Candy Hearts Fake Cake (Print View)

A delightful dessert with a graham cracker crust, creamy no-bake filling, whipped frosting, and decorative candy hearts. Perfect for any sweet occasion.

# Components:

→ For the Crust

01 - 1½ cups graham cracker crumbs
02 - 5 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ For the 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

→ For the Whipped Frosting

08 - 1 cup heavy whipping cream, cold
09 - ½ cup powdered sugar, sifted
10 - ½ teaspoon pure vanilla extract
11 - Pink gel food coloring (optional)

→ For Decoration

12 - 2 cups conversation heart candies
13 - ¼ cup rainbow sprinkles

# Directions:

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 -
  • The no-bake filling means you get restaurant quality creaminess without turning on your oven or risking cracks and sinkholes
  • That combination of silky cheesecake, cloudlike whipped frosting, and the nostalgic crunch of candy hearts hits every texture craving in one bite
02 -
  • Press the candy hearts gently but firmly into the frosting too little pressure and they'll slide off, too much and you'll crack your carefully smoothed frosting surface
  • Decorate within an hour of serving because the moisture from the frosting eventually softens the candy hearts and they lose their signature crunch
03 -
  • Chill your beaters and mixing bowl in the freezer for 10 minutes before whipping cream cold equipment equals faster, more stable whipped cream
  • Run a thin knife under hot water and wipe it dry before releasing the springform pan it helps separate any filling that might stick to the sides
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