How to Make 5-Ingredient Peanut Butter Mousse

This no-bake peanut butter mousse is decadent and creamy. Plus, if you're in a pinch, you probably have all the ingredients on hand already!

Every once in a while, you need a decadent dessert that you can whip up quickly—without turning on the oven. Something that will please everyone’s palate, is individually portioned for easy serving and can even be prepared and frozen overnight. That treat is peanut butter mousse!

How to Make Peanut Butter Mousse

This recipe is by Alaska-based Taste of Home Community Cook Cindi DeClue. Her Special-Occasion Chocolate Cake won grand champion at the Alaska State Fair, so she knows her desserts!

The mousse can chill in the fridge while you serve your main course.


  • 2 cups heavy whipping cream
  • 3 tablespoons vanilla extract
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 18 ounces creamy peanut butter
  • Optional: Chocolate shavings and chopped salted peanuts, for garnish


Step 1: Whip the cream

In a large bowl, beat cream and vanilla until stiff peaks form. Lift up the beaters—the peaks should stand straight up, not curl down. Set the cream aside.

Editor’s Tip: Yep, this is exactly how you’d make homemade whipped cream. If you’ve tackled that before, this recipe is easy!

Step 2: Make the mousse

In another bowl, beat cream cheese and sugar together until smooth. Gradually beat in peanut butter until smooth, then carefully fold in the whipped cream. Don’t rush this step—gently folding in the whipped cream will keep the mouse light and airy.

Step 3: Prepare to serve

Spoon or pipe the peanut butter mousse into ramekins or small dessert dishes. You should have enough for eight.

Step 4: Chill the mousse

Refrigerate for at least an hour before serving. Top with chocolate and peanuts as desired. You can even chop up peanut butter cups to garnish!

Once you’ve mastered this no-cook option, try this semisweet chocolate mousse. Yes, it involves a saucepan, but it takes only 20 minutes to make.

Tips for Making Peanut Butter Mousse

Taste Of Home's Peanut Butter Mousse RecipeTMB Studio

This recipe is straightforward, but there are still a few important things to know before you whip up your first batch.

Don’t under-whip (or over-whip!) the cream

The easiest way to ensure your peanut butter mousse is nice and thick is to really beat the cream until stiff peaks form, so don’t hurry through this crucial step. Feel free to use a hand mixer if you need some extra power!

Be careful, though, as over-whipping cream will turn it into butter.

Prepare the mousse ahead of time

You can prepare mousse up to five days in advance, as long as you leave the toppings off and keep it covered tightly with plastic wrap in the refrigerator until you’re ready to serve.

How to freeze peanut butter mousse

To freeze, store the mousse in an airtight container for up to three months; thaw in the refrigerator overnight before serving.

Use any nut butter

If your guests have a peanut allergy, they can enjoy a very similar dessert. Any nut butter with a similar creamy texture will yield delicious results, so feel free to swap in almond or cashew butter. Or consider an entirely nut-free option from one of these other indulgent and irresistible mousse desserts.

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Jill Schildhouse
Jill is an award-winning writer and editor with more than 20 years of experience. She covers a range of topics like health and wellness, food science, travel and healthcare for sites like Taste of Home, Reader’s Digest, Travel and Leisure, Fodor’s and USA Today. She loves tracking down the best sources possible to back up her writing, such as medical professionals, registered dietitians and scientists. An avid traveler, Jill has eaten her way through 38 countries—some of her favorite experiences include making gelato in Italy, catching and eating Dungeness crab in Alaska and pub-hopping in Ireland.