Candy Hearts Fake Cake (Printable Version)

Silky cream cheese and whipped cream filling on graham crust, crowned with fluffy pink frosting and crunchy candy hearts.

# 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. 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 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 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 Tips:

01 -
  • No oven means no stress, just smooth assembly and a chill in the fridge while you do anything else.
  • The whipped cream cheese filling tastes like the best part of cheesecake without the cracking or guesswork.
  • Candy hearts aren't just decoration, they add a playful crunch that surprises everyone who tries it.
  • It looks fancy enough for a party but comes together with tools you already own.
02 -
  • Cold cream cheese will never whip smooth, let it sit at room temperature for at least an hour or you'll be chasing lumps forever.
  • If you skip chilling the crust, it will slide apart when you press the filling on top, fifteen minutes in the fridge is not optional.
  • Conversation hearts soften and lose their crunch if the cake sits out too long, decorate no more than an hour before serving.
  • Stiff peaks mean the whipped cream holds its shape when you lift the beater, soft peaks will make your filling runny.
03 -
  • Freeze the springform pan for ten minutes before pressing the crust in, it helps the butter set faster and the crust holds together better.
  • Use an offset spatula to spread the frosting, it gives you control and keeps your hands from warming the cream.
  • If the frosting starts to soften while you're decorating, pop the whole cake back in the fridge for ten minutes and it will firm right up.
  • Save a handful of the prettiest candy hearts for the top, the sides can handle the ones with smudged letters or chipped edges.
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