Ingredients
Scale
- 5 Little Debbie Christmas Tree Cakes (Vanilla variety)
- 16 oz Cream Cheese (2 blocks), softened to room temperature
- 8 oz Whipped Topping (like Cool Whip), thawed
Instructions
- Unwrap the Little Debbie Christmas Tree Cakes. Set one cake aside to use later for a garnish. Place the remaining four cakes into a large mixing bowl. Use a fork or a pastry cutter to break the cakes into small crumbles. You want a mix of fine crumbs and small chunks so that the cheesecake has a bit of texture and that signature cake flavor in every bite.
- Add the softened cream cheese to the bowl with the crumbled cakes. Using a hand mixer or a stand mixer on medium speed, beat the cream cheese and cakes together until the mixture is smooth and well-combined. The frosting and filling from the cakes will act as the sweetener for the cheesecake, while the cream cheese provides the necessary structure and tang. Scrape down the sides of the bowl to ensure no large lumps of cream cheese remain.
- Gently fold in the thawed whipped topping using a rubber spatula. Use a light hand to keep the mixture airy and fluffy. Once the white streaks disappear, pour the mixture into a prepared pie crust (optional) or directly into a serving dish or individual ramekins. Smooth the top with your spatula. Chop the reserved cake into small pieces and sprinkle them over the top. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set firmly before serving.
- Cook Time: 15 minutes