Gingerbread Cookie Dough Cheesecake Dip

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Adenike Eketunde
Adenike Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed. Favorite Quote “No thief, however skillful, can rob one of knowledge, and that is why knowledge is the best and safest treasure to acquire.” ― L. Frank Baum, The Lost Princess of Oz

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)


  • 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


  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

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