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Gingerbread Cookie Dough Cheesecake Dip

I initially intended for this recipe to turn out as mini gingerbread cheesecakes, but – to be completely honest – I was too lazy to throw together a graham cracker crust. I briefly toyed around with the idea of making crustless cheesecakes, but it just wouldn’t be the same, now would it?

The question became: what to do with the neufchatel cream cheese, molasses, and gingerbread spices previously destined to become cheesecakes?

My mind eventually conjured an image of the Peanut Butter & Chocolate Chip Cheesecake Dip I made almost a year ago. The progression of thought then led me to the Trader Joe’s Cookie Butter that stares me in the face every day (it’s a miracle the jar isn’t empty yet).

Thus Gingerbread Cookie Dough Cheesecake Dip was born!

This lusciously creamy dip tastes exactly like what its name implies: a gingerbread cookie dough & cheesecake hybrid.

Molasses lends a robust sweetness that is complemented by the warm spices found in gingerbread; Trader Joe’s Cookie Butter gives an additional level of gingerbread-y flavor, and Greek yogurt lightens everything up while providing a thick creaminess.

If you’re wondering how best to serve devour this delicious dip (other than on a spoon) here are some ideas:

  • with gingerbread cookies (no-brainer)
  • with graham crackers
  • with fresh sliced apples or pears
  • on oatmeal

But really, most of it will go down like this:

Gingerbread Cookie Dough Cheesecake Dip

Printer-Friendly Recipe

yield: 1 1/2 cups (six 1/4 cup servings)

Ingredients:

  • 6 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
  • 3 Tbsp Trader Joe’s Cookie Butter
  • 3 Tbsp unsulfured molasses
  • 1/4 tsp pure vanilla extract
  • 1/2 cup 0% plain Greek yogurt
  • pinch of salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/16 tsp (pinch) ground cloves

Directions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, (or large bowl, using an electric hand-held mixer), cream the neufchatel, cookie butter, and molasses until smooth. Add in vanilla extract and yogurt; blend until smooth. Beat in the salt and spices until the mixture is well-combined and smooth, scraping down sides of bowl as needed.
  2. Serve at room temperature. Store leftovers (if there are any) in the fridge.

Nutritional Information Per Serving (1/4 cup):

157.7 calories, 9.7 grams fat, 4.9 grams saturated fat, 8.8 grams sugar, 4.5 grams protein

3 thoughts on “Gingerbread Cookie Dough Cheesecake Dip

  1. This recipe looks absolutely scrumptious! I am a huge fan of gingerbread, and I have never seen a spread like this.

    This would be the perfect topping for a cheesecake! Anything that starts with Trader Joe’s cookie butter is alright by me. Trader Joe’s seems to do everything very well, especially when it comes to baked goods.

    Have you ever tried to put this on a cheesecake or am I just being silly to even try?

    Thanks for the great recipe!

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