Description

This festive Little Debbie Christmas Tree Cheesecake is a no-bake, creamy delight perfect for holiday celebrations. It features a buttery graham cracker crust, a smooth cream cheese and whipped cream filling, and is layered with classic Christmas Tree Cakes. Finished with a luscious white chocolate ganache and decorated with red icing and green sanding sugar, this dessert offers a playful combination of textures and flavors that’s sure to impress your guests.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
⅓ cup butter, melted

Cheesecake Filling

4 blocks cream cheese (8-ounce blocks), softened to room temperature
½ cup granulated sugar
2 cups heavy whipping cream

Layer

1 box Little Debbie Christmas Tree Cakes (5-count box)

White Chocolate Ganache

8 ounces white chocolate, chopped
½ cup heavy cream

Decorations

Store-bought red decorating icing (for drizzling)
Green sanding sugar

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Instructions

Prepare the Crust: Combine graham cracker crumbs and melted butter in a bowl. Stir until the mixture is well combined, then press it firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator to set while you prepare the filling.
Make the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese and sugar using an electric mixer until the mixture is smooth and creamy, ensuring no lumps remain.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. This means when you lift the whisk, the peaks hold their shape firmly without collapsing.
Combine Mixtures: Gently fold the whipped cream into the cream cheese and sugar mixture using a spatula. Be careful to combine fully while maintaining the fluffiness of the whipped cream.
Layer the Cheesecake Mixture: Spread half of the cheesecake filling evenly over the chilled crust in the springform pan, smoothing the surface gently with a spatula.
Add Christmas Tree Cakes: Arrange the Little Debbie Christmas Tree Cakes in a single layer on top of the cheesecake filling. Press them down slightly so they adhere into the filling but remain intact.
Top with Remaining Filling: Spread the remaining cheesecake mixture over the Christmas Tree Cakes, smoothing the surface evenly with a spatula to cover them completely.
Chill to Set: Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, to allow it to firm up properly before adding the ganache.
Prepare White Chocolate Ganache: Heat the ½ cup heavy cream in the microwave until just steaming. Pour the hot cream over the chopped white chocolate and let it sit for 2 minutes to melt the chocolate, then stir gently until smooth and glossy. Allow it to cool slightly so it thickens but remains pourable.
Apply Ganache: Pour the white chocolate ganache evenly over the chilled cheesecake, using a spatula or the back of a spoon to smooth the top.
Decorate: Drizzle store-bought red decorating icing over the ganache in a zigzag pattern, then sprinkle the green sanding sugar evenly across the top to create festive holiday colors and texture.
Final Chill and Serve: Return the cheesecake to the refrigerator for 30 minutes to allow the ganache and decorations to set properly. Slice into 10 equal pieces and serve chilled.

Notes

The cheesecake requires at least 6 hours of chilling to set properly; overnight is best.
Use room temperature cream cheese to ensure a smooth filling without lumps.
Press the Christmas Tree Cakes gently into the filling so they do not break apart.
Let the ganache cool slightly before pouring to avoid melting the cheesecake filling.
Store leftovers covered in the refrigerator for up to 3 days for best freshness.