Enjoy a no-bake dessert with creamy cheesecake filling, a graham cracker crust, and festive candy hearts. Perfect for any sweet celebration.
# Components:
→ 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
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 - Pink gel food coloring (optional)
→ Decoration
12 - 2 cups conversation heart candies
13 - ¼ cup rainbow sprinkles
# Directions:
01 - Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Mix until texture resembles wet sand and clumps together when pressed.
02 - Press crust mixture firmly into bottom of parchment-lined 8-inch springform pan. Use measuring cup bottom to smooth and compact. Refrigerate for 15 minutes.
03 - Beat softened cream cheese in large bowl until smooth and creamy. Add powdered sugar and vanilla extract; beat until fluffy and fully combined.
04 - Whip 1 cup cold heavy cream to stiff peaks in chilled bowl. Gently fold whipped cream into cream cheese mixture until no streaks remain.
05 - Spread cheesecake filling evenly over chilled crust. Smooth top with offset spatula. Cover and refrigerate at least 4 hours or overnight.
06 - Whip remaining 1 cup heavy cream with powdered sugar and vanilla to stiff peaks. Add pink food coloring drop by drop to desired shade.
07 - Release chilled cheesecake from pan onto serving plate. Spread whipped frosting evenly over top and sides.
08 - Gently press conversation heart candies into cake sides in even layer. Decorate top with additional hearts and rainbow sprinkles.
09 - Refrigerate decorated cake 30 minutes before slicing to set frosting and candy. Serve chilled.
