Cheesecake Christmas Trees – a delicious recipe with sticks, cheesecake, shell coating, tube green easy, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Measure 1/2 to 3/4 inch from end of peppermint stick, and make a small cut using a sharp knife. Gently break peppermint stick at cut. Repeat procedure with remaining peppermint stick to make 12 pieces.
2
Remove cheesecake from box according to package directions. Let stand 5 minutes. (Do not thaw.) Carefully cut cheesecake into 12 wedges. Gently push 1 peppermint piece partially into curved edge of each cheesecake wedge to form tree trunks. Place wedges on a wire rack on a baking sheet, and freeze 10 minutes or until firm.
3
Remove pan from freezer; evenly coat tops of each cheesecake wedge with fudge shell coating, allowing excess to drip down sides and curved edge. Freeze 5 minutes.
4
Remove pan from freezer; squeeze icing on top of each wedge in a pattern using ribbon tip. Place 1 red candy piece at tip of each slice. Freeze at least 1 hour or up to 8 hours. Let stand 15 minutes before serving.
1883
kcal
Calories
109
g
Fat
197
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 to 2 big peppermint candy sticks, 1 (30-oz.) frozen New York-style cheesecake, 1 (7.25-oz.) bottle chocolate fudge shell coating, 1 (6.4-oz.) tube green easy-flow decorator icing, and more.
Yes, Cheesecake Christmas Trees falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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