No Bake Christmas Tree Cake Cheesecake
If you’re looking for a show‑stopping holiday dessert, this No Bake Christmas Tree Cake Cheesecake is it. A buttery graham cracker crust, ultra‑creamy cheesecake filling, and a fun surprise layer of Little Debbie Christmas Tree Cakes make this irresistible.
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Little Debbie Christmas Tree Cakes have basically become a holiday icon. People wait all year for these nostalgic snack cakes to hit shelves; they’re like edible Christmas decor. Soft vanilla cake, creamy filling, that signature white coating with red stripes and green sugar… total throwback.
They’ve built a cult following, and honestly, they’re just plain fun. So working them into a dessert like this cheesecake? Genius. It taps into all that seasonal hype and makes the whole thing even more magical.
If you love these Christmas cakes as much as I do, you will also want to try these Little Debbie Christmas Tree Cake Balls, Little Debbie Christmas Tree Dip, Little Debbie Christmas Tree Cake Trifle. Or if you prefer a baked cheesecake, don’t miss this Christmas Tree Cake Cheesecake.
Ingredients
Wendys Tips
- Cream cheese: Use full‑fat cream cheese and heavy cream for the best set and creamy texture; low‑fat versions often lead to a runny filling.
- Whipping: Whip the heavy cream until stiff peaks form before folding it into the cheese mixture. That air is what gives the no‑bake filling structure
- Don’t rush the chill: Chill the cheesecake a full 6 hours or overnight; insufficient set time, will give your cheesecake a weak structure.
- Press the crust: When pressing the crust, use a flat‑bottom glass or the back of a spoon to press evenly, which helps prevent loose crumbs.
- Cool the topping: Let the ganache cool to warm (not hot) before pouring onto the cheesecake to avoid melting the filling or causing separation.
- Clean slices: Use a sharp knife dipped in hot water between cuts to get cleaner slices.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Likely one of these: used spreadable cream cheese instead of firm block, cream not whipped enough, or not chilled long enough. Make sure to follow the recipe closely.
It’s highly recommended because it allows you to remove the sides easily and present clean slices. The springform pan design makes cheesecake removal easier.
Yes, you could skip that layer or replace it with another fun center (e.g., chopped candy canes, peppermint bark), but the festive surprise is a big part of the appeal.
No Bake Christmas Tree Cake Cheesecake
Equipment
- food processor – optional
- Medium bowl
- 9 inch springform pan
- Large Mixing Bowl
- Large bowl
- Electric Mixer
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup butter melted
For the Cheesecake Filling:
- 32 ounces cream cheese softened to room temperature
- ½ cup granulated sugar
- 2 cups heavy whipping cream
For the Middle Layer:
- 8.25 ounces Little Debbie Christmas Tree Cakes 5 count boxes
For the Ganache Topping:
- 8 ounces white chocolate chopped
- ½ cup heavy cream
- Store-bought red decorating icing for drizzling
- Green sanding sugar
Instructions
- Combine graham cracker crumbs and melted butter in a bowl. Stir until well mixed, then press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
- In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Spread half of the cheesecake mixture evenly over the chilled crust.
- Arrange Christmas Tree Cakes in a single layer across the top (press them down slightly into the filling).
- Spread the remaining cheesecake mixture on top, smoothing the surface evenly with a spatula.
- Cover and refrigerate for at least 6 hours, or overnight, until firm.
- Heat the heavy cream in the microwave until just steaming. Pour over the chopped white chocolate and let sit 2 minutes, then stir until smooth. Cool slightly before pouring.
- Pour the white chocolate ganache over the chilled cheesecake and smooth the top.
- Drizzle with red decorating icing in a zigzag pattern and sprinkle green sanding sugar evenly on top.
- Return to the fridge for 30 minutes to set the topping. Slice and serve chilled.
Notes
- When it comes to making cheesecake, I always recommend that you only use full-fat block cream cheese. Do not use the whipped style.
- A no-bake cheesecake does not get as firm as a baked cheesecake, so in order to remove it from the springform pan bottom, use two thin metal spatulas or cake servers to slide it over onto a serving plate.
- This cake needs to chill for at least 6 hours. I prefer to allow it to chill for closer to 12 hours or at least overnight.
- Heat the ganache gently, so that the cream doesn’t curdle.
Storage
- Store: Store the cheesecake in an airtight container or tightly covered with plastic wrap in the fridge for up to one week.
- Freezing: You can also freeze the cheesecake for up to 3 months. Thaw in the fridge overnight before serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
