This easy peanut butter mousse recipe is creamy with a light and airy texture and full of pure peanut butter goodness. With just 5 ingredients (no cream cheese), it’s an easy no-bake dessert that takes about 5 minutes to whip up for a last-minute treat or an impressive dessert for holidays or a special occasion.
Pipe it into these cute little mini tart crusts and serve alongside these super-easy chocolate mousse tartlets.

We’re big-time peanut butter lovers around here, so having this mousse around is ... well, dangerous. It's light and fluffy with a smooth, velvety texture and rich peanut butter flavor -- and when there's a batch in the fridge, we can't think about anything else.
To make matters worse, it takes just minutes to make, I always have the ingredients on hand, and it’s even good frozen. So no, we can’t hide it in the freezer either. We’ve tried.

❤️You're Going to Love This
- Just 5 simple ingredients -- no cream cheese and no egg whites.
- Whips up in minutes for an easy no-bake peanut butter dessert.
- Light, fluffy, creamy mousse full of rich peanut butter flavor.
- Simple dessert that's fancy enough for a dinner party, easy enough for Tuesdays.
🥜Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.

- Heavy cream. Keep the heavy whipping cream cold until you're ready to start whipping.
- Powdered sugar. No need to sift it, it melts right into the whipped cream.
- Creamy peanut butter. I recommend good 'ol no-stir creamy peanut butter, like Skippy or Jif. Natural peanut butter (the kind you have to stir) tends to be oily and grainy and could mess with the texture.
- Salt. A little bit of salt enhances the salty peanut butter flavor.
🍁Substitutions or Variations
- Seasonings. Mix in a little cinnamon, nutmeg, or even the tiniest bit of cayenne pepper!
- Flavor extracts. Try maple extract or almond extract (a little goes a long way!) for warm, earthy, sweet flavor.
🥣How to Make Peanut Butter Mousse

Step 1: In a large glass or metal bowl, whip cold heavy cream and powdered sugar to medium peaks.

Step 2: In a separate bowl, whip the peanut butter with cream, vanilla, and salt until smooth.

Step 3: Gently fold the peanut butter mixture into the whipped cream with a rubber spatula until completely combined.

Step 4: Spoon or pipe mousse into ramekins, little clear cups, or mason jars. Enjoy immediately while it is soft or chill for a few hours until firm. Top with whipped cream, chocolate shavings, mini chocolate chips, or crushed cookies.
👉Top Tip: For the fastest, fluffiest whipped cream, whip cold cream in a glass or metal bowl.
☑️Tips
- Whip the cream just until medium peaks form -- they hold their shape and curl at the tips.
- This peanut butter mousse firms up when chilled. Let it sit at room temperature for a few minutes before serving to soften it up.
- Freeze leftover peanut butter mousse in small containers for a frozen treat that tastes like peanut butter ice cream.
🍨How to Serve Creamy Peanut Butter Mousse
- Individual desserts. Divide the mousse between mini clear cups or ramekins (I love these cute ceramic ones at Amazon!), and top with whipped cream, fresh raspberries, and chocolate shavings for pretty individual desserts.
- Mini tarts. Pipe into mini shortbread tart shells or chocolate cups for a pretty and impressive dessert.
- Parfaits. Layer with crushed Oreos, Nutter Butters, pretzel pieces, chopped peanut butter cups, Snickers, or Butterfingers, and top with peanut butter chips, chopped peanuts, chocolate ganache, and sea salt.
- Dip. Spoon into a pretty serving bowl, top with chopped peanuts and caramel sauce, and serve as a dip with pretzels, graham crackers, and apple slices.
- Frozen. Freeze scoops in small freezer-safe containers or cupcake liners, then transfer to a sealed container for homemade peanut butter ice cream cups. Thaw slightly to soften.
🎁Storage
- Store peanut butter mousse in an airtight container in the fridge for 3-4 days with plastic wrap pressed directly onto the surface of the mousse to keep it from drying out.
- Freeze mousse in a freezer-safe container with a layer of plastic wrap pressed onto the surface of the mousse. Thaw in the refrigerator or eat slightly frozen like ice cream (yum!).
🎆More No Bake Desserts
❓FAQs
Yes! Store it covered in the fridge for up to 3 days.
No. This is a no-bake mousse—just whip and chill.
It's best to use no-stir peanut butter so it stays smooth and fluffy.
Don’t overmix the peanut butter mixture into the whipped cream. Fold gently to keep it airy and light.
Yes! Spoon it into cups and freeze for a frozen treat, like mousse ice cream.

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📖 Recipe

Peanut Butter Mousse
Ingredients
- ½ cup + 2 tablespoons cold heavy cream, divided
- ⅓ cup powdered sugar
- ½ cup creamy peanut butter I use Skippy
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- In a large bowl, beat ½ cup heavy cream with the powdered sugar to medium peaks (peaks hold their shape and curl down at the tip).
- In a separate small bowl, beat the peanut butter with 2 tablespoons cream, vanilla, and salt until smooth and fluffy.
- Add the peanut butter mixture to the bowl of whipped cream. With a rubber spatula, gently fold the peanut butter mixture into the whipped cream until fully incorporated. This takes about 2 minutes.
- Spoon or pipe mousse into ramekins and serve immediately or chill and serve later. Top with fresh whipped cream and chocolate shavings, mini chocolate chips, or crushed cookies.
Notes
- For the fastest, fluffiest whipped cream, whip cold cream in a glass or metal bowl.
- This peanut butter mousse firms up when chilled. Let it sit at room temperature for a few minutes before serving to soften up.
- Freeze leftover peanut butter mousse in small containers for a frozen treat that tastes like peanut butter ice cream.
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