Last December, I was rushing to put together something special for a holiday potluck when I spotted a box of Little Debbie Christmas Tree Cakes sitting in my pantry. You know the ones—those nostalgic vanilla snack cakes with creamy filling and that iconic white chocolate coating dotted with green sprinkles. Instead of serving them as-is, I had this wild idea: what if I transformed them into something even more indulgent? That’s how these Little Debbie Tree Cake Truffles were born. I crumbled the cakes, mixed them with cream cheese until they held together perfectly, rolled them into bite-sized balls, and dipped each one in smooth white chocolate before decorating them just like the original cakes. When I brought them to the party, they vanished faster than anything else on the dessert table. People kept asking for the recipe, shocked when I told them it was basically a three-ingredient shortcut that required zero baking. These truffles have since become my secret weapon for holiday gatherings—they look bakery-fancy but come together in under an hour.
Why Little Debbie Tree Cake Truffles Are Perfect for the Holidays
The beauty of these truffles is how they capture everything people love about the original snack cakes but in an elevated, party-ready format. The cream cheese adds richness and helps bind the crumbled cakes into a smooth, truffle-like texture that holds its shape beautifully. The white chocolate coating provides that satisfying snap when you bite in, while the green sanding sugar and red chocolate drizzle make each truffle instantly recognizable as a festive treat. They’re no-bake, which means you can make them when your oven is already occupied with other holiday dishes. Plus, they’re individually portioned, making them perfect for cookie platters, gift boxes, or dessert trays at parties.
What You’ll Need
Start with one box of Little Debbie Christmas Tree Cakes—the seasonal ones with the festive green sprinkles and red drizzle. You’ll find these in the snack cake aisle, usually near the other Little Debbie products. Grab 4 ounces of softened cream cheese at room temperature; this helps the mixture come together into a moldable dough. For the coating, you’ll need about 16 ounces of white chocolate almond bark or white candy melts—they melt smoothly and harden beautifully. Pick up some green sanding sugar for that classic tree cake look, and if you want to add the signature red drizzle, grab either red candy melts or white chocolate that you can tint with red gel food coloring.
Step-by-Step Instructions
Prepare the Truffle Base
Unwrap all the Little Debbie Christmas Tree Cakes and place them in a large mixing bowl. Using your hands or a sturdy spoon, crumble the cakes into fine pieces—you want them broken down but not turned into dust. Add the softened cream cheese and mix everything together with clean hands or a spatula until the mixture is completely combined and holds together when pressed. The texture should be smooth and pliable, almost like Play-Doh. If it feels too crumbly, add another tablespoon of cream cheese. If it’s too sticky, chill it for 15 minutes.
Form the Truffle Balls
Line a baking sheet with parchment paper. Using a small cookie scoop or tablespoon, portion out about 1 tablespoon of the mixture at a time and roll it between your palms to form smooth, round balls. Place each ball on the prepared baking sheet. You should get around 20 to 24 truffles depending on size. Once all the balls are formed, slide the tray into the refrigerator and chill for at least 30 minutes. This step is crucial—chilled truffles are much easier to dip without falling apart.
Melt the Chocolate
Place the white chocolate almond bark or candy melts in a microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring between each interval, until the chocolate is completely smooth and melted. Be patient—rushing this step can cause the chocolate to seize. If you prefer, you can melt the chocolate in a double boiler over low heat, stirring constantly. The chocolate should be fluid enough to coat the truffles smoothly but not so hot that it melts the truffle balls.
Dip and Decorate
Remove the chilled truffles from the fridge. Using a fork or toothpick, spear each truffle and dip it into the melted white chocolate, turning to coat completely. Lift it out and gently tap the fork on the edge of the bowl to shake off excess chocolate—this prevents pooling at the base. Place the coated truffle back on the parchment-lined sheet. While the chocolate is still wet, sprinkle green sanding sugar generously over the top. Work quickly since the chocolate sets fast. For the red drizzle, melt a small amount of red candy melts or tinted white chocolate in a piping bag or zip-top bag with the corner snipped off, then drizzle thin lines over each truffle. Let the truffles sit at room temperature or in the fridge for about 15 minutes until the chocolate is completely set.
Pro Tips
- Make sure cream cheese is fully softened to avoid lumps in your truffle mixture
- Chill the formed balls before dipping to prevent them from falling apart
- Tap off excess chocolate after dipping to avoid pooling around the base
- Add sprinkles immediately after dipping while chocolate is still wet
- Use a toothpick or fork for dipping to minimize mess
- Store truffles in a single layer with parchment between them to prevent sticking
Fun Variations
- Use different Little Debbie snack cakes like Cosmic Brownies or Zebra Cakes
- Swap white chocolate for milk or dark chocolate coating
- Try different colored sprinkles for various holidays—red and pink for Valentine’s Day, pastels for Easter
- Add crushed candy canes or edible glitter for extra sparkle
- Drizzle with caramel or chocolate instead of red candy melts
- Roll in crushed graham crackers or cookie crumbs instead of sprinkles
Troubleshooting Common Issues
If your truffle mixture is too crumbly and won’t hold together, add more cream cheese a tablespoon at a time until it binds properly. If it’s too sticky to roll, chill it for 15 to 20 minutes or dust your hands lightly with powdered sugar. Truffles that fall apart when dipping usually weren’t chilled long enough—give them an extra 15 minutes in the fridge. If the chocolate coating is too thick, add a teaspoon of coconut oil or vegetable shortening to thin it out. Chocolate that seizes and becomes grainy has been overheated or exposed to water—start fresh with a clean, dry bowl and use lower heat.
Ingredient Substitutions
- Use dairy-free cream cheese and vegan snack cakes for a plant-based version
- Swap almond bark for chocolate chips mixed with coconut oil (1 tablespoon per cup)
- Replace green sanding sugar with any colored sugar or sprinkles you prefer
- Use gel food coloring to tint white chocolate any color instead of using colored candy melts
Storage and Serving
Store your Little Debbie Tree Cake Truffles in an airtight container in the refrigerator for up to one week. Layer parchment paper between rows to prevent them from sticking together. These truffles actually taste better after sitting for a day—the flavors meld and the texture becomes even creamier. You can also freeze them for up to two months; wrap individually in plastic wrap and store in a freezer-safe container. Thaw in the fridge overnight before serving. These are perfect for holiday cookie exchanges, dessert platters, bake sales, or packaging as edible gifts. Arrange them in clear cellophane bags tied with festive ribbon, or stack them in decorative tins for a homemade present that looks professional.
Frequently Asked Questions
Can I make these without cream cheese?
Cream cheese is essential for binding the crumbled cakes together and adding richness. Without it, the mixture won’t hold its shape properly.
What if I can’t find Christmas Tree Cakes?
You can use any Little Debbie snack cake—Cosmic Brownies, Zebra Cakes, or Oatmeal Creme Pies all work beautifully with this method.
How do I prevent the chocolate from cracking?
Make sure the truffles aren’t too cold when you dip them. Let them sit at room temperature for 5 minutes after removing from the fridge.
Can I use regular chocolate chips?
Yes, but add 1 tablespoon of coconut oil per cup of chips to help them melt smoothly and set with a nice snap.
How far ahead can I make these?
You can make them up to one week in advance and store them in the fridge, or freeze them for up to two months.
Why did my truffles fall apart when dipping?
They likely weren’t chilled long enough before dipping. Always chill for at least 30 minutes, or even overnight for best results.
Can I add other decorations?
Absolutely! Try crushed candy canes, edible glitter, mini chocolate chips, or festive sprinkles. Add them while the chocolate is still wet so they stick.
Little Debbie Tree Cake Truffles
Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- Unwrap Little Debbie Christmas Tree Cakes and place in a large mixing bowl. Crumble cakes into fine pieces using your hands or a spoon.
- Add softened cream cheese to the bowl and mix with clean hands or spatula until completely combined and mixture holds together smoothly.
- Using a small cookie scoop, portion about 1 tablespoon of mixture at a time and roll between palms to form smooth balls. Place on prepared baking sheet.
- Refrigerate truffle balls for at least 30 minutes until firm.
- Melt white chocolate in microwave-safe bowl in 30-second intervals at 50% power, stirring between each interval, until completely smooth.
- Remove chilled truffles from fridge. Using fork or toothpick, dip each truffle into melted chocolate, coating completely. Tap fork on edge of bowl to remove excess chocolate.
- Place coated truffle back on parchment-lined sheet. Immediately sprinkle green sanding sugar over top while chocolate is still wet.
- Melt red candy melts in piping bag or zip-top bag with corner snipped. Drizzle thin red lines over each truffle.
- Let truffles sit at room temperature or in fridge for 15 minutes until chocolate is completely set. Store in airtight container in refrigerator.
