Turn your favorite holiday treats into bite-size Christmas Tree cake balls. Tender vanilla snack cake mixed with cream cheese, dipped in white chocolate and finished with red and green decorations—perfect for Santa’s cookie plate, holiday parties, cookie exchanges, or thoughtful edible gifts.
These cake balls take seasonal Little Debbie-style Christmas Tree snack cakes and transform them into an elegant, portable treat. The familiar soft white cake, the hint of chocolate drizzle from the original snack, and the festive sprinkles are all preserved, then elevated with a creamy binder and a smooth white chocolate coating. They’re quick to prepare and endlessly adaptable.
The process is simple: crumble the snack cakes, blend with softened cream cheese, shape into balls, chill to firm up, dip in melted white coating, and add red drizzle and green sprinkles to mimic ornaments and garland. The result is an eye-catching treat that’s kid-friendly, party-ready, and ideal for leaving out for Santa.
These cake balls work well for afternoon snacking, classroom treats before the holiday break, or packaged as small edible presents. They travel well and can be made ahead, refrigerated, or frozen for later use. See the recipe card below for exact ingredient amounts and step-by-step instructions.
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See the recipe card for complete ingredient quantities and full nutritional info.
Ingredient Notes
- Snack cakes – Use Christmas Tree snack cakes if available. If not, any small white snack cakes or decorated holiday cakes will work. The original decorations help build the festive look.
- Cream cheese – One block (8 ounces) of room-temperature cream cheese binds the cake crumbs into a pliable dough. Regular or reduced-fat both work; you can substitute an equal amount of white frosting if preferred.
- White coating – White almond bark or white candy melts give a smooth, glossy coating for dipping. Choose a candy coating that melts smoothly for best results.
- Red candy melts – Used for a thin drizzle to resemble garland. If you only have white melts, use a small amount of oil-based red coloring specifically for candy coating.
- Sprinkles – Green sanding sugar or small round sprinkles mimic ornaments. You can mix red and green decorations or add metallic edible accents for variety.
Follow the tips below to make dipping and decorating easier and neater.
How To Make Christmas Tree Cake Balls
- Beat the room-temperature cream cheese until smooth. Unwrap the snack cakes and add them to the bowl, breaking them up as you go. Mix until the cake crumbs and cream cheese combine into a soft dough. Line a baking sheet with parchment and set aside.
- Use a small cookie scoop or tablespoon to portion the mixture into 1-inch balls. Roll between your palms for a smooth finish and place each ball on the prepared sheet. Chill the tray in the refrigerator for at least 2 hours so the balls firm up and are easier to dip.
- Melt the white coating in 30-second microwave bursts, stirring between intervals, or use a double boiler. In a separate small bowl, melt the red candy melts and transfer them into a small piping bag or zip-top bag for drizzling.
- Dip each chilled ball into the melted white coating, tap off excess gently, and place back on the parchment-lined sheet. Immediately sprinkle green sanding sugar or sprinkles on while the coating is still wet so they adhere.
- Allow the coating to harden. Once set, drizzle the red candy melts over the top to resemble garland. Repeat until all balls are decorated.
- Once fully decorated and dry, arrange on a serving plate and enjoy. These are best served at room temperature or chilled, depending on preference.
For ingredient quantities, prep time, servings, and full nutrition details, see the recipe card below.
Storage
Store dipped cake balls in an airtight container in the refrigerator for up to five days. If you stack them, place wax or parchment paper between layers to prevent sticking and preserve decoration.
How To Freeze
You can freeze the shaped dough balls before dipping, or freeze fully decorated cake balls. Thaw in the refrigerator or at room temperature. Expect some condensation when thawing; allow them to sit for 10–15 minutes to let moisture evaporate or gently blot with a paper towel to protect the coating and colors.
Cake Pop Variations
- Add lollipop sticks to turn these into cake pops for display or easy serving.
- Try different snack cake flavors—white, chocolate, or even fruit-flavored cakes change the profile.
- Vary the coating color: white, red, green, or chocolate coating all work for a new look.
- Use a mix of sprinkles and edible pearls, or add a dusting of gold edible glitter for a special occasion.
Frequently Asked Questions
Yes. If you only find the larger cakes, use approximately five large cakes or one standard box as a substitute for the 10 small cakes called for in the small-cake version. Adjust the binder amount as needed.
Absolutely. Make the cake-and-cream-cheese mixture in one batch, portion into balls, chill, and then dip and decorate in manageable batches so the work stays clean and organized.
Recipe Tips & Tricks
- Chill: After scooping, chill the balls on a baking sheet in the refrigerator so they are firm and not sticky. This helps create a smooth coating when dipping.
- Avoid freezing before dipping: Freezing can cause cracking in the coating. Use the refrigerator for the initial firm-up.
- Thin the coating: If the white coating becomes too thick, add a small amount (about 1 tablespoon) of vegetable shortening to smooth it.
- Proper dipping: Use a fork or dipping tool and tap off excess coating to avoid a large flat bottom. This keeps the finished shape rounded and neat.
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This Christmas Tree cake balls recipe is a festive, easy way to turn seasonal snack cakes into charming, delicious truffles—great for gifting, cookie swaps, or a special homemade treat for Santa.
Christmas Tree Cake Balls
Equipment
- baking sheet
- piping bag or zip-top bag
- small cookie scoop
Ingredients
- 17.24 ounces Little Debbie Christmas Tree Cakes (or equivalent: 2 boxes small cakes or 1 box large)
- 8 ounces cream cheese, room temperature
- 16 ounces white almond bark or white candy coating
- 1/3 cup red candy melts
- 1/4 cup green sprinkles or sanding sugar
Instructions
- Beat the room-temperature cream cheese until softened.
- Unwrap and roughly break up the snack cakes. Add to the cream cheese and mix until combined into a dough.
- Line a baking sheet with parchment paper and set aside.
- Using a small cookie scoop, shape the mixture into 1-inch balls and place on the prepared baking sheet.
- Refrigerate for a minimum of 2 hours to firm the balls.
- Melt the white coating in 30-second microwave intervals or with a double boiler, stirring until smooth.
- Melt the red candy melts and transfer to a small piping bag or zip-top bag for drizzling.
- Dip chilled balls into the melted white coating, tap off excess, place on the baking sheet, and immediately sprinkle with green sprinkles.
- Repeat until all balls are coated. Allow the coating to harden.
- Drizzle the red candy melts over the hardened white coating and let set completely. Serve and enjoy.
Notes
- Chill the balls in the refrigerator to firm them—do not freeze before dipping to avoid coating cracks.
- If the coating thickens, add 1 tablespoon vegetable shortening to thin it.
- Use a fork or dipping tool and remove excess coating to keep a rounded finish without a large flat base.
Nutrition
Calories: 118 kcal |
Carbohydrates: 16 g |
Protein: 1 g |
Fat: 5 g |
Sugar: 13 g
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