Why You’ll Love Little Debbie Cake Balls Recipe
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It requires only simple ingredients and minimal prep — no oven needed.
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The result is a nostalgic, holiday‑ready dessert that turns a classic snack into an elevated treat.
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They’re ideal for sharing, gift‑giving, or serving on dessert platters.
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You can easily scale the recipe up or down depending on how many you need.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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10 Little Debbie vanilla “Christmas tree” snack cakes (unwrapped)
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8 ounce block of cream cheese, softened to room temperature
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20 ounces white chocolate melting wafers (or white chocolate / vanilla almond bark)
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6 ounces red candy melts (or red vanilla‑flavored candy wafers) for decoration
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1 tablespoon green sanding sugar sprinkles
Directions
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Line two large baking sheets with parchment paper or silicone baking mats.
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In a large mixing bowl, beat the softened cream cheese on medium speed until fluffy and smooth.
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Break the snack cakes into smaller pieces and add them to the bowl. Mix on low speed until fully combined — the mixture should be smooth, with only a few small bits of cake coating visible.
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Use a small cookie scoop (or a tablespoon) to portion out the mixture, and roll each portion into a smooth ball. Place each ball on the prepared baking sheet.
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Freeze the cake balls for 30–45 minutes, or until they’re completely solid.
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Melt the white chocolate wafers according to package instructions (stir until smooth). In a separate bowl, melt the red candy wafers, then transfer the melted red candy to a small piping bag (or use a spoon for drizzling).
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Dip each frozen cake ball into the melted white chocolate, fully coating it. Using a fork, lift the ball, tap off excess chocolate, and place it back onto the baking sheet.
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Immediately pipe a decorative zig‑zag using the melted red candy wafers on top of each coated ball, then sprinkle a pinch of the green sanding sugar sprinkles to mimic the original festive look.
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Allow the balls to set for 15–20 minutes (or until the coating is firm) before serving.
Servings and timing
Makes about 35 cake balls.
Prep time: ~30 minutes
Chill/freeze time: ~30–45 minutes
Total time: ~1 hour
Storage/Reheating
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To store: Place cake balls in an airtight container and refrigerate — they’ll keep for up to one week.
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To freeze: Lay in a freezer bag or container, separating layers with parchment paper if stacking. Can be frozen for 2–3 months. Thaw in the refrigerator before serving.
Variations
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If you don’t have the original Christmas‑tree version of the snack cakes, you can use any similar vanilla snack cake (e.g., birthday cakes, zebra cakes, or fancy cakes) — the texture and flavor will still work.
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Instead of red candy melts for decoration, you can melt extra white chocolate and stir in a few drops of red gel food coloring (food‑safe) to get the festive red drizzle.
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If you lack a piping bag, drizzle the red decoration with a small spoon.
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You can substitute the white chocolate melts with white almond bark for easier melting and coating.
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For a twist, insert a stick before coating to make “cake pops” instead of cake balls.
FAQs
What if I can’t find “Christmas Tree” Little Debbie cakes — can I use another flavor?
Yes. You can use any vanilla‑based Little Debbie snack cakes (e.g. Birthday Cakes, Zebra Cakes) or similar snack cakes. The flavor and texture will remain delicious.
Can I skip freezing before dipping?
Freezing helps the cake balls firm up so they hold their shape and dip smoothly in melted chocolate. Skipping this step may result in messy, unstable balls.
Can I use dark or milk chocolate instead of white chocolate?
Yes — but white chocolate melts more smoothly for coating. If using darker chocolate, you may need to add a little coconut oil or shortening to make it thinner and smoother for dipping.
How can I get a smooth coating without lumps or drips?
Use a fork to dip each ball, then gently tap the fork on the side of the bowl to remove excess chocolate before placing on parchment paper.
What if I don’t have a piping bag for the red drizzle?
You can drizzle the melted red candy using a small spoon — it won’t be as precise, but it still creates a festive look.
Do the cake balls need to be refrigerated before serving?
It’s best to refrigerate them, especially in warm weather, to keep the chocolate coating from melting and to maintain the texture.
Are these cake balls freezer‑friendly?
Yes — after coating, store them in an airtight container or freezer bag (with parchment paper between layers) and freeze up to 2–3 months.
Can I make the mixture ahead of time and coat later?
Yes — you can prepare the cake‑cream cheese mixture ahead, freeze or refrigerate it, then roll, freeze, and coat when ready to serve.
What causes the sprinkles to fall off?
If you wait until all cake balls are coated before adding decoration, the white chocolate may harden too fast and sprouts may not stick properly. Do a few at a time to ensure the sprinkles adhere.
Is cream cheese the only binding option?
Cream cheese gives a creamy texture and binds the crumbled cake well. Substitutes may change texture or flavor; cream cheese is preferred for best results.
Conclusion
Little Debbie Cake Balls transform a familiar snack into a fun, festive dessert with minimal effort. With simple ingredients, no baking required, and easy customization, they’re ideal for holidays, parties, or anytime you crave something sweet and shareable. Keep the recipe handy — it’s a crowd‑pleaser that’s as easy to make as it is to enjoy.
