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Showstopper Little Debbie Christmas Tree Cake Cheesecake

Close-up of a slice of christmas tree cheesecake featuring a colorful cereal base, white topping, and green piped frosting with sprinkles.
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Create a festive centerpiece dessert by transforming nostalgic Little Debbie Christmas Tree Cakes into a rich, creamy baked cheesecake. This recipe delivers holiday cheer and impressive flavor.

Ingredients

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  • 1 3/4 cups graham cracker crumbs
  • 1/2 cup granulated sugar (for crust)
  • 8 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 (5.5 ounce) box white chocolate instant pudding mix
  • 1/2 cup milk
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 12 Little Debbie Christmas Tree Cakes, roughly chopped
  • Green food coloring
  • Assorted holiday sprinkles and candies for decoration

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 1/2 cups sugar, vanilla extract, and salt, beating until combined. Beat in the eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
  4. In a separate bowl, whisk together the white chocolate pudding mix and milk until smooth. Gently fold this mixture and the thawed whipped topping into the cream cheese base.
  5. Fold in most of the chopped Little Debbie Christmas Tree Cakes, reserving some for topping decoration. Pour the filling over the cooled crust.
  6. Create a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight.
  9. Decorate the tree: Once chilled, remove the cheesecake from the pan. Tint a portion of extra whipped topping with green food coloring. Pipe or spread the green topping over the top of the cheesecake to mimic tree branches.
  10. Place reserved chopped cakes and sprinkles/candies onto the green topping to resemble ornaments and garland. Serve cold.

Notes

  • For a no-bake option, skip the water bath and oven steps. Chill the filling mixture for at least 8 hours until firm.
  • If you want a deeper green color for the topping, use gel food coloring sparingly.
  • You can use a store-bought graham cracker crust to save time.

Nutrition

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