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:
| Name | Gingerbread Cookie Dough Cheesecake Dip Recipe |
|---|---|
| Cuisine | Dessert |
| Prep Time | 15 minutes |
| Cooking Time | N/A (No baking required) |
| Total Time | 15 minutes |
| Servings | 10-12 servings |
| Yield | About 2 cups of dip |
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
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.
Serve at room temperature. Store leftovers (if there are any) in the fridge.
Estimated Nutrition Per Serving
- Calories: 220 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 100mg
- Total Carbohydrates: 23g
- Dietary Fiber: 0g
- Sugars: 17g
- Protein: 2g
