Name: Vegan Gingerbread Cheesecake Dip
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup lite coconut milk (canned); 2 cups raw cashews; 1/4 cup unrefined coconut sugar; 2 tbsp medium or dark molasses; 1 tsp ground ginger; 1 tsp cinnamon; 1/16 tsp nutmeg (a pinch)

Jump to Recipe Print Recipe

Gingerbread cheesecake dip is creamy and rich, filled with warm holiday flavours and is the perfect dessert for your holiday menu.

Is there anything better than a good dessert dip? I recently shared a Sweet Hummus Fruit Dip that was absolutely incredible. I had readers calling it caramel apple pie bliss, but I promise this gingerbread cheesecake dip is equally delicious! It’s creamy, it’s rich, and it’s perfect happiness. Bonus, it’s vegan friendly, gluten free, oil free and soy free.

Just add some graham crackers, vanilla wafers, apple slices, strawberries and melon and you’ve got an incredible party dip! And it’s easy to make! This no bake vegan cheesecake dip just might become your go to Christmas dessert recipe.

I promise, everyone will be coming back for seconds, and thirds. This is really the best dessert dip I’ve ever tried. And the fact that it comes together in only 5 minutes… well you can just keep that tidbit to yourself. 🙂

Okay, now I know what you’re probably thinking…

What is vegan cheesecake made of?

Well, there’s no cheese in here since it’s dairy free, after all. I know some people feel weird about calling something “cheese” when it’s not actually made from cheese.

But this no bake cheesecake dip is SO close to the real deal! Instead of using cheese, I’m using raw cashews. A cashew base provides the rich and creamy texture that any good cheesecake dip is made of!

In addition to raw cashews, I’m using:

lite coconut milk
unrefined coconut sugar
molasses
ground ginger
cinnamon
nutmeg

How to make vegan cheesecake dip

Gather all your ingredients, and add them to a high speed blender, in any order. Process until smooth and creamy.

If you do not have a powerful blender, soak your cashews in boiling hot water for 30 minutes first. Soaking the cashews will soften them, making them easier to blend.

Then drain and add to the blender with remaining ingredients and process until smooth.

Once smooth, transfer to a bowl and cover with plastic wrap (or use a sealed container) and refrigerate for at least 1 hour before serving.

Can I prepare ahead?

YES! Even though this comes together really quickly, you can save even more time by making it hours or even days ahead of time.

At the very least, make this dip 1 hour before serving so you can chill in the refrigerator for best results. Cover the bowl in plastic wrap or place in a sealed container and serve chilled.

How long does vegan cheesecake dip keep?

This Christmas dip will keep refrigerated for 4-5 days, or freeze for up to 1 month.

Want to take the best cheesecake dip ever to the next level? Here’s a tip. Freeze for 1 hour and enjoy as nice cream. Swoon!

More vegan Christmas recipes you need to try!

Much love
Rosa