Candy Hearts Fake Cake (Printable version)

Creamy no-bake cheesecake with graham crust, pink frosting, and candy hearts. Perfect Valentine's Day dessert.

# What You'll 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 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 means no stress, just a fridge doing the heavy lifting while you do something else.
  • The contrast between silky cheesecake and crunchy candy hearts is unexpectedly addictive.
  • It looks like you spent all day decorating, but the whole thing comes together in under an hour of hands on time.
  • Leftovers (if there are any) taste even better the next morning with coffee.
02 -
  • If your cream cheese is even slightly cold, you'll end up with lumps that no amount of beating will smooth out; leave it on the counter for an hour before you start.
  • Don't skip chilling the bowls and beaters before whipping cream or it will take forever to reach stiff peaks and might never fully thicken.
  • Press the candy hearts gently or the frosting will crack and slide off; if it does, just smooth it back with a spatula and no one will know.
03 -
  • Freeze the cheesecake layer for an hour before frosting if you want sharper edges and easier decorating; it firms up just enough to handle without losing its creamy texture.
  • Use a hot, dry knife to slice clean pieces; dip it in hot water, wipe it dry, and cut in one smooth motion.
  • If your whipped frosting starts to look grainy or separated, you've overbeaten it; fold in a tablespoon of cold, unwhipped cream to bring it back together.
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