Gingerbread Cheesecake Dip
Cream cheese, molasses, and warm spices are blended with whipped topping to make a soft, fluffy dessert dip.
Ingredients
- 8 ounces cream cheese softened, 225 g
- 1/4 cup brown sugar packed, 50 g
- 1/4 cup powdered sugar 30 g
- 3 tablespoons molasses 60 g
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups whipped topping thawed, 115 g
Instructions
- Place the softened cream cheese in a medium mixing bowl.
- Add the brown sugar, powdered sugar, molasses, cinnamon, ginger, and nutmeg to the bowl.
- Beat the mixture with a hand mixer on medium speed until smooth and fully combined.
- Scrape down the sides of the bowl with a rubber spatula.
- Add the thawed whipped topping to the spiced cream cheese mixture.
- Fold the whipped topping in gently with the spatula until no streaks remain.
- Transfer the dip to a serving bowl.
- Cover the bowl and chill in the refrigerator until ready to serve.
Notes
To soften cream cheese quickly, leave it in its foil wrapper and submerge it in a bowl of warm water for ten minutes.
You can adjust the spices to match your preferences. Add a pinch of cloves for a stronger gingerbread flavor.
If the dip seems too thick, fold in an extra half cup of whipped topping to loosen the texture.