Gingerbread Cheesecake Dip

Gingerbread Cheesecake Dip

Make the holidays even sweeter with this Gingerbread Cheesecake dip. Cool cream cheese, a dash of nutmeg and cinnamon will help to spread the holiday spirit wherever you go! Easy to make and fun to eat! Make some Cinnamon-Sugar Riceworks or pair with your favorite Riceworks for a sweet and salty combination your guests will love. 


  • 8 oz. Cream cheese, softened
  • 1/4 c. brown sugar
  • 1/4 c. powdered sugar, sifted
  • 3 tbsp molasses
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • dash of nutmeg
  • 8 oz. Cool Whip
  • 2 tbsp melted butter
  • 2 tbsp ground cinnamon
  • 2 tbsp sugar


For the dip:

  1. Beat the cream cheese until smooth, about 1 minute.
  2. Pour in the sugar and molasses and beat on medium speed until smooth and combined, about 1 minute.
  3. Next add the ginger, cinnamon, and nutmeg and mix until combined.
  4. Finally, add the Cool Whip and beat until combined, about 30 seconds.
  5. Transfer dip to a serving bowl and chill until ready to serve.
  6. Serve with Riceworks. Dip can be stored in an airtight container for up to 1 week in the refrigerator.

For Riceworks:

  1. Melt butter and brush onto Sea Salt Riceworks.
  2. Sprinkle with cinnamon sugar and bake at 350 for 2-3 minutes.
  3. Let cool and serve with dip. 
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  • Serves: a crowd!
  • Prep Time: 15 mins
  • Cook Time: 10 mins
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