Candy Hearts Fake Cake (Printable)

A delightful no-bake creation featuring a creamy filling on a buttery graham crust, topped with whipped frosting and candy hearts. A truly sweet indulgence.

# Components:

→ For the Crust

01 - 1½ cups graham cracker crumbs (150 g)
02 - 5 tablespoons unsalted butter, melted (70 g)
03 - 2 tablespoons granulated sugar (25 g)

→ For the No-Bake Cheesecake Filling

04 - 16 ounces cream cheese, softened to room temperature (450 g)
05 - 1 cup powdered sugar, sifted (120 g)
06 - 1 teaspoon pure vanilla extract
07 - 1 cup heavy whipping cream, cold (240 ml)

→ For the Whipped Frosting

08 - 1 cup heavy whipping cream, cold (240 ml)
09 - ½ cup powdered sugar, sifted (60 g)
10 - ½ teaspoon pure vanilla extract
11 - A few drops pink gel food coloring (optional)

→ For Decoration

12 - 2 cups conversation heart candies (about 200 g)
13 - ¼ cup rainbow sprinkles (40 g)

# Method:

01 - Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Mix until the texture resembles wet sand and clumps together when pressed. 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.
02 - Beat the softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract, then beat until fluffy and fully combined. 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.
03 - 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 to allow the filling to set completely.
04 - 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.
05 - 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. 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.
06 - Chill the decorated cake for 30 minutes before slicing to allow the frosting and candy to set. Serve chilled for the best texture and flavor.

# Expert Advice:

01 -
  • No oven required—perfect for those sweltering summer afternoons when even turning on the microwave feels like too much
  • The crunch of candy hearts against silky cheesecake creates the most delightful texture contrast that keeps everyone reaching for just one more slice
02 -
  • Room temperature cream cheese is nonnegotiable—I once tried microwaving it in desperation and ended up with a weirdly separated, grainy mess that taught me to plan ahead
  • Press the candy hearts in while the frosting is still slightly cold; warm frosting will cause hearts to slide down the sides like tiny pastel avalanches
03 -
  • If your springform pan has even the slightest wobble or leak, wrap the outside in two layers of aluminum foil before filling to prevent butter from seeping out during chilling
  • Toast your graham cracker crumbs in a 350°F oven for 5 minutes before mixing with butter for an extra layer of nutty, caramel depth
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