Christmas Tree Cake Truffles are an easy, no-bake treat that tastes like the classic snack cake in a decadent truffle form!
If Little Debbie Christmas Tree Cakes are a holiday obsession for you, you're going to love this easy holiday treat! This quick, no-bake recipe transforms the beloved snack cakes into soft truffles that are coated in a crisp, white chocolate shell, and topped with the iconic green sprinkles and a swirl of icing. Because they can easily be made ahead, these truffles are perfect for holiday parties or sweet gifting.
To make these Christmas Tree Cake Truffles are easy to make and are a fun treat to share with family and friends throughout the holiday season. Even better, the kids can help! Here's what you'll need:
(Specific measurements and full recipe instructions are found below)
- Little Debbie Christmas Tree Snack Cakes - these come in two varieties: vanilla and chocolate. Make sure that you are using the vanilla cakes for this recipe.
- cream cheese - adds a bit of flavor and binds the crumbs together
- white chocolate - white chocolate chips, almond bark or melting wafers are fine to use. These will be melted to dip the truffles into for a sweet coating.
- red cookie icing (not gel) - used for the iconic decorative swirl to mimic the original Christmas Tree Cakes. Be sure to use icing because it will harden - the gel does not.
- green sanding sugar - sprinkled on top of the truffles to finish the iconic Christmas Tree Cake look.
You will also need a hand/stand mixer, mixing bowls, cookie scoop, baking sheet, parchment paper, and a piping bag.
In a medium mixing bowl, beat the cream cheese using a hand mixer or stand mixer until smooth. Crumble the Christmas Tree Cakes and fold the crumbs into the cream cheese, and then mix on medium-high speed until you get a cookie dough consistency.
Use a cookie scoop and roll the Christmas Tree Cake mixture into 1" balls. Place them on a baking sheet lined with parchment paper. The truffles will be soft, so it's important to refrigerate for 1 hour to firm them up. If you don't take the time to chill the truffles, they are likely to fall apart once dipped in the hot coating.
Melt the white chocolate in the microwave in 30 second intervals, or a melt in a double boiler until smooth. Dip a truffle into the chocolate until completely coated. Gently tap to remove the excess.
*An easy way to get the coating on the truffle is to place the truffle onto a fork, then use a spoon to drop chocolate over the top.
Place the truffle back onto the baking sheet and immediately top with green sanding sugar before the coating sets. Next, draw red lines onto the truffles using cookie icing to resemble the Christmas Tree Cakes.
Refrigerate the truffles for 1 hour to allow the coating to set completely.
3-Ingredient Christmas Tree Cake Truffles
Prep Time: 20 minutes
Cool Time: 2 hours
Ingredients:
- 10 (2 boxes) Little Debbie Christmas Tree Snack Cakes
- 8 ounces Cream Cheese, softened
- 18 ounces White Chocolate
- Red Cookie Icing (not gel)
- Green Sanding Sugar
Directions:
- Crumble the Christmas Tree Cakes and set aside.
- In a large mixing bowl, mix Christmas Tree Cake crumbs and cream cheese together until well combined.
- Use a cookie scoop and roll the Christmas Tree Cake mixture into 1 inch balls and place on a baking sheet lined with parchment paper.
- Place the baking sheet in the refrigerator for 1 hour to allow the truffles to set.
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals. Stir well after each interval until completely melted and smooth.
- Dip the chilled truffles, one by one, into the melted chocolate.
- Gently tap off excess chocolate, and place the truffles back onto the baking sheet.
- Immediately top each truffle with green sanding sugar.
- Drizzle red cookie icing over each truffle to resemble the original Christmas Tree Cakes.
- Allow the coating to fully set in the refrigerator for 1 hour before serving.
Storage:
- Refrigerate truffles in an airtight container for up to 2 weeks.
- Freeze: Once the coating has set, truffles can be frozen in a large zipped-top freezer bag for up to 2 months. Thaw them overnight in the refrigerator before serving.
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