How to Make 5-Ingredient Peanut Butter Mousse

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

How to Make Peanut Butter Mousse

This recipe was created 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.

Ingredients

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

Directions

Step 1: Whip the cream

In a large bowl, beat cream and vanilla just 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, folding in the whipped cream gently 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 your hand at this semisweet chocolate mousse. Yes, it involves a saucepan, but still only takes 20 minutes to make.

Tips for Making Peanut Butter Mousse

Taste Of Home's Peanut Butter Mousse Recipe

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

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One of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for my family year-round! I also make it into a pie with a graham cracker crust that our grandchildren love. —Amber Sampson, Somonauk, Illinois

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I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia

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