Introduction

Celebrate the holidays with this creamy Little Debbie Christmas Tree Cheesecake, a delightful blend of rich cheesecake and festive flavors. This dessert combines a classic graham cracker crust with a fluffy, sweet filling studded with chopped Christmas Tree Cakes for a nostalgic and delicious treat.

A round cake with a crumbly brown base layer topped by a thick smooth white cream cheese layer. Above that, there are two thin sponge layers, one with green and the other with red filling. The outside is coated in smooth white frosting, sprinkled with red and green crumbs on top. A small green frosting Christmas tree with red swirls sits on one side of the cake's top. The cake is on a white plate with colorful crumbs scattered on it, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
⅓ cup melted butter
¼ cup granulated sugar (for crust)
16 oz cream cheese, softened
¾ cup granulated sugar (for filling)
1 tsp vanilla extract
1 cup heavy whipping cream
4 Little Debbie Christmas Tree Cakes, chopped

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar until evenly blended. Press this mixture firmly into the bottom of a greased springform pan.
Step 2: Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
Step 3: In a large bowl, beat the softened cream cheese until smooth. Gradually add ¾ cup sugar, continuing to mix until creamy. Stir in vanilla extract for flavor.
Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined, creating a light and fluffy filling.
Step 5: Fold the chopped Little Debbie Christmas Tree Cakes gently into the cheesecake filling. Pour this mixture evenly over the cooled crust in the springform pan.
Step 6: Bake for about 45 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and allow to cool at room temperature.
Step 7: Refrigerate the cheesecake for at least four hours or overnight to let it set fully. Serve chilled, optionally topped with chocolate sauce or whipped cream.

Tips & Variations

For a festive twist, add a few drops of peppermint extract to the filling for a minty flavor.
Swap graham cracker crumbs with crushed ginger snaps for a spiced crust.
Decorate the top with colorful sprinkles or chocolate shavings to enhance its holiday appearance.
Use vanilla bean instead of extract for a richer vanilla flavor.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to five days. For longer storage, wrap individual slices tightly in plastic wrap and aluminum foil before freezing. Thaw frozen slices overnight in the refrigerator before serving. Serve chilled or at room temperature for best texture.

How to Serve

A round cake sliced to show four main layers sits on a white plate on a white marbled surface. The bottom layer is a crumbly brown crust that looks firm. Above it is a thick, creamy white cheesecake layer. The next two layers are thin and soft cake layers; the lower one is red, the upper one is green. The cake is covered in smooth white frosting sprinkled with red, green, and orange crumbs. On top, near the cut slice, a green Christmas tree-shaped decoration with red swirl icing stands upright. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is Creamy Little Debbie Christmas Tree Cheesecake?

It is a festive dessert that blends a classic creamy cheesecake with chopped Little Debbie Christmas Tree Cakes, featuring a buttery graham cracker crust and a light, fluffy filling. It’s perfect for holiday celebrations and nostalgic treats.

How do I make the crust for the cheesecake?

Crush 1 ½ cups graham crackers into fine crumbs and mix with ⅓ cup melted butter and ¼ cup sugar. Press the mixture firmly into the bottom of a greased springform pan and bake at 350°F (175°C) for 10 minutes. Let it cool before adding the filling.