A Creamy, Spiced Gingerbread Cheesecake Dip for Holiday Entertaining

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A festive, no-bake dip featuring the rich, warm spices of gingerbread mixed into a velvety cream cheese base, perfect for holiday entertaining.

Scale

8 ounces full-fat cream cheese, softened

1/2 cup unsalted butter, softened

1 cup confectioners’ sugar, sifted

1/4 cup dark molasses

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

1/4 cup crushed gingersnap cookies (for garnish)

1 tablespoon coarse turbinado sugar (for garnish)

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1. Beat the softened cream cheese and butter until entirely smooth and fluffy.

2. Gradually add the sifted confectioners’ sugar until fully combined.

3. Mix in the molasses, ground ginger, cinnamon, cloves, nutmeg, vanilla extract, and salt until the color is uniform.

4. Increase the mixer speed and whip the dip for two to three minutes to create a light, airy texture.

5. Transfer the mixture to a serving bowl, cover tightly, and refrigerate for a minimum of four hours to chill and set.

6. Before serving, let the dip sit at room temperature for fifteen minutes, then sprinkle with crushed gingersnaps and coarse sugar.

The dip is best made ahead of time and chilled for at least four hours.

Use dark, robust molasses for the deepest gingerbread flavor.

Serve with a mix of sweet cookies and tart apple slices for contrast.

Find it online: https://www.flavourrecipe.com/gingerbread-cheesecake-dip/