Candy Hearts Fake Cake (View Print Version)

Silky cream cheese, whipped cream, graham crust, luscious frosting, vibrant candy hearts. A sweet, playful dessert.

# What You'll Need:

→ For the Crust

01 - 1½ cups graham cracker crumbs (150g)
02 - 5 tablespoons unsalted butter, melted (70g)
03 - 2 tablespoons granulated sugar (25g)

→ For the No-Bake Cheesecake Filling

04 - 16 ounces cream cheese, softened (450g)
05 - 1 cup powdered sugar, sifted (120g)
06 - 1 teaspoon pure vanilla extract
07 - 1 cup heavy whipping cream, cold (240ml)

→ For the Whipped Frosting

08 - 1 cup heavy whipping cream, cold (240ml)
09 - ½ cup powdered sugar, sifted (60g)
10 - ½ teaspoon pure vanilla extract
11 - Pink gel food coloring, a few drops (optional)

→ For Decoration

12 - 2 cups conversation heart candies (about 200g)
13 - ¼ cup rainbow sprinkles (40g)

# Method:

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. 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.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - 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.
08 - Chill the decorated cake for 30 minutes before slicing to allow the frosting and candy to set. Serve chilled.

# Expert Advice:

01 -
  • The texture is impossibly smooth, like eating a cloud that decided to become dessert
  • You can customize the candy colors for any occasion, making it endlessly adaptable
02 -
  • Cold cream and chilled equipment are absolutely essential for achieving stable whipped cream that won't collapse
  • Freezing the cake for an hour before decorating makes the frosting process significantly less stressful
03 -
  • Run a thin knife under hot water and wipe it dry before slicing—this trick gives you perfectly clean cuts every time
  • If you don't have a springform pan, a regular cake pan lined with parchment paper that overhangs the sides works beautifully for removing the finished cake
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