Treat yourself this holiday season with Little Debbie Christmas Tree Cake Cheesecake! It starts with a buttery Golden Oreo crust, layered with nostalgic Little Debbie Christmas Tree Cakes for that classic festive flavor. The creamy cheesecake filling adds a velvety touch, topped with smooth white chocolate ganache. To finish, it’s decorated with red gel icing and green sugar sprinkles, making it as beautiful as it is delicious. This festive dessert is the perfect mix of flavors and textures that will have everyone reaching for seconds!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love This Little Debbie Christmas Tree Cheesecake Recipe
You’ll love this Little Debbie Christmas Tree Cake Cheesecake because it combines all the nostalgic flavors of those classic holiday treats with the creamy goodness of homemade cheesecake.
The Golden Oreo crust adds a buttery crunch, while the layer of Christmas Tree Cakes gives it a sweet, nostalgic twist. The velvety cheesecake filling is perfectly balanced with a smooth white chocolate ganache on top, making every bite rich and satisfying. Plus, the festive red gel icing and green sprinkles make it look just as fun as it tastes—perfect for holiday gatherings or sharing with family and friends!
Little Debbie Cheesecake Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
Golden OREO Crust
- Golden Oreos: This popular cookie serves as the base for the crust, adding a delicious buttery flavor. Vanilla Wafers or graham crackers can be substituted.
- Butter: Melted butter is mixed with the crushed Golden Oreos to create a cohesive and flavorful crust and help bind the crumbs together.
Cheesecake Filling
- Cream Cheese: Three packages of cream cheese provide a smooth and creamy texture to this cheesecake.
- Sugar: Adds sweetness to balance out the tanginess of the cream cheese.
- Vanilla: A teaspoon of vanilla extract enhances the flavor of the cheesecake and adds a subtle hint of warmth.
- Eggs: Three eggs provide structure to the filling and help it set properly when baked.
- Salt: Just a pinch helps balance out the sweetness and enhance all the flavors in this decadent dessert.
- Little Debbie Christmas Tree Cakes: These iconic Little Debbie snack cakes add a festive and nostalgic touch and are the perfect addition to this holiday cheesecake. These can be found on the snack aisle at your local grocery store.
Ganache Topping
- White Chocolate: The base of the ganache, these white chocolate bars provide a rich and creamy texture. Be sure to use high quality white chocolate or the ganache will not melt smoothly. I used Ghirardelli White Chocolate Bars.
- Heavy Cream: Adds richness and helps create a smooth and silky ganache.
- Green Sprinkles & Red Icing: To add a pop of color and festive flair to the cheesecake, these holiday sprinkles are added on top of the ganache.
How to Make Little Debbie Christmas Tree Cake Cheesecake
[Step 1] Cookie Crust: Add the Golden OREO cookies to a food processor and grind into fine crumbs. Add the melted butter and process again until fully combined. Press the crust mixture over the bottom of a 9-inch spring form pan and bake for 5 minutes at 350. Remove and allow to cool while preparing the filling.
[Step 2] Cheesecake Filling: In a large bowl or the bowl of a stand mixer, beat the softened cream cheese at medium speed until smooth. Then add the sugar, vanilla, and salt to the cream cheese mixture. Beat again. Then beat the eggs in one at a time.
[Step 3] Prepare the springform pan by covering in three layers of foil.
[Step 4] Spread half of the cheesecake batter in the springform pan evenly, then gently arrange the Little Debbie cakes on top of the batter with the points facing the center. Pour the remaining batter over the cakes.
[Step 5] Place the cheesecake pan in a large roasting pan or skillet to prepare for a water bath. Add 1-2 cups of HOT water to the roasting pan or skillet.
[Step 6] Bake at 300 degrees for 60-70 minutes until the edges begin to turn golden brown. After baking, prop open the oven door and allow the cheesecake to cool inside the over for one hour. Remove from the oven and let the cheesecake cool on a wire rack. Once cooled, transfer to the refrigerator for at least to hours, but preferably overnight.
[Step 7] Ganache Topping: Add the white chocolate chips and heavy cream to a microwave safe bowl. Melt in the microwave at 50% power for one minute. Remove and stir. Continue to microwave at 50% power in 30 second intervals, stirring in between. It took about 2 minutes for my chocolate to melt. I put my ganache in the refrigerator to thicken up before spreading it evenly over the top of the cake. When the ganache has cooled a little more, pipe the red frosting in squiggly lines across the top and sprinkle with the green sugar sprinkles. Refrigerate the cheesecake for at least one hour before serving, for best results.
Helpful Kitchen Tools
- Stand Mixer or Electric Hand Mixer
- Mixing Bowls
- Silicone Spatula
- Springform Pan
- Roasting Pan
How to Store Christmas Tree Cheesecake
This Little Debbie Christmas Tree Cake Cheesecake can be stored in the refrigerator for up to 5 days. To keep it fresh and prevent any condensation from forming on top, cover the cheesecake with plastic wrap or place it in an airtight container before storing. For longer storage, you can freeze this cheesecake for up to 2 months. Allow it to thaw in the refrigerator before serving.
Baking Tips & Tricks
- Make sure all ingredients are at room temperature before starting the recipe for best results.
- When adding the eggs to the cheesecake filling, make sure to beat them in one at a time and not overmix. This will help prevent cracks from forming on top of the cheesecake.
- The key to a successful water bath is making sure that you wrap the bottom of the springform pan with foil to prevent any water from seeping in.
- For easy removal, let the cheesecake cool completely before slicing and serving.
- If you don't have access to Little Debbie Christmas Tree Cakes, you can substitute with other holiday-themed cookies or candies such as M&Ms or sprinkles.
- To create clean slices, dip a knife in hot water before cutting through the cheesecake. Wipe off any excess water between cuts.
- For a more intense white chocolate flavor, you can add ¼ teaspoon of white chocolate extract to the ganache. This can be found at specialty baking stores or online.
Frequently Asked Questions
- Can I make this cheesecake ahead of time? Yes! You can make this cheesecake a day or two in advance and store it in the refrigerator. Just add the ganache and decorations before serving.
- Do I need to use a water bath when baking cheesecake? While not necessary, using a water bath helps create a moist and evenly baked cheesecake. It also helps prevent cracks from forming on the top.
- Can I use a different type of crust? Absolutely! While this recipe calls for a Golden OREO crust, you can also use graham crackers or other flavored cookies to create your own unique twist.
- Can I freeze the cheesecake? Yes, you can freeze this cheesecake for up to 2 months. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw in the refrigerator before serving.
Final Thoughts
This Little Debbie Christmas Tree Cake Cheesecake is a fun and festive dessert that combines two classic holiday treats. With a Golden OREO crust, creamy cheesecake filling, and a decadent white chocolate ganache topping decorated with adorable Christmas tree cakes, this dessert is sure to impress your friends and family during the holiday season at your next holiday gathering. So why not give this festive treat a try and add it to your list of must-have holiday desserts? Happy baking!
More Cheesecake Recipes
- Ghirardelli White Chocolate Cheesecake
- Caramel Pecan Turtle Cheesecake
- Classic New York Style Cheesecake
- Cheesecake Factory Pumpkin Cheesecake
- Philadelphia No Bake Cheesecake
- Cookie Butter No Bake Cheesecake
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Little Debbie Christmas Tree Cake Cheesecake
Ingredients
Crust Ingredients
- 24 Golden OREO Cookies
- ½ Cup Butter
Filling Ingredients
- 3 8 Ounce Packages of Cream Cheese
- ¾ Cup Sugar
- 1 Tablespoon Vanilla
- 3 Eggs
- ¼ Teaspoon Salt
- 6 Little Debbie Christmas Tree Cakes
Ganache Topping Ingredients
- 8 Ounces White Chocolate (2 Ghirardelli Bars)
- ½ Cup Heavy Cream
- Green Sugar Sprinkles
- Red Gel Icing
Instructions
- Cookie Crust: Add the Golden OREO cookies to a food processor and grind into fine crumbs. Add the melted butter and process again until fully combined. Press the crust mixture over the bottom of a 9-inch spring form pan and bake for 5 minutes at 350. Remove and allow to cool while preparing the filling.
- Cheesecake Filling: In a large bowl or the bowl of a stand mixer, beat the softened cream cheese at medium speed until smooth. Then add the sugar, vanilla, and salt to the cream cheese mixture. Beat again. Then beat the eggs in one at a time.
- Prepare the springform pan by covering in three layers of foil.
- Spread half of the cheesecake batter in the springform pan evenly, then gently arrange the Little Debbie cakes on top of the batter with the points facing the center. Pour the remaining batter over the cakes.
- Place the cheesecake pan in a large roasting pan or skillet to prepare for a water bath. Add 1-2 cups of HOT water to the roasting pan or skillet.
- Bake at 300 degrees for 60-70 minutes until the edges begin to turn golden brown. After baking, prop open the oven door and allow the cheesecake to cool inside the over for one hour. Remove from the oven and let the cheesecake cool on a wire rack. Once cooled, transfer to the refrigerator for at least to hours, but preferably overnight.
- Ganache Topping: Add the white chocolate chips and heavy cream to a microwave safe bowl. Melt in the microwave at 50% power for one minute. Remove and stir. Continue to microwave at 50% power in 30 second intervals, stirring in between. It took about 2 minutes for my chocolate to melt. Refrigerate the ganache until it thickens up slightly, then spread the ganache evenly over the top of the cake. When the ganache has cooled a little, pipe the red frosting in squiggly lines across the top and sprinkle with the green sugar sprinkles. Refrigerate the cheesecake for at least one hour before serving, for best results.
