This post may contain affiliate links. Please read our disclosure policy.
My Little Debbie Christmas Tree Cake Balls taste just like the snack cake we all know and love, only creamier. Soft, rich vanilla cake inside a white chocolate coating with a little snap. Put them on a Christmas tray and people know what they are right away.
The minute I see those little white Christmas Tree Cakes with their red stripes and green sprinkles in the store, it feels like the holiday season has officially started. I love taking something that familiar and turning it into a homemade treat that looks extra special without a lot of work.
I keep these close to the original on purpose, because the whole point is that Christmas Tree Cake flavor. I mix the cakes right into the cream cheese, vanilla coating and all, then finish every ball with red stripes and green sprinkles so it looks like the real thing.
My copycat Little Debbie Cosmic Brownies are another snack cake I make at home, and all of my no bake truffles and balls are in one place for holiday trays and gift boxes.
HOLIDAY PARTY FAVORITE
The Christmas Treat I Love Bringing to Holiday Parties
I make these cake balls ahead with no baking at all, so a batch is ready whenever I need one. I take them to holiday parties and share them with coworkers, because people can grab one without needing a plate or fork.
I love how the red drizzle and green sprinkles make them stand out on a Christmas dessert tray, and they always get a conversation going.
Key Ingredients
- Little Debbie Christmas Tree Cakes: I use the vanilla Christmas Tree Cakes, about two regular boxes. If your store only has the bigger boxes, go by weight and use about 17 ounces of cakes. They’re only in stores for the holidays, so if they sell out, other Little Debbie snack cakes like Zebra Cakes, Birthday Cakes or Fancy Cakes should work the same way.
- Cream cheese: I use a block of cream cheese softened to room temperature, because it beats up fluffy and smooth before the cake goes in and you don’t end up with lumps. It’s also what makes these creamier than the snack cake, so I wouldn’t swap it out.
- White chocolate melting wafers: I use Ghirardelli white chocolate melting wafers because they melt down smooth for dipping. Vanilla almond bark works in their place, as long as you follow the package directions for melting it.
- Red candy melts: I pipe Wilton red vanilla candy wafers over the top to look like the stripes on the real cakes. If you don’t have them, I stir a drop or two of red gel food coloring made for chocolate into the white chocolate left over after dipping. No piping bag? A small spoon works for the drizzle.
- Green sanding sugar: I finish each one with green sanding sugar for the crunchy green sprinkles the snack cakes have.
The full list of ingredients and amounts is in the recipe card below.
How to Make Little Debbie Christmas Tree Cake Balls
Step 1: Make the Cake Ball Mixture Beat the softened cream cheese with a hand mixer until fluffy, then break the cakes into pieces and mix them in on low speed. A few small bits of the vanilla coating are fine, as long as the mixture is mostly smooth.
Step 2: Roll and Freeze Scoop tablespoon-size portions with a small cookie scoop, roll each one smooth in your palm and set it on a parchment-lined baking sheet. That size gives you about 35 cake balls. Freeze them for 30 to 45 minutes, until they’re solid.
Step 3: Dip the Balls Melt the white chocolate and the red candy wafers in separate bowls, with the red in a small piping bag. Dip each ball and lift it out with a fork. I use a toothpick to slide it off the fork onto the second lined baking sheet.
Step 4: Decorate the Balls Pipe on a red zigzag and add a pinch of green sanding sugar.
Step 4: Let Them Set Let the cake balls sit for 15 to 20 minutes, until the white chocolate is completely firm, before you plate them.
This was a hit. I took some to work, and both the staff and the nurses loved them. Oh, the doctors loved them too. Thank you for such an easy recipe.
Making Them Ahead and Keeping Them Cold
Because these Little Debbie cake balls have cream cheese in them, I keep them in the refrigerator until I’m ready to serve them and don’t leave them out for more than 2 hours. They keep in an airtight container in the fridge for up to a week, so they’re easy to make ahead.
To freeze them, put the cake balls in an airtight container or freezer bag with parchment paper between the layers and freeze for 2 to 3 months.
More Cake Ball and Truffle Recipes
Little Debbie Cake Balls
Ingredients
- 10 Little Debbie vanilla Christmas tree snack cakes unwrapped (from 2 – 8.62 oz. boxes)
- 8 ounces block cream cheese softened to room temperature
- 20 ounces white chocolate melting wafers (Ghirardelli brand used)
- 6 ounces red vanilla flavored melting candy wafers (Wilton brand used)
- 1 tablespoon green sanding sugar sprinkles
Instructions
- Line two large baking sheets with parchment paper or a silicone mat and set aside.
- To a large mixing bowl, add the softened cream cheese and beat on medium speed, using a handheld mixer, for 1-2 minutes or until fluffy and smooth.8 ounces block cream cheese
- Break the Little Debbie vanilla Christmas tree snack cakes into smaller pieces and add to the bowl of beaten cream cheese. Mix on low speed just until fully combined. You may still have some small pieces of the vanilla coating from the snack cakes remaining in the mixture, however the mixture should be relatively smooth.10 Little Debbie vanilla Christmas tree snack cakes
- Using a small cookie scoop, scoop out a 1 tablespoon sized portion of cake ball mixture and place into the palm of your hand. Gently roll to form a smooth ball.
- Place the Little Debbie Christmas tree cake ball onto one of the prepared baking sheets. Repeat with the remaining mixture until all the cake balls have been formed and placed onto the prepared baking sheet.
- Freeze the cake balls for 30-45 minutes, or until completely solid. This will make it easier to coat the cake balls in the melted white chocolate.
- Melt the white chocolate wafers in a medium bowl according to package directions and stir to a smooth consistency.20 ounces white chocolate melting wafers
- In a separate small bowl, melt the red vanilla flavored candy wafers according to package directions and stir until smooth. Transfer the melted red candy wafers into a small piping bag with the tip cut off.6 ounces red vanilla flavored melting candy wafers
- Place a single cake ball into the melted white chocolate, being sure to coat all sides. Using a fork, lift the coated cake ball out of the melted white chocolate and gently tap the fork on the side of the bowl allowing the excess melted white chocolate to drip back into the bowl.
- Place the white chocolate coated Little Debbie Christmas tree cake ball onto the second prepared baking sheet. Pipe a decorative zig-zag pattern across the top of the white chocolate coated cake ball and sprinkle with a pinch of the green sanding sugar sprinkles. Try to mimic the look of the original Little Debbie Christmas tree snack cakes. Repeat until all the cake balls have been coated and decorated.1 tablespoon green sanding sugar sprinkles
- Let the Little Debbie Christmas tree cake balls set for 15-20 minutes until the white chocolate coating is completely firm before plating and serving.
Jenn’s Notes
- I dip and decorate 1 to 2 cake balls at a time. The frozen cake balls set the white chocolate fast, so if you wait until the whole batch is coated, the sprinkles won’t stick.
- I make sure the cake balls are completely frozen before dipping so they hold their shape in the warm chocolate.
- Vanilla almond bark works in place of the white chocolate melting wafers. Follow the package directions for melting it.
- No red candy wafers? I add 1 to 2 drops of red gel food coloring made for chocolate to the leftover melted white chocolate. A small spoon works for the drizzle if you don’t have a piping bag.
- The recipe halves or doubles easily.
This was a hit. I took some to work and both the staff and the nurses loved them. Oh, the doctors loved them too. Thank you for such an easy recipe.
So happy to hear that. That sounds like a real hit! Thanks for sharing, and I’m glad everyone enjoyed them!
I will bemost happy I will be most happy to write and review this recipe thank you for asking.