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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.
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. 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.
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
Nutrition
Originally published January 2021, updated and republished June 2024
Can I use cottage cheese here?
I know this recipe is very high calorie, but I am in bulking phase and need to gain weight. So this recipe could be my go-to!
Absolutely amazing!! Love love love,🥰
Love this peanut butter mousse recipe SO much!
Wow never I have seen before peanut butter and mousse. Always just choco. This is amazing.
This came out great! I used this mousse recipe to make a peanut butter cup mug, filling the base with the mousse and topping with a thick layer of chocolate ganash.
One thing I did notice though, the ingredient lists only 4 items, but the first step is “In a large mixing bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract”; vanilla extract isn’t listed in the measurements. How much vanilla is recommended for each cup of the other four ingredients?
Is there any substitute for heavy cream?
Coconut cream should work!
I made this with tahini and maple extract instead of peanut butter and vanilla. Great texture, very quick to make and delicious!
Love this recipe! So good! Not overbearing in sweetness❤️
Could you use liquid stevia in place of the powdered sugar?
I don’t think it will work, sorry!
The best so far!!!!! I used plain Greek yogurt. I am new to low car, no sugar, low fat anything. I am extremely hard to please. This was delicious!!!!!!!!
Looks delicious-glad that it is low carbs.
I am excited to try it.
Being Diabetic, I’m always looking for low-carb, sugar free Recipes. These are wonderful!!
My family loves the Mousse. ♥️
Thanks 😊
Hi. This looks delicious. Love that it’s low carb but it is very high fat. Can you tell me how much you suggest eating if you are trying to maintain weight? Thank you
WOW! I’m sorry I was spectical!!!! It worked! Pick my bottom jaw of the floor lol
Thank you!!!!!!
Making the pb mousse atm
Never