Gingerbread Cheesecake Dip
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

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.

Course: Dessert
Cuisine: Vegetarian
  • 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.