Creating A Little Debbie Christmas Tree Cheesecake
This festive no-bake Christmas Tree Cheesecake transforms your favorite Little Debbie holiday cakes into a creamy, crowd-pleasing dessert perfect for gifting or entertaining.
Ingredients
- 12 cakes Little Debbie Christmas Tree Cakes fudge tops removed and halves reserved for garnish
- 4 tablespoons unsalted butter melted, for crust
- 16 oz cream cheese softened
- 1/2 cup granulated sugar or 3/4 cup powdered sugar
- 1 teaspoon vanilla extract pure
- 1 cup sour cream
- 1 cup heavy whipping cream cold
- Pinch of sea salt
- Holiday sprinkles or silver dragees optional, for decoration
Instructions
- Slice off chocolate-fudge tops from cakes; reserve halves for garnish. Pulse remaining cake bottoms to fine crumbs in a food processor.
- Combine cake crumbs with melted butter and press firmly into a 9-inch springform pan. Chill while preparing filling.
- Beat softened cream cheese until smooth, add sugar and vanilla, then fold in sour cream and salt. Whip heavy cream to stiff peaks and gently fold in.
- Pour filling over crust and smooth top. Cover and refrigerate for at least 4 hours or overnight until set.
- Arrange reserved cake-top halves around the edge, drizzle with reserved fudge, and sprinkle decor. Slice with a warm knife.
Notes
For an extra fudge swirl, fold in 1/4 cup melted fudge to the filling before chilling. Leftovers stay fresh covered in the fridge for up to 5 days.
Nutrition
Calories: 380kcal
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