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
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
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.