These Christmas Tree Cake Truffles turn a nostalgic snack into a show-stopping, bite-sized holiday treat. I first made them for a cookie swap and loved how easy they are to transform into festive truffles with just a few tools and a short chill. If you like no-bake sweets with bold holiday flavor, these are a fast win (see a visual example).
Why Make This Recipe
- They’re fast and mostly no-bake — ready in about an hour and great for last-minute parties.
- Each truffle is rich and creamy, with a playful crunch from sprinkles and a smooth chocolate shell.
- They reuse small snack cakes or leftover cake crumbs, reducing waste and saving money.
- Perfect for gifting or a party platter; they travel well when chilled.
- Personal insight: I love this recipe because it’s forgiving — small mistakes (a soft mixture, uneven dip) are easy to fix and still taste amazing. See a variation if you want a cupcake twist (inspiration link).
Recipe Overview
- Prep time: 20 minutes active, plus 30–45 minutes chilling
- Cook time: 0 minutes (no-bake); optional 5–10 minutes for melting chocolate
- Total time: 50–75 minutes including chill time
- Servings: about 24 truffles (makes 1–1.5 dozen depending on size)
- Difficulty: Easy
- Method: Crumble cake, mix with cream cheese, shape into balls, chill, dip in tempered or microwaved white chocolate tinted green, decorate. For a cupcake-style variant, see this guide (link).
My Experience Making This Recipe
The first batch I made spread too much when chilled only briefly; I learned that firm chilling (30–45 minutes) makes rolling and dipping cleaner. I also found that using a small ice cream scoop yields uniform sizes and speeds up assembly. Using gel color keeps the chocolate vibrantly green without thinning it.
How to Make Christmas Tree Cake Truffles
Start by crumbling 10–12 small Christmas tree snack cakes (about 12–14 oz) into a bowl — if you don’t have those, use 3 cups of crumbled sheet cake. Mix in 4 oz (½ cup) room-temperature cream cheese and 1 cup sifted powdered sugar until a moist, moldable dough forms. Scoop into 1-inch balls (about 1 tablespoon each) and place on a parchment-lined baking sheet; chill for 30–45 minutes until firm. Melt 12 oz white chocolate chips with 1 tsp neutral oil (or coconut oil) in 20-second microwave bursts stirring between each until smooth; aim for 88–90°F if using a candy thermometer. Tint with a few drops of green gel food coloring, dip chilled balls, let excess chocolate drip, then set on parchment and immediately add sprinkles or pipe a star. Chill 10–15 minutes to set before serving.
Equipment tips: use a small cookie scoop, a candy thermometer when tempering, a double boiler or microwave-safe bowl, and a wire rack over parchment for easier draining.
Expert Tips for Success
- Chill thoroughly: firm truffles (30–45 minutes) give a smooth dip and reduce cracking.
- Use gel color, not liquid — gel preserves chocolate texture and delivers brighter green.
- If chocolate seizes, add 1 tsp neutral oil and reheat gently; overheating drys chocolate and causes graininess.
- For a glossy shell, temper chocolate to 88–90°F (white chocolate best tempered with seeding method) or use couverture if available. See cupcake ideas for party display tips (link).
How to Serve Christmas Tree Cake Truffles
- Arrange on a platter with small cupcake liners for individual bites and a tidy presentation.
- Serve chilled alongside coffee, cocoa, or mulled wine for a cozy holiday pairing.
- Package 6–12 in a small box with parchment and a ribbon for edible gifts. See a savory pairing idea (link) to build a holiday spread.
- For a dessert table, display on a tiered stand with holiday picks to emphasize the tree shape.
Storage and Reheating Guide
Store truffles in an airtight container in the refrigerator for up to 5 days; place a sheet of parchment between layers to prevent sticking. Freeze on a tray until solid (about 1–2 hours), then transfer to a freezer-safe container for up to 2 months; thaw overnight in the fridge before serving. Don’t reheat chocolate-coated truffles — serve chilled or at cool room temperature to preserve texture.
Recipe Variations
- Gluten-free: Use gluten-free snack cakes or crumbled gluten-free cake; verify powdered sugar is processed gluten-free.
- Dairy-free: Substitute 4 oz dairy-free cream cheese and use vegan white chocolate or candy melts. Expect slightly different texture.
- Chocolate version: Use crushed chocolate cake and dip in dark or milk chocolate for a richer profile.
- Minis or pops: Make smaller ¾-inch truffles for bite-size treats or insert lollipop sticks before chilling for cake pops.
Nutritional Highlights
- These are an indulgent treat — rich in sugar and fat, best enjoyed in small portions (1–2 truffles).
- Key nutrients: provide quick energy from carbohydrates and some calcium if dairy is used.
- Allergen info: contains wheat, dairy (unless substituted), and soy if using many commercial chocolates; check ingredient labels if serving to guests with allergies.
Troubleshooting Common Issues
- Too soft centers: chill the mixture longer (45–60 minutes) or add 1–2 tablespoons more powdered sugar to firm up.
- Chocolate shell cracking: chocolate may be too cold when dipping; bring truffles closer to cool room temp (not warm) before dipping or temper chocolate properly.
- Grainy or seizing chocolate: avoid water contact; if seized, stir in 1 tsp neutral oil and gently reheat in short bursts.
Frequently Asked Questions
-
Can I make these ahead for a party?
Yes — store in the fridge up to 5 days or freeze up to 2 months. Pack chilled in an insulated carrier for transport and keep them cool on arrival to avoid sweating. -
Do I need to temper the chocolate?
Tempering gives the glossiest, crispest shell and prevents bloom. For casual home use, the microwave method with 1 tsp oil works fine, but for a professional finish temper white chocolate to 88–90°F. -
What if my truffles fall apart when dipping?
They’re likely too warm or too soft. Firm them in the freezer for 10–15 minutes (not long enough to freeze solid) and dip quickly, returning to chill immediately after coating. -
Can I color the white chocolate multiple shades?
Yes — divide melted white chocolate into small bowls and use gel colors to get different greens or add metallic dust for accents. Work quickly, because colored chocolate can thicken as it cools.
Conclusion
If you want a straightforward, crowd-pleasing holiday treat that’s both decorative and delicious, these Christmas Tree Cake Truffles are a dependable choice — and you can find a similar step-by-step inspiration here: Little Debbie Christmas Tree Cake Truffles (Easy No-Bake Recipe …).
Christmas Tree Cake Truffles
- Total Time: 60 minutes
- Yield: 24 truffles
- Diet: Vegetarian
Description
Transform nostalgic Christmas cake into bite-sized truffles, perfect for the holidays.
Ingredients
- 10–12 small Christmas tree snack cakes (12–14 oz) or 3 cups crumbled sheet cake
- 4 oz (½ cup) room-temperature cream cheese
- 1 cup sifted powdered sugar
- 12 oz white chocolate chips
- 1 tsp neutral oil (or coconut oil)
- Green gel food coloring
- Sprinkles for decoration
Instructions
- Crumble the Christmas tree snack cakes into a bowl.
- Mix in the cream cheese and powdered sugar until a moist dough forms.
- Scoop the mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Chill for 30–45 minutes until firm.
- Melt white chocolate with the neutral oil in 20-second microwave bursts until smooth.
- Tint the melted chocolate with green gel food coloring.
- Dip the chilled balls in chocolate, letting the excess drip off, and immediately add sprinkles.
- Chill for an additional 10–15 minutes to set before serving.
Notes
Store truffles in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American