Peanut Butter Mousse

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5 from 1419 votes
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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!

Looking for more no-bake desserts? Try my peanut butter cheesecake, no-bake oatmeal cookies, and no-bake chocolate peanut butter cookies next.

peanut butter mousse.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make peanut butter mousse
  4. Arman’s recipe tips
  5. Storage instructions
  6. More peanut butter treats you’ll enjoy
  7. 5-Minute Peanut Butter Mousse (Recipe Card)

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. 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.

★★★★★ 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.

whipped cream in a bowl.

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. 

peanut butter mixture mixed with whipped cream.

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.

peanut butter mousse in a jar.

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. 

peanut butter mousse recipe.

More peanut butter treats you’ll enjoy

keto peanut butter mousse

5-Minute Peanut Butter Mousse

5 from 1419 votes
This peanut butter mousse is smooth, airy, and so darn easy to make. All you need are 4 ingredients, and it’s ready in minutes! Watch the video below to see how I make it in my kitchen!
Servings: 8 servings
Prep: 5 minutes
Total: 5 minutes

Video

Ingredients  

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. 
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. 

Nutrition

Serving: 1servingCalories: 288kcalCarbohydrates: 7gProtein: 10gFat: 26gSodium: 239mgPotassium: 249mgFiber: 4gVitamin A: 381IUCalcium: 42mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published January 2021, updated and republished June 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. This recipe is incredible! It’s perfectly sweet and satisfies a sweet too for sure! I added a little sugar free vanilla syrup to the whip! So good! Definitely going to be a keto staple in my house!

  2. I’ve made this several times. I layer it with sugar free chocolate syrup and top with sugar free white and chocolate chips 🙂

  3. 5 stars
    Super *AMAZING* recipe! Thank you so much for taking the time to leave it here for all of us.
    I made a few minor tweaks (to my taste): added extra vanilla, about a third of a cup less PB, a dash of cinnamon and only a quarter cup of powdered sugar.