Peanut Butter Mousse
This peanut butter mousse is smooth, fluffy, and full of rich peanut butter flavor. Made with whipped cream, cream cheese, and simple ingredients, it’s an easy no-bake dessert that chills into a light and creamy mousse.
Ingredients
- 100 g cream cheese
- 150 g creamy peanut butter
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 300 ml heavy cream
Instructions
- In a large bowl, beat 100 g cream cheese, 150 g creamy peanut butter, 60 g powdered sugar, 1 tsp vanilla extract, and ¼ tsp salt until smooth and well combined.
- In a separate bowl, whip 300 ml heavy cream with a hand mixer on medium-high speed until soft peaks form, about 3–4 minutes.
- Fold the whipped cream into the peanut butter mixture a little at a time, mixing gently to keep the texture light and fluffy.
- Transfer the mousse into a piping bag fitted with a tip and pipe into serving glasses.
- Refrigerate for at least 4 hours to chill and set.
- Remove from the fridge and let rest for 20 minutes before serving.
Notes
Soften the Cream Cheese: I like to let the cream cheese sit at room temperature first so it blends smoothly with the peanut butter and doesn’t leave small lumps.
Whip the Cream to Soft Peaks: I stop whipping once the cream holds soft peaks because it keeps the mousse light instead of too firm or heavy.
Fold in Small Batches: I always add the whipped cream a little at a time so the peanut butter mixture loosens gradually and stays airy.
Let It Rest Before Serving: After chilling, I like to let the mousse sit for about 20 minutes so the texture becomes softer and creamier.
Nutrition
Calories: 629kcal | Carbohydrates: 27g | Protein: 12g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 111mg | Sodium: 405mg | Potassium: 318mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1445IU | Vitamin C: 0.5mg | Calcium: 93mg | Iron: 1mg
