Candy Hearts Fake Cake (Printable Version)

Creamy no-bake cheesecake with whipped topping and crunchy candy hearts

# 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

# 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.

# Additional Tips::

01 -
  • The contrast between crunchy candy hearts and velvety no-bake cheesecake creates an addictive texture that will make everyone ask for your secret.
  • You can prepare this showstopper a day ahead, leaving you free to actually enjoy your celebration instead of being stuck in the kitchen.
02 -
  • Thoroughly chill your bowls and beaters before whipping cream, otherwise you might find yourself with a soupy mess instead of those crucial stiff peaks.
  • Working with cold hands when pressing in candy hearts prevents the frosting from melting and sliding off the sides, something I discovered after ruining my first attempt with warm, eager fingers.
03 -
  • For a picture-perfect presentation, freeze the cake for 30 minutes right before decorating so the frosting firms up enough to create clean, defined edges when you press in the candy hearts.
  • Sort your conversation hearts by color before decorating to create an ombré effect around the cake, transitioning from pale yellow at the bottom to pink at the top for a gradient that looks professionally crafted.
Go Back