This delicious peanut butter mousse has a rich, creamy mousse texture with the irresistible flavor of peanut butter.
Made with a smooth and fluffy mixture of whipped cream, peanut butter, and sugar, this dessert is perfect for peanut butter lovers.
It can be served on its own or used as a filling for cakes and pies.
Whether enjoyed as a decadent treat or incorporated into other desserts, this mousse is sure to satisfy any sweet tooth craving.
For more mousse desserts, check out my mango mousse, and my triple chocolate brownie mousse cake.
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Why this recipe works
- Texture- this easy mousse is light and airy and is the most perfect refreshing dessert for summer.
- Peanut butter flavor- this mousse is perfect for peanut butter lovers. It is loaded with peanut butter and peanut butter flavor.
- Time- you will only need a few minutes to prep this delicious mousse!
- No bake- this is a no-bake recipe and this mousse is made without eggs. So there is no need to turn on the oven or cook it on the stove!
- Naturally gluten-free- this easy dessert is naturally gluten-free, and is perfect for a gluten-free diet!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Heavy whipping cream- make use that your heavy whipping cream is cold from the fridge, that way it will whip faster.
Powder sugar- you will need powdered sugar to sprinkle over the pastry. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Peanut butter- any peanut butter kind will work for this recipe, natural, processed, chunky, or smooth. The results will be different for each peanut butter kind. We prefer to use smooth store-bought peanut butter like skippy or Jiff.
Cream cheese- the most important ingredient in this recipe, is the cream cheese. Make sure that you are using full-fat cream cheese, it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
This helps to thicken the mousse without the help of gelatin!
Instructions
Into a large mixing bowl, room temperature cream cheese, peanut butter, and powdered sugar, and mix with an electric hand mixer until well combined.
In a medium separate bowl, add the heavy cream, and whip it until medium peaks form.
Transfer the whipped heavy cream to the peanut butter mixture and fold it gently with a spatula until smooth and combined.
Transfer the mousse to a piping bag with a round tip, and pipe the mousse into 5 glass cups. Cover each cup with plastic wrap and store in the fridge to set for at least 5 hours.
Top each mousse cup with peanut butter, whipped cream, and chopped peanuts. Serve and enjoy!
Expert Tips
- A single mousse cup will serve 2-3 people.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Let your dessert chill in the fridge for at least 3 hours. We know it’s very hard to resist eating this delicious dessert right away, but you have to let it chill and soak up the flavors. We like to let it sit in the fridge overnight.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your mousse will stabilize without gelatin.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- You can use a cool whip instead of freshly made whipped cream if you are short on time for the topping.
Faq's
Peanut butter mousse is super easy to make, it is made with heavy whipping cream, peanut butter, powdered sugar, and cream cheese.
Mousse gets its thickness from various places (depending on the recipe). It can get its thickness from whipping egg whites, or incorporation of gelatin or agar-agar, which helps to set and stabilize the mixture.
Additionally, ingredients such as chocolate or fruit puree can contribute to the thickness by adding richness and density to the mousse.
I used creamy peanut butter which is not natural. The natural kind is runny and will change the texture of the mousse.
You can use the crunchy peanut butter as well instead of the creamy one. Use brands like Jiff or skippy for the best result.
Yes! You can double or triple this recipe. There is an option to automatically double, half, or triple this recipe in the recipe card below.
Storing
Store this dessert in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 3 days. I like eating this the day after.
Freezing
If you want to freeze these dessert cups, make these in plastic cups and wrap the top with plastic wrap. Then, transfer them into the freezer and freeze them for up to 2 months.
Thaw in the fridge overnight or at room temperature for 1-2 hours. You can eat it right out of the fridge for a frozen dessert!
Substitutions
Dairy-free- to make this dessert dairy-free, you can swap the heavy cream with vegan heavy cream or full-fat coconut cream. Also, swap the cream cheese with vegan cream cheese. Make sure that is full fat cream cheese.
Nut butter- if you are allergic to peanut butter but still want to make this recipe, use your favorite nut butter instead like almond butter, cashew butter, etc.
Variations
Add-ins- add your favorite add-ins to the mousse mixture like white chocolate chips, chopped nuts, shredded coconut, etc.
Equipment
- Dessert cups- these are perfect for events, entertaining, and this type of dessert!
- I also recommend using an electric hand mixer to make sure your mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
Serving Tips
- In a shot glass- turn this mousse into dessert shooters! Fill shot glasses with the mousse to serve more people! This is great for parties and gatherings with a lot of guests.
- Chocolate curls- top this mousse with chocolate curls for a delicious combination of peanut butter and chocolate flavor.
- Peanut butter parfait- make a peanut butter parfait, layer peanut butter cookie crumbs in a mousse glass, and add your favorite toppings like chopped peanuts, shredded coconut, etc.
More individule desserts
Tiramisu cups- These individual tiramisu cups are an easy twist on the classic dessert, made with layers of creamy mascarpone, ladyfingers, and cocoa powder, this makes the perfect dessert!
Mini Fruit Tarts- These mini fruit tarts are made with easy and buttery tart shells, filled with homemade pastry cream, and topped with fresh fruit.
Chocolate parfait- This chocolate parfait is made with layers of rich chocolate mousse, velvety whipped cream, and crunchy chocolate cookie crumbs.
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📖 Recipe
Peanut Butter Mousse (No Gelatin, 4 Ingredients)
Ingredients
- ½ cup Peanut butter
- 4 oz Cream cheese
- ½ cup Powdered sugar
- 1 cup Heavy cream
Instructions
- Into a large mixing bowl, room temperature cream cheese, peanut butter, and powdered sugar, and mix with an electric hand mixer until well combined.
- In a medium separate bowl, add the heavy cream, and whip it until medium peaks form.
- Transfer the whipped heavy cream to the peanut butter mixture and fold it gently with a spatula until smooth and combined.
- Transfer the mousse to a piping bag with a round tip, and pipe the mousse into 5 glass cups. Cover each cup with plastic wrap and store in the fridge to set for at least 5 hours.
- Top each mousse cup with peanut butter, whipped cream, and chopped peanuts. Serve and enjoy!
Notes
- A single mousse cup will serve 2-3 people.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Let your dessert chill in the fridge for at least 3 hours. We know it’s very hard to resist eating this delicious dessert right away, but you have to let it chill and soak up the flavors. We like to let it sit in the fridge overnight.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your mousse will stabilize without gelatin.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- You can use a cool whip instead of freshly made whipped cream if you are short on time for the topping.
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