Little Debbie Christmas Tree Cheesecake Recipe
This festive Little Debbie Christmas Tree Cheesecake combines a buttery graham cracker crust with a light and fluffy cream cheese filling, layered with nostalgic Christmas Tree Cakes, and topped with a silky white chocolate ganache decorated with red icing and green sanding sugar. A no-bake, whimsical holiday dessert that’s both creamy and fun — perfect for Christmas celebrations.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes (includes chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 1 cup heavy whipping cream
For the Middle Layer:
- 6–8 Little Debbie Christmas Tree Cakes (approximately 7 oz total)
For the Ganache Topping:
- 8 oz white chocolate, chopped
- 1/2 cup heavy cream
- Red decorating icing (store-bought or homemade)
- Green sanding sugar
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until evenly coated, then press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate the crust while preparing the filling to let it set.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until light and fluffy.
- Layer the cheesecake: Spread half of the cheesecake filling evenly over the chilled crust. Arrange the Christmas Tree Cakes in a single layer on top, pressing them gently into the filling. Spread the remaining cheesecake filling evenly over the Christmas Tree Cakes, smoothing the surface with a spatula.
- Chill the cheesecake: Cover the pan and refrigerate for at least 6 hours or overnight to allow the cheesecake to fully set and become firm.
- Prepare the white chocolate ganache: Heat the heavy cream in the microwave until just steaming but not boiling. Pour the hot cream over the chopped white chocolate and let it sit for 2 minutes. Stir gently until the mixture is smooth and glossy. Allow the ganache to cool slightly before using.
- Decorate the cheesecake: Pour the white chocolate ganache evenly over the chilled cheesecake and smooth the top. Using red decorating icing, drizzle a zigzag pattern over the ganache. Sprinkle green sanding sugar evenly on top to replicate the classic Christmas Tree Cake look.
- Set the topping and serve: Refrigerate the finished cheesecake for another 30 minutes to let the ganache set before slicing and serving. For clean slices, wipe your knife with a warm, damp towel between cuts.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Whip the heavy cream to stiff peaks before folding for a light, mousse-like texture.
- Gently press the Christmas Tree Cakes into the filling so they stay in place when slicing.
- Chill the cheesecake thoroughly (6 hours or overnight) before adding ganache for best results.
- Do not overheat the cream for ganache; it should be steaming but not boiling to avoid chocolate seizing.
- Use a warm, damp towel to clean the knife between slices to get neat cuts.
- If Little Debbie Christmas Tree Cakes aren’t available, substitute with similar holiday snack cakes like Zebra Cakes or mini holiday cakes.
Keywords: Little Debbie Christmas Tree Cheesecake, holiday cheesecake, no-bake cheesecake, Christmas dessert, festive cheesecake
