There’s something so magical about bite-sized treats that capture the spirit of the season, and this Christmas Tree Cake Balls Recipe does just that. These festive little cake balls are delightfully creamy, coated in white chocolate, and decorated with pops of color that instantly brighten any holiday table.
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Why You'll Love This Recipe
I remember the first time I made this Christmas Tree Cake Balls Recipe—what a hit they were at the holiday party! They're not just adorable; they're surprisingly easy to make and oh-so satisfying. You really don’t need to be a pro baker to get these just right.
- Festive & Fun: These cake balls bring classic holiday vibes with bright greens and reds that everyone loves.
- Super Simple: Using Little Debbie Christmas Tree Cakes means you cut down on prep time dramatically without sacrificing flavor.
- Perfect for Parties: They’re bite-sized, mess-free, and easy to share—ideal for gatherings of all sizes.
- Customizable: You can easily play around with coatings and toppings to make them truly your own.
Ingredients & Why They Work
This recipe shines because it combines familiar store-bought goodies with just the right creamy and sweet elements to create something extra special—but easy. Knowing why each ingredient is here will help you tweak the recipe confidently.
- Little Debbie Christmas Tree Cakes: They’re already packed with holiday flavors and colors, making them the perfect base.
- Cream Cheese: Adds smoothness and density so the mixture holds together like dough for easy rolling.
- White Almond Bark: Easy to melt and hardens quickly, providing a crisp, sweet shell.
- Red Candy Melts: Made for simple melting and decorating with eye-catching color without fuss.
- Green Sanding Sugar: Gives texture and that sparkly festive “pine-needle” look.
Make It Your Way
I love how flexible the Christmas Tree Cake Balls Recipe is. While I stick to the classic cream cheese mixture and white coating, feel free to experiment with the colors or cake flavors. Adding crushed peppermint could make a refreshing twist, for example!
- Variation: One holiday, I swapped in chocolate Christmas Tree Cakes instead, and it added such a rich contrast with the white almond bark—totally worth a try if you want a chocolatey vibe.
- Dietary swap: You can use dairy-free cream cheese and candy melts to keep this vegan-friendly, just make sure to check the packaging.
- Texture boost: Stirred in a handful of chopped nuts or dried cranberries for extra crunch and festive flavor.
Step-by-Step: How I Make Christmas Tree Cake Balls Recipe
Step 1: Soften and Mix That Cream Cheese
Start by popping your cream cheese in a large bowl and beating it with a hand mixer on medium speed until it's perfectly smooth and creamy. Scrape the sides so nothing gets left behind. This step ensures your cake mixture will hold together smoothly when you add in the cake crumbles.
Step 2: Crumble and Combine the Christmas Tree Cakes
Tear or cut the Little Debbie Christmas Tree Cakes into smaller pieces and add them into the cream cheese. Then, beat the mixture until everything is well combined and has a uniform consistency. Don’t worry if a few small lumps remain — the texture is part of the charm.
Step 3: Scoop and Chill Your Cake Balls
Line a baking sheet with parchment paper. Use a 1-tablespoon cookie scoop to portion out the mixture and roll into smooth balls. If the mixture sticks to your hands, lightly oil them with vegetable or canola oil—that little trick saves so much mess! Pop the cake balls into the freezer for at least 2 hours, or overnight if you can wait—it really helps them firm up.
Step 4: Dip in the White Almond Bark
Microwave the white almond bark in 30-second intervals, stirring in between until completely melted and silky smooth. Using two forks or a fork and skewer combo, dip each chilled cake ball into the coating. Shake gently to remove excess chocolate, then place back on the lined baking sheet. This double-fork method helps keep the coating neat and smooth.
Step 5: Add Green Sanding Sugar and Red Candy Drizzle
Sprinkle green sanding sugar immediately while the coating is still wet so it sticks perfectly. Then, melt your red candy melts—if they’re too thick, stirring in a little refined coconut oil can thin them out just right. Pour the melted red candy melts into a small bag, snip a tiny tip, and drizzle over the cake balls for that classic Christmas pop of color. Let them set on the counter or chill in the fridge quickly.
Step 6: Store and Enjoy
Once the drizzle has firmed, store your Christmas Tree Cake Balls in an airtight container in the fridge. They keep nicely for up to a week, so you can make them ahead and impress your guests with minimal stress.
Top Tip
I’ve made these Christmas Tree Cake Balls enough times to know the little things that make a big difference. These tips helped me get it right quickly and avoid common pitfalls—hope they help you too!
- Oil Your Hands Lightly: Without a little oil, the cake mixture tends to stick and makes rolling frustrating. Just a tiny dab on your palms works wonders.
- Freeze Long Enough: I’ve rushed this step before, and the balls just fell apart when dipped. Waiting at least 2 hours or overnight is key to a smooth dip and neat finish.
- Candy Melt Consistency: Adding coconut oil bit by bit to candy melts really helped me get the perfect drizzle flow, so don’t skip this if it feels too thick.
- Work Quickly When Sprinkling: The sanding sugar sticks best while the coating is still wet. A quick sprinkle right after dipping makes all the difference for that perfect sparkle.
How to Serve Christmas Tree Cake Balls Recipe
Garnishes
I usually stick with the green sanding sugar and red candy drizzle because they really bring out that Christmas tree look in the classic colors. Sometimes I’ve added tiny edible pearl sprinkles or mini star-shaped candies to amp up the festive feel. These little details make such a difference when you want your treats to shine on the holiday dessert table.
Side Dishes
These cake balls pair wonderfully with a cup of hot cocoa or spiced holiday tea. I also like to serve them alongside a cheese platter or fresh fruit to balance all that sweetness at a party.
Creative Ways to Present
For a party centerpiece, try piling your Christmas Tree Cake Balls in a tiered stand, like a mini cake tower. Wrapping them in colorful cellophane bags tied with ribbon also makes delightful homemade gifts. Last year, I set them amid real pine branches on a platter—that rustic look was a big hit!
Make Ahead and Storage
Storing Leftovers
I keep mine in an airtight container in the fridge—it keeps them fresh and the coating nice and firm. They stay delicious for 5 to 7 days, which is usually plenty of time to enjoy them all!
Freezing
I’ve frozen these cake balls before, placing them in a freezer-safe container with parchment layers so they don’t stick. They keep well frozen for 2 to 4 months. Just note that the chocolate coating may crack a little after thawing, but the taste is still fantastic.
Reheating
Since these are chilled treats, I usually serve them straight from the fridge or freezer. If you want to soften the texture a bit, leaving them out at room temperature for 10-15 minutes works well—no microwave needed here!
Frequently Asked Questions:
Absolutely! While Little Debbie Christmas Tree Cakes are ideal for flavor and theme, you can swap in other snack cakes like zebra cakes or even homemade cake crumbs. Just remember to adjust frosting or cream cheese amounts for the right consistency.
Cream cheese adds moisture and helps bind the cake crumbs together into a firm mixture that’s easy to shape and holds well when dipped in chocolate. It also adds a subtle tang that balances the sweetness perfectly.
Freezing the cake balls until they are very firm is essential. Make sure to freeze them at least 2 hours or overnight so the coating sets cleanly without causing the balls to crumble.
Definitely! These cake balls keep well in the fridge for up to a week and can also be frozen for longer storage. They’re perfect for making ahead before holiday gatherings.
Final Thoughts
Making this Christmas Tree Cake Balls Recipe always brings back joyful memories of holidays past—the simple, sweet magic of a creamy, festive treat that everyone can enjoy. It’s one of those recipes that looks impressive but really comes together with ease, and that’s why I keep coming back to it year after year. I hope you’ll find as much joy making and sharing these as I do.
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Christmas Tree Cake Balls Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 30 minutes
- Yield: 24 cake balls
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delight in these festive Little Debbie Christmas Tree Cake Balls, combining buttery cream cheese with iconic holiday cakes, dipped in creamy white almond bark, and decorated with vibrant red candy melts and green sanding sugar for a perfect holiday treat.
Ingredients
Base
- 10 Little Debbie Christmas Tree Cakes (two 5-count boxes)
- 8 ounces cream cheese (room temperature)
Coating and Decoration
- 16 ounces white almond bark
- 1 cup red candy melts
- Green sanding sugar
Instructions
- Prepare Cream Cheese Mixture: In a large bowl, add the cream cheese and beat with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl to ensure even mixing.
- Combine Cakes and Cream Cheese: Crumble the Little Debbie Christmas Tree Cakes into the bowl with the cream cheese and beat until well combined into a cake mixture.
- Form Truffles: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, scoop out and roll 24 truffles from the cake mixture. Lightly grease hands with vegetable or canola oil if the mixture sticks.
- Freeze Truffles: Place the truffles in the freezer for at least 2 hours, preferably overnight, to firm up completely.
- Melt White Almond Bark: Place the white almond bark in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each until smooth and fully melted.
- Dip Truffles in White Chocolate: Using two forks or a fork and wooden skewer, dip each truffle into the melted white almond bark. Scoop out excess chocolate by gently shaking it off and place the dipped truffles back onto the parchment paper.
- Add Green Sanding Sugar: Immediately sprinkle green sanding sugar over the white chocolate-coated truffles while the coating is still wet.
- Melt Red Candy Melts: In a small microwave-safe bowl, microwave red candy melts in 30-second intervals, stirring until smooth and fully melted. If too thick, melt 1 tablespoon of refined coconut oil separately and gradually add it to achieve desired consistency.
- Drizzle Red Candy Melts: Transfer melted red candy melts to a storage bag, cut a very small corner, and drizzle back and forth over the truffles. Set aside until the drizzle firms up, refrigerate for 10 minutes for quicker setting.
- Store Cake Balls: Store in an airtight container in the refrigerator for up to 5 to 7 days.
Notes
- You can substitute the Little Debbie Christmas Tree Cakes with chocolate Christmas Tree Cakes or zebra cakes if preferred.
- Store leftovers in an airtight container in the fridge for up to 5 days to maintain freshness.
- For longer storage, freeze the cake balls in a freezer-friendly container for 2 to 4 months. They can be enjoyed directly from the freezer or thawed overnight in the fridge. Note that the chocolate coating may crack upon freezing and thawing.
Nutrition
- Serving Size: 1 cake ball
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
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