Description
Delight in these festive Little Debbie Christmas Cake Balls, a no-bake holiday treat combining crumbled Christmas Tree Cakes with cream cheese, dipped in smooth white chocolate and decorated with red and green sprinkles. Perfect for holiday parties and easy to prepare, these bite-sized sweets bring cheer with every bite.
Ingredients
Main Ingredients
- Crumbled Little Debbie Christmas Tree Cakes – 12 cakes (approximately 10 oz)
- Softened cream cheese – 8 oz (1 package)
- White chocolate melting wafers – 12 oz
- Red and green sprinkles – 1/4 cup combined
- Vegetable oil – 1 to 2 teaspoons (optional, for thinning chocolate)
Instructions
- Prepare the cake mixture: In a large bowl, crumble the Little Debbie Christmas Tree Cakes into fine crumbs. Add the softened cream cheese to the crumbs, then mix together thoroughly until the mixture forms a smooth, cohesive dough.
- Form the cake balls: Roll the dough into small, uniform balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper to prevent sticking.
- Freeze the balls: Place the baking sheet with cake balls into the freezer and chill for 20 to 30 minutes until the balls are firm and easier to handle for dipping.
- Melt the chocolate: Prepare the white chocolate melting wafers according to the package instructions. If the melted chocolate is too thick, stir in 1 to 2 teaspoons of vegetable oil to achieve a smooth, dip-friendly consistency.
- Dip and decorate: Remove the chilled cake balls from the freezer. Using a fork or dipping tool, dip each cake ball into the melted white chocolate, letting any excess drip off, then place them back on the parchment-lined baking sheet. Immediately sprinkle with red and green sprinkles to decorate before the chocolate sets.
- Set the coating: Refrigerate the dipped cake balls until the white chocolate is fully hardened, typically about 30 minutes, then serve or store as desired.
Notes
- Chilling the dough well before dipping is crucial to help the cake balls hold their shape during the process.
- If you prefer, vanilla almond bark can be used as a substitute for white chocolate melting wafers for dipping.
- Store the finished cake balls in an airtight container in the refrigerator for up to one week for best freshness.
