Gingerbread Pie Dip

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!

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.

Garnish

• Whipped Cream: Again, I use prepared whipped cream that comes in a tub. Make your own if you prefer.
• Crushed Gingerbread Cookies

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:

• pie crust cookies (my go to for pie dips)
• gingerbread cookies or these ginger snap cookies from my friend Erin!
• sliced apples and other fruits (strawberries, grapes, pears, and berries)
• graham crackers
• pretzels
• shortbread

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.

Frequently Asked Questions (FAQ’s)

More Pie and Dip Recipes You Might Like:

• Caramel Apple Pie Dip
• Pumpkin Pie Dip
• Pecan Pie Dip
• Dunkaroo Dip
• Maple Pumpkin Fruit Dip
• Strawberry Blueberry Pie
• Peach Mango Pie
• Apple Crumble Tart
• Mini Lemon Meringue Pies

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