Delish Peanut Butter Mousse Recipes
This is what I make when I want dessert but I’m also deeply lazy: a silky peanut butter mousse that’s fluffy like a cloud, salty-sweet in the best way, and absolutely no-bake. It tastes like a Reese’s cup got a degree in French pastry. If you can whip cream and fold it into peanut butter, you’re already halfway there.
My husband “doesn’t like dessert” and yet somehow, there’s always one perfect spoon swoop missing from the bowl before dinner. The kids stand by the mixer waiting for the whisk like baby birds. We do it in little glasses with a crunchy pretzel crumb sometimes, or just straight-up mousse in a mug while watching cartoons on Saturday morning. No one complains. It’s become our emergency celebration dessert—birthdays, Tuesdays, survived another school pickup line—boom, mousse.
Why You’ll Love This Delish Peanut Butter Mousse Recipes
– It’s five-ish ingredients and ten minutes of your life. The fridge does the heavy lifting.
– Big peanut butter cup energy, but lighter and silkier.
– No oven, no eggs, no custard panic. Just whip, fold, done.
– Feels fancy in a glass, but also totally fine eaten straight from the mixing bowl.
– Make-ahead friendly and naturally gluten-free (as long as your toppings are).
How to Make It
Grab a cold bowl (stick it in the freezer for 10 minutes while you wrangle the peanut butter) and whip some heavy cream until it hits soft, billowy peaks—think clouds that can hold their shape but still look a little shy. In a separate bowl, beat creamy peanut butter with powdered sugar, a splash of vanilla, and a pinch of salt. If you like things extra stable (aka perfect for piping), beat in a little softened cream cheese first until smooth as glass. Now fold the whipped cream into the peanut butter mixture in a few gentle swoops—don’t stir like you’re mad at it. Spoon or pipe into cups, chill for 30 to 60 minutes, and then crown it with chopped peanuts, shaved chocolate, a pretzel, or honestly… a spoon is fine.
Makes 4 big or 6 small servings. Takes about 15 minutes plus chilling, which is the hardest part because you can smell it.
Ingredient Notes
– Creamy Peanut Butter: Use the smooth, no-stir kind for the most foolproof fluff. Natural PB works, but stir it like your life depends on it and expect a slightly softer set.
– Heavy Cream (or Heavy Whipping Cream): Needs to be very cold. Warm cream whips into sadness. Aim for 36% fat or higher for best loft.
– Cream Cheese (optional but lovely): Adds body and tang, and helps the mousse hold up for piping. Soften it so there are zero lumps.
– Powdered Sugar: Dissolves cleanly and keeps it silky. Granulated will make it grainy—ask me how I know.
– Vanilla Extract: Rounds out the peanut butter. A little goes a long way.
– Salt: Non-negotiable. Tiny pinch = big flavor pop.
– Toppings (chocolate, chopped peanuts, flaky salt): The jewelry. Adds crunch and drama. Pretzels are elite here.
Recipe Steps
1. Chill a mixing bowl and whisk/beaters in the freezer for 10 minutes.
2. Whip 1 1/2 cups cold heavy cream to soft peaks; set aside.
3. Beat 4 oz softened cream cheese (optional) until smooth.
4. Add 3/4 cup creamy peanut butter, 1/2 cup powdered sugar, 1 teaspoon vanilla, and a pinch of salt; beat until glossy and combined.
5. Fold whipped cream into the peanut mixture in 3 additions, keeping it airy.
6. Spoon or pipe into 4–6 cups; chill 30–60 minutes, then top with chocolate, peanuts, and flaky salt.
What to Serve It With
– Crushed Oreos or graham crumbs for a crunchy base.
– Salted pretzels (the sweet-salty bite is unreal).
– Sliced bananas or fresh berries if you want to pretend it’s breakfast.
– A tiny espresso or hot coffee on the side. Coffee + PB = magic.
Tips & Mistakes
– Cold cream whips best. Warm bowl = soup vibes.
– If using natural peanut butter, stir the jar super well and add an extra tablespoon of powdered sugar if it tastes flat.
– Fold gently. If you stir hard, you’ll deflate the mousse and it’ll feel dense.
– Grainy texture? Your powdered sugar was lumpy or the cream cheese wasn’t soft. Sift the sugar and fully soften the cheese next time.
– Want fancy swirls? Toss the mousse in a piping bag with a star tip and go to town.
Storage Tips
Pop covered cups in the fridge for up to 3 days. It actually gets even silkier on day two. Eat it cold—ridiculously good—or yes, have a spoon at breakfast. It’s dairy and protein, we’re counting it. You can freeze it 2–3 weeks for a semi-frozen mousse situation; thaw in the fridge until creamy again.
Variations and Substitutions
– Almond or cashew butter: Works, just different personality. Add a touch more salt.
– Chocolate swirl: Fold in 2–3 tablespoons melted, cooled chocolate or a spoon of cocoa whisked with a splash of cream.
– PB&J mousse: Ripple in warmed jam at the end. Strawberry is cute, raspberry is chic.
– Sweetener swaps: Maple or honey instead of powdered sugar makes it silkier but looser. Taste and adjust.
– Dairy-free: Use well-chilled coconut cream (not light) whipped to soft peaks; sweeten as needed. Skip cream cheese or use a dairy-free brick.
– Extra-stable for piping: Add 1 teaspoon gelatin bloomed in 1 tablespoon cold water, then melted and cooled; mix into the peanut base before folding in cream.
Frequently Asked Questions
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Delish Peanut Butter Mousse Recipes
Ingredients
Main Ingredients
- 1 cup heavy whipping cream, cold
- 0.75 cup creamy peanut butter
- 4 oz cream cheese, softened
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 0.125 tsp fine salt
Topping Ideas
- 1 oz dark chocolate, shaved
- 2 tbsp roasted peanuts, chopped
Instructions
Preparation Steps
- Chill a mixing bowl and beaters for 10 minutes.
- Whip cold cream to soft peaks; stash in fridge.
- Beat peanut butter and cream cheese until creamy.
- Add powdered sugar, vanilla, and salt; beat until fluffy.
- Fold whipped cream into peanut mixture in three additions.
- Divide mousse into cups or jars.
- Chill until set, about 30 minutes, then garnish and serve.