Candy Hearts Fake Cake (Printable Version)

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

# 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 texture stays cloud-light even after hours in the fridge.
  • The candy hearts add a playful crunch that contrasts beautifully with the silky cream cheese filling.
  • You can assemble it the night before and decorate it an hour before guests arrive, making it perfect for parties.
  • Every slice looks like a pastel dream, and people always ask if you ordered it from a bakery.
02 -
  • Cold cream whips faster and holds peaks longer, so chill your bowl and beaters in the freezer for 10 minutes before you start.
  • If your cream cheese is too cold, it will clump and leave lumps in the filling that no amount of beating can smooth out, so let it sit at room temperature for at least an hour.
  • Press the candy hearts gently—if you push too hard, the frosting will crack and slide off the sides, ruining your smooth finish.
  • Conversation hearts soften and lose their crunch if left at room temperature too long, so decorate the cake no more than a few hours before serving.
03 -
  • Line your springform pan with parchment paper so the cake releases cleanly and you dont lose any of that beautiful frosting when you transfer it to a serving plate.
  • Dip your knife in hot water and wipe it clean between every slice—this keeps the frosting smooth and prevents the candy hearts from cracking and falling off.
  • If your whipped cream starts to look grainy or separated, youve overwhipped it and its starting to turn into butter, so stop immediately and fold in a tablespoon of fresh cold cream to bring it back.
  • Buy extra candy hearts because youll eat at least a handful while decorating, and you want enough left over to cover the cake completely.
Go Back