Candy Hearts Fake Cake (Printable)

Creamy no-bake cake with graham crust, fluffy filling, whipped frosting, and colorful candy hearts.

# What You'll Need:

→ Crust

01 - 1.5 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 - 0.5 cup powdered sugar, sifted
10 - 0.5 teaspoon pure vanilla extract
11 - Pink gel food coloring, a few drops (optional)

→ Decoration

12 - 2 cups conversation heart candies
13 - 0.25 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 Tips:

01 -
  • No oven means you can make this on the hottest day without breaking a sweat or heating up the kitchen.
  • The texture is cloud-light but rich enough to feel like a real celebration cake.
  • Conversation hearts get a second life as crunchy, nostalgic decoration instead of sitting forgotten in a bowl.
  • It looks impressive but the steps are forgiving even if youve never made cheesecake before.
02 -
  • Cold cream cheese will give you lumps that never smooth out, so leave it on the counter for at least an hour before you start.
  • If you overbeat the whipped cream it will turn grainy and separate, so stop the mixer as soon as stiff peaks form.
  • Conversation hearts can soften and bleed color if the cake sits out too long, so add them shortly before serving and keep the cake refrigerated.
  • Lining the bottom of the pan with parchment makes releasing the cake foolproof and prevents sticking.
03 -
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream for the fastest, fluffiest peaks.
  • Run a thin knife under hot water and wipe it dry between each slice for clean, professional-looking cuts.
  • If you want a firmer texture freeze the assembled cake for an hour before frosting, it makes decorating easier and slices hold their shape better.
  • Swap the graham crackers for vanilla wafers or chocolate cookies to change the flavor profile without altering the technique.
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