Candy Hearts Fake Cake (Printable version)

Silky cream cheese and whipped cream on a buttery graham crust, topped with whipped frosting and colorful 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

# Step-by-step guide:

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 baking means no overheating your kitchen or worrying about oven timing.
  • The whipped cream cheese filling tastes like cheesecake but stays cloud-light.
  • Candy hearts add crunch and nostalgia without any extra effort.
  • You can make it two days ahead and it only gets creamier.
02 -
  • Cold cream cheese will leave lumps no matter how long you beat it, patience at room temperature is everything.
  • If you overwhip the heavy cream it turns grainy and buttery, stop the mixer as soon as stiff peaks form.
  • Conversation hearts soften and lose their snap if the cake sits out too long, so decorate close to serving time.
03 -
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream, it makes a huge difference in how fast and stable the peaks form.
  • Use an offset spatula to spread the frosting in long, smooth strokes instead of short dabs, it hides any imperfections and looks more polished.
  • If your conversation hearts are too thick to press in easily, look for the thinner, flatter ones or use small Jordan almonds instead for a similar effect.
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