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Lifting first slice of Little Debbie Christmas tree cheesecake out showing layer of crust topped with cake, then cheesecake and marshmallow buttercream for layers of festive goodness.

Little Debbie Christmas Tree Cheesecake

This Little Debbie Christmas tree cheesecake is the ultimate in holiday treats. It has big vanilla flavor in such a festive package. Let me tell you, it lives up to the hype!
Prep Time15 minutes
Cook Time1 hour
Cooling Time3 hours
Total Time4 hours 15 minutes
Servings: 16 Servings
Author: Carlee

Ingredients

Crust

  • 14 ounces golden Oreos
  • ¼ cup melted butter

Cheesecake

  • 5 Little Debbie Christmas tree cakes
  • 24 ounces cream cheese softened
  • 14 ounces sweetened condensed milk
  • 4 large eggs
  • 2 teaspoons vanilla extract

Marshmallow Fluff Buttercream

Makes: 9inch round, 2.5inch height

Instructions

  • Preheat oven to 300℉ and grease a 9-inch springform pan.
  • Crush 14 ounces golden Oreos or other vanilla cookies into small crumbs. Mix with ¼ cup melted butter and press into the bottom of the springform pan to form a crust.
  • Unwrap 5 Little Debbie Christmas tree cakes and arrange over crust.
  • Make sure the 24 ounces cream cheese is really softened. In a large bowl, whip the cream cheese until completely smooth, being sure the scrape the sides of your bowl a couple of times.
  • Add the 14 ounces sweetened condensed milk a little bit at a time, mixing well between each addition.
  • Stir in 2 teaspoons vanilla extract, and 4 large eggs one at a time. Stir well after each addition, but try not to whip too much air into the mixture at this point.
  • Pour cheesecake batter over the cakes in the springform pan. Thump the pan on the counter a couple of times to allow any air bubbles to rise out of the batter.
  • Bake until the cheesecake is just set, about 1 hour. Then cool slowly to room temperature. Chill until ready to decorate.
  • To make the frosting, beat ½ cup softened butter in medium mixing bowl until fluffy.
  • Add the 1 cup powdered sugar and ½ teaspoon vanilla extract. Mix until combined.
  • Beat in 1 cup marshmallow fluff until smooth and fluffy.
  • Pull out about ¼ cup of frosting and dye red with food coloring gel. Spread remaining white buttercream over chilled cheesecke.
  • Pipe wavy red lines of buttercream over frosting. Sprinkle with green sanding sugar.
  • Serve cold or at room temperature. Store leftovers in the refrigerator for up to 4 days.

Nutrition

Serving: 1slice | Calories: 546kcal | Carbohydrates: 56g | Protein: 8g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 392mg | Potassium: 204mg | Fiber: 0.5g | Sugar: 42g | Vitamin A: 978IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg
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