Save to Pinterest A coworker brought this to a potluck last February, and I spent the entire afternoon trying to figure out if it was actually cheesecake or some kind of frosted illusion. The pastel hearts pressed into every surface made it look like a Valentine's Day fever dream, but one bite revealed clouds of tangy cream cheese folded into whipped cream, all sitting on a sweet crumble of graham crackers. I begged for the recipe and made it that same weekend, mostly because I couldn't stop thinking about how something so pretty required zero oven time. Now it's my go-to whenever I want to look like I tried harder than I actually did.
The first time I made this, I decorated it at midnight because I underestimated how long the filling needed to set. I stood in my kitchen under the dim light of the range hood, methodically pressing tiny hearts into pink frosting while my cat watched from the counter. It felt ridiculous and magical at the same time, like I was crafting something secret. When I finally served it the next day, my friend took one look and said it was too cute to cut, but she still ate two slices.
Ingredients
- Graham cracker crumbs: The buttery, honey-sweet base that holds everything together without any baking, and you can pulse whole crackers in a food processor if you want to feel productive.
- Unsalted butter, melted: Binds the crumbs into a crust that slices cleanly and tastes like childhood summers at the beach.
- Granulated sugar (for crust): A little extra sweetness to balance the tangy cream cheese filling that sits on top.
- Cream cheese, softened: The star of the filling, it must be room temperature or you will end up with lumps no amount of beating can fix.
- Powdered sugar, sifted: Sweetens and stabilizes the filling and frosting without any grainy texture, and sifting really does matter.
- Pure vanilla extract: Adds warmth and depth to both the cheesecake layer and the whipped frosting, making everything taste intentional.
- Heavy whipping cream, cold: Whips up into stiff, airy peaks that lighten the cream cheese and create that cloud-like texture everyone remembers.
- Pink gel food coloring (optional): A drop or two turns plain frosting into something that looks like it belongs in a candy shop window.
- Conversation heart candies: Crunchy, pastel, and nostalgic, they are the entire visual personality of this dessert and taste like chalky sugar in the best way.
- Rainbow sprinkles: A final flourish that catches the light and makes every slice feel like a celebration.
Instructions
- Build the crust:
- Stir together graham cracker crumbs, melted butter, and sugar until the mixture looks like damp sand and holds its shape when you squeeze it. Press it firmly into the bottom of your springform pan, using the flat bottom of a measuring cup to pack it down evenly, then chill it so it firms up and does not crumble when you slice.
- Whip the filling:
- Beat the softened cream cheese until it is completely smooth, then add powdered sugar and vanilla and keep beating until it looks fluffy and pale. In a separate cold bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until no white streaks remain and the whole thing looks like a sweet, tangy cloud.
- Assemble and chill:
- Spread the cheesecake filling over the chilled crust, smoothing the top with an offset spatula so it looks professional. Cover the pan and refrigerate for at least four hours, or overnight if you have the patience, because the filling needs time to set into something sliceable.
- Frost and decorate:
- Whip the second cup of cream with powdered sugar, vanilla, and a few drops of pink gel color until stiff peaks form and the frosting holds its shape. Release the chilled cheesecake from the pan, spread the pink frosting over the top and sides, then press conversation hearts gently into the frosting all over the sides and scatter more hearts and sprinkles on top.
- Final chill and serve:
- Let the decorated cake chill for another thirty minutes so the frosting firms up and the candies stick. Slice with a sharp knife wiped clean between cuts, and serve each piece cold and proud.
Save to Pinterest My niece helped me decorate this last year, and she treated every candy heart like a tiny tile in a mosaic, arranging them by color and message with the kind of focus I usually reserve for taxes. When we finished, she stood back and declared it the most beautiful thing she had ever made, and I did not have the heart to tell her I had straightened a few while she was not looking. We ate it together that night, and she insisted on reading every heart out loud before popping it in her mouth.
Choosing Your Crust
Graham crackers are classic, but I have swapped them for vanilla wafers when I wanted something lighter, and once I used chocolate sandwich cookies for a friend who does not like anything too sweet. The key is to keep the ratio of crumbs to butter the same so the crust holds together without feeling greasy. If you are feeling fancy, add a pinch of cinnamon or a tablespoon of cocoa powder to the crumbs before you mix in the butter.
Making It Ahead
This dessert is a dream for advance prep because the filling actually improves after a night in the fridge, becoming denser and more sliceable. I have made the base and filling up to two days ahead, then frosted and decorated it the morning of serving so the candy hearts stay crisp and bright. If you are really ahead of the game, you can freeze the whole unfrosted cheesecake for up to a month, then thaw it overnight in the fridge before you add the final flourishes.
Serving and Storing
I always slice this cake with a long, sharp knife dipped in hot water and wiped dry between each cut, because it keeps the layers clean and the frosting from smearing. Leftovers keep beautifully in the fridge for up to five days, though the candy hearts will soften slightly after day three. If you want to stretch it further, you can freeze individual slices wrapped in plastic, but the texture of the whipped frosting will change slightly when thawed.
- Serve it straight from the fridge for the best texture and flavor contrast.
- Pair it with sparkling wine or a cup of berry tea to balance the sweetness.
- Let guests pick off their favorite candy heart messages before you slice, it is half the fun.
Save to Pinterest Every time I make this, someone asks if it is complicated, and I get to watch their face when I tell them there is no oven involved. It is one of those rare recipes that looks impressive, tastes indulgent, and secretly requires less effort than most weeknight dinners.
Questions & Answers About This Recipe
- → Can I make this dessert ahead of time?
Absolutely. The cheesecake filling needs at least 4 hours to set, and it actually develops better flavor when chilled overnight. Complete the decoration with candy hearts and sprinkles shortly before serving to keep them crunchy and prevent softening.
- → What's the difference between this and a traditional baked cheesecake?
This version requires no baking, relying on the combination of whipped cream and cream cheese to create a light, mousse-like texture. Traditional cheesecakes use eggs and require oven time for structure, resulting in a denser, richer consistency.
- → Can I substitute the conversation hearts with other candies?
Definitely. Any small, firm candy works well—try mini M&Ms, crushed peppermint, colorful sprinkles, or even chopped chocolate-covered candies. Just avoid anything too soft or sticky that might weep into the frosting.
- → Why did my frosting crack when pressing on the candy hearts?
The frosting needs to be firm but still slightly pliable. If it's too cold, it will crack under pressure. Let the decorated cake sit at room temperature for 5-10 minutes before adding candies, and press gently with the flat side of each heart rather than the edges.
- → How long will this dessert stay fresh?
Keep refrigerated and it stays fresh for 3-4 days. However, the candy hearts will gradually soften and lose their crunch, so it's best enjoyed within 24-48 hours of decorating. The crust and cheesecake filling remain excellent throughout.
- → Can I freeze this for later?
Yes, freeze the cheesecake filling and crust without the whipped frosting for up to 1 month. Thaw overnight in the refrigerator, then add fresh whipped frosting and decorations before serving. The already-decorated cake doesn't freeze well due to the candy and cream texture changes.