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A slice of layered Christmas tree cake with white icing, green sprinkles, and red drizzle on a plate, with a tree-shaped cupcake and a glass of milk in the background.
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No Bake Christmas Tree Cake Cheesecake

This No Bake Christmas Tree Cake Cheesecake blends a buttery graham cracker crust with fluffy cheesecake filling and a surprise layer of Little Debbie Christmas Tree Cakes. Finish it with silky white chocolate ganache, festive red icing and green sanding sugar for a show‑stopping holiday dessert. Chill, slice and serve!
Prep Time25 minutes
Chill Time5 hours
Total Time5 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 12 Cakes
Calories: 726kcal
Author: Wendy

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.
    A round springform pan filled with a flat, pressed graham cracker crust on a white marble surface.
  • In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy.
    A glass measuring cup containing several scoops of butter and a layer of granulated sugar on a white marble surface.
  • 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.
    A glass mixing bowl filled with smooth, creamy white mixture on a white marble surface.
  • 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).
    A cheesecake in a round pan is topped with iced Christmas tree-shaped cookies and green sprinkles, with several pieces missing.
  • Spread the remaining cheesecake mixture on top, smoothing the surface evenly with a spatula.
    A round springform pan filled with smooth, unbaked cheesecake batter rests on a white marble surface.
  • 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.
    A glass container filled with smooth, pale yellow custard sits on a white surface.
  • Pour the white chocolate ganache over the chilled cheesecake and smooth the top.
    A round cheesecake in a springform pan topped with light green sprinkles, set on a white marble surface.
  • Drizzle with red decorating icing in a zigzag pattern and sprinkle green sanding sugar evenly on top.
    A round cake with white icing, red swirl lines, and green sugar sprinkles on a marble surface.
  • 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. 

Nutrition

Serving: 1Slice | Calories: 726kcal | Carbohydrates: 44g | Protein: 9g | Fat: 59g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 441mg | Potassium: 240mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1918IU | Vitamin C: 0.4mg | Calcium: 179mg | Iron: 1mg