall favorite.
- Easy Funfetti cake batter dip – customize to any holiday.
- Monster cookie dough dip – loved by the whole family.
Recommended Tools
- A handheld mixer can make blending the dip a breeze.
- This glass storage container, in case there happens to be leftovers.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Thank you for reading my gingerbread cheesecake dip recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Gingerbread Cheesecake Dip
Ingredients
- 8 ounces (227g) cream cheese softened
- ⅔ cup (80g) brown sugar
- 1 ¼ cups (150g) powdered sugar
- 2 tablespoons (30g) molasses
- 1 teaspoon gingerbread spice
- 14 ounces (400g) whipped topping
Instructions
- Using an electric mixer on medium speed, beat the cream cheese, brown sugar, powdered sugar, molasses, and ground gingerbread spice for about 5 minutes until creamy. If mixing by hand, beat for double the time.
- Next, gently fold the whipped topping into the combined ingredients. Be careful not to overmix and lose the airiness of the whipped topping.
- Transfer to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld together. Serve with dippers of your choice.
Video
Notes
- Choose high-quality ingredients to get the very best flavor.
- Bring your cream cheese to room temperature for easier mixing.
- Sprinkle crushed gingerbread cookies on top for added texture.
- You could drizzle caramel sauce over the dip before serving.
- Add an extra pinch of cinnamon or nutmeg for extra warmth and spice.
- Add various sprinkles to suit different occasions, e.g. gingerbread men sprinkles, red, white and green ones, sparkle stars for New Year’s, etc.
- Storage – keep in an airtight container inside the fridge for up to 5 days.
