Print

Show-Stopping Christmas Tree Cheesecake with Little Debbie Cakes

A slice cut from a creamy Christmas tree cheesecake featuring a light green topping, whipped cream, and colorful sprinkles.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a festive centerpiece dessert using Little Debbie Christmas Tree Cakes for a nostalgic and creamy holiday cheesecake that impresses guests.

Ingredients

Scale
  • 180 g graham cracker crumbs
  • 85 g unsalted butter, melted
  • 675 g cream cheese, softened
  • 100 g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 10 Little Debbie Christmas Tree Cakes, roughly chopped (plus extra for decoration)
  • 240 ml heavy whipping cream
  • 2 tablespoons powdered sugar (for topping)
  • Green food coloring (optional, for topping)
  • Assorted festive sprinkles

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool while you prepare the filling.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, beating until fully incorporated.
  4. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract and salt. Do not overmix the batter.
  5. Gently fold in the roughly chopped Little Debbie Christmas Tree Cakes into the cream cheese mixture.
  6. Pour the filling over the cooled crust. Tap the pan gently on the counter to release any large air bubbles.
  7. Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Prepare the topping: Whip the heavy whipping cream with powdered sugar until stiff peaks form. If desired, add a few drops of green food coloring and mix until you achieve a light green color.
  11. Decorate the chilled cheesecake to resemble a tree: Pipe or spread the green whipped cream over the top in layers or swirls to mimic tree branches.
  12. Place whole or halved Little Debbie Christmas Tree Cakes around the edges or on top as ornaments. Scatter festive sprinkles over the surface.
  13. Slice and serve cold.

Notes

  • For a no-bake version, chill the filling for at least 8 hours. Omit the eggs and use 1/2 cup of sour cream for extra tang and stability in the filling.
  • If you do not have a springform pan, you can use a standard 9-inch cake pan lined with parchment paper, leaving an overhang for easy removal.
  • Use a water bath (bain-marie) during baking for the creamiest texture; wrap the outside of the springform pan securely in heavy-duty foil before placing it in a larger roasting pan filled with hot water.

Nutrition

Find it online: https://mayaplate.com/christmas-tree-cheesecake-recipe/