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Gingerbread cheesecake dip with swirls of molasses and specks of ginger and cinnamon in a creamy beige base.

Gingerbread Cheesecake Dip with Cool Whip

Whip cream cheese with molasses, brown sugar, and gingerbread spices, then fold in Cool Whip for a no-bake gingerbread cheesecake dip. Ready in 5 minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 14 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 8-ounce brick cream cheese full fat, room temperature) (227 g
  • ¼ cup molasses use 1/8 cup if you don't want a strong flavor) (85 g
  • ¼ cup light brown sugar firmly packed) (55 g
  • 2 tablespoon powdered sugar 15 g
  • 1 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 cup cool whip from a tub not a can
  • Graham crackers
  • Gingerbread cookies
  • Apple slices
  • Pretzels

Method
 

  1. Using a hand mixer, whip the room-temperature cream cheese in a large bowl for approximately 2 minutes until it becomes light and fluffy.
  2. Incorporate the molasses, light brown sugar, and powdered sugar; continue mixing for an additional minute. Then add the ground ginger, cinnamon, nutmeg, and cloves; mix once more.
  3. Gently fold the cool whip into the mixture until no streaks remain.
  4. Serve right away or after chilling.