Candy Hearts Fake Cake (Print version)

Silky no-bake cheesecake with whipped cream, fluffy pink frosting, and crunchy 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:

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 Tips:

01 -
  • No oven means no stress, just cold cream cheese magic and a whisk.
  • The candy hearts turn into a crunchy shell that surprises everyone who bites in.
  • It looks like a celebration without needing any fancy piping skills.
  • You can make it the night before and pull it out like a hero.
02 -
  • Cold cream cheese is impossible to beat smooth, leave it on the counter for an hour before you start.
  • Pressing the hearts too hard will crack the frosting and leave dents, a light touch is all you need.
  • If the conversation hearts sit out too long, they absorb moisture and turn gummy, so decorate close to serving time.
  • Folding whipped cream into cream cheese takes a gentle hand, stir too hard and you'll lose all the airiness.
03 -
  • Sift your powdered sugar before adding it to the cream cheese or you'll fight clumps for days.
  • Use a hot, dry knife to slice through the candy hearts cleanly without dragging the frosting.
  • Make the cake a day ahead and decorate it the morning of your event for the freshest look and flavor.
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