Description
These Little Debbie Christmas Tree Cheesecake Bites combine a moist vanilla cake base with a creamy cheesecake layer enhanced by white chocolate chips and festive crushed Little Debbie Christmas Tree snack cakes. Finished with a smooth cream cheese glaze and decorated with colorful sprinkles and more crushed snack cakes, these bite-sized treats are perfect for holiday celebrations and crowd-pleasing dessert tables.
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 to ensure the cake doesn’t stick.
- Make the cake base: In a medium bowl, combine the vanilla cake mix, 1 egg, vegetable oil, and water. Stir the mixture until smooth, then pour it evenly into the prepared pan. Bake for 15-18 minutes, or until the cake turns golden brown. Remove from the oven and let it cool completely before adding the filling.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add vanilla extract, the 2 eggs, and sour cream, mixing well until fully incorporated.
- Add mix-ins: Fold the white chocolate chips and crushed Little Debbie Christmas Tree snack cakes into the cheesecake batter evenly, making sure not to overmix.
- Assemble and bake cheesecake layer: Spread the cheesecake filling evenly over the cooled cake base. Smooth the top carefully, then bake at 350°F (175°C) for 20-25 minutes until the filling is set but still slightly jiggly in the center.
- Cool and refrigerate: Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours so it fully sets and becomes firm.
- Prepare the icing glaze: Beat together the cream cheese, powdered sugar, vanilla extract, and milk until smooth. Adjust the milk as needed to achieve a drizzle-able consistency.
- Cut and glaze: Once chilled, cut the cheesecake into bite-sized pieces. Drizzle the cream cheese icing glaze over each piece evenly.
- Garnish and serve: Decorate the bites with additional cream cheese icing if desired, sugar sprinkles, and a sprinkle of crushed Little Debbie Christmas Tree snack cakes for a festive finishing touch.
Notes
- Ensure the cake base is completely cool before spreading the cheesecake filling to prevent melting and mixing layers.
- You can prepare these bites a day in advance and store them refrigerated to enhance flavors.
- Use full-fat cream cheese and sour cream for the creamiest texture.
- For easier cutting, chill the cheesecake thoroughly before slicing.
- Substitute white chocolate chips with mini chocolate chips or butterscotch chips for a flavor twist.
- If desired, add a pinch of cinnamon or nutmeg to the cheesecake filling for added warmth.
