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Gingerbread Pie Dip

5 from 1 vote
Time: 20 minutes
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This quick and easy Gingerbread Pie Dip is loaded with molasses and seasonal spices- cinnamon, ginger, nutmeg, and clove. It is three delicious layers of smooth no bake cheesecake, creamy vanilla gingerbread pudding, and velvety whipped cream. Make it for your next holiday party!

For more holiday pie dips, try my Cranberry Pie Dip and Chocolate Peanut Butter Pie Dip!

Gingerbread Pie Dip piled high with whipped cream and gingerbread cookie decoration.

3 Reasons This Will Be Your Favorite Holiday Dip:

  • The taste! Guys, the taste of this pie dip is out of this world. It tastes of tangy cheesecake, strong molasses with all the spices (cinnamon, nutmeg, ginger, and cloves), subtly sweet cream, and vanilla.
  • Best texture ever! It is soft, fluffy cheesecake topped with a creamy gingerbread layer, whipped cream, and crushed gingerbread cookies. Pair it with crunchy dippers and you have a well-rounded dip.
  • So easy! Don’t let the different elements intimidate you, this dip comes together in under 30 minutes and can be made ahead of time if you are serving it for the holidays.

A Short Recipe Video To Watch

Gingerbread Pie Dip Ingredients

There are three amazing layers in this pie dip, no bake cheesecake on the bottom, creamy gingerbread pie filling in the middle, and whipped cream on top. There is also a crumble of gingerbread cookies and fun sprinkles to make it even better!

No Bake Cheesecake

  • Cream Cheese: Softened to room temperature so you do not get large lumps as you mix. I recommend full fat cream cheese for this, reduced fat leaves an odd taste and texture.
  • Whipped Cream: I use prepared whipped cream that comes in a tub. You can always make your own using heavy whipping cream and powdered sugar.
  • Powdered Sugar: This gives stability and sweetness to the dip.

Gingerbread Pie Pudding

  • Vanilla Pudding Mix: Prepared as specified on the package, except with less milk. We use less milk to make the filling thicker and a more concentrated vanilla taste.
  • Whole Milk: This works best with the pudding mix I use. You can always use other types of milk, the pudding will not be as creamy though.
  • Molasses: I use blackstrap molasses which results in a stronger molasses flavor. It tends to work best because the flavor mellows when you taste it with the pudding and cheesecake layer. If you use light or dark molasses you will have to add more molasses than specified in this recipe.
  • Ground Spices: This recipe uses cinnamon, nutmeg, ginger, and cloves, all the classics in a good gingerbread cookie.


  • Whipped Cream: Again, I use prepared whipped cream that comes in a tub. Make your own if you prefer.
  • Crushed Gingerbread Cookies
Ingredients. Cream cheese, powdered sugar, whipped cream, vanilla pudding mix, milk, molasses, ground ginger, nutmeg, cinnamon, and cloves.

How to Make Gingerbread Pie Dip

Here is a short summary of the steps, the recipe card below will have all the details.

  1. Whip together the No Bake Cheesecake using a hand mixer or stand mixer.
  2. Prepare the vanilla pudding.
  3. Add the gingerbread flavor; molasses, ground cinnamon, nutmeg, ginger, and cloves.
  4. Construct the Gingerbread Pie Dip– no bake cheesecake topped with gingerbread pie pudding, whipped cream, and crushed gingerbread cookies.
  5. Refrigerate for at least 30 minutes, but I recommend overnight. This helps the gingerbread flavors to develop and deepen even more.
  6. Serve with Pie Crust Cookie Chips, gingerbread cookies, or other dippers.

PRO TIP: Taste test the Gingerbread Pie Pudding, you may want to add more molasses and/or spices to suit your taste preferences.

Storing Information:

Always store your Gingerbread Pie Dip in an airtight container or the top wrapped with plastic wrap. In the refrigerator it will last up to 4 days. I do not recommend freezing this pie dip because once it thaws it has an odd flavor and clumpy texture.

What Dippers Do I Serve With It?

There are a lot of different dippers that would taste good with this dip. Think of things that would go well with warm spices and molasses. Here are a few of my favorites:

4 Tips for Serving Gingerbread Pie Dip at Parties

Make more than you think you will need (it is addicting). This recipe will feed 8 to 10 people. Doubling this recipe will feed 16 to 20 people and tripling it 24 to 28. That is if they east a 1/4 cup serving.

Spreading the dip in a large, shallow dish. This makes it easier for party guests to serve themselves and everyone gets everything in the dip. There is nothing worse than all the “good stuff” getting scooped away by the people before you.

Choose a few different dippers. Having at least 3 that are different flavors and textures is ideal. 1 crunchy option, 1 fruit, and 1 cookie/ sweet cracker. With this dip I like to use pie crust cookie chips, gingerbread cookies, and a variety of apples.

Turn this into a No Bake Gingerbread Pie. Add the layers to a blind baked pie shell, graham cracker crust, or a homemade gingerbread pie crust.

Scoops taken out of pie dip to see the layers of no bake cheesecake, gingerbread pudding, whipped cream and gingerbread cookie decoration.

Frequently Asked Questions (FAQ’s)

What kind of molasses should I use in Gingerbread Pie Dip?

I would use just regular molasses. Don’t use blackstrap molasses, which is darker and more bitter, and wont be nearly as flavorful.

Can Gingerbread Pie Dip be made ahead of time?

Yes, I recommend making it ahead of time (up to three days) because it tastes even better after the second day. Be sure to store it properly: in an airtight container, covered, and in the refrigerator.

Why is my no bake cheesecake chunky?

The cream cheese was too cold which kept it from whipping together well with everything else. It may also be because the mixture was not whipped well enough or long enough. If after more mixing it is still chunky, then it cannot be fixed.

Close up of Gingerbread Pie Dip to see all the layers.

More Pie and Dip Recipes You Might Like:

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Enjoy Entirely, Elizabeth

Gingerbread Pie Dip

Elizabeth Swoish
This three layer Gingerbread Pie Dip is quick, easy, and packed with molasses and seasonal spices. It is great for making ahead of time and serving at festive holiday parties (like Christmas)!
5 from 1 vote
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Servings 10 (1/4 cup servings)
Calories 211 kcal


No Bake Cheesecake

  • 8 ounces cream cheese - softened to room temperature
  • 4 ounces whipped cream; - half tub of prepared whipped cream
  • 1 cup powdered sugar

Gingerbread Pie Pudding

  • 1 package vanilla pudding mix; - 3.4 ounce
  • 1 cup whole milk - cold
  • 1 ½ tablespoon black strapped molasses
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • teaspoon ground nutmeg
  • teaspoon ground cloves

Topping and Garnish

  • 4 ounces whipped cream; - half tub of prepared whipped cream
  • 2 tablespoons crushed gingerbread cookies


No Bake Cheesecake

  • In a medium sized bowl whip together the softened cream cheese, whipped cream, and powdered sugar with a whisk, hand mixer, or stand mixer (about 5 minutes). Set aside.

Gingerbread Pie Pudding

  • In a large bowl whisk together the vanilla pudding mix and cold milk until it is thick.
  • Add the molasses, ground cinnamon, nutmeg, ginger, and cloves. Stir until well combined. Set aside.

Constructing the Gingerbread Pie Dip

  • Into a serving dish, spread out the cream cheese mixture.
  • Spread the gingerbread pie pudding on top of the no bake cheesecake.
  • Top with more whipped cream and crushed gingerbread cookies.
  • Refrigerate covered for at least 30 minutes (up to 2 days) before serving.



Storing Information:

  • Refrigerated in an airtight container for up to 4 days.
  • I do not recommend freezing this Gingerbread Pie Dip.

What To Serve With Gingerbread Pie Dip:

Serving For A Party:

  • I recommend spreading this dip in a large, shallow dish. This ensures you get all three layers in one scoop.
  • This recipe makes 2 cups of dip which will feed 8 to 10 people (1/4 cup serving). Doubling it will feed 16 to 20 people and tripling it 24 to 28.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on November 30th, 2022
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

1 thought on “Gingerbread Pie Dip”

  1. 5 stars
    What a fun and delicious recipe! Thank you.
    I had my neighbor’s children over to bake cookies for the holidays, and instead, we made this gingerbread dip. What fun we had. Not only is it easy to make, but it has so much incredible flavor. The kids loved it, as well as my family.
    Thank you for another great recipe!


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