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Gingerbread Cheesecake Dip

Gingerbread cheesecake dip is a creamy, no-bake dessert with cream cheese, molasses, and warm spices. Folded with whipped cream, it turns light and fluffy, then chills for at least 30 minutes before serving.
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Prep Time 5 minutes
Chilling 30 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block (8 oz) cream cheese softened
  • 0.5 cup powdered sugar
  • 2 tbsp unsulphured molasses
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground allspice
  • 0.125 tsp salt
  • 0.75 cup heavy cream cold

Equipment

  • 1 hand mixer

Method
 

  1. In a medium bowl, beat the cream cheese with a hand mixer until smooth, about 1 minute.
  2. Add the powdered sugar, molasses, vanilla extract, ground ginger, ground cinnamon, ground allspice, and salt; beat until evenly combined, scraping down the bowl as needed.
  3. In a separate medium bowl, whip the cold heavy cream with clean beaters until it forms stiff peaks, about 2 to 3 minutes.
  4. Fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
  5. Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes before serving.

Notes

For the fluffiest texture, fold the whipped cream in gently until no streaks remain. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the texture may separate. For a dairy-free version, use dairy-free cream cheese and a dairy-free whipping cream alternative.