Candy Hearts Fake Cake (Printable)

Buttery graham crust filled with velvety cream cheese whipped cream, crowned with pink frosting and 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

# 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 -
  • No oven means no stress, and you can pull this together on a hot afternoon without breaking a sweat.
  • The creamy filling is so light it almost floats off the fork, while the buttery crust keeps everything grounded.
  • Candy hearts add nostalgia and crunch in one whimsical, colorful layer.
  • It looks bakery-fancy but requires nothing more than a good mixer and a little patience.
02 -
  • Cold cream cheese won't blend smoothly, so let it sit on the counter for an hour before you start or you'll end up with lumps no amount of beating will fix.
  • If you press the candy hearts too hard, the frosting will dent and crack, so use a light touch and let them nestle in gently.
  • Conversation hearts soften and lose their crunch if the cake sits out too long, so decorate close to serving time or keep it chilled until the last moment.
03 -
  • Freeze the assembled but unfrosted cake for an hour before decorating to firm it up, making frosting and candy placement much easier.
  • Use a hot, dry knife to slice the cake, wiping it clean between cuts, so every piece looks bakery-perfect.
  • If the whipped frosting starts to soften while you work, pop the whole cake back in the fridge for ten minutes to firm it up again.
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