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Gingerbread Cheesecake Dip

Gingerbread cheesecake dip combines cream cheese, warm spices, and whipped heavy cream for a smooth, airy dessert dip. Chill it for at least 30 minutes so it’s ready to serve with a creamy texture and gingerbread flavor.
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Prep Time 10 minutes
Chilling 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block (8 oz) cream cheese softened
  • 0.33 cup brown sugar packed, light
  • 2 tbsp molasses unsulfured
  • 1 tsp vanilla extract
  • 1 tsp ginger ground
  • 0.5 tsp cinnamon ground
  • 0.125 tsp nutmeg ground
  • 0.125 tsp cloves ground
  • 0.125 tsp salt kosher
  • 1 cup heavy cream

Equipment

  • 1 electric mixer

Method
 

  1. In a large bowl, beat the cream cheese and brown sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes.
  2. Beat in the molasses, vanilla, ginger, cinnamon, nutmeg, cloves, and salt until evenly combined.
  3. In a separate medium bowl, whip the heavy cream with clean beaters until it forms stiff peaks, 2 to 3 minutes.
  4. Gently fold the whipped cream into the cream cheese mixture in three additions until no streaks remain.
  5. Cover and refrigerate for at least 30 minutes before serving.

Notes

For the smoothest dip, soften the cream cheese before mixing. Store covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the texture. For a dairy-free swap, use dairy-free cream cheese and whipped coconut cream.