Peanut Butter Mousse
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My peanut butter mousse is smooth, airy, and so darn easy to make. All you need are 4 ingredients, and it’s ready in five minutes!
You haven’t lived until you’ve experienced my peanut butter mousse recipe. It’s thick yet airy, creamy yet rich, and loaded with sweet and subtly salty peanut butter flavor.
The best part? You don’t need a laundry list of ingredients or multiple kitchen gadgets to make the magic happen.
Table of Contents
Why I love this recipe
- 4 ingredients. Count them yourself- and they are basic pantry staples.
- No eggs needed. Unlike most mousse recipes, mine doesn’t require eggs, yet it’s every bit as light and creamy.
- Easy to make ahead. Like my strawberry mousse, I’ve made this mousse up to three days in advance, and you’d never be able to tell.
- Fun to customize. Serve with crunchy toppings, use it as a filling, or make parfaits. This recipe is what YOU make of it.
Looking for more no-bake desserts? Try my peanut butter cheesecake, no-bake oatmeal cookies, and no-bake chocolate peanut butter cookies next.
★★★★★ REVIEW
“Love this recipe! So good! Not overbearing in sweetness❤️” – Sniffles
Ingredients needed
- Peanut butter. Make sure to use smooth, creamy peanut butter, as the crunchy or natural kind can be hard to whip.
- Cream cheese. Softened to room temperature. I prefer the texture of full-fat cream cheese, but you can use the low-fat variety if preferred.
- Powdered sugar. Also known as confectioners’ sugar, this will help thicken the mousse.
- Vanilla extract. Optional, but adds a lovely touch of vanilla.
- Heavy cream. Use either standard or heavy whipping cream. I’ve tested both and it was almost identical.
How to make peanut butter mousse
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix. In a bowl with an electric mixer, beat together the peanut butter, cream cheese, powdered sugar, and vanilla. In a separate mixing bowl, beat the heavy cream until stiff peaks form.
Step 2- Fold. Working in batches, gently fold the whipped cream into the peanut butter mixture until combined.
Step 3- Pipe. Transfer the mousse into a piping bag with a swirly tip. Pipe into jars and serve.
Arman’s recipe tips
- For a thicker mousse, refrigerate the mixture for at least 30 minutes.
- Serve with toppings, like crushed peanuts or chocolate shavings.
- Swap the peanut butter for other nut butter (like almond butter or cashew butter), or use tahini for a nut-free recipe.
- Turn it into a parfait. Layer the mousse between sheets of cookie crumbs, chopped nuts, and plain whipped cream.
- Use it as filling in chocolate peanut butter cake or to frost almond flour cupcakes!
Storage instructions
To store: The mousse should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
To freeze: Cover the mousse completely and store them in the freezer, for up to 6 months. Thaw in the refrigerator overnight before serving.
More peanut butter treats you’ll enjoy
- White chocolate peanut butter cups
- Peanut butter blondies
- Peanut butter cornflake bars
- Chocolate peanut butter balls
5-Minute Peanut Butter Mousse
Video
Ingredients
- 1 cup peanut butter smooth * See notes
- 1 cup cream cheese softened
- 1 cup powdered sugar
- 1 cup heavy cream
Instructions
- In a large mixing bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract and set aside. In a separate mixing bowl, beat together the heavy cream until stiff peaks form.
- Gently beat through ¼ of the whipped heavy cream into the peanut butter mixture. Fold through another ½ of the cream and mix well. Add the remaining cream until combined.
- Transfer the mousse into a piping bag with a swirly tip. Pipe into mason jars or glass jars enjoy immediately or refrigerate for at least 30 minutes.
Notes
- You can use smooth almond butter or tahini.
- Vanilla– Add half a teaspoon.
- Sugar free/keto option: Swap the powdered sugar for keto powdered sugar.
- Serving size: Half a cup.
Nutrition
Originally published January 2021, updated and republished June 2024
There’s actually five ingredients because you have vanilla which you don’t have how much to use?????
No, we don’t count optional ingredients to the count 🙂 And its half a teaspoon if you choose to use it.
Can this be made with pb2?
Hi Janelle- no, that won’t work. It needs the fat from the peanut butter to properly whip into a mousse 🙂
Nailed it out of the park, Arman. Another fantastic recipe.
Thanks so much, Melania. I’m so glad you enjoyed this recipe. Thanks for the great rating, too.
I leave out the power sugar for lower carbs and everyone loves it.
Thank you so much for the feedback, Rob- this mousse was originally designed to be low carb, but reader feedback requested a more traditional version. I love making it with my keto powdered sugar, and no one can ever tell the difference. Glad you experienced the same!
Hi I love your recipe
Do you have a substitute for the cream cheese I AM DAIRY SENSITIVE
Thanks
Gail
Hi Gail- I’ve used vegan cream cheese in a handful of recipes, and I love Miyoko’s brand. It is the most similar to cream cheese, and would work very well for peanut butter mousse. Let me know how you go!
Delicious! Used as a filling in granddaughter chocolate birthday cake. It was a huge hit with everyone
Aw, I love to hear that, Darlene!! If you love the chocolate and peanut butter combo, I suggest giving my chocolate peanut butter cake a go!
I love all your recipes! Thank You for always posting all your GF and dairy free recipes!!! ❤️❤️❤️
You are so welcome!
Looks like a great and simple recipe. But how much vanilla….it is not listed in the ingredients.
Thanks
Substitute the cream cheese and powdered sugar with Greek yogurt for a healthy version!
How is this low carb? I see comments from some people assuming this is low carb
Hi there! There is a low carb option included in the recipe card, which is replacing the powdered sugar with keto powdered sugar 🙂
Such an easy and delicious mousse. Will make again!
Thanks so much, Helen. I’m so glad you enjoyed the recipe! 🙂
How much Vanilla extract? You list vanilla extract as an ingredient, but omit it in the recipe.
Hi David- apologies for the oversight. The recipe card has been amended now and shows half a teaspoon.
Wonderful dessert.
Such a quick and wholesome dessert. Will make again!
Thanks for the feedback and star rating, Elena- I appreciate it! 🙂
Very delicious
Thank you very much.
Love it.
Thank you, Amy!