The smell of rich, creamy cheesecake mingled with festive peppermint and a touch of sweetness always puts me right into the holiday spirit. Honestly, I first whipped up this creamy Little Debbie Christmas Tree cheesecake recipe one chilly December evening, when I was craving something nostalgic but with a grown-up twist. You know those Little Debbie Christmas Tree cakes from childhood? I wanted that exact flavor and charm, but in a luscious, creamy cheesecake form that felt like a cozy holiday hug. After a few test runs and a lot of taste testing (for science, of course), I landed on this easy holiday dessert idea that’s become a staple in my family’s celebrations.
This cheesecake recipe is not just festive—it’s downright dreamy. The layers of creamy filling, the peppermint kick, and those iconic Christmas Tree cake pieces folded right in make it stand out from your typical holiday desserts. Plus, it’s perfect for anyone who loves a little nostalgia with their sweets or wants something that’s both impressive and surprisingly simple to make. If you’re looking to wow your guests or treat yourself during the holidays, this creamy Little Debbie Christmas Tree cheesecake recipe will not disappoint.
I’ve made this cheesecake dozens of times now—sometimes for holiday parties, other times just because the craving struck—and it never fails to get rave reviews. Whether you’re a cheesecake veteran or a holiday dessert newbie, this recipe is straightforward, reliable, and just pure festive joy in every bite.
Why You’ll Love This Recipe
- Quick & Easy: Comes together with minimal fuss and bakes up in about an hour, perfect for last-minute holiday get-togethers.
- Simple Ingredients: No need to hunt for specialty items—most of these ingredients are pantry staples or easily found at your local grocery.
- Perfect for the Holidays: The peppermint and Christmas Tree cake pieces make it a seasonal showstopper for holiday dinners and parties.
- Crowd-Pleaser: Kids and adults alike adore the familiar flavors with a creamy cheesecake twist.
- Unbelievably Delicious: The smooth, velvety texture combined with bursts of minty sweetness makes this dessert utterly irresistible.
What sets this cheesecake apart is the clever use of the Little Debbie Christmas Tree snack cakes folded into the batter and as a topping, giving it a playful texture and that nostalgic flavor punch. Plus, the peppermint extract adds just the right amount of festive flair without overpowering the creamy filling. I like to blend the cream cheese super smooth to get that melt-in-your-mouth feel that honestly keeps everyone coming back for seconds.
This recipe isn’t just another holiday sweet; it’s the kind of dessert that makes you pause and savor every bite. It’s comforting yet festive—ideal for cozying up after a day of holiday shopping or for impressing guests without stress. Trust me, once you try this creamy Little Debbie Christmas Tree cheesecake recipe, it’ll be your go-to holiday treat year after year.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any complicated steps. Most of these ingredients are pantry staples or easy to grab, making it a breeze to throw together even on a busy holiday schedule.
- Cream Cheese – 24 oz (680 g), softened (I prefer Philadelphia brand for the best creamy texture)
- Granulated Sugar – 1 cup (200 g), to sweeten the cheesecake filling
- Sour Cream – 1 cup (240 ml), adds richness and tang
- Large Eggs – 3, room temperature (helps create a smooth, even bake)
- Vanilla Extract – 2 tsp, for warmth and depth
- Peppermint Extract – 1/2 tsp, packs in the holiday flavor (use less if you prefer subtle mint notes)
- All-Purpose Flour – 2 tbsp (15 g), lightly helps with structure
- Little Debbie Christmas Tree Snack Cakes – 6 cakes, chopped roughly (the star ingredient! Use the classic green-iced ones with the red and white sprinkles)
- Butter – 1/2 cup (113 g), melted (for the crust)
- Graham Cracker Crumbs – 1 1/2 cups (150 g), for the base (you can swap in digestive biscuits if you’re outside the U.S.)
- Optional: Crushed candy canes or red and green sprinkles for garnish
If you’re dairy-free or want a lighter version, swapping the sour cream for Greek yogurt works well, and almond flour can replace graham crackers for a gluten-free crust. Just keep in mind that small tweaks can change the texture a bit, but the flavor stays festive and fun.
Equipment Needed
- 9-inch (23 cm) Springform Pan: Essential for easy removal of the cheesecake. I’ve tried regular cake pans, but nothing beats the convenience of a springform.
- Electric Mixer: A stand mixer or handheld mixer works well to get the cream cheese super smooth and lump-free.
- Mixing Bowls: At least two—one for crust and one for the filling.
- Measuring Cups and Spoons: Accuracy is key with cheesecake.
- Rubber Spatula: For scraping down the bowl and folding in the chopped Christmas Tree cakes gently.
- Oven: Reliable baking temperature is crucial for creamy texture.
If you don’t have a springform pan, a regular round cake pan lined with parchment paper can work, but be extra careful when removing the cheesecake. Also, I recommend using a water bath if you want that ultra-smooth texture, but it’s not a must—just wrap the pan in foil to prevent leaks.
Preparation Method
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix 1 1/2 cups (150 g) graham cracker crumbs with 1/2 cup (113 g) melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of your 9-inch springform pan. Bake for 10 minutes, then set aside to cool slightly.
- Make the filling: In a large bowl, beat 24 oz (680 g) softened cream cheese on medium speed until creamy and smooth, about 2-3 minutes. Gradually add 1 cup (200 g) granulated sugar and continue beating until fully combined and silky.
- Add sour cream and eggs: Mix in 1 cup (240 ml) sour cream until smooth. Add 3 room-temperature eggs one at a time, mixing on low speed after each addition. Avoid over-mixing to prevent cracks later.
- Flavor it up: Stir in 2 tsp vanilla extract and 1/2 tsp peppermint extract gently. Be careful with the peppermint—it’s potent! Add 2 tbsp (15 g) all-purpose flour to help with structure and mix just until incorporated.
- Fold in chopped Christmas Tree cakes: Using a spatula, gently fold 6 chopped Little Debbie Christmas Tree snack cakes into the batter, making sure they’re evenly distributed but not crushed.
- Pour and bake: Pour the filling over the cooled crust and smooth the top. Bake at 325°F (160°C) for 55-65 minutes. The edges should be set, but the center will still have a slight jiggle.
- Cool gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent cracking. Then transfer to a wire rack to cool completely before refrigerating.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to let flavors meld and the texture set perfectly.
- Garnish and serve: Just before serving, sprinkle crushed candy canes or festive sprinkles on top for that extra holiday cheer.
If you notice any cracks after baking, don’t worry—it’s normal! A quick tip: running a knife around the edges before baking can help prevent cracking. Also, make sure all your ingredients are at room temperature to get that smooth, creamy filling.
Cooking Tips & Techniques
Cheesecake can be a little intimidating, but trust me, it’s mostly about patience and the right technique. Here’s what I’ve learned after countless bakes:
- Room temperature ingredients matter: Cold cream cheese or eggs can cause lumps or uneven mixing, so let them sit out for about 30 minutes before starting.
- Don’t over-mix: Once you add the eggs, mix just enough to combine. Over-beating introduces air bubbles, which can lead to cracks.
- Bake low and slow: A gentle oven temperature (325°F/160°C) keeps the cheesecake creamy rather than dry.
- Water bath optional but helpful: Wrapping the pan in foil and placing it in a shallow water bath reduces cracking and helps even baking, but I’ve skipped this step on busy days with fine results.
- Cool gradually: Sudden temperature changes can cause cracking. Leaving the cheesecake in the cooling oven for an hour helps avoid that.
- Folding in the Christmas Tree cakes: Be gentle so they hold their shape and don’t dissolve completely into the batter.
I learned the hard way that skipping the gradual cooling step almost always ended in a cracked top—and nobody wants that on a holiday centerpiece! Also, don’t rush the chilling time; it really makes a difference in texture and flavor melding.
Variations & Adaptations
This creamy Little Debbie Christmas Tree cheesecake recipe is already a showstopper, but there are a few fun ways to switch things up depending on your mood or dietary needs:
- Chocolate Peppermint Twist: Add 1/4 cup (25 g) cocoa powder to the batter and sprinkle mini chocolate chips for a mocha holiday vibe.
- Gluten-Free Option: Use gluten-free graham crackers or almond flour for the crust. The filling is naturally gluten-free, but double-check your cake pieces if serving to guests with sensitivities.
- Dairy-Free Version: Swap cream cheese and sour cream for dairy-free alternatives (like cashew cream cheese and coconut yogurt). The texture will be a bit different but still tasty.
- Festive Fruit Addition: Fold in chopped fresh cranberries or raspberries for a tart contrast to the sweet peppermint.
Personally, I once tried adding crushed ginger snaps to the crust for a spicy kick that complemented the peppermint really well. It was a hit and made the dessert feel even more seasonal.
Serving & Storage Suggestions
Serve this cheesecake chilled, straight from the fridge, for the best creamy texture and refreshing peppermint flavor. If you want to soften it just a bit, let it sit at room temperature for 10-15 minutes before slicing.
Presentation-wise, a dusting of powdered sugar and a few fresh mint leaves make it extra festive. Pair it with a hot cup of cocoa or a peppermint mocha for a complete holiday dessert experience that feels indulgent but cozy.
Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. You can also freeze slices individually wrapped in plastic wrap and foil for up to 2 months—just thaw overnight in the fridge before serving.
The flavors actually deepen and become more harmonious after a day or two in the fridge, so if you can wait, it’s worth making ahead of time. Just keep the garnish fresh to maintain that pretty holiday look.
Nutritional Information & Benefits
This cheesecake is a rich treat, with approximately 350-400 calories per generous slice (1/12th of the cake). It provides a good amount of protein thanks to the cream cheese and eggs, while the peppermint extract is calorie-free but packed with holiday cheer.
While it’s not exactly diet food, using sour cream adds a pleasant tang and creaminess without excess heaviness. If using gluten-free or dairy-free substitutions, calories and fat content may vary slightly.
This dessert isn’t for daily eating, but it’s a festive indulgence that taps into nostalgic flavors with a homemade touch. Perfect for holiday gatherings where a little sweetness is just what everyone needs.
Conclusion
If you’re hunting for a holiday dessert that’s creamy, nostalgic, and effortlessly impressive, this creamy Little Debbie Christmas Tree cheesecake recipe is the one. It’s a perfect blend of familiar flavors and festive fun, all wrapped up in a smooth, luscious cheesecake that’s easy enough for a home baker to tackle with confidence.
Feel free to customize it with your favorite tweaks, whether that’s adding chocolate, going gluten-free, or tossing in fresh berries. I love this recipe because it brings back sweet memories while creating new ones around the holiday table.
Give it a try, and please let me know how it turns out! Share your photos, variations, or any tips you discover—there’s nothing better than swapping holiday baking stories. Happy baking and even happier holidays!
FAQs About Creamy Little Debbie Christmas Tree Cheesecake
Can I make this cheesecake ahead of time?
Absolutely! It actually tastes better after chilling overnight, which lets the flavors meld and texture set beautifully.
What if I can’t find Little Debbie Christmas Tree cakes?
You can use any festive peppermint snack cakes or even chopped peppermint bark for a similar effect, though the texture will vary.
Is it necessary to use peppermint extract?
It’s what gives this cheesecake its holiday flair, but you can reduce the amount or swap for vanilla extract if you prefer a milder flavor.
How do I avoid cracks in my cheesecake?
Use room temperature ingredients, don’t overmix after adding eggs, bake at a low temperature, and cool gradually inside the oven with the door cracked open.
Can I freeze leftover cheesecake?
Yes! Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving for best results.
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Creamy Little Debbie Christmas Tree Cheesecake Recipe
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
Description
A nostalgic and festive holiday cheesecake featuring creamy filling, peppermint flavor, and chopped Little Debbie Christmas Tree snack cakes folded in for a playful texture.
Ingredients
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) sour cream
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 tbsp (15 g) all-purpose flour
- 6 Little Debbie Christmas Tree snack cakes, chopped roughly
- 1/2 cup (113 g) butter, melted
- 1 1/2 cups (150 g) graham cracker crumbs
- Optional: crushed candy canes or red and green sprinkles for garnish
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs with melted butter until texture resembles wet sand. Press firmly into bottom of 9-inch springform pan. Bake for 10 minutes and set aside to cool slightly.
- Beat softened cream cheese on medium speed until creamy and smooth, about 2-3 minutes. Gradually add granulated sugar and beat until fully combined and silky.
- Mix in sour cream until smooth. Add eggs one at a time, mixing on low speed after each addition. Avoid over-mixing.
- Stir in vanilla extract and peppermint extract gently. Add all-purpose flour and mix just until incorporated.
- Gently fold chopped Little Debbie Christmas Tree snack cakes into the batter, ensuring even distribution without crushing.
- Pour filling over cooled crust and smooth the top. Bake at 325°F (160°C) for 55-65 minutes until edges are set but center has slight jiggle.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracking. Transfer to wire rack to cool completely.
- Refrigerate cheesecake for at least 4 hours, preferably overnight, to let flavors meld and texture set.
- Before serving, garnish with crushed candy canes or festive sprinkles.
Notes
Use room temperature ingredients to avoid lumps and cracks. Avoid over-mixing after adding eggs to prevent cracks. Cooling gradually inside the oven helps prevent cracking. Water bath is optional but recommended for ultra-smooth texture. Folding in the Christmas Tree cakes gently preserves their shape. Refrigerate overnight for best flavor and texture. Can substitute sour cream with Greek yogurt for lighter version and almond flour for gluten-free crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 375
- Sugar: 18
- Sodium: 320
- Fat: 27
- Saturated Fat: 16
- Carbohydrates: 25
- Fiber: 1
- Protein: 7
Keywords: cheesecake, holiday dessert, peppermint, Little Debbie Christmas Tree cakes, festive dessert, easy cheesecake, Christmas dessert
