Make easy, no-bake truffles using Little Debbie Christmas Tree Cakes, cream cheese, and candy coating. Perfect for holiday dessert trays and edible gifts.
Author:ellievance
Prep Time:20 min
Cook Time:5 min
Total Time:25 min
Yield:Approximately 20-24 truffles 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 package (10.5 oz) Little Debbie Christmas Tree Cakes
4 oz cream cheese, softened
12 oz candy melts (white or green recommended)
1 tablespoon vegetable shortening (optional, for thinning candy coating)
Instructions
Line a baking sheet with parchment paper.
Crumble the Christmas Tree Cakes into a medium bowl, discarding any large frosting pieces.
Add the softened cream cheese to the crumbled cakes. Mix well with your hands or a sturdy spoon until fully combined and a dough forms.
Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
Freeze the cake balls for at least 15-20 minutes until firm.
Melt the candy melts according to package directions. If the coating is too thick, stir in the vegetable shortening one teaspoon at a time until desired consistency is reached.
Dip each frozen cake ball into the melted candy coating, ensuring it is fully covered. Use a fork or dipping tool to lift the truffle and allow excess coating to drip off.
Place the coated truffles back on the parchment-lined baking sheet.
Let the truffles set completely at room temperature or in the refrigerator until the candy coating hardens.
Notes
For a smoother coating, melt candy melts in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
You can add sprinkles to the wet candy coating for extra decoration.
Store finished truffles in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
These truffles are a great addition to cookie tray ideas and serve as a simple party dessert hack.