Gingerbread Cheesecake Dip Recipe
Gingerbread Cheesecake Dip makes a decadent dessert dip that is light and fluffy and full of sweet flavor. With cream cheese and sugary base and cinnamon, nutmeg, and ginger mixed in you won't be able to resist this Christmas classic dip.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: American
Servings: 18 Servings
Calories: 124kcal
Handheld Mixer
Rubber Spatula
- 8 ounces Cream Cheese softened
- 1/4 cup Brown Sugar
- 2 tablespoons Molasses
- 1 teaspoon Cinnamon
- 1 teaspoon Ginger
- 1/8 teaspoon Nutmeg
- 1/4 cup Powdered Sugar
- 4 ounces Whipped Cream or Cool Whip
- 1 tablespoon Sprinkles optional
Beat the cream cheese. In a large bowl, whisk the cream cheese until smooth, using a handheld mixer for approximately 2 minutes.
Add the flavorings. Add the brown sugar, molasses, ginger, cinnamon, and nutmeg, and sift in the powdered sugar (to avoid lumps) to the cream cheese and continue to beat until fully combined.
Fold in the whipped cream. Use a rubber spatula to fold in the Whipped Cream until fully incorporated. Add gingerbread man sprinkles if desired. Serve. Place the dip into a serving bowl and serve with your choice of graham crackers, pretzels, gingersnaps, vanilla wafers, or Ritz crackers.
Make-Ahead and Storage Information:
- To Make-Ahead: Prepare this dip up to 4 days in advance, following the instructions but excluding the sprinkles. Before serving, give it a quick stir, transfer to a bowl, and top with sprinkles. Enjoy the convenience without compromising freshness!
- To Store: Store the dip in an airtight container in the refrigerator for up to 5 days. If there are leftovers and you've already added sprinkles, simply stir them into the mixture. Add more if you intend to serve it again.
Serving: 1serving | Calories: 124kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 119mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 180IU | Calcium: 36mg | Iron: 1mg