Candy Hearts Fake Cake (Printable)

Creamy no-bake cheesecake with pink whipped frosting, topped with crunchy conversation hearts and rainbow sprinkles.

# 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. 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 Suggestions:

01 -
  • No oven means no stress, just a cold fridge doing all the heavy lifting while you binge a show.
  • The crust stays crunchy, the filling stays creamy, and every bite tastes like a cloud made of cheesecake.
  • Decorating with candy hearts is oddly satisfying, like edible Tetris that actually tastes good.
  • It looks bakery-level impressive but uses supermarket ingredients you probably already have.
02 -
  • If your cream cheese is cold, youll get lumps no amount of beating will fix, so leave it on the counter for an hour before you start.
  • Folding the whipped cream gently is key, because if you stir too hard, youll deflate it and end up with a dense filling instead of a fluffy cloud.
  • Conversation hearts can crack the frosting if you press too hard, so use a light touch and let the frosting do the sticking.
  • Leaving the cake at room temperature too long will soften the candies and make them sticky, so decorate close to serving time.
03 -
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream, it makes the peaks stiffen faster and hold their shape longer.
  • Run your knife under hot water and wipe it dry between slices for clean, bakery-style cuts that dont drag frosting or smear candy.
  • If your candy hearts are stale or too hard, leave them out at room temperature for 30 minutes before pressing them on so they dont crack under pressure.
  • For a firmer, almost ice-cream-like texture, freeze the cake for an hour before decorating, then let it sit at room temperature for 10 minutes before slicing.
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