Description
Delight in festive Little Debbie Christmas Tree Cake Balls, a no-bake dessert combining moist Christmas Tree Cakes with creamy cream cheese, coated in smooth white almond bark, and decorated with green sanding sugar and red candy melt drizzle. Perfect for holiday gatherings and easy to prepare ahead.
Ingredients
Scale
Main Ingredients
- 10 Little Debbie Christmas Tree Cakes (two 5 count boxes)
- 8 ounces cream cheese, room temperature
- 16 ounces white almond bark
Decorations
- 1 cup red candy melts
- Green sanding sugar
Instructions
- Prepare Cream Cheese Mixture: In a large bowl, add the room temperature cream cheese and beat with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl to ensure even mixing.
- Add Cakes: Crumble the Little Debbie Christmas Tree Cakes into the cream cheese and beat until well combined, forming a smooth cake mixture.
- Form Truffles: Line a baking sheet with parchment paper. Use a 1 tablespoon cookie scoop to portion out and roll 24 cake balls. If the mixture sticks to your hands, lightly grease them with vegetable or canola oil for easier handling.
- Chill Truffles: Place the formed truffles in the freezer for at least 2 hours, preferably overnight, to firm up completely before coating.
- Melt Almond Bark: Place the white almond bark in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
- Coat Truffles: Using 2 forks or a fork and wooden skewer, dip each chilled truffle into the melted almond bark. Scoop out excess coating by gently shaking and place the coated truffles back onto the parchment-lined tray.
- Add Green Sugar: While the white chocolate coating is still wet, immediately sprinkle green sanding sugar evenly over each truffle for a festive look.
- Melt Red Candy Melts: In a small microwave-safe bowl, microwave the red candy melts in 30-second intervals, stirring after each, until smooth. If too thick, add up to 1 tablespoon of melted refined coconut oil gradually to achieve desired consistency without thinning too much.
- Drizzle Red Candy: Transfer the melted red candy melts into a storage bag and cut a very small corner off. Drizzle the red candy melts back and forth over the truffles decoratively.
- Set and Store: Allow the drizzle to firm up at room temperature or refrigerate for 10 minutes to speed up setting. Store finished cake balls in an airtight container in the fridge for up to 5 to 7 days.
Notes
- You can substitute chocolate Christmas Tree Cakes or zebra cakes in place of the classic Christmas Tree Cakes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For longer storage, freeze the cake balls in a freezer-safe container for 2 to 4 months. Thaw overnight in the refrigerator before serving; note the chocolate coating may crack due to freezing and thawing.
Nutrition
- Serving Size: 1 cake ball
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
