Prep your space. Line a baking sheet with parchment. Clear a little freezer space for chilling the truffles later.

Make the filling. Add the Christmas Tree Cakes to a mixing bowl, crumbling them with your hands. Add softened cream cheese and vanilla. Beat with a hand mixer on low, or mash with a spoon, until the mixture is smooth and evenly combined. It should feel like cookie dough.

Chill briefly. Place the bowl in the freezer for 10–15 minutes to firm up. This makes scooping and rolling easier.

Scoop and roll. Use a 1-tablespoon scoop to portion the dough. Roll each portion into a ball between your palms. Place on the parchment-lined sheet.

Freeze to set. Freeze the rolled balls for 20–30 minutes, or refrigerate for 1 hour. They should feel firm but not rock-hard.

Melt the coating. In a microwave-safe bowl, melt white candy melts (or chopped white chocolate) in 20–30 second bursts, stirring between each, until smooth. If too thick, stir in 1 teaspoon coconut oil or shortening. You want a fluid, dippable consistency.

Dip the truffles. Working in batches, drop a chilled truffle into the melted coating. Use a fork to lift it out, tapping the fork gently on the bowl’s edge to let excess drip off. Place back on the parchment.

Decorate. While the coating is still wet, add holiday sprinkles. If using green candy melts for drizzle, melt a small amount and flick it over the tops using a spoon or piping bag.

Set and serve. Let the truffles sit at room temperature until the coating hardens, about 15–20 minutes, or refrigerate for a faster set. Add mini gold star sprinkles on top if you want a tree-inspired finish.

Optional shaping tip. For a “tree” look, roll into a cone shape before dipping, then add zig-zag green drizzle and a star sprinkle at the peak.