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 and refrigerate for at least 30 minutes.
* 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.