Candy Hearts Fake Cake (Print Version)

Creamy no-bake cheesecake with fluffy whipped frosting and colorful candy hearts atop a buttery graham cracker 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 Make It:

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 overheating your kitchen, and the chill time does all the work while you do literally anything else.
  • The whipped cheesecake filling is lighter than traditional baked versions but still delivers that rich, tangy hit you crave.
  • Pressing candy hearts into frosting is weirdly therapeutic, and the final result looks like you went to pastry school.
  • It holds up beautifully in the fridge for days, so you can make it ahead and avoid last minute panic.
02 -
  • Cold cream cheese will not blend smoothly no matter how long you beat it, so let it sit on the counter for at least an hour before you start.
  • If you overwhip the heavy cream, it will turn grainy and butter-like, so stop the mixer the moment stiff peaks form and do not push your luck.
  • Conversation hearts will start to soften and bleed color if the cake sits out too long, so keep it chilled until the moment you are ready to serve.
03 -
  • Freeze the cheesecake for one hour before frosting if you want sharper edges and a firmer surface to work with.
  • Use a piping bag to apply the whipped frosting if you want more control and a smoother finish, especially around the sides.
  • Press the candy hearts in gently and at a slight angle so they nestle into the frosting without cracking or sliding off.
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