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
Amazing as usual.
Lovely comment, Annie. So glad you enjoyed the recipe!
How much vanilla extract should be used? It’s not listed in the ingredients.
Sorry, Kim- it should be fixed. Half a teaspoon 🙂
I im confused how this has no sugar in it. There is 1 cup of powder sugar?
Hi Meg! I’ve included a tested sugar free alternative, which calls for keto powdered sugar. 🙂
So good!! I used it as icing for a chocolate cake (yum) but it tastes great by itself as well!!! Definitely took me longer than five minutes to make lol, but still a very easy recipe to follow
LOVE that you used it as a frosting or icing- this goes so well with chocolate 🙂 Thanks for leaving a lovely review, Anne!
Title says no sugar but there’s a cup of powdered sugar, so riddle me this how it’s sugar free
Hi there! Not a riddle at all- the recipe card offers a sugar free option, which calls for sugar free powdered sugar 🙂 Enjoy the recipe!
Powdered sugar is still sugar!
Correct, Brian! Which is why the sugar free option uses keto powdered sugar, which is not sugar 🙂 Enjoy!
So yum!
Super easy recipe, great flavor! Family loves it!
I make this for mousses, cake layering and more. So versatile and so good.
Love to hear that, Samantha!! It really is super versatile and works well as frostings and layering, too 🙂
a must try for all the peanut butter lovers out there
Can you use coconut creme?
Hi Timothy- I tested this out with it and full-fat coconut cream does work, but the mixture turned out less fluffy than heavy cream. Still delcious though!
I saw a video where you said no sugar. .ha ha..how could you make this lactose free..? which you also said
Hi Nancy- you use keto powdered sugar instead of standard powdered sugar. You could use lactose free cream.
Can I use cottage cheese here?
What is the size of one serving?
Hi Sandy! One serving is half a cup. I’ll make a clearer note in the recipe card 🙂
This is not sugar free
The sugar free option is written in the recipe card.
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!