Candy Hearts Fake Cake (Printable Version)

Buttery graham crust topped with creamy cheesecake filling, fluffy pink frosting, and crunchy candy hearts.

# 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 evenly. 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 required—just a cold fridge and about 5 minutes of actual hands-on work.
  • The graham cracker crust stays buttery and crisp while the filling melts like silk on your tongue.
  • Conversation hearts double as both decoration and an edible reminder that dessert should be playful.
02 -
  • Cold equipment matters more than you'd think—a warm bowl will cause cream to break when you're whipping it, so chill your mixing bowls in the freezer for 10 minutes first.
  • Conversation hearts absorb moisture from the frosting if they sit too long, so decorate within an hour of serving for maximum crunch.
03 -
  • If your frosting starts to look grainy or breaks while whipping, it's warming up—stop immediately, chill the bowl for 5 minutes, and start whipping again with fresh cream.
  • The secret to perfect candy placement is waiting until the frosting is fully set, so those 30 minutes before serving aren't optional—they're what keeps your design intact when you slice.
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