Christmas Tree Cheesecake with Little Debbie Cakes Recipe

If you’re looking for a show-stopping dessert that captures all the festive feels of the season, you’re in for a treat with this Christmas Tree Cheesecake with Little Debbie Cakes Recipe. I absolutely love how this cheesecake turns out creamy and dreamy, with that nostalgic twist of those classic Little Debbie Christmas Tree Cakes baked right inside. Trust me, when I first tried this, it became an instant holiday favorite that my family just goes crazy for! Stick around, and I’ll walk you through every step so you can nail it too.

this …

Ingredients You’ll Need

These ingredients come together to create an ultra-smooth cheesecake with a buttery Oreo crust and that fun surprise of Little Debbie Christmas Tree Cakes inside. I recommend using full-fat cream cheese and sour cream for the creamiest results—you won’t regret it!

• Golden Oreos: Using the golden version adds a lovely buttery flavor to your crust that pairs so well with vanilla cheesecake.
• Salted butter: Melted to bind your crust perfectly and balance the sweetness.
• Full-fat cream cheese: Make sure it’s softened to room temperature for the smoothest batter.
• Granulated sugar: Classic sweetness without overpowering.
• All-purpose flour: Just a touch to help stabilize your cheesecake without affecting texture.
• Pure vanilla extract: Nothing beats real vanilla to elevate your cheesecake flavor.
• Full-fat sour cream: Adds tanginess and keeps the cheesecake incredibly creamy.
• Heavy cream: Used twice—for richness in the cheesecake and in the white chocolate ganache topping.
• Large eggs: Bind the cheesecake together; whip gently to avoid cracks.
• Little Debbie Christmas Tree Cakes: The star of the show, these little cakes add charm and an extra layer of sweetness.
• White chocolate: Melted into a luscious ganache for that elegant glazed look.
• Red decorating icing: Classic festive stripes that bring the Christmas Tree Cakes vibe to life!
• Green sprinkles: Just enough sparkle for a festive finishing touch.

Variations

One thing I love about the Christmas Tree Cheesecake with Little Debbie Cakes Recipe is how easy it is to tweak for your tastes or dietary needs. Feel free to get creative and make it truly yours.

• Gluten-Free Option: Swap the Golden Oreos with gluten-free cookies and use gluten-free flour if needed—I did this once for a friend, and it turned out just as delicious!
• Chocolate Lover’s Version: Add mini chocolate chips to the batter or drizzle melted dark chocolate along with the white chocolate ganache for a richer flavor.
• Minty Twist: Since it’s Christmas, add a teaspoon of peppermint extract or garnish with crushed candy canes for that festive flair.
• Dairy-Free Alternative: Use dairy-free cream cheese and coconut cream to make a similar version, swapping the Oreos for their dairy-free counterparts.

How to Make Christmas Tree Cheesecake with Little Debbie Cakes Recipe

Step 1: Make the Oreo Crust

Start by finely crushing about 2 cups of Golden Oreos—using a food processor speeds things up, but putting them in a sealed bag and crushing with a rolling pin works too! Mix the crumbs with 6 tablespoons of melted salted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan. Press firmly to create a nice compact crust layer, then pop it into the fridge while you prepare the filling. Chilling helps keep the crust firm during baking.

Step 2: Whip Up Your Cream Cheese Batter

In a large bowl, beat 4 packages of softened full-fat cream cheese until smooth and fluffy. Gradually add 1 cup granulated sugar and 2 tablespoons all-purpose flour, mixing well. Then stir in 1 teaspoon of vanilla extract, ½ cup of full-fat sour cream (at room temp), and ¼ cup of heavy cream. Finally, carefully add 4 large eggs one at a time, mixing gently to avoid incorporating too much air—this helps prevent cracks.

Step 3: Layer in the Little Debbie Cakes

Here’s the fun part: slice 8 Little Debbie Christmas Tree Cakes in half horizontally. Pour a layer of cheesecake batter over the chilled crust, then arrange half of the sliced cakes on top. Add the remaining batter carefully, and then the remaining cake halves. This layering creates those delightful little pockets of cake baked into every slice—a festive surprise everyone will love!

Step 4: Bake and Cool Properly

Bake the cheesecake in a 325°F (163°C) oven for about 60 minutes or until the edges are set but the center still jiggles slightly. This texture is key to creamy cheesecake! Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for an hour. This slow cooling helps prevent cracks. Afterward, chill the cheesecake in the fridge for at least 6 hours or overnight—patience here pays off in silky texture.

Step 5: Finish with White Chocolate Ganache and Decorations

To make the ganache, gently melt 4 ounces of white chocolate with 2 tablespoons of heavy cream until smooth. Pour over the chilled cheesecake and smooth it out with a spatula. Then add those iconic red icing stripes and sprinkle on green sugar sprinkles to mimic the Christmas tree vibe. This step adds that perfect festive look and extra sweetness. Let it set in the fridge before serving.

How to Serve Christmas Tree Cheesecake with Little Debbie Cakes Recipe

Garnishes

I love topping the cheesecake with extra green sprinkles and a light dusting of powdered sugar for that snowy effect. Sometimes I add a few fresh cranberries or mint leaves for a pop of color and freshness that balances the sweetness beautifully.

Side Dishes

This cheesecake shines on its own, but if you want to go all out, pairing it with warm spiced cider or a scoop of vanilla bean ice cream makes for a cozy holiday dessert spread. Fresh fruit like sliced strawberries or raspberries adds a nice tart contrast too.

Creative Ways to Present

For my holiday parties, I’ve served this cheesecake on a rustic wooden board surrounded by pine sprigs and little ornaments—it instantly amps up the festive vibe. Another fun idea is to serve individual slices on mini dessert plates with a drizzle of chocolate sauce and a tiny decorated Christmas tree cake on the side for double the fun.

Make Ahead and Storage

Storing Leftovers

I usually wrap any leftovers tightly in plastic wrap and keep them refrigerated—this cheesecake stays creamy and fresh for up to 4 days. Just slice what you need and keep the rest chilled, making it perfect for making ahead of time and enjoying throughout the holidays.

Freezing

If you want to freeze it, I recommend freezing the cheesecake before adding the ganache and decorations. Wrap it securely in plastic wrap and foil, then thaw in the fridge overnight when ready to serve. I’ve tried freezing after decorating too, but I found the icing and sprinkles can lose their charm a bit.

Reheating

Since cheesecake is best enjoyed chilled, I don’t recommend reheating, but if you want to serve it slightly less cold, let your slice sit at room temperature for 15-20 minutes before enjoying. This softens up the flavors wonderfully without melting the ganache.

FAQs

Final Thoughts

This Christmas Tree Cheesecake with Little Debbie Cakes Recipe has become one of my go-to holiday desserts because it’s effortlessly festive, delicious, and just plain fun to make. I love sharing it with friends and family—it always brings smiles and the occasional “Wow, you made that?!” moment. If you want to impress without stress this season, give this recipe a try; I promise you’ll be coming back for seconds (and maybe even thirds!). Happy baking, my friend!

Print