These Ultimate Little Debbie Christmas Tree Cake Balls are a quick, festive treat that turn a nostalgic snack into bite-sized party magic. I’ve made them several times for holiday parties and found they’re fast to assemble yet delightfully impressive. For the full base recipe I referenced while developing mine, see the full recipe page I adapted from.
Why Make This Recipe
- They’re fast to prepare — most of the work is mixing and chilling, not baking.
- Crowd-pleasing sweetness with decorative potential makes them ideal for holiday parties.
- No special baking skills required, so family members of all ages can help assemble.
- You can make them ahead and freeze, which eases holiday-day prep.
- Personal insight: I love that they transform store-bought Little Debbie Cakes into a homemade-looking dessert without extra baking effort — and kids adore decorating them like tiny trees. See a fun twist for cupcakes in this festive cupcakes article.
Recipe Overview
- Prep time: 20 minutes active, plus 30–45 minutes chilling
- Cook time: 0 minutes (no baking required)
- Total time: ~1 hour (including chilling)
- Servings: about 24 cake balls (1 inch each)
- Difficulty: Easy
- Method: Crumb cake + frosting into balls, chill, dip in melted candy coating, decorate.
My Experience Making This Recipe
On my first test I found the texture was too soft because I used a thin frosting; increasing the cake-to-frosting ratio fixed that. I also learned that chilling the formed balls at least 30 minutes makes dipping much cleaner and reduces cracks. Using a silicone mat and toothpicks cut down on sticking and broke fewer chocolate shells.
How to Make Ultimate Little Debbie Christmas Tree Cake Balls Recipe: A Festive Treat for the Holidays
Start by crumbling about 12 Little Debbie Christmas Tree Cakes into a large bowl and mix with 4–6 tablespoons of cream cheese frosting until the mixture holds together when pressed. Roll into 1-inch balls (about 24), place on a parchment-lined tray, and chill 30–45 minutes until firm. Melt 12–16 oz of green candy melts or white chocolate tinted green (heat in 20–30 second bursts, stirring between bursts, until smooth) and dip each chilled ball using a fork or dipping tool, tap off excess, then decorate with sprinkles or a small candy star while coating is wet. Let set at room temperature or speed up with a 10–15 minute fridge chill.
Expert Tips for Success
- Chill well: Refrigerate shaped balls for at least 30–45 minutes; very firm centers reduce the chance the coating cracks.
- Use a sturdy coating: Candy melts are forgiving for beginners; if using real chocolate, temper or heat gently and avoid overheating above 115°F (46°C) to prevent bloom.
- Correct binder ratio: Start with 4 tablespoons of frosting and add more only if mixture feels too dry; the final blend should be moist but not sticky. For shaping technique inspiration, check ball-forming methods in this ball recipe.
- Equipment helps: Use a silicone mat or parchment, a cookie scoop for uniform sizing (1 tbsp scoop ≈ 1-inch balls), and a candy thermometer or instant-read thermometer for coating.
- Avoid moisture: Keep water away from melted coating; even a single drop can seize it. If it does seize, gently add a teaspoon of neutral oil and stir to smooth.
How to Serve Ultimate Little Debbie Christmas Tree Cake Balls Recipe: A Festive Treat for the Holidays
- Arrange on a platter lined with greenery or edible glitter and top each with a small candy star for a tree effect.
- Serve with coffee, hot cocoa, or a dessert wine for adult guests. Consider pairing with a slice of holiday loaf for variety — try this Christmas loaf cake for a complementary dessert.
- Make a centerpiece: stack the cake balls on a cone-shaped styrofoam base (inserted on toothpicks) for a tree display.
- Pack individually in cellophane bags as party favors or potluck contributions.
Storage and Reheating Guide
Store cooled cake balls in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before serving. Do not microwaving for reheating — if the coating becomes dull, briefly warm in a 90–100°F (32–38°C) oven for a couple minutes or re-dip to refresh the sheen.
Recipe Variations
- Gluten-free: Use gluten-free Little Debbie–style cake crumbs or substitute a gluten-free yellow cake; confirm frosting and coatings are GF.
- Dairy-free: Use dairy-free frosting and dairy-free chocolate or candy melts; swap cream cheese frosting for a vegan buttercream.
- Flavor twists: Stir 2 tsp peppermint extract into the coating for a mint version, or blend 2 tablespoons peanut butter into the cake-frosting mix for a PB twist.
- Mini or jumbo sizes: Use a 1-tsp scoop for mini bites (increase chilling time slightly) or 2-tbsp scoop for larger truffles (coat thicker and chill longer).
Nutritional Highlights
- These are an indulgent holiday treat — they’re high in sugar and fat, so enjoy in small portions (1–2 balls).
- They provide quick energy but aren’t a source of significant vitamins or fiber; pair with fruit if you want balance.
- Allergen information: contains wheat, dairy, and eggs (depending on products used); may contain soy and tree nuts if your toppings or candy melts include them. Always read labels for packaged ingredients.
Troubleshooting Common Issues
- Coating cracking after setting: This usually happens if centers are too warm; chill balls longer and dip while very cold.
- Coating becomes dull or streaky: Overheated chocolate or moisture contact causes bloom; gently reheat to 90–100°F and re-dip if needed.
- Balls fall off toothpicks during dipping: Use a short, sturdy toothpick and insert it straight into the center; rotate quickly and tap off excess before setting.
Frequently Asked Questions
Q1: Can I use regular chocolate instead of candy melts?
A1: Yes — use real chocolate (couverture or chips) but temper it or heat gently: melt to 110–115°F (43–46°C) then cool to 88–90°F (31–32°C) for best shine and snap. Untempered chocolate can bloom or be soft at room temperature.
Q2: How do I keep cake balls from getting soggy?
A2: Use the correct frosting ratio so balls are moist but not wet; refrigerate for 30–45 minutes to set the structure before dipping. Also avoid storing them in a humid environment.
Q3: Can I make these ahead for a party?
A3: Absolutely. Make and freeze up to 3 months; thaw overnight in the fridge and bring to room temperature before serving to restore texture and flavor.
Q4: How do I get even shapes and sizes?
A4: Use a 1-tablespoon cookie scoop for uniform balls. Roll between your palms with light, even pressure to smooth; chilling helps keep shapes intact during dipping.
Conclusion
If you want more visual inspiration and a slightly different take on this idea, check out this helpful guide: Christmas Tree Cake Balls – Life With The Crust Cut Off.
Print
Ultimate Little Debbie Christmas Tree Cake Balls
- Total Time: 60 minutes
- Yield: 24 cake balls 1x
- Diet: Vegetarian
Description
These festive bite-sized treats transform store-bought Little Debbie Cakes into delightful Christmas cake balls, perfect for holiday gatherings.
Ingredients
- 12 Little Debbie Christmas Tree Cakes
- 4–6 tablespoons cream cheese frosting
- 12–16 oz green candy melts or white chocolate tinted green
- Sprinkles or small candy stars for decoration
Instructions
- Crumble the Little Debbie Christmas Tree Cakes into a large bowl.
- Mix in the cream cheese frosting until the mixture holds together when pressed.
- Roll the mixture into 1-inch balls, about 24.
- Place on a parchment-lined tray and chill for 30–45 minutes until firm.
- Melt the green candy melts or tinted white chocolate in 20–30 second bursts, stirring until smooth.
- Dip each chilled ball into the melted coating using a fork or dipping tool, tapping off excess.
- Decorate with sprinkles or small candy stars while the coating is wet.
- Let set at room temperature or quicken the process by chilling for an additional 10–15 minutes.
Notes
Using a silicone mat and toothpicks can help prevent sticking and cracking of the coating.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake ball
- Calories: 120
- Sugar: 11g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg