Zebra Cake Balls (aka truffles) are the perfect no-bake dessert for fans of Little Debbie Zebra Cakes. With just 4 ingredients, these creamy, bite-sized treats are quick and easy to make. They’re a great option for parties, holidays, or anytime you’re craving a quick and delicious dessert.

A close-up of a white plate stacked with Little Debbie Zebra Cake Balls- round truffles coated in white chocolate and decorated with thin milk chocolate drizzles.

If you’ve already tried my Little Debbie Christmas Tree Cake Balls, you’ll love this version too!

The process is just as simple: mix, roll, chill, and dip. Chilling the cake balls ensures a smooth coating with no crumbs, and the chocolate drizzle on top adds the perfect finishing touch. They are are sure to be a hit with anyone who loves cheesecake truffles or Little Debbie treats!

Why you’ll love this recipe

Only 4 simple ingredients: Simple recipe—no need for a long grocery list.
No baking required: Perfect for when you want a quick dessert without turning on the oven.
Nostalgic treat: Brings back memories of enjoying the Little Debbie cakes in a fun, new way.
Crowd-pleaser: Great for parties, holidays, or just treating yourself.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Zebra cakes, chocolate melting wafers, vanilla almond bark, and cream cheese on a white surface, each labeled.

Zebra Cakes – These little debbie snack cakes are the star of the show! Their soft texture and iconic flavor make these cake balls extra delicious. You will need 2 boxes to get the 16 needed for this recipe. If you can’t find them in your local grocery store you can order the zebra snack cakes on Amazon.
Cream Cheese – Use full-fat cream cheese at room temperature. This helps the cake mixture bind together and gives the balls a creamy, cheesecake-like texture.
Vanilla Almond Bark – This creates the smooth, sweet coating for your little debbie cake balls. Be sure to melt it slowly in the microwave, stirring every 30 seconds or according to package directions to avoid overheating. White chocolate melting wafers can also be used.
Chocolate Melting Wafers – I like to use Ghiradelli chocolate melts but semi-sweet or milk chocolate chips will work as well. If the melted chocolate is too thick, stir in 1 teaspoon of coconut oil or shortening to make it smoother and easier to drizzle.

How to Make Zebra Cake Balls

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Prep: Line a baking sheet with parchment paper.

Mix: Beat Zebra Cakes and cream cheese until smooth. Scoop the dough and roll into 1–1 ½ inch balls.

Side-by-side view of uncoated and white chocolate-coated dessert balls on parchment paper lined baking sheet.

Chill: Chill the balls for at least 1 hour.

Coat: Dip chilled balls in melted almond bark, return to prepared cookie sheet, and let set in the refrigerator.

Side-by-side images of mixing process in metal bowls: the left image shows chunks of cakes and cream cheese, and the right image shows the fully blended mixture forming a coarse, yellow dough-like consistency.

Decorate: Drizzle with melted chocolate to create zebra stripes. Chill until fully set.

Rows of white chocolate-coated Little Debbie zebra cake truffles drizzled with milk chocolate on parchment paper.

Pro Tip:

If your melted chocolate is thick, add 1 teaspoon of shortening or coconut oil to the melted chocolate for easy drizzling.

Storage

Refrigerator: Store Zebra Cake Truffles in an airtight container in the fridge for up to 5 days.

Freezer: Freeze the cake balls in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.

Tip: To prevent sticking, layer the cake balls with parchment or wax paper if stacking them in a container.

A hand holding a white chocolate-coated truffle (Zebra Cake Truffle) with a bite taken, showing the yelllow cream cheese and cake filling inside.

Tips for the Best Zebra Cheesecake Balls

Use room temperature cream cheese: Ensure the cream cheese is softened to room temperature for easier mixing.
Use a cookie scoop: This keeps the cake balls uniform in size and makes rolling easier. A #60 scoop or similar size is perfect for these truffles.
Chill well: Chilling the balls prevents crumbs and ensures smooth almond bark coating.
Work in batches: Dip a few balls at a time while keeping the rest firm in the fridge.

Variations to Try

Cake Pops: Insert lollipop sticks into the chilled cake balls before dipping them in almond bark for a fun cake pop twist.
Sprinkles: Add sprinkles on top of the almond bark coating before it sets for a festive touch.
Holiday Colors: Use colored candy melts instead of chocolate for themed drizzles, like red and green for Christmas or pastel shades for Easter.

A plate of white chocolate-coated truffles drizzled with milk chocolate, placed on a blue striped cloth with Zebra Cakes nearby.

Don’t Miss These Easy Truffle Recipes

Recipe

A hand holding a zebra cake truffle with a bite taken out. The truffle is topped with white chocolate and thin milk chocolate drizzles, and its moist, crumbly yellow filling is visible.

Recipe

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Zebra Cake Balls

Author: Jaclyn

Prep: 20

Chill Time 1 15

Total: 1 35

Zebra Cake Balls (aka truffles) are a fun and easy no-bake dessert made with just 4 ingredients. Perfect for parties or holiday treats, these bite-sized truffles are made with cream cheese and Little Debbie snack cakes, coated in vanilla almond bark, and drizzled with chocolate for a striped finish.

Equipment

1 Tablespoon cookie scoop (#60)

Ingredients

▢ 16 zebra cakes
▢ 4 ounces cream cheese softened
▢ 10 ounces vanilla almond bark
▢ ⅓ cup chocolate melting wafers

Instructions

Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, beat zebra cakes and softened cream cheese until smooth.
Scoop and roll the mixture into 1 – 1 ½ inch balls. Place on the lined baking sheet, cover with plastic wrap, and chill for at least 1 hour (or overnight).
Melt almond bark in a microwave-safe bowl in 30-second intervals, stirring each time, until smooth (or as per package instructions).
Use a fork or dipping tool to coat the chilled balls in the melted almond bark. Tap off excess and return them to the baking sheet.
Refrigerate the coated balls for 15 minutes, or until the almond bark sets.
Melt chocolate candy melts in a microwave-safe bowl, stirring every 30 seconds, until smooth (or as per package instructions). Spoon into a piping or freezer bag and snip off a small corner.
Drizzle chocolate over the balls to create zebra stripes. Chill for 15 minutes, or until fully set, before serving or storing.