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    Home » Recipes » Oil Free

    Gingerbread Vegan Cheesecake Dip

    Published: Nov 8, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    A fantastic vegan cheesecake dip that’s filled with warming gingerbread flavours. It’s creamy, rich, and perfect for dunking fresh fruit, cookies, and more!

    Strawberry being held over bowl of sweet dip that has been dunked inside it.

    This recipe was originally published in December 2019. It has been updated for content and photos.

    This delicious vegan cheesecake dip is an absolutely perfect dessert. With its warming holiday flavours, it makes this healthier dessert extra special to serve on Christmas!

    It’s sweet, it’s rich, it’s incredibly creamy and it’s SO flavour filled. Just like my chickpea vegan fruit dip, and dark chocolate hummus, you can whip up this dessert in no time.

    Jump to:
    • Why you’ll love it
    • Ingredients + Substitutions
    • Instructions
    • Can I prepare ahead?
    • Variations
    • Equipment
    • Storage
    • Expert Tip
    • More delicious vegan Christmas recipes
    • 📖 Recipe

    Why you’ll love it

    • It’s not only vegan and vegetarian friendly, but it’s also gluten-free, oil-free, and soy-free.
    • Whip it up in 5 minutes if you’ve got a great blender, seriously!
    • Serve it with healthy choices like apple slices, peaches, grapes, strawberries, melons and pineapple.
    • Or go indulgent with graham crackers, vanilla wafers, marshmallows, or pretzels.
    • It’s so delicious, you’ll have everyone asking for the recipe, and coming back for seconds and thirds!
    Bowl of vegan cheesecake dip with fruit and cookies beside it.

    Ingredients + Substitutions

    Here’s what you’ll need to make this delicious gingerbread vegan cheesecake dip.

    Ingredients to make vegan gingerbread cheesecake dip in prep bowls.
    See recipe card for quantities.
    • Cashews: Use raw unsalted cashews, which gives this dip an ultra-creamy texture. If you cannot have cashews, use blanched almonds. OR for nut-free, you may use raw unsalted sunflower seeds with similar results.
      • Another option, although I haven’t specifically tried this, is vegan cream cheese, but you’ll need to reduce the coconut milk to make that work.
    • Coconut milk: Use the kind that comes in the can. I prefer light coconut milk since the cashews are already high in calories and fat. But if you’re in an indulging mood, you can opt for full-fat instead.
    • Sugar: I’m using unrefined coconut sugar, but brown sugar or date sugar also works.
    • Molasses: Adds a little extra sweetness, and holiday flavour. If you don’t have molasses on hand, you may use pure maple syrup or date syrup instead.
    • Spices: Cinnamon, ground ginger, and nutmeg give our vegan cheesecake dip the perfect blend of holiday flavours.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Coconut milk, cashews, sugar, and spices inside blender.

    Add everything to a high-speed blender. (photo 1)

    Vegan cheesecake dip inside blender.

    Then process until completely smooth. (photo 2)

    NOTE: If you do not have a strong blender, soak your cashews in boiling hot water for 30 minutes first. This will soften them, making them easier to blend. Then drain them, add to the blender with remaining ingredients and process until smooth.

    Transfer the dip to a bowl and cover it, or use a sealed container and refrigerate for at least 1 hour (or longer) before serving.

    Hand holding strawberry over bowl of dip.

    Can I prepare ahead?

    YES!

    In fact, please do so your dip has time to chill as it tastes best when cold. You can make it hours or even one day in advance.

    Variations

    Here are some fun ways to change up this awesome dip!

    • Pumpkin dip. Add half a cup or so of pumpkin puree (not pumpkin pie filling) and 1 tablespoon of pumpkin spice mix.
    • Vanilla: Add 1-2 teaspoons of pure vanilla extract.
    • Citrusy: Add 1-2 tablespoons of lemon juice or freshly squeezed orange juice and some zest to add some citrus flavour to the dip.

    OR – Take this amazing vegan cheesecake dip to the next level by freezing it for 1-2 hours and then enjoy it as nice cream. 🤤

    Equipment

    I use a Vitamix blender (affiliate link) and do not need to presoak my cashews before blending them.

    Storage

    This festive cheesecake dip will keep refrigerated in an airtight container for 4-5 days, or freeze it for up to 2 months.

    Expert Tip

    • If you do not have a strong blender, soak your cashews in boiling hot water for 30 minutes first. This will soften them, making them easier to blend. Then drain them, add to the blender with the remaining ingredients, and process until smooth.

    More delicious vegan Christmas recipes

    • Spoon of chestnut soup being held over bowl of soup.
      Creamy Vegan Chestnut Soup
    • Side view of mushrooms stuffed with risotto and cranberries on white platter.
      Vegan Stuffed Mushrooms with Cranberry Risotto [Oil Free]
    • Close up of star shaped cookie with blue icing and sprinkles on top.
      Dairy Free Shortbread Cookies
    • Side view of cake plate with frosted pumpkin cupcakes on it.
      Healthy Vegan Pumpkin Cupcakes

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Strawberry being held over bowl of sweet dip that has been dunked inside it.

    Gingerbread Vegan Cheesecake Dip

    A fantastic vegan cheesecake dip that's filled with warming gingerbread flavours.
    5 from 4 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 8 Servings
    Calories: 232kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    • 1 cup light coconut milk from canned
    • 2 cups raw cashews or blanched almonds
    • ¼ cup unrefined coconut sugar
    • 2 tablespoons medium or dark molasses
    • 1 teaspoon ground ginger
    • 1 teaspoon cinnamon
    • ⅛ teaspoon nutmeg
    Prevent your screen from going dark

    Instructions

    • Add all the ingredients to a high speed blender and process until smooth and creamy.
    • Refrigerate the dip for at least 1 hour before serving it with apple slices, pineapple, strawberries, marshmallows, gingerbread cookies, or graham crackers.

    Notes

    If you do not have a strong blender, soak your cashews in boiling hot water for 30 minutes first. This will soften them, making them easier to blend. Then drain them, add to the blender with the remaining ingredients, and process until smooth.
    The vegan cheesecake dip will keep refrigerated for 4-5 days or freeze for up to 2 months.
    TIP – freeze the dip for 1-2 hours and enjoy it as vegan gingerbread ice cream!

    Nutrition

    Calories: 232kcal | Carbohydrates: 19g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 36mg | Potassium: 290mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    Reader Interactions

    Comments

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    1. JenFW

      December 25, 2022 at 11:05 am

      5 stars
      What a fun, tasty, and easy way to dress up sliced fruit. This is a hit!

      Reply
      • Rosa

        December 26, 2022 at 10:05 am

        Yay, glad you enjoyed it!

        Reply
    2. Sanela

      January 22, 2022 at 9:56 pm

      Can you use store bought vegan cream cheese instead of the cashews?

      Reply
      • Rosa

        January 23, 2022 at 9:29 am

        Hi Sanela, sure that’ll work. Hope you enjoy. 🙂

        Reply
    3. Anne

      December 15, 2019 at 12:23 am

      5 stars
      My kids and I absolutely loved this! Easy delicious recipe 🙌🏼

      Reply
      • rosa

        December 15, 2019 at 6:34 am

        Oh yay! Thrilled to hear it.

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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