This Little Debbie Christmas Tree Cheesecake has a creamy vanilla cheesecake filling with whole Little Debbie Christmas tree cakes baked right in the center.
The impressive presentation is matched by its incredible taste, making this the perfect festive treat for the holiday season!
When I saw this festive Little Debbie cheesecake blowing up on TikTok, I just had to try making my version! I wanted to keep the flavors of my childhood at the center, so this recipe starts with a vanilla wafer cookie crust.
I love dense, rich cheesecake, so I modified the filling of my favorite apple crumble cheesecake recipe and then studded it with those iconic Christmas tree cakes. To keep it tasting like cheesecake through and through, I topped it off with a tangy cream cheese frosting instead of regular buttercream or ganache.
It captures all the holiday spirit with its red stripes and green sprinkles, and has unbelievable flavor in every bite!
For this same festive spirit in a different format, you'll love this cream cheese Christmas Tree Dip that is made with tree cakes and fresh whipped cream!
Key Ingredients
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Vanilla Wafer Cookies - A vanilla wafer crust is mild in flavor, yet crisp in texture. The hint of vanilla is the perfect complement to the Little Debbie snack cakes.
Cream Cheese - Cream cheese is used both in the cheesecake and the frosting. I recommend using full-fat cream cheese to achieve the best texture. Be sure to pull the cream cheese from the fridge ahead so it comes to room temperature before mixing.
Sour Cream - The sour cream should also be at room temperature. An equal amount of Greek yogurt can be used instead of sour cream.
Eggs - Eggs help to thicken the cheesecake and are best at room temperature.
Lemon Juice - The acidity of fresh lemon juice helps the cheesecake set up properly and contributes to the smooth, silky texture.
Flour - Use all-purpose flour to stabilize the cheesecake. It contributes to the texture and also helps prevent cracks.
Little Debbie Christmas Tree Cakes - I initially tried this with 8 cakes, but it was just too much, and 5 was too few. The final recipe calls for 6 cakes, which results in what I feel is the perfect ratio of cheesecake and cake in each bite.
How to Make Little Debbie Christmas Tree Cheesecake
1) Make the Vanilla Cookie Crust
- Using a food processor is a quick way to get fine crumbs.
- If you don't have a food processor, crush the cookies in a large resealable bag using a rolling pin or mallet.
- Mix the sugar with the cookies, then stir in the melted butter.
- Press into the bottom of a 9-inch springform pan.
- I like to use a flat-bottomed cup to help smooth it evenly in the pan.
- Bake for 8 minutes, or until it is golden brown, then cool completely before adding the batter.
2) Prepare the Cheesecake Batter
- Beat cream cheese and sugar in a large bowl at medium-high speed using an electric mixer.
- Gently beat in the remaining ingredients, scraping the bowl frequently.
- Add the eggs one at a time. Scrape the sides of the bowl well after each addition. Be careful not to overmix.
3) Assemble and Bake
- Pour the cheesecake batter into the cooled crust.
- Place the snack cakes on top of the batter.
- Pour the cheesecake batter over the cakes.
- A water bath is helpful for even baking. If you don't feel confident using a traditional water bath then place a pan of boiling water on the rack underneath the springform pan.
- Bake until just slightly jiggly in the very center but the edges are set.
- Turn off the oven and crack the oven door open. Let the cheesecake cool undisturbed for 1 hour.
- After an hour, remove the cheesecake from the oven. Refrigerate for at least 4 hours to allow time to fully set.
4) Frost and Decorate
- Whip the cream cheese using a hand mixer until it is fluffy, then mix in the powdered sugar and vanilla extract.
- Use an offset spatula to spread half of the frosting over the top of the cheesecake.
- Mix red food coloring into the other half of the frosting, then transfer into a piping bag.
- Pipe wavy lines on top of the frosting to mimic the garland decoration on the trees.
- Then sprinkle with green sanding sugar.
Variations to the Recipe
Chocolate Cakes - You can absolutely use chocolate cakes instead of the vanilla ones! The chocolate version would be a decadent addition to a mocha cheesecake!
Ganache Topping - Some Little Debbie Christmas Tree Cheesecake recipes use a white chocolate ganache topping instead of frosting. To do this pour 3 tablespoons of warm heavy cream over 4 ounces of chopped white chocolate. Let sit for several minutes, then stir until smooth. Pour over the cheesecake and refrigerate to set.
Crust - Change up the crust by using a traditional graham cracker crust. Or use animal crackers or golden Oreos! If you are using Oreos then leave out the additional sugar, as they are plenty sweet on their own. You can also use gingersnaps for a more festive flavor.
Red Frosting - It can take a lot of food coloring to achieve a true red color. For an easier solution just make half of the frosting recipe, use a store-bought tube of red icing to decorate the lines. Use the 4-ounce tube (the tip on the 8-ounce is too big).
Tips for Success
Room Temperature Ingredients - Make sure your cream cheese, sour cream, and eggs are at room temperature. This is essential for them to incorporate smoothly.
Do Not Overmix - Overmixing can lead to cracks in your cheesecake, and will also impact the texture. Once you've beaten the cream cheese, keep your mixer on low speed.
Tap on the Counter - Once the batter is in the pan, gently tap the pan on the counter to remove any air bubbles.
Bake Until Set - The center of the cake will be a little jiggly, but the outside should be fully set. Cheesecake is considered fully cooked once the middle reaches 150°F (65°C).
Cool in the Oven - Let your cheesecake set up before moving it. This will help prevent cracks. After an hour it should be moved to the refrigerator.
Chill Thoroughly - Leave the outer ring on until the cheesecake has been refrigerated for at least 4 hours. This gives it time to set up fully. Keep it refrigerated until ready to serve.
How to Store Cheesecake
Refrigerator: Tightly wrap the whole chilled cheesecake in plastic wrap. Store in the refrigerator for up to 5 days.
I recommend wrapping before the red icing is added or leaving the outer ring of the pan on the cheesecake so that the plastic wrap does not smudge the icing.
Freezing: You can freeze the cheesecake whole or sliced. Wrap each piece in plastic wrap followed by aluminum foil, or place in an airtight container, before freezing. It keeps for up to 3 months frozen.
Thaw in the fridge overnight (about 24 hours), then slice and serve.
I have a full dedicated post on how to properly store cheesecake if you want tips for maximizing its freshness when saving leftovers!
Recipe FAQs
Little Debbie Christmas Tree Cakes are seasonal snack cakes that appear in grocery stores during the holiday season. I ordered mine online but then found a huge display set up at my local grocery store.
If you forgot to set out your cream cheese in advance, you can quickly soften it by unwrapping it and placing it on a microwave-safe plate. Microwave in 10-second intervals until it is soft, but watch it carefully because it can melt quickly and you do not want liquidy cream cheese.
Yes, you can and should make this Little Debbie Christmas Tree cheesecake 1-2 days before serving. Cheesecakes always benefit from thorough chilling time for the best sliceable texture.
More Christmas Dessert Recipes
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Recipe
Little Debbie Christmas Tree Cheesecake
Recipe by:Ingredients
Cookie Crust
- 65 (244 g) Vanilla wafer cookies 2 cups of crumbs
- 6 tablespoons (85 g) salted butter melted
- ¼ cup (50 g) granulated sugar
Cheesecake Filling
- 24 ounces (672 g) full fat cream cheese 3 eight-ounce blocks, room temperature
- 1 ⅓ cups (266 g) granulated sugar
- ¼ cup (60 g) sour cream room temperature
- 1 tablespoon (15 ml) vanilla extract
- 1 ½ teaspoons (7 ml) lemon juice
- 2 tablespoons (17 g) all-purpose flour
- 4 (4) eggs room temperature
- 6 (6) Little Debbie Christmas Tree Cakes
Cream Cheese Frosting
- 8 ounces (224 g) cream cheese room temperature
- 4 tablespoons (57 g) butter room temperature
- 4 cups (480 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- Red gel food coloring
- Green sprinkles
Instructions
Cookie Crust
- Preheat the oven to 375°F (190°C). Wrap a 9-inch springform pan with an 18-inch piece of heavy-duty foil, working carefully to make sure there are no cracks or openings in the first 2 inches of the foil sides.
- Place the vanilla wafer cookies into a food processor and pulse them until they are fine crumbs. If you do not have a food processor, place them in a large resealable plastic bag and crush them with a rolling pin or mallet.65 Vanilla wafer cookies
- Add the sugar to the food processor and pulse to mix it in, then slowly add the butter. Mix until fully combined and the texture of wet sand.6 tablespoons salted butter, ¼ cup granulated sugar
- Using a flat-bottomed measuring cup or glass, press the crumb mixture into the bottom and sides of a springform pan.
- Bake for 8 minutes. Remove from the oven and reduce the temperature to 325°F. (165°C).
- Before the crust has cooled, check to see if the sides have fallen or cracked. While it is still warm you can use a cup to press the crust back into place. Cool completely.
Christmas Cake Cheesecake
- Beat the cream cheese on medium speed for 1 minute. Add sugar and resume on medium speed until it is smooth and creamy, about 2 minutes. Scrape the sides and bottom of the bowl.24 ounces full fat cream cheese, 1 ⅓ cups granulated sugar
- Add the sour cream, vanilla extract, and lemon juice and mix in at low speed until combined. Then stir in the flour.¼ cup sour cream, 1 tablespoon vanilla extract, 1 ½ teaspoons lemon juice, 2 tablespoons all-purpose flour
- Add one egg at a time, beating on low speed in between each addition. Scrape the bowl before adding the next egg.4 eggs
- Pour half of the cheesecake batter over the cooled crust and use a spoon or spatula to smooth the batter.
- Press the Christmas tree cakes into the cheesecake batter, placing them in a circle with the point towards the center.6 Little Debbie Christmas Tree Cakes
- Pour the remaining batter over the trees.
- Place the cheesecake pan into a large roasting pan. Carefully fill the pan 1-inch full with boiling water, being careful to not splash any water onto the cheesecake.
- Bake at 325°F (165°C) and continue cooking for 65-75 minutes, or until the cheesecake is a little jiggly in the center but fully set on the outside.
- Turn the oven off and crack open the oven door, allowing the cheesecake to cool for 1 hour without moving it from the oven.
- Remove from the oven. Run a knife around the edge of the pan so that the cheesecake does not stick. Place plastic wrap over the top of the cheesecake and transfer to the refrigerator for at least 4 hours, or overnight.
Cream Cheese Frosting
- Place the cream cheese and butter in a medium bowl and beat until smooth, using an electric mixer on medium-high speed.8 ounces cream cheese, 4 tablespoons butter
- Add the vanilla extract and powdered sugar. Mix on low speed until the powdered sugar is fully mixed in. Then increase to medium-high speed and continue beating for 2-3 minutes, until fluffy.4 cups powdered sugar, 1 teaspoon vanilla extract
- Use an offset spatula to spread half of the frosting onto the completely cooled cheesecake.
- Add red food coloring to the remaining frosting, then transfer it to a piping bag with a medium circle tip
- Pipe the red frosting onto the cheesecake in wavy lines, then sprinkle the green sanding sugar over the top of the cake.Red gel food coloring, Green sprinkles
Notes
- Once the cream cheese is fluffy, keep your mixer on low speed and be careful not to overmix.
- If you aren't comfortable with a water bath, simply place a pan of boiling water on the rack underneath your cheesecake. That will add the moisture needed to your oven.
- The temperature of fully baked cheesecake is 150°F (65°C). You can use an instant thermometer to check doneness.
- Don't stress is your cheesecake cracks! You are covering it with frosting so no one will know!
- Wrap tightly with plastic wrap or transfer to an airtight container and keep in the refrigerator up to 5 days.
- To freeze the cheesecake, wrap it with a layer of plastic wrap followed by a layer of heavy-duty aluminum foil and freeze for up to 3 months. Thaw in the refrigerator for 24 hours before serving.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Matt says
So rich and delicious! My family loved it.
This comment was provided by a family member of State of Dinner
Erin says
Thank you for sharing! I'm glad that you enjoyed it.