Name: Christmas Tree Cheesecake: Show-Stopping, No-Bake
Prep time: 75 min
Total time: 255 min
Ingredients: 24 oz cream cheese; 1½ cups heavy cream; 1 cup powdered sugar; Vanilla + lemon zest; Graham cracker or Oreo crust base; White candy melts + green oil-based coloring; Sprinkles + star topper

Introduction

Table of Contents

This Christmas Tree Cheesecake is the dessert that makes everyone stop scrolling and gasp — creamy vanilla no-bake cheesecake shaped into a towering 3D tree, coated in vibrant green white chocolate, and decorated like the most delicious Christmas tree you’ve ever seen. Zero oven, maximum impact. Presented on a white ceramic cake stand surrounded by “snow” (powdered sugar or coconut), optionally garnished with star sprinkles and a gold star on top, this cheesecake offers pure holiday magic that tastes even better than it looks.

Ingredients

No-Bake Cheesecake Filling (one 7–8 inch tree): • 24 oz (3 blocks) full-fat cream cheese, softened
• 1 cup powdered sugar
• 1½ cups heavy whipping cream, cold
• 2 tsp vanilla extract
• Zest of 1 lemon (brightens everything)
• Green gel food coloring

Cone & Crust Base: • 2 cups crushed graham crackers or Oreos
• ½ cup unsalted butter, melted
• 1 large sugar cone (the tree “trunk”)
• 1 styrofoam cone (7–8 inch, food-safe or wrapped in plastic)

Coating & Decoration: • 24 oz bright white candy melts or white chocolate
• 2–3 tbsp coconut oil or shortening
• Green oil-based food coloring (important—water-based seizes chocolate)
• Star sprinkles, gold dragées, rainbow nonpareils, edible glitter
• 1 yellow star candy or fondant star for top

Step-by-Step Process

Make the crust base
Mix crushed cookies + melted butter. Press firmly into an 8-inch round on a serving plate (this hides the styrofoam base).
Beat cheesecake filling
Whip cold cream to stiff peaks. In a separate bowl, beat cream cheese + powdered sugar + vanilla + lemon zest until smooth. Fold whipped cream in gently. Add green food coloring to the desired Christmas-tree shade.
Build the tree
Wrap the styrofoam cone tightly in plastic wrap. Starting from the bottom, pipe or spread green cheesecake mixture in an upward swirling motion, thicker at the bottom, tapering to a point. Use a star tip (#1M or 2D) for tree-branch texture.
Chill
Freeze tree 1–2 hours until firm.
Melt coating
Melt candy melts + coconut oil in a tall, narrow container. Add green oil-based coloring.
Coat the tree
Place the frozen tree on a wire rack over a tray. Pour green coating over, letting excess drip. Work quickly—coating sets fast on cold cheesecake.
Decorate & serve
Immediately add sprinkles, stars, and dragées. Top with a yellow star. Refrigerate until ready (can be made 2 days ahead).

Tips for Perfect Christmas Tree Cheesecake

• Freeze between every step—prevents melting disaster
• Oil-based green coloring only—regular gel makes chocolate seize
• Styrofoam cone + plastic wrap = easiest (and cheapest) mold
• Pipe with star tip for realistic pine needles
• Make filling a day ahead—flavor deepens
• Serve slightly chilled—texture is perfect

Variations and Customization

• Red Velvet Tree: red velvet Oreo crust + touch of cocoa in filling
• Peppermint: add ½ tsp peppermint extract + crushed candy canes
• Chocolate Forest: chocolate cookie crust + dark green coating
• Snowy Tree: white coating + coconut “snow”
• Mini Trees: use small cones for individual desserts
• Gluten-Free: GF graham crackers or Oreos

Storage and Serving Tips

• Fridge up to 4 days (cover loosely—plastic wrap can stick)
• Freezes beautifully up to 1 month (wrap well)
• Best served chilled but not ice-cold—let sit 15 min
• Quick refresh: add fresh sprinkles day-of
• Cut with a hot knife for clean slices
• Serve with hot cocoa or champagne

Nutritional Information

Based on 12 servings:
• Calories: 580 kcal
• Total Fat: 44g (Saturated 26g)
• Carbohydrates: 44g (Sugars 36g)

FAQ

1. No styrofoam cone—what can I use?
Stack decreasing sizes of round cheesecake layers or mold in a tall glass.

2. My chocolate seized—what happened?
You used water-based coloring. Use only oil-based products for candy melts.

3. Can I bake it?
Yes—bake a normal cheesecake, freeze solid, carve into a cone shape.

4. How far ahead can I make it?
Up to 3 days in fridge or 1 month frozen—decorate day-of.

5. Kid-friendly version?
Skip coffee liqueur if adding, use less intense green.

Conclusion

This Christmas Tree Cheesecake is pure holiday showstopper magic—creamy, dreamy, and so stunning your phone will eat first. One reveal at the party and cameras come out, jaws drop, and someone always says, “You MADE this?!” Make it once, and it becomes your annual tradition—the dessert everyone talks about until next December, when they start asking, “Are you making the tree again?