Christmas Tree Cake Balls
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Turn Little Debbie Christmas Tree Cakes into a festive treat with these Christmas Tree Cake Ball truffles. These no-bake bites come together quickly, require just a few ingredients, and are perfect for holiday parties, cookie trays, or gifting.
Easy Christmas Truffle Recipe
I first saw this viral TikTok recipe a couple of years ago and immediately saved it. I love no-bake truffles, especially easy ones with a cake or cookie base, so I knew I had to try these Christmas Tree Cake Balls.
The only issue is that those Little Debbie cakes disappear faster than you can blink. Last year, I was on a mission and finally tracked some down at a Walmart 30 minutes away. I put in a drive-up order, grabbed three boxes. Honestly, it was worth every mile; these truffles are amazing!
This year, I’m planning to include them in holiday treat boxes along with my Grinch Truffles, Gingerbread Truffles, and Sugar Cookie Truffles. They’re so easy to make and hold up really well for gifting. If I can get my hands on more of those snack cakes, I’ll be stocking up again!
Ingredients
- Little Debbie Christmas Tree Cakes – Forms the base of the truffle mixture.
- Cream cheese – Helps bind the cake mixture and adds moisture.
- Vanilla almond bark – Coats the truffles and hardens for a smooth finish.
- Green sugar sprinkles – Adds color and texture on top.
- Red candy melts – Used for a decorative drizzle.
How to Make the Christmas Cake Balls
- Crumble the cakes – Unwrap the Christmas Tree Cakes and break them into pieces in a large mixing bowl.
- Mix with cream cheese – Add softened cream cheese and mix with an electric beater until smooth.
- Roll into balls – Use a one-tablespoon scoop to portion the mixture, then roll into balls and place on a parchment-lined baking sheet.
- Freeze – Freeze the balls for 30–60 minutes until firm.
- Melt the almond bark – Melt the vanilla almond bark according to the package directions.
- Dip the truffles – Use a fork to dip each ball into the melted bark, letting the excess drip off before placing them back on the parchment.
- Decorate – While the coating is still wet, add green sprinkles. Melt the red candy melts according to the package directions and drizzle over the top.
- Let set – Allow the coating to fully harden at room temperature or in the fridge before serving or packaging.
Variations and Substitutions
There aren’t many variations since this is such a straightforward recipe, but you can use the chocolate snack cakes for a richer twist.
Tips for Success
- Use softened cream cheese – Let it sit at room temperature so it blends easily into the cake mixture.
- Mix until smooth – Use an electric beater to thoroughly combine the cream cheese and cake for the best texture.
- Freeze before dipping – Chilling the truffle balls makes them easier to coat and helps the candy shell set evenly.
- Work in batches – Keep half the truffles in the freezer while dipping the others to prevent them from softening too quickly.
- Decorate right away – Add sprinkles while the coating is still wet so they stick properly.
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Christmas Tree Cake Truffles
Ingredients
- 2 (5-count) boxes Little Debbie Christmas Tree Cakes (10 snack cakes total)
- 8 ounces brick-style cream cheese softened
- 1 pound vanilla almond bark
- green sugar sprinkles
- 1/2 cup red candy melts
Instructions
- Unwrap the Christmas Tree Cakes and break them into pieces in a large mixing bowl.
- Add the softened cream cheese and mix with an electric beater until smooth and fully combined.
- Use a one-tablespoon scoop to portion the mixture, then roll into balls and place on a parchment-lined baking sheet.
- Freeze the balls for 30–60 minutes until firm.
- Melt the vanilla almond bark according to the package directions.
- Dip each truffle into the melted bark using a fork, let the excess drip off, then return to the parchment.
- Immediately top with green sugar sprinkles before the coating sets.
- Melt the red candy melts according to the package directions and drizzle over the coated truffles.
- Let the coating fully harden at room temperature or in the fridge before serving or storing.
Notes
- These cake balls can also be made with the chocolate version of the snack cakes and coated in chocolate almond bark.
- Store the finished cake balls in an airtight container in the refrigerator for up to 1 week.
- They can be frozen for up to 3 months. Thaw in the fridge before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.