Candy Hearts Fake Cake (Printable Version)

No-bake cheesecake with whipped frosting, graham crust, and colorful candy hearts topping. Sweet celebration.

# 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

# How to Make It:

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 oven means no stress, just a chill in the fridge while you do other things.
  • The whipped filling is cloudlike and melts on your tongue without being heavy.
  • Kids go wild for the candy hearts, and adults secretly love the throwback charm.
  • It looks like a bakery centerpiece but comes together in under an hour of active work.
02 -
  • Cold cream cheese will not whip smooth, leave it on the counter for an hour or microwave in five second bursts until soft.
  • Overwhipping the heavy cream turns it grainy and buttery, stop as soon as stiff peaks form.
  • Conversation hearts soften and bleed color if the cake sits at room temperature too long, decorate no more than an hour before serving.
  • Lining the pan with parchment makes unmolding foolproof, even if the sides stick a little.
03 -
  • Dip your knife in hot water and wipe it clean between slices for bakery perfect edges.
  • If your frosting is too soft to hold the candy, pop the whole cake in the freezer for 10 minutes to firm it up.
  • Use a mix of pastel and white candy hearts for a softer, more cohesive look.
  • A tablespoon of sour cream folded into the filling adds a subtle tang that balances the sweetness.
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