This peanut butter mousse combines creamy peanut butter, full-fat cream cheese, and whipped cream in a no-bake dessert made without eggs or gelatin. It takes 10 minutes to prepare, including piping, followed by four hours in the refrigerator to set.
Why You'll Love This Peanut Butter Mousse
- No cooking required: Make the base, whip the cream, and fold them together.
- Easy to prepare ahead: Portion into glasses and refrigerate until needed.
- Flexible serving texture: Enjoy it chilled or let it soften briefly before serving.
I usually think of peanut butter desserts as rich and quite heavy, but folding whipped cream into the base gives this mousse a lighter texture. The cream cheese adds body while keeping the peanut butter flavor at the center. If you enjoy making small peanut butter treats, my peanut butter balls and buckeye candy are two other no-bake options.
What I like most is being able to pipe the mousse into glasses before chilling, so there is little left to do when it is time to serve. A little shaved chocolate or some crushed peanuts can finish each portion. For other chilled desserts to serve in glasses, try my lemon curd mousse or strawberry mousse.
Key Ingredients in Peanut Butter Mousse
You'll find the exact measurements in the recipe card below. These ingredient choices matter most:
- Cream cheese and peanut butter: Full-fat spreadable cream cheese blends into the base and gives it body. Use regular creamy peanut butter rather than a natural variety with separated oil.
- Powdered sugar: Sweetens the mixture and blends smoothly into the cream cheese and peanut butter.
- Vanilla and salt: Vanilla rounds out the flavor, while salt balances the sweetness.
- Heavy cream: Start with cold cream and whip it to soft peaks before folding it into the base. This is what gives the mousse its airy texture.
How to Make Peanut Butter Mousse
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the base: Beat the cream cheese, peanut butter, powdered sugar, vanilla, and salt until smooth, scraping down the bowl as needed.
2. Whip the cream: In a separate bowl, whip the cold heavy cream until soft peaks form. The tips should bend over when you lift the beaters.
3. Fold together: Add the whipped cream to the peanut butter mixture in small additions, folding gently until no white streaks remain.
4. Pipe and chill: Pipe into serving glasses, cover, and refrigerate for at least four hours. For a softer texture, let the mousse stand for about 20 minutes before serving, or enjoy it straight from the refrigerator.
Helpful Swaps
- Crunchy peanut butter: Replace the creamy peanut butter with crunchy peanut butter if you prefer a mousse with small pieces of peanut.
- Chocolate addition: Fold in mini chocolate chips or finish the portions with a drizzle of melted chocolate.
Tips for the Best Peanut Butter Mousse
- Smooth the base first: Blend the cream cheese and peanut butter mixture thoroughly before adding the whipped cream. Trying to remove lumps afterward can knock air out of the mousse.
- Watch the cream, not just the clock: Stop at soft peaks, when the cream holds its shape, but the tips fold over. Mixer speed and cream temperature can affect how quickly this happens.
- Fold with a spatula: Lift the mixture from the bottom of the bowl and turn it over gently. Stop once the cream is evenly incorporated.
Storage
Cover the serving glasses tightly or transfer the mousse to an airtight container. Refrigerate for up to 3 days.
Keep it refrigerated until ready to serve, allowing the optional brief rest only when you want a softer texture.
Try These Peanut Butter Recipes Next!
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Recipe
Peanut Butter Mousse
Ingredients
- 100 g full-fat spreadable cream cheese - softened to room temperature
- 150 g regular creamy peanut butter - not natural
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 300 ml heavy cream - cold
Instructions
- In a large bowl, beat 100 g full-fat spreadable cream cheese, 150 g regular creamy peanut butter, 60 g powdered sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth and well combined. Scrape down the bowl as needed.
- In a separate bowl, whip 300 ml heavy cream on medium-high speed until soft peaks form, approximately 3-4 minutes. When you lift the beaters, the peaks should gently fold over.
- Gently fold the whipped cream into the peanut butter mixture in small additions. Continue until evenly combined, with no visible streaks of cream, taking care not to overmix.
- Transfer the mousse to a piping bag fitted with a tip and pipe into four serving glasses.
- Cover and refrigerate for at least 4 hours to chill and set.
- For a softer texture, let the mousse stand for approximately 20 minutes before serving. This rest is optional; serve straight from the refrigerator if preferred.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Just made this peanut butter mousse, and it’s divine! 😍 So creamy and light, with the perfect sweet and salty balance. Super easy to whip up, I can’t wait to share it at my next gathering!