Little Debbie Christmas Tree Cake Cheesecake
Little Debbie Christmas Tree cheesecake turns your favorite holiday snack into a show-stopping dessert. It’s a creamy, festive treat that’s easy to make and guaranteed to spread holiday cheer!
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
If you grew up loving Little Debbie Christmas Tree Cakes, you’ll fall in love all over again with this festive twist on the childhood snack cakes.
This Little Debbie Christmas Tree Cheesecake turns those nostalgic snacks into a creamy, dreamy holiday dessert that can be the centerpiece on your dessert table.
Every bite combines rich cheesecake, fluffy bites of Christmas Tree cakes, and that signature sweet frosting you remember from childhood.
It adds a beautiful, tasty pop of holiday cheer to your dessert table.
This Christmas cheesecake comes together with simple ingredients, making it easy to share a little extra slice of Christmas magic with friends and family this holiday season.
Ingredients
Let’s break this down into a set of ingredients for the crust, one for the filling, and final set for the ganache.
For the crust you’ll need:
- Oreos– Golden Oreos, though for a chocolate twist you can use regular Oreos.
- Butter– Melted
- Nonpareils– The Christmas kind for the most festive effect
For the filling you’ll need:
- Cream cheese– Full fat cream cheese softened to room temperature
- Sugar– Granulated
- Flour– All purpose
- Vanilla extract– Real vanilla extract is best.
- Heavy cream– Do not substitute a lower fat dairy. It won’t work.
- Sour cream– For best results, use full fat sour cream.
- Eggs
- Little Debbie Christmas Tree Cakes– 7 of them, unwrapped.
And finally for the ganache, you’ll need:
- Baking Chocolate– White baking chocolate.
- Heavy cream– Don’t use lower fat dairy as it won’t work.
- Green sanding sugar– You can buy this in the baking aisle near the other sprinkles or online here.
- Cookie icing– Red cookie icing. This is sold in tubes near the cake frosting, but can also be bought online here.
How to Make
Let’s break this down into making the crust, making the cheesecakes, and making the ganache.
How to Make the Crust
Start by making the crust by adding the cookies to a food processor and pulsing them until they’re fine crumbs.
Transfer the cookie crumbs to a mixing bowl along with the remaining crust ingredients to the bowl .
Mix them all together until evenly combined.
Transfer the crust mixture to a 9″ springform pan and press it evenly out into the pan and up the sides about 1/2 an inch.
Bake the crust at 325° for 8 minutes.
Then remove the crust from the oven and set it aside and let it cool to room temperature.
How to Make the Cheesecake
While the crust is cooling, start making the filling.
To do it, beat the softened cream cheese in a large mixing bowl using a hand mixer until it’s smooth and creamy.
Beat the sugar, flour, and vanilla into the cream cheese layer for another 1-2 minutes until evenly combined, scraping down the sides of the bowl as needed.
Beat in the eggs, one at a time, just until each egg is evenly incorporated into the batter.
Then mix in the heavy cream and sour cream until they are evenly combined.
Pour half of the filling over the cooled crust, spreading it out in an even layer.
Arrange the Little Debbie cakes evenly out on top of the batter, gently pressing them down into the batter.
Pour the remaining batter evenly out overtop and smooth out in an even layer.
Gently tap the pan against a flat countertop to remove any trapped air bubbles.
Bake the cheesecake 55-65 minutes, just until the edges are set but the center still jiggles a little.
Turn off the oven, crack the door, and let the cheesecake sit in the oven for 45 more minutes.
Then transfer the cheesecake to the refrigerator and chill for at least 4 hours, or up to overnight.
How to Make the Ganache Topping
Once the cheesecake has chilled, you can make the ganache topping.
To do it, microwave the cream in a microwave safe bowl in 30 second intervals until hot, but NOT boiling.
Stir in the white chocolate to the cream and let it sit for a couple minutes to melt.
Once it melts, stir the chocolate until it’s smooth and evenly incorporated into the cream.
Set the ganache aside.
Then, run a butterknife around the edges of the cheesecake to release it from the edges of the pan.
Open the clamp and lift the outer part of the pan to remove that part of the pan.
Transfer the cheesecake to a serving platter of your choice and pour the ganache overtop, spreading it out into an even layer with a spatula.
Sprinkle the green sanding sugar overtop to your liking.
Set the cheesecake aside while the ganache firms up some.
Snip the plastic end off the frosting then pipe lines on top of the cheesecake to resemble the lines on a Little Debbie Christmas tree cake.
Slice, serve, and enjoy!
Storing Leftovers
Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
Tips and Tricks
- For best results be sure to use full fat sour cream, full fat cream cheese, and heavy cream. This recipe is not the time to substitute lower fat alternatives.
- Leaving the cream cheese out to soften prior to making the filling will really help the filling come together.
- Gradually cooling the cheesecake as directed will help prevent cracks from forming in the cheesecake.
- If cracks do form, don’t worry! Just cover them with the ganache topping and no one will ever know!
Other Christmas Tree Cake Desserts
Little Debbie Christmas Tree Cake cheesecake is a festive and fabulous dessert that spread the magic of the season.
Make it and enjoy!
Looking for other Christmas Tree Cake desserts?
Try these:
If you’ve tried this LITTLE DEBBIE CHRISTMAS TREE CHEESECAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Little Debbie Christmas Tree Cake Cheesecake
Ingredients
For The Crust
- 1 1/2 cups golden Oreo cookies crushed
- 4 tbsp butter melted
- 1 tbsp Christmas nonpareils sprinkles
For The Filling
- 3 8 oz pkgs cream cheese softened
- 1/2 cup sugar
- 3 tbsp flour
- 1 tsp vanilla extract
- 1/4 cup heavy whipping cream
- 1/2 cup sour cream
- 4 large eggs
- 7 Little Debbie Christmas Tree Cakes unwrapped
For The Ganache
- 1 cup white baking chocolate
- 1/3 cup heavy whipping cream
- green sanding sugar sprinkles
- red cookie icing
Instructions
To Make The Crust
- Add the cookies to a food processor and pulse until they're fine crumbs, then transfer them to a mixing bowl.1 1/2 cups golden Oreo cookies
- Add the remaining crust ingredients to the bowl and mix them all together until evenly combined.4 tbsp butter, 1 tbsp Christmas nonpareils sprinkles
- Transfer the crust mixture to a 9" springform pan and press it evenly out into the pan and up the sides about 1/2 an inch.
- Bake the crust at 325° for 8 minutes, then remove the crust from the oven and set it aside and let it cool to room temperature.
To Make The Cheesecake
- Add the softened cream cheese to a large mixing bowl and using a hand mixer beat until smooth and creamy.3 8 oz pkgs cream cheese
- Add the sugar, flour, and vanilla and continue mixing for another 1-2 minutes until evenly combined. Scrape down the sides of the bowl, as needed.1/2 cup sugar, 3 tbsp flour, 1 tsp vanilla extract
- Beat in the eggs, one at a time, just until each egg is evenly incorporated into the batter. Add the heavy cream and sour cream and mix until evenly combined.1/4 cup heavy whipping cream, 4 large eggs, 1/2 cup sour cream
- Pour half of the filling over the cooled crust and spread out in an even layer. Arrange the Little Debbie cakes evenly out on top of the batter then gently press them down and into it.7 Little Debbie Christmas Tree Cakes
- Pour the remaining batter evenly out overtop and smooth out in an even layer. Gently tap the pan against a flat countertop to remove any trapped air bubbles.
- Bake for 55-65 minutes, just until the edges are set but the center's still a but jiggly. Turn off the oven, crack the door, and let the cheesecake sit in the oven for 45 more minutes.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or up to overnight.
To Make The Ganache Topping
- Add the cream to a microwave safe bowl and heat in 30 second intervals until hot, but NOT boiling.1/3 cup heavy whipping cream
- Add the white chocolate to the cream and let it sit for a couple minutes to melt, then stir until smooth and evenly incorporated. Set aside.1 cup white baking chocolate
- Run a butterknife around the edges of the cheesecake to release it from the edges of the pan then open the clamp and lift the outer part of the pan and remove. Transfer the cheesecake to a serving platter of choice.
- Pour the ganache overtop the cheesecake and use a spatula to spread it out in an even layer. Sprinkle the green sanding sugar overtop as desired, then set aside while the ganache firms up some.green sanding sugar sprinkles
- Snip the plastic end off the frosting then pipe lines on top of the cheesecake to resemble the lines on a Little Debbie Christmas tree cake.red cookie icing
- Slice, serve, and enjoy!
Notes
- For best results be sure to use full fat sour cream, full fat cream cheese, and heavy cream. This recipe is not the time to substitute lower fat alternatives.
- Leaving the cream cheese out to soften prior to making the filling will really help the filling come together.
- Gradually cooling the cheesecake as directed will help prevent cracks from forming in the cheesecake.
- If cracks do form, don't worry! Just cover them with the ganache topping and no one will ever know!
Nutrition
recipe adapted from Desserts On A Dime
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
