Description
This festive Little Debbie Christmas Tree Cheesecake is a no-bake dessert that’s perfect for holiday gatherings. Featuring a graham cracker crust, creamy whipped cheesecake filling, and topped with iconic Christmas Tree Cakes, white chocolate ganache, and colorful red and green decorations, this easy-to-make cheesecake is both visually delightful and deliciously rich.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- â…“ 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
Topping
- 1 box Little Debbie Christmas Tree Cakes (5-count box)
- 8 ounces white chocolate (chopped)
- ½ cup heavy cream
- Store-bought red decorating icing (for drizzling)
- Green sanding sugar
Instructions
- Prepare the crust: Combine the graham cracker crumbs and melted butter in a bowl and stir until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the crust in the fridge to chill while preparing the filling.
- Make the cream cheese mixture: In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain.
- Whip heavy cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy, careful not to deflate it.
- Assemble first layer: Spread half of the cheesecake mixture evenly over the chilled graham cracker crust, smoothing the surface gently.
- 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 into the filling to secure.
- Top with remaining cheesecake mixture: Spread the remaining cheesecake mixture over the Christmas Tree Cakes, smoothing the surface evenly with a spatula for a clean finish.
- Chill to set: Cover the pan and refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to firm up fully.
- 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. Stir gently until smooth and well combined. Allow to cool slightly before using.
- Apply ganache topping: Pour the slightly cooled white chocolate ganache over the chilled cheesecake and smooth the top with a spatula.
- Decorate: Drizzle store-bought red decorating icing in a zigzag pattern over the ganache, then sprinkle green sanding sugar evenly on top for festive color and texture.
- Final chill and serve: Return the cheesecake to the fridge for 30 minutes to set the topping before slicing. Serve chilled for best texture and flavor.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth and lump-free filling.
- Whip the heavy cream in a cold bowl to achieve stiff peaks more easily.
- Allow the cheesecake to chill overnight for the best texture and flavor.
- The white chocolate ganache should be slightly cooled before pouring to avoid melting the cheesecake layers.
- Use a sharp knife warmed in hot water to slice the cheesecake neatly.
- Store the cheesecake covered in the refrigerator and consume within 3-4 days for freshness.
