And finally, don’t over-mix the cake/cream cheese mixture. I once got too enthusiastic and ended up with a filling that was almost too smooth, losing the cake-crumb texture entirely. It still worked, but the little flecks of sprinkles throughout weren’t visible anymore. Mix only until combined.
Serving Suggestions
I love serving these cake balls on a white platter with a sprinkle of extra green sanding sugar for a snowy winter effect. They look stunning lined up in rows, and the drizzle makes them look professionally made even though they’re so easy. They’re always the star of my dessert table during holiday gatherings.
When I’m bringing these to a party, I like placing them in festive mini cupcake liners. It keeps hands clean and adds extra holiday charm. Plus, people love the feeling of picking up a tiny, treat-sized dessert that looks like a little present.
If you want to make them part of a larger dessert spread, these cake balls pair beautifully with hot cocoa. I once set up a hot cocoa bar and placed a bowl of these beside the marshmallows and toppings—guests kept grabbing one between sips and telling me how perfectly they complemented the warm chocolate drink.
For gifting, they’re wonderful. I package them in small holiday tins lined with parchment paper, and they hold their shape beautifully during transport. When friends or coworkers open the tin and see that glossy white chocolate shell with red drizzles, their excitement is immediate.
Variations & Customizations
One of my favorite variations is using the chocolate Little Debbie Christmas tree cakes instead of vanilla. They create a rich, chocolate-truffle interior that pairs beautifully with dark or milk chocolate coatings. The result tastes like a gourmet holiday truffle.
You can also swap the white chocolate coating for peppermint-flavored candy melts. I tried this last year, and it instantly tasted like a peppermint-vanilla cake pop—refreshing and perfect for December. Adding crushed candy canes on top instead of green sugar gives them a charming winter look.
For a nutty twist, I’ve rolled the dipped cake balls in crushed pecans or almonds before the coating sets. This gives them a crunchy exterior and transforms the flavor into something almost like a holiday snowball candy.
Kids especially love when I fold mini M&M’s or holiday sprinkles directly into the cake mixture before rolling. It adds little pops of color inside the cake balls, and cutting one open reveals the prettiest, most joyful interior.
How to Store, Freeze & Reheat
Storing these cake balls is incredibly simple. I keep them in an airtight container in the refrigerator, and they stay fresh for up to five days. The chocolate coating keeps the centers moist, so the texture doesn’t dry out like some cake pops can.
If I want to freeze them, I freeze the undipped cake balls first on a baking sheet until solid, then store them in a freezer-safe bag for up to six weeks. When I’m ready to serve them, I thaw them in the fridge overnight and then dip them fresh. I don’t recommend freezing the fully dipped cake balls because condensation can affect the coating texture, but the centers freeze perfectly.
These treats don’t require reheating, of course, but if the coating sweats slightly after being in the fridge, I simply let them sit on the counter for about 10 minutes. The condensation dries quickly, and the chocolate looks flawless again.
When transporting them to parties, I pack them in single layers with parchment between stacks. They travel beautifully this way, and I’ve driven them across town without a single smudge on the chocolate coating.
Nutrition Information
Little Debbie Christmas Tree Cake Balls are definitely a decadent treat, but the portion size makes them feel perfectly manageable. Each ball is rich enough that one or two satisfy even the strongest sweet craving. I appreciate that because it means I can enjoy them without feeling weighed down.
The cream cheese adds a bit of richness and smoothness, balancing the sweetness of the cakes and chocolate coating. It also gives the interior a truffle-like consistency, which feels more luxurious than typical cake pops.
While these aren’t a low-calorie dessert by any means, they’re a joyful holiday indulgence—and I always say that seasonal treats should bring happiness, not guilt. Sharing them with friends and family makes the experience even sweeter.
I also love that you can make them smaller or larger depending on the occasion. I sometimes roll them slightly smaller for parties so people can enjoy one alongside other treats without overdoing it.
FAQ Section
Can I use a different brand of snack cakes?
I’ve tried a few, and while they work, the texture and sweetness of Little Debbie Christmas Tree Cakes are unmatched. They crumble perfectly and mix smoothly with cream cheese.
Can I use chocolate chips instead of melting wafers?
You can, but I don’t recommend it. Chocolate chips don’t melt as smoothly and can leave a thick, uneven coating. Melting wafers give a professional, glossy finish.
Do I have to freeze the cake balls before dipping?
Yes! Freezing helps them hold their shape when dipped. Without chilling, they fall apart in the warm chocolate.
Can I skip the cream cheese?
The cream cheese is what binds the mixture into a dough. Without it, the cake balls will crumble. You can reduce it slightly, but you can’t omit it.
How far in advance can I make these?
I’ve made them 1–2 days ahead many times, and they stay fresh and delicious when refrigerated. Just wait to drizzle or decorate until the day you serve for the prettiest results.
Conclusion
Little Debbie Christmas Tree Cake Balls have quickly become one of my favorite holiday traditions—every batch brings together nostalgia, festive flavor, and the pure joy of sharing something homemade. They’re fun to make, even more fun to decorate, and absolutely irresistible to eat. I hope these festive little cake balls bring as much warmth and sweetness to your holiday season as they do to mine. Enjoy every cheerful, creamy bite!