Creating A Little Debbie Christmas Tree Cheesecake
Creating A Little Debbie Christmas Tree Cheesecake is a fun, no-bake holiday dessert combining chopped Little Debbie Christmas Tree Cakes with a creamy, decorative cheesecake. Perfect for holiday gatherings and festive centerpieces!
Ingredients
- 10 count Little Debbie Christmas Tree Cakes roughly chopped
- 1.5 cups graham cracker crumbs about 10 full-sheet crackers
- 0.33 cup unsalted butter melted
- 16 oz cream cheese softened
- 0.75 cup powdered sugar sifted
- 1 tsp vanilla extract
- sea salt pinch
- 1 cup heavy whipping cream cold
- green gel food coloring few drops
- 2 Tbsp mini red candies or M&Ms optional, for decoration
- festive sprinkles optional
Instructions
- Combine graham cracker crumbs, chopped Little Debbie Christmas Tree Cakes, and melted butter; press into the base of a 9-inch springform pan.
- Refrigerate the crust for 10 minutes to set firmly while you prepare the filling.
- In a large bowl, beat softened cream cheese with powdered sugar, vanilla, and salt until smooth and light.
- Whip cold heavy cream in a chilled bowl until stiff peaks form, then tint with green gel food coloring.
- Gently fold the colored whipped cream into the cream cheese mixture, keeping it airy; spoon into a piping bag.
- Pipe the filling in concentric circles on a parchment-lined board, starting wide at the base and tapering to a point.
- Add mini red candies or M&Ms and festive sprinkles before the filling sets completely for better adhesion.
- Refrigerate the assembled cheesecake tree for at least 4 hours (or overnight) before releasing the springform pan and serving.
Notes
This cheesecake keeps well in the fridge for 4 days; freeze slices for up to a month and thaw in the fridge before serving.
Nutrition
Calories: 350kcal
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