This is a recipe for a small batch of Peanut Butter Mousse for two. It makes a perfect portion just for you and the peanut butter lover in your life! Plus, it couldn't be easier to whip up, and only takes a couple of minutes for a decadent tasty dessert.
You can take it up a notch and make my homemade Chocolate Wafer Cookies to top the mousse with. Because chocolate and peanut butter were just made to go together!
Ingredients
What is great about this ingredients list is that you probably have most of the ingredients on hand already. I typically always do, give or take the heavy cream I might have used up already. And if you know me, you know I must use crunchy peanut butter, because it is my favorite, but you can use smooth too.
When gathering the ingredients for this recipe, just be sure the cream cheese is at room temp or warmer. I like to pop it in the microwave for 30-45 seconds just to make sure it creams together with the peanut butter really well.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
To make this mousse, it is best to use a stand mixer, it makes super quick work of it. Start by creaming the peanut butter and cream cheese together with the vanilla. Then add the powdered sugar and drizzle in the cream. Whip everything together until light and fluffy, then place it into your desired containers. This recipe fills 2, 8-ounce jars or cups perfectly.
Then let the mousse chill till set for a couple of hours. I like to top it with some fresh whipped cream, chopped peanuts, and a chocolate wafer cookie. They are just such simple ways to make this easy dessert look like you spent all day making it.
You can even put the mousse in festive jars or cups like I did for valentines day as you see in the image below, or maybe it is just to celebrate my love for peanut butter!
Notes & Tips
Be sure your cream cheese is room temp or even softer. I like to toss it in the microwave for 30-45 seconds just before mixing so it blends in really well with the peanut butter.
Make fresh whipped cream for the topping by whipping up ½ a cup of heavy cream, or dairy-free cream substitute with 2 tablespoons of powdered sugar and a splash of vanilla extract, in a bowl with a whisk or in a stand mixer with the whip until thickened.
Substitutions
This can be made dairy-free if you use a vegan cream cheese substitute. It works perfectly in this no-bake recipe.
I LOVE crunchy peanut butter, so that is what I use in my peanut butter mousse. You could also use smooth peanut butter if you prefer it.
There are also some really great new dairy-free heavy cream substitutes on the market today, use one of them to replace the heavy cream in the recipe.
More of my Favorite Peanut Butter Recipes
Peanut Butter and Jelly Cookies
Chocolate Peanut Butter Dirt Pudding
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📖 Recipe
Peanut Butter Mousse
This is a recipe for a small batch Peanut Butter Mousse for 2. It makes a portion just for you and the peanut butter lover in your life!
Ingredients
- 4 ounces Cream Cheese, SOFT
- ½ cup Crunchy Peanut Butter
- ½ teaspoon Vanilla Extract
- ½ cup Powdered Sugar
- ½ cup Heavy Cream
- Fresh Whipped Cream, for topping
- Chocolate Wafer Cookies, for topping
- Chopped Peanuts, for serving
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened cream cheese, peanut butter, and vanilla at medium speed until well combined. Scrape down the bowl and mix for 30 seconds longer.
- Add the powdered sugar and beat on low speed until completely worked in.
- Drizzle in the cream slowly until it is no longer wet in the bowl, then turn the mixer up to medium-high and beat for 2-3 minutes until the mousse becomes light and fluffy. Stop and scrape down the sides of the bowl once or twice during this step.
- Separate the mousse between small jars or dessert bowls and refrigerate on a tray for 2-3 hours. This will set the mousse and it will become thick during this chill time.
- Top with whipped cream and a chocolate wafer cookie to make it fancy!
Notes
Notes & Tips
Be sure your cream cheese is room temp or even softer. I like to toss it in the microwave for 30-45 seconds just before mixing so it blends in really well with the peanut butter.
Make fresh whipped cream for the topping by whipping up ½ a cup of heavy cream, or dairy-free cream substitute with 2 tablespoons of powdered sugar and a splash of vanilla extract, in a bowl with a whisk or in a stand mixer with the whip until thickened.
Substitutions
This can be made dairy-free if you use a vegan cream cheese substitute. It works perfectly in this no-bake recipe.
I LOVE crunchy peanut butter, so that is what I use in my peanut butter mousse. You could also use smooth peanut butter if you prefer it.
There are also some really great new dairy-free heavy cream substitutes on the market today, use one of them to replace the heavy cream in the recipe.
Recommended Products
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 518Total Fat: 40gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 64mgSodium: 320mgCarbohydrates: 33gFiber: 3gSugar: 23gProtein: 11g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Jeanette
OMG I am a huge peanut butter junkie.. I'm definitely going to try this!!!
Looks delicious <3