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If you are a lover of these popular Little Debbie Christmas tree cakes, then you have to try out my Little Debbie Christmas Tree Cheesecake. A homemade cheesecake that is flavored to taste like the Christmas tree cakes and topped with a sweet and creamy frosting, red icing and the classic green sanding sugar.
This is the perfect dessert to slice and serve up this holiday season. I am a sucker for all things Little Debbie, and this Christmas tree cake cheesecake was phenomenal. Trust me, you will love this.
Now if you do not want as much effort in a dessert but still want the Christmas tree cake flavor try my Little Debbie’s Christmas tree cake truffles. A no-bake dessert that is a bite-size piece of heaven! Or go a step further with this cheesecake and make homemade Little Debbie Christmas cakes!
Try my Little Debbie Star Crunches or these cosmic brownie cookies! Both are great recipes that will satisfy the sweet cravings you are having.
Reasons To Try My Little Debbie Christmas Tree Cheesecake
- This Christmas cheesecake recipe is made with Little Debbie Christmas tree cakes with homemade cheesecake batter.
- Frosted to resemble the Christmas tree cakes you know and love around the holidays.
- A decadent cheesecake that offers a gorgeous presentation value. Great for holiday entertaining, gifting to a loved one as a Christmas gift, or a dessert to wow your family.
- Easy step-by-step directions that will end with an incredible dessert.
Ingredients
Graham Cracker – I used a graham cracker crust for the base of the cheesecake. You can crush up your own crackers or buy graham cracker crumbs.
Butter – Reach for real butter for the crust. It helps add flavor but also helps the crust form.
Cream Cheese – Reach for softened cream cheese that is going to be the base of the cheesecake. It needs to be soft or it will not cream together with the other ingredients.
Sugar – Granulated sugar is used for sweetening up the cheesecake batter.
Flour – A little flour is going to help thicken the cheesecake filling.
Heavy Whipping Cream – You will use this for the filling and the ganache that you pour on the top of the finished cheesecake.
Eggs – The binder of the cheesecake. I do recommend using room-temperature eggs.
Little Debbie Christmas Tree Cakes – These cakes can be bought at any grocery store. Use for the mix-in of the cheesecake batter.
White Chocolate – For the chocolate ganache I used white chocolate for the topping. Reach for quality chocolate.
Sprinkles and Frosting – Red frosting and green sanding sugar is going to be how you decorate the top of the cheesecake.
Variations to Recipe
Christmas Cakes – You can buy chocolate Christmas tree cakes at times if you can get your hands on them. Go ahead and swap out the vanilla for chocolate.
Chocolate Ganache – Want a milk chocolate or semi-sweet topping? Simply swap out the white chocolate and go for a different flavor!
Crust – I used graham crackers but if you want to change it up you could use Golden Oreos or even classic Oreos for a twist in flavors.
Tips For Success
Softened Cream Cheese
Make sure your cream cheese is softened. Here is a quick softening option. You can add warm, not hot water to a bowl and place the foil-wrapped cream cheese in the water for 5 minutes. Then check the cream cheese, if it isn’t fully softened, repeat. Just don’t melt the cream cheese.
Tap Out Air Bubbles
Once you add your eggs to the mixture make sure to not overmix. It can create lots of air bubbles and it can cause your batter to crack when it bakes. So make sure that you lightly take the cheesecake on the table before you go and bake it. This can help release excess air in the batter.
Refrigerate Cheesecake
Ensure that once your cheesecake is cooled you place it in the fridge to let it set up. If you skip this step your cheesecake will not be the right texture. It needs to be set fully before it is sliced and served. Cover tightly and refrigerate as directed.
If There Are Cracks
Cracks happen if there are bubbles of air or if you overbake the cheesecake. If you do get cracks just know that it is okay and the white chocolate ganache will cover all the imperfections. The cheesecake will still taste delicious and no one has to know.
Storing Cheesecake
Refrigerate: This cheesecake needs to be stored in an airtight container in the fridge to preserve it. You will find the cheesecake can last for up to a week in the fridge. It will dry out a bit with each day.
Freeze: Or if you want freeze the cheesecake for 2-3 months. Then thaw in the fridge or do a quick thaw on the counter for like 30 minutes to an hour.
FAQs
How many Little Debbie Christmas Tree Cakes do I need?
I used 7 for this recipe. If you want you could do less and do like 5 but I wouldn’t do any less than that as you would lose the flavor of the Christmas tree cake flavor.
How long should I chill the cheesecake?
The minimum you would want to chill the cheesecake for is 4-6 hours. Or go longer if you can to ensure it fully firms up.
Can I make this cheesecake in advance?
Go right ahead and make this cheesecake the day before you plan to serve it up. Just whip it up and then keep it in the fridge until you are ready for serving.
More Holiday Recipes
- Grinch Punch
- Pinwheel Christmas Cookies
- Christmas Reindeer Crack
Little Debbie Christmas Tree Cheesecake
Course Dessert
Prep Time 10 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 7 hours hrs 15 minutes mins
Servings 8 servings
Little Debbie Christmas Tree Cheesecake is a must make Christmas cheesecake. A homemade Christmas cheesecake that uses Little Debbie Christmas tree cakes in the filling. Topped with a white ganache and decorated to look like a Christmas tree cake.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter melted
Filling:
- 3 packs cream cheese softened
- ½ cup granulated sugar
- 3 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- ½ cup heavy whipping crem
- 2 eggs
- 7 Little Debbie Christmas Tree Cakes
Ganache:
- 1 cup white chocolate
- 1/3 cup heavy whipping cream
- Green Sprinkles
- Red buttercream frosting
Instructions
Preheat your oven to 350 degrees F. and prepare a 9-inch springform pan by spraying generously with non-stick spray.
Pulse graham cracker cookies in a food processor until you get about 1 ½ cups of crumbs. Add the melted butter and pulse until combined.
Pour into the bottom of the prepared pan and press to form the crust. Bake for 10 minutes until golden brown.
In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese on high speed until light and fluffy.
Add the granulated sugar, flour, and vanilla extract. Mix until just combined and smooth.
Scrape the sides and bottom of the bowl. Add the heavy whipping cream and mix on low speed until combined. Increase speed to high for about 1 minute.
Add the eggs in last, one at a time, incorporating after each addition.
Pour half of the batter over the prepared crust and use an offset spatula to smooth.
Arrange the cakes over the batter in a circle and gently press them into the batter. Cover the cakes with the remaining cheesecake batter and smooth.
Bake on 350 degrees for 15 minutes, then without opening the oven door, reduce the heat to 200 degrees and bake for an additional 50-53 minutes. (50 minutes was perfect for me), until the edges are set, and the center slightly jiggles.
Turn the oven off and crack the oven door and allow the cheesecake to cool slowly for about 15 minutes.
Remove the cheesecake from the oven and allow to cool to room temperature on a wire rack.
Place the cheesecake in the refrigerator and allow to set overnight to set completely.
Once the cheesecake is set, add 1/3 cup heavy whipping cream into a microwave safe bowl and heat on 30 second increments until hot but not boiling.
Pour over the white chocolate and let set for about 3 minutes. Whisk until smooth.
Pour over the top of the cheesecake and smooth. Sprinkle with green sprinkles and create lines over the top using red buttercream (I like to use the store-bought tubes for such a small amount).
Serve immediately or keep stored in the refrigerator in an airtight container for up to 3-5 days.
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