Candy Hearts Fake Cake (Printable)

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

# 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 Suggestions:

01 -
  • No oven means no stress, just a relaxed rhythm of mixing, folding, and chilling while you do something else entirely.
  • The combination of creamy filling and crunchy candy creates a texture contrast that keeps every forkful interesting.
  • It looks like you spent all day decorating, but the candies do the work for you in minutes.
  • Leftovers keep beautifully in the fridge, and somehow taste even better the next morning with coffee.
02 -
  • Cold cream cheese will never beat smooth no matter how long you mix, so leave it on the counter for at least an hour before you start.
  • If you try to release the springform pan too early, the filling will slump and lose its clean edges, so wait the full 4 hours minimum.
  • Pressing candies too hard will crack the frosting and leave dents, so use a light touch and let them rest against the surface naturally.
  • Conversation hearts soften and lose their crunch if the cake sits at room temperature, so keep it chilled until just before serving.
03 -
  • Freeze the mixing bowl and beaters for 10 minutes before whipping cream, it makes the process faster and the peaks more stable.
  • If your cream cheese filling looks grainy, it wasn't soft enough to start, next time leave it out longer or microwave it in 5 second bursts.
  • Press the crust up the sides of the pan about half an inch if you want a taller edge, it makes the cake look more impressive and holds the filling securely.
  • If the frosting starts to deflate while you're decorating, pop the cake back in the fridge for 10 minutes and it will firm up enough to finish.
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