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Best Pumpkin Cheesecake Dip with Gingersnaps (Easy & Cozy!)

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This no-bake pumpkin cheesecake dip is creamy, spiced, and comes together in just 15 minutes. Perfect for fall gatherings, it’s a crowd-pleaser that pairs beautifully with gingersnaps, apple slices, or graham crackers.

Ingredients

Scale
  • 8 oz (226g) cream cheese, softened to room temperature
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch of salt
  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1 bag (about 12 oz) crisp gingersnap cookies (for serving)
  • Optional: apple slices, pear slices, or graham crackers (for serving)

Instructions

  1. Whip the Cream: In a medium bowl, pour in the cold heavy whipping cream. Using an electric mixer with whisk attachments, beat on medium-high speed until stiff peaks form, about 2-3 minutes. Set aside in the fridge.
  2. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides.
  3. Add the Sugars: Add the brown sugar and granulated sugar to the cream cheese. Beat on medium speed for 1-2 minutes until light and grainy.
  4. Mix in the Pumpkin & Spices: Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Beat on low speed at first, then increase to medium until fully combined and uniform in color. Scrape the bowl.
  5. Fold in the Whipped Cream: Take the whipped cream out of the fridge. Add about a third to the pumpkin mixture and gently fold with a rubber spatula. Add the remaining whipped cream and fold until no white streaks remain. The mixture should become light and fluffy.
  6. Chill: Transfer the dip to a serving bowl, smooth the top, and cover with plastic wrap. Refrigerate for at least 2 hours (or overnight for best flavor).
  7. Serve: Just before serving, arrange gingersnap cookies and optional fruit on a platter around the bowl. Sprinkle with extra cinnamon or crushed gingersnaps if desired.

Notes

Make sure cream cheese is fully softened to avoid lumps. Chill for at least 2 hours for proper consistency. For a dairy-free version, use vegan cream cheese and chilled coconut cream. The dip can be made up to 2 days ahead and stored in the fridge.

Nutrition

Keywords: pumpkin cheesecake dip, no-bake dessert, fall dessert, pumpkin dip, easy dessert, gingersnaps, Thanksgiving appetizer

Find it online: https://sofiaspice.com/best-pumpkin-cheesecake-dip-with-gingersnaps-easy-and-cozy/