This quick and easy 4-ingredient peanut butter mousse is rich, creamy, and jam-packed with peanut butter flavor.
It comes together in a snap but tastes like it came from a bakery. The hardest part is not devouring the entire batch straight from the bowl.
I’ve served it at dinner parties and made it when I just needed a sweet pick-me-up. Either way, it always hits the spot!
Why You’ll Love This Peanut Butter Mousse
Peanut Butter Explosion: With a whole cup of smooth and creamy peanut butter in the mix, this mousse is one insanely indulgent treat.
Easy No-Bake Treat: Despite its sophisticated appearance and taste, this no-bake dessert takes just a few minutes of hands-on prep work. After that, it just needs to chill.
Versatile Delight: Eat it as is, spread it on brownies, cakes, pies, or tarts, or use it as a dessert dip with fresh fruits and cookies.
Ingredients
- Creamy Peanut Butter: Smooth is the best choice since mousse is typically creamy. Also, be sure to use standard PB, like Jiffy, for the best results.
- Heavy Whipping Cream: The key to the mousse’s luscious, airy texture. Get heavy whipping cream with at least 36% fat.
- Cream Cheese: Tangy, smooth cream cheese balances out the sweetness and adds body to the mousse. Use full-fat cream cheese in a brick/block, not the spreadable kind.
- Powdered Sugar: Sweetens the mousse and helps stabilize the whipped cream.
- Vanilla Extract (optional): A splash of pure vanilla extract enhances the nutty, sweet flavors. But you can leave it out if you like.
How to Make Peanut Butter Mousse
If you’re a peanut butter fanatic like me, you’ve got to try this mousse. As you’ll see below, it’s dangerously simple:
1. WHIP the cream and powdered sugar until thick, stiff peaks.
2. BEAT the peanut butter, cream cheese, and vanilla until smooth.
3. COMBINE the whipped cream and peanut butter mixture until well blended.
4. CHILL for at least 1 hour before serving with your desired garnishes.
Tips For the Best Peanut Butter Mousse
As far as no-bake desserts go, this one is super straightforward. But I still have a few tips up my sleeve.
- Chill the bowl. Before whipping the cream, pop the bowl and whisk in the freezer. The colder they are, the more stable the whipped cream will be.
- Use room-temperature cream cheese. If it’s cold, it might not blend smoothly, leaving the mousse with lumps.
- Creamy peanut butter vs natural. For the smoothest texture, use creamy, no-stir peanut butter. Natural peanut butter separates and will ruin the mousse with the excess oils.
- Stiff peaks. Beat the heavy cream to stiff peaks before adding it to the peanut butter. That way, it won’t deflate.
- Sacrifice some cream. Beat about 1/4 of the whipped cream into the peanut butter mix to loosen it up. This makes gently folding in the rest easier.
- Chill thoroughly. You could serve this right away, but it’s best to refrigerate the mousse for at least 1 hour.
- Variations. Mix in mini chocolate chips, chopped peanuts, or a swirl of caramel or chocolate sauce. Substitute almond butter or another nut butter for a different flavor, or add 2-3 tbsp cocoa powder for a chocolate peanut butter mousse.
- Serving suggestions. I like this in individual cups or parfait glasses with whipped cream and chocolate shavings. It’s also great in a large bowl, layered in a trifle, on these chocolate cupcakes, or slathered on this fudgy brownie pie.
How to Store
The texture of this peanut butter mousse is absolutely heavenly – light as air yet rich and velvety smooth. It practically melts in your mouth.
And it stores surprisingly well (not that I think you’ll have leftovers!).
To Store: Cover leftovers with plastic wrap and keep in the fridge for 4-5 days. Keep it chilled until ready to serve.
To Freeze: Place the mousse in an airtight freezer-safe container, leaving some headspace to allow for expansion. Freeze for up to 3 months, then thaw overnight before serving.
More Peanut Butter Recipes to Try
Peanut Butter Pancakes
Peanut Butter Chocolate Chip Muffins
Peanut Butter Whipped Cream
Grilled Peanut Butter and Banana Sandwich
Peanut Butter Mousse
6
servings10
minutes1
hour595
This 4-ingredient peanut butter mousse is rich, creamy, and jam-packed with peanut butter flavor. It comes together in a snap and always hits the spot!
Ingredients
1 cup heavy whipping cream
1 cup powdered sugar
1 cup cream cheese, softened
1 cup creamy peanut butter
1 teaspoon vanilla extract, optional
Instructions
- In a large bowl, whip the heavy cream and powdered sugar on low until it begins to thicken. Turn the speed to medium and whip until stiff peaks form.
- In a separate large bowl, beat the softened cream cheese, peanut butter, and vanilla (if using) until smooth and creamy, about 1-2 minutes. Scrape the bottom and sides of the bowl often to ensure it’s lump-free.
- Add 1/4 of the whipped cream to the peanut butter mixture and beat until evenly blended. Then, gently fold in the rest with a rubber spatula until no streaks remain and the mousse is light and fluffy.
- Spoon or pipe the peanut butter mousse into individual serving dishes. Cover and refrigerate for at least 1 hour to allow the mousse to set.
- If desired, garnish with whipped cream, chocolate shavings, or chopped peanuts before serving. Enjoy!
Notes
- Chill the bowl. Before whipping the cream, pop the bowl and whisk in the freezer. The colder they are, the more stable the whipped cream will be.
- Use room-temperature cream cheese. If it’s cold, it might not blend smoothly, leaving the mousse with lumps.
