- 1
- 5 mins
- 5 mins
Ingredients
- 1 8-ounce package cream cheese, softened
- 1/4 cup brown sugar
- 1/4 cup powdered sugar, sifted
- 3 Tablespoons molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- dash nutmeg
- 4 oz Cool Whip
- Graham crackers for serving
Preparation
Step 1
This post for Gingerbread Cheesecake Dip includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter!
I have another great festive dip for you to bring to your holiday parties, a Gingerbread Cheesecake Dip. This dip has the flavor profile of gingerbread and the rich, creaminess of cheesecake. It’s wicked easy to make and everyone’s going to love it! I think someone may have even licked the bowl clean at the last holiday party I brought this to…
*This dip will keep, covered in the refrigerator, for up to 5 days. Just don’t place the decorative sprinkles (if using) on until right before serving.
Directions
Beat the cream cheese until smooth, about 1 minute.
Add the sugars and molasses and beat on medium speed until smooth and combined, about 1 seconds.
Add the ginger, cinnamon, and nutmeg and mix until combined.
Add the Cool Whip and beat until combined, about 1 minute.
This looks yummy! I will add this to my recipes to try! Thanks.
Yes! Whip 1 cup of heavy whipping cream to stiff peaks and then fold it into the cream cheese mixture. It will not keep as long though, probably only about 3-4 days before the cream starts separating.
The 3 tablespoons molasses makes the molasses taste way too strong, and drowns out the other flavors. I would cut the molasses by half, at least.
I agree, the molasses was overpowering. I added twice the cream cheese and it was still way too strong. If I made it again, I would probably add 1 teaspoon of molasses rather than 3 tablespoons. On a side note, I made mine dairy free with Tofutti Cream Cheese and Rich’s whipped topping.