Candy Hearts Fake Cake (Print Version)

A delightful no-bake dessert combining a creamy, airy filling with a buttery graham cracker crust, beautifully topped with sweet candy hearts.

# Ingredient List:

→ For the Crust

01 - 1½ cups graham cracker crumbs
02 - 5 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ For the 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

→ For the Whipped Frosting

08 - 1 cup heavy whipping cream, cold
09 - ½ cup powdered sugar, sifted
10 - ½ teaspoon pure vanilla extract
11 - Pink gel food coloring (optional)

→ For Decoration

12 - 2 cups conversation heart candies
13 - ¼ cup rainbow sprinkles

# Steps:

01 - Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Mix thoroughly 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 - Beat the softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract; beat until fluffy and fully incorporated.
04 - In a separate chilled bowl, whip 1 cup cold heavy cream to stiff peaks using an electric mixer.
05 - Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Avoid overmixing to maintain the airy texture.
06 - 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 optimal results.
07 - 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 the desired shade is achieved.
08 - 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.
09 - 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.
10 - Chill the decorated cake for 30 minutes before slicing to allow the frosting and candy to set. Serve chilled for best texture and flavor.

# Helpful Hints:

01 -
  • The no bake approach means your oven stays free while you create something that looks like it took hours
  • Each slice delivers that magical contrast between creamy cheesecake and satisfyingly crunchy candy hearts
  • The pastel crown transforms any ordinary Tuesday into something worth celebrating
02 -
  • Cold ingredients are your friend for both the filling and the frosting. Room temperature cream cheese and cold whipping cream create the most stable structure.
  • The longer chill time creates a firm cake that's easier to frost. Don't rush this step or your sides might slide.
  • Press candy hearts into the frosting within 30 minutes of removing the cake from the refrigerator. Firm frosting holds them better than softened.
03 -
  • Run a thin knife under hot water and dry it before each slice. The heat helps cut through the layers cleanly without dragging the frosting.
  • If your springform pan has any gaps in the bottom, line the outside with foil before adding the crust to prevent butter from leaking during the initial chill.
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