Little Debbie Cake Balls

Little Debbie Christmas Tree Cake Balls with white chocolate, red drizzle, and green sprinkles.

5 from 2 votes

Little Debbie Christmas Tree Cake Balls are soft vanilla cake and cream cheese in a white chocolate coating, decorated to look like the snack cake.

Prep Time30

Chill and Set Time1 5

Total Time1 35

Course: Dessert

Cuisine: American

Servings: cake balls

Calories: 303kcal

Author: Jennifer Fishkind

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.

Notes

Tips:

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.

Storage:

Keep the cake balls in an airtight container in the refrigerator for up to 1 week, and don't leave them out for more than 2 hours because of the cream cheese. To freeze, place them in an airtight container or freezer bag with parchment paper between the layers and freeze for 2 to 3 months.

Nutrition