No-Bake Chestnut Cream Cheese Freezer Cake
Chilled no-bake cheesecake blending sweetened chestnut puree, fresh cheese, and whipped cream, topped with candied chestnut pieces. Requires minimal preparation and freezer time. Rich, creamy texture with subtle chestnut flavor throughout.
Ingredients
- 1 lb sweetened chestnut puree
- 3 ¼ cups fresh cheese, Saint-Môret type
- 1 ½ cups heavy cream, very coldwhipping cream1:1dairyFull guide →
- 8 candied chestnuts, wholeroasted chestnuts, chopped1:1nuts
removes sweetness, adds nuttiness
- 2 tbsp heavy cream fraiche, heapingwhipping cream1:1dairyFull guide →
- 2 tbsp powdered sugar, heaping
- 1 packet vanilla sugar1/4 tsp vanilla extract mixed with powdered sugarconversion neededflavoringFull guide →
Instructions
- 1
Chop the candied chestnuts into small pieces with a knife.
- 2
Whisk the heavy cream fraiche with the fresh cheese until combined.
- 3
Add the powdered sugar and vanilla sugar, then fold in the chestnut puree.
- 4
Whip the cold cream until stiff peaks form.
- 5
Gently fold the whipped cream into the chestnut mixture using a spatula.
- 6
Fold in the chopped candied chestnut pieces.
- 7
Pour into a silicone mold and freeze until ready to serve.
Tips
Keep all cream and cream cheese very cold before mixing for best texture.
Use a silicone mold for easy unmolding from the freezer.
Fold gently at each stage to maintain airiness from whipped cream.
Good to Know
Covered in freezer up to 1 week. Thaw 10 minutes before serving for best texture.
Prepare completely and freeze; requires no last-minute assembly.
Unmold from silicone mold onto a chilled plate. Serve cold.
Common Mistakes
Overmix when folding whipped cream to avoid deflating and losing airiness.
Use room-temperature cheese with very cold cream to prevent lumps.
Substitutions
Dairy-Free Swaps
General Alternatives
removes sweetness, adds nuttiness