Peanut Butter Mousse

Peanut butter mousse made with cream cheese and whipped cream, then piped into glasses and chilled. This no-bake dessert needs no eggs or gelatin and can be prepared ahead.

Recipe Developer-Estefania

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Prep Time 10

Total Time 10

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

Smooth base: Scrape the bottom and sides of the bowl before adding the whipped cream so no dense pockets of peanut butter remain.

Soft peaks: Stop whipping when the cream forms peaks that gently bend over as you lift the beaters.

Gentle folding: Use a spatula to lift and turn the mixture, stopping as soon as no white streaks remain. Avoid beating it after adding the cream.

Nutrition