I love make-ahead holiday treats, and these Little Debbie Christmas Tree Cake Balls are one of my go-to festive sweets. They’re nostalgic, quick to put together, and look delightful on a platter — perfect for cookie exchanges or after-dinner dessert. I’ve made several batches over the years and will share the little tricks that keep them smooth, shiny, and stress-free.
Why Make This Recipe
- Fast and convenient: ready in about an hour with minimal hands-on time.
- Crowd-pleasing flavor: sweet, creamy centers with a chocolate or candy coating kids and adults both love.
- Great for gifts or parties: they store well and travel without falling apart.
- Minimal equipment and no baking required — perfect when oven space is limited.
- Personal insight: I love this recipe because it turns a store-bought favorite into an elegant bite-sized treat with almost no fuss.
Recipe Overview
- Prep time: 20 minutes active (plus chilling)
- Cook time: 0 minutes (melting chocolate/dips take ~10–15 minutes)
- Total time: ~1 hour (including chilling)
- Servings: about 24 cake balls (depends on size)
- Difficulty: Easy
- Method: Crumble pre-made Little Debbie Christmas Tree Cakes, mix with cream cheese, shape into balls, chill, dip in melted coating, and decorate.
My Experience Making This Recipe
When I first tried this, the mixture was too wet and the balls flattened in the freezer. I reduced cream cheese slightly and chilled the formed balls longer — that solved it. I also learned that briefly freezing balls (10–15 minutes) before dipping gives the cleanest coating.
How to Make Ultimate Little Debbie Christmas Tree Cake Balls Recipe: A Festive Treat for the Holidays
Start by crumbling about 8 Little Debbie Christmas Tree Cakes into fine crumbs using a food processor or a bowl and fork. Mix the crumbs with 4 oz (1/2 cup) softened full-fat cream cheese until uniform and moldable. Roll into 1–1.25 inch balls, place on a lined sheet, and chill 20–30 minutes (or freeze 10–15 minutes) so they hold their shape. Melt 10–12 oz green candy melts or 10–12 oz white chocolate plus oil and green gel color, dip each ball, tap off excess, then add sprinkles or piped details before the coating sets.
Expert Tips for Success
- Use chilled balls: chilling/freeze them briefly helps the coating set quickly and prevents cracking.
- Measure cream cheese: 4 oz is usually perfect for 8 cakes; add more sparingly if needed — you want a firm, not sticky, mix.
- Melt gently: microwave in 20–30 second bursts at 50% power, stirring between bursts to avoid scorching. A double boiler works well for temperature control.
- Thin the coating correctly: if candy melts are too thick, add 1 tsp neutral oil (vegetable or coconut) at a time to reach a smooth dipping texture.
- Equipment: a food processor makes fine crumbs fast; use a candy thermometer (optional) to keep coating in ideal range (≈88–90°F for good sheen).
How to Serve Ultimate Little Debbie Christmas Tree Cake Balls Recipe: A Festive Treat for the Holidays
- Arrange on a tiered platter for holiday parties and sprinkle edible gold or red confetti for contrast.
- Pack them in small boxes or cellophane bags as homemade gifts — include parchment layers to prevent sticking.
- Serve alongside coffee or hot cocoa; the sweet, creamy centers pair beautifully with a bitter drink.
- For a dessert table, alternate plain coated balls with ones on mini cupcake liners for visual variety.
(Note: For a Christmas cupcake pairing idea, see this festive recipe Christmas tree cupcakes.)
Storage and Reheating Guide
Store cake balls in an airtight container in the refrigerator for up to 7 days; place parchment between layers to prevent sticking. For longer storage, freeze on a baking sheet until solid, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator for several hours before serving; avoid microwaving as it softens the coating and centers unevenly.
Recipe Variations
- Gluten-free: use gluten-free store-bought cake rolls or make a gluten-free sponge and crumble it as the base.
- Dairy-free: swap cream cheese for a firm dairy-free cream cheese (about 4 oz), and use dairy-free chocolate or candy melts.
- Flavor twist: stir in 1 tsp vanilla extract or 1–2 tbsp crushed peppermint candies for a minty bite.
- Mini truffles: roll smaller 3/4-inch balls for bite-size truffles and reduce chilling time slightly.
Nutritional Highlights
- These are an indulgent treat — small portions (1–2 cake balls) make for reasonable indulgence at holiday gatherings.
- Key allergens: contains dairy (cream cheese, chocolate) and gluten (Little Debbie cakes) unless using substitutes.
- Portion guidance: aim for 1–2 pieces per person when serving with other desserts to keep calorie intake moderate.
Troubleshooting Common Issues
- Coating cracks after dipping: the centers were too cold or the coating was too thick; thaw balls slightly and thin the coating with a small amount of oil.
- Balls flatten or lose shape: mixture was too wet — add a little more crumbs or chill longer before shaping.
- Coating is dull or streaky: chocolate may have seized or not reached a smooth temperature; reheat gently and stir until smooth, or add 1 tsp oil.
Frequently Asked Questions
Q1: Can I skip cream cheese and use butter?
A1: Butter is softer and will make the mixture oily and harder to shape. Cream cheese provides stability and moisture. If avoiding cream cheese, use a firm vegan cream cheese or reduced-fat cream cheese, but start with small amounts and adjust.
Q2: How do I get smooth, shiny coatings without tempering chocolate?
A2: Use high-quality candy melts or compound coating designed to set shiny, or temper real chocolate by heating to ~115°F, cooling to ~82°F, then reheating to ~88–90°F. For home cooks, candy melts or adding 1 tsp neutral oil per 2–3 oz chocolate gives reliably shiny results.
Q3: Can I make these ahead for a weeknight party?
A3: Yes. Make and store refrigerated up to 7 days, or freeze up to 3 months. Bring to room temperature before serving for best flavor and texture.
Q4: My coating drips off or becomes too thick while dipping — what should I do?
A4: If it drips off, the coating is too thin or the ball was too warm — chill the balls and reduce thinning agent. If too thick, gently reheat in 10–15 second bursts and stir, or add 1 tsp oil at a time to reach dipping consistency.
Conclusion
For step-by-step ideas and visual inspiration, check out these related recipes and guides: Christmas Tree Cake Balls – Life With The Crust Cut Off, Little Debbie Christmas Tree Cake Balls – Budget-friendly Recipes, Little Debbie Christmas Tree Cake Truffles (Easy No-Bake Recipe), Little Debbie Christmas Tree Cake Truffles, and Little Debbie Christmas Tree Cake Balls. Enjoy making these festive bites — they’re a reliable, quick holiday showstopper.
Print
Little Debbie Christmas Tree Cake Balls
- Total Time: 60 minutes
- Yield: 24 cake balls 1x
- Diet: Vegetarian
Description
Delightful, bite-sized treats made from crumbled Little Debbie Christmas Tree Cakes and cream cheese, coated in chocolate or candy melts — perfect for the holidays!
Ingredients
- 8 Little Debbie Christmas Tree Cakes
- 4 oz (1/2 cup) full-fat cream cheese, softened
- 10–12 oz green candy melts or white chocolate
- Neutral oil (vegetable or coconut), as needed
- Green gel color, if using white chocolate
- Sprinkles or piping decorations
Instructions
- Crumble Little Debbie Christmas Tree Cakes into fine crumbs using a food processor or by hand.
- Mix crumbs with softened cream cheese until uniform and moldable.
- Roll the mixture into 1–1.25 inch balls and place on a lined sheet.
- Chill for 20–30 minutes (or freeze for 10–15 minutes) to hold shape.
- Melt candy melts or white chocolate with oil and green gel (if used).
- Dip each cake ball into the melted coating, tap off excess, then add sprinkles or decorations before the coating sets.
Notes
Chilling the balls before dipping helps the coating set quickly and prevents cracking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake ball
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg