Candy Hearts Fake Cake (Print Version)

Creamy no-bake cheesecake with fluffy pink frosting and candy hearts on a graham crust.

# 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 Prepare:

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. Chill in the refrigerator 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 best results.
06 - In a clean, chilled bowl, whip the remaining 1 cup heavy cream with powdered sugar and vanilla to stiff peaks. Add pink gel food coloring one drop at a time until your desired shade is reached.
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 - Chill the decorated cake for 30 minutes before slicing to allow the frosting and candy to set. Serve chilled.

# Expert Advice:

01 -
  • No oven means no stress, just a fridge doing all the heavy lifting while you do something else.
  • The combination of creamy cheesecake filling and crunchy candy hearts gives you contrast in every bite.
  • It looks like you spent hours decorating, but really you just pressed some candies into frosting and called it art.
  • Leftovers keep beautifully in the fridge, and honestly taste even better the next day when everything has firmed up.
02 -
  • If your cream cheese is cold, it will not blend smoothly and you will end up with lumps no amount of beating will fix, so let it sit on the counter for at least an hour.
  • Whipping cream needs to be very cold or it won't form stiff peaks, I learned this the hard way when mine stayed soupy and I had to start over with a chilled bowl.
  • Conversation hearts can crack the frosting if you press too hard, so use a light touch and let the frosting hold them in place naturally.
03 -
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream, it makes a huge difference in how fast and stiff the peaks form.
  • Press the crust with the bottom of a flat measuring cup instead of your fingers so it compacts evenly and doesn't crack when you slice.
  • Add a thin layer of melted white chocolate between the crust and filling if you want an extra barrier that keeps the crust crisp even after a day in the fridge.
Return