Candy Hearts Fake Cake (Printable)

Creamy no-bake cheesecake with fluffy pink frosting and candy heart decorations.

# What You'll Need:

→ Crust

01 - 1½ cups graham cracker crumbs
02 - 5 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ No-Bake Cheesecake Filling

04 - 16 ounces cream cheese, softened to room temperature
05 - 1 cup powdered sugar, sifted
06 - 1 teaspoon pure vanilla extract
07 - 1 cup heavy whipping cream, cold

→ Whipped Frosting

08 - 1 cup heavy whipping cream, cold
09 - ½ cup powdered sugar, sifted
10 - ½ teaspoon pure vanilla extract
11 - A few drops pink gel food coloring, optional

→ Decoration

12 - 2 cups conversation heart candies
13 - ¼ cup rainbow sprinkles

# How To Make:

01 - In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand and clumps together when pressed.
02 - Press the crust mixture firmly into the bottom of an 8-inch springform pan lined with parchment paper. Use the bottom of a measuring cup to smooth and compact the crust evenly. Refrigerate for 15 minutes.
03 - In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract; beat until fluffy and fully combined.
04 - In a separate chilled bowl, whip 1 cup heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
05 - Spread the cheesecake filling evenly over the chilled crust. Smooth the top with an offset spatula. Cover and refrigerate for at least 4 hours, or overnight for optimal results.
06 - In a clean, chilled bowl, whip the remaining 1 cup heavy cream with powdered sugar and vanilla extract to stiff peaks. Add pink gel food coloring one drop at a time until desired shade is achieved.
07 - Release the chilled cheesecake from the pan and transfer to a serving plate. Spread the whipped frosting evenly over the top and sides of the cake.
08 - Gently press conversation heart candies into the sides of the cake, covering the frosting in an even layer. Decorate the top with additional hearts and rainbow sprinkles.
09 - Refrigerate the decorated cake for 30 minutes before slicing to allow the frosting and candy to set properly. Serve chilled.

# Expert Advice:

01 -
  • No oven means no overheating your kitchen or setting off smoke alarms mid-dessert.
  • The buttery graham crust holds up beautifully without getting soggy, even after a full day in the fridge.
  • Silky cream cheese filling tastes like classic cheesecake but comes together in a fraction of the time.
  • Decorating with candy hearts is oddly therapeutic and makes every slice look like a celebration.
02 -
  • Cold cream cheese will never whip smooth, so let it sit on the counter for at least an hour before you start mixing.
  • Overwhipping the heavy cream turns it grainy and butter-like, so stop the mixer as soon as stiff peaks form.
  • Conversation hearts soften and lose their crunch if the cake sits at room temperature too long, so keep it chilled until you're ready to serve.
03 -
  • Freeze the assembled cheesecake for one hour before frosting if you want ultra-clean slices and a firmer texture that's easier to decorate.
  • Run your knife under hot water and wipe it dry between each cut for bakery-perfect slices with no dragging or smudging.
  • Swap graham crackers for vanilla wafers or chocolate cookies to change up the crust flavor without altering the rest of the recipe.
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