Place the dairy-free cream cheese, 2 tablespoons maple syrup, lemon juice, lemon zest, ¼ teaspoon black pepper, thyme, and a pinch of salt in a mixing bowl. Beat with an electric mixer for 1–2 minutes, until light and fluffy.

Preheat the oven to 350°F. Line a small baking sheet with parchment paper. Toss the crushed Ginger Snap Mini Cookies with the olive oil, 1 tablespoon maple syrup, ¼ teaspoon black pepper, and a pinch of salt.

Spread the mixture evenly on the baking sheet. Bake for 7–9 minutes, stirring once, until fragrant and lightly crisp. Let cool completely.

Spread the whipped cream cheese onto a shallow serving bowl or small platter, creating swoops and peaks with the back of a spoon.

Sprinkle the cooled ginger snap crumble over the top, followed by the dried cranberries, pumpkin seeds, and fresh thyme.

Drizzle lightly with maple syrup.

Serve with Homefree Ginger Snap Mini Cookies, gluten-free crackers, or fresh apple slices for dipping and spreading.