Candy Hearts Fake Cake (Printable Version)

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

# 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

# Method:

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 -
  • It looks bakery perfect but never touches an oven, so your kitchen stays cool and your confidence stays high.
  • The cream cheese filling is cloud light, not dense, and the buttery crust holds everything together like a gentle hug.
  • Conversation hearts give it instant charm and a playful crunch that makes people smile before they even take a bite.
  • You can make it a full day ahead, which means less stress and more time to enjoy your guests.
02 -
  • Room temperature cream cheese is non negotiable, cold cream cheese will leave lumps no matter how long you beat it.
  • Whip the heavy cream in a chilled bowl for the best volume and stiffest peaks, warm bowls deflate the cream.
  • Fold the whipped cream into the cream cheese gently and slowly, overmixing will knock out all the air and leave you with a dense filling.
  • Press the candy hearts on just before serving or they'll soften and lose their crunch if left at room temperature too long.
03 -
  • Freeze the assembled cake for 1 hour before frosting if you want sharper edges and cleaner slices.
  • Use a hot, dry knife to cut through the candy hearts without shattering them, dip and wipe between each slice.
  • Leftover cake keeps in the fridge for up to 3 days covered loosely with plastic wrap, though the hearts will soften slightly over time.
  • Swap the conversation hearts for any seasonal candy, pastel M&Ms or Jordan almonds work beautifully too.
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