Description
These Little Debbie Christmas Tree Cake Balls are a festive and delicious holiday treat combining creamy cheesecake, moist cake, and sweet white chocolate with a festive red candy drizzle and green sanding sugar perfect for celebrating the season.
Ingredients
Scale
Cake Balls
- 10 Little Debbie Christmas Tree Cakes (two 5-count boxes)
- 8 ounces cream cheese, room temperature
Coatings
- 16 ounces white almond bark
- 1 cup red candy melts
- Green sanding sugar
Instructions
- Prepare Cream Cheese Mixture: In a large bowl, add the room temperature cream cheese and beat with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl to ensure even mixing.
- Add Cake: Crumble the Little Debbie Christmas Tree Cakes into the bowl and beat together with the cream cheese until well combined, forming a cohesive mixture.
- Form Truffles: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, scoop out and roll 24 truffle-sized balls from the cake mixture. Lightly grease hands with vegetable or canola oil if the mixture sticks while rolling.
- Freeze Truffles: Place the truffles on the parchment-lined tray and freeze for at least 2 hours, preferably overnight, to firm up completely for easier dipping.
- Melt White Almond Bark: Place the white almond bark in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the almond bark is smooth and fully melted.
- Dip Truffles: Using two forks or a fork with a wooden skewer, dip each chilled truffle into the melted almond bark. Scoop out gently with one fork to remove excess coating and place back onto the parchment-lined tray using the second fork or skewer.
- Add Green Sugar: Immediately sprinkle green sanding sugar over the white chocolate coating while still wet to decorate the truffles.
- Melt Red Candy Melts: In a small microwave-safe bowl, melt the red candy melts by microwaving in 30-second intervals, stirring after each until smooth. If too thick, melt 1 tablespoon refined coconut oil separately and gradually add to the candy melts until desired drizzle consistency is achieved.
- Drizzle Red Candy: Transfer melted red candy melts to a storage bag and cut a very small corner off. Drizzle the red candy melt over the truffles back and forth to create a festive pattern.
- Set Drizzle: Allow the red candy drizzle to firm up at room temperature or place the truffles in the fridge for 10 minutes to speed up setting.
- Store: Store finished cake balls in an airtight container in the refrigerator for up to 5 to 7 days.
Notes
- Christmas Tree Cakes: You can substitute chocolate Christmas Tree Cakes or Zebra Cakes if preferred for a different flavor.
- Storage: Keep leftovers in an airtight container refrigerated for up to 5 days to maintain freshness.
- Freezing: Freeze in a freezer-safe container for 2 to 4 months. Eat straight from the freezer or thaw in the fridge overnight. Note that chocolate coating may crack after freezing and thawing.
- Greasing Hands: Lightly greasing hands with vegetable or canola oil helps prevent the cake mixture from sticking when rolling truffles.
- Thinning Candy Melts: Add melted refined coconut oil slowly to avoid thinning the candy melts too much.
Nutrition
- Serving Size: 1 cake ball
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
