Description
These Little Debbie Christmas Tree Cheesecake Bites are a festive and delicious dessert perfect for the holiday season. Combining a moist vanilla cake base with a creamy, white chocolate-studded cheesecake layer, these bite-sized treats are topped with a smooth cream cheese glaze and decorated with sugar sprinkles and crushed Little Debbie Christmas Tree snack cakes for a fun, seasonal touch.
Ingredients
Scale
Cake Base
- 1 box vanilla cake mix
- 1 egg
- ¼ cup vegetable oil
- ¼ cup water
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup sour cream
- ½ cup white chocolate chips
- 1 cup crushed Little Debbie Christmas Tree snack cakes
Icing Glaze
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Garnish
- Additional cream cheese icing (optional)
- Sugar sprinkles
- Crushed Little Debbie Christmas Tree snack cakes for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan thoroughly to prevent sticking.
- Make Cake Base: In a medium bowl, combine the vanilla cake mix with 1 egg, ¼ cup vegetable oil, and ¼ cup water. Stir until smooth and pour the batter into the prepared pan. Bake for 15-18 minutes or until the cake is golden brown. Remove from oven and let cool completely.
- Prepare Cheesecake Filling: In a large bowl, beat together 8 oz softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add 2 teaspoons vanilla extract, 2 eggs, and 1 cup sour cream; mix until fully incorporated.
- Add Mix-ins: Fold ½ cup white chocolate chips and 1 cup crushed Little Debbie Christmas Tree snack cakes gently into the cheesecake mixture until evenly combined.
- Assemble and Bake Cheesecake Layer: Once the cake base is completely cooled, spread the cheesecake filling evenly over it. Smooth the top gently and bake for 20-25 minutes until the cheesecake is set but still slightly jiggly in the center.
- Cool and Chill: Let the baked cheesecake cool to room temperature, then refrigerate for at least 2 hours to fully set.
- Make Icing Glaze: Beat together 4 oz softened cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk until smooth. Adjust consistency by adding a bit more milk if needed.
- Cut and Decorate: Once chilled, cut the cheesecake into bite-sized pieces. Drizzle each piece with the cream cheese icing glaze.
- Garnish: Optional – add additional cream cheese icing, sprinkle with sugar sprinkles, and top with crushed Little Debbie Christmas Tree snack cakes for extra festive presentation.
Notes
- Ensure the cake base is completely cooled before spreading the cheesecake filling to prevent mixing layers.
- Use softened cream cheese for both the filling and icing to ensure smooth blending.
- The cheesecake is best served chilled, so refrigerate for the recommended time before serving.
- You can substitute the white chocolate chips with festive holiday-colored candy pieces if desired.
- For easier cutting, rinse your knife in warm water between slices.
