Candy Hearts Fake Cake (Printable)

Creamy no-bake cheesecake with whipped frosting and candy heart decoration

# What You 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 required means you can make this even in the heat of summer or when your oven is occupied with dinner.
  • The texture is impossibly creamy, light as air, and melts on your tongue in a way baked cheesecake never quite manages.
  • It transforms a handful of drugstore candy into something that looks bakery-worthy and tastes like a nostalgic hug.
  • You can make it a day ahead and let it chill overnight, which means less stress and more time to enjoy your guests.
02 -
  • Room temperature cream cheese is non-negotiable because cold cream cheese will never whip smooth and you'll end up with lumps no amount of beating can fix.
  • Whip your cream in a chilled bowl with a chilled whisk because warm equipment will prevent the cream from reaching stiff peaks and your filling will be soupy.
  • Press the candies gently into the frosting or they'll crack and fall off, and decorate close to serving time because conversation hearts soften and lose their crunch if they sit too long.
03 -
  • Freeze the assembled cheesecake for 1 hour before frosting if you want an ultra-firm base that won't shift or crack when you spread the whipped frosting.
  • Add a teaspoon of cream cheese to your whipped frosting for extra stability and a subtle tang that echoes the filling.
  • Use an offset spatula to spread the frosting in smooth, even strokes, and dip it in warm water between passes for a professional bakery finish.
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