5 Minute Peanut Butter Mousse 4 Ingredients

Looking for more no-bake desserts? Try my peanut butter cheesecake, no-bake oatmeal cookies, and no-bake chocolate peanut butter cookies next. You haven’t lived until you’ve experienced my peanut butter mousse recipe. It’s thick yet airy, creamy yet rich, and loaded with sweet and subtly salty peanut butter flavor. The best part? You don’t need a laundry list of ingredients or multiple kitchen gadgets to make the magic happen.

Why I love this recipe

4 ingredients. Count them yourself- and they are basic pantry staples. No eggs needed. Unlike most mousse recipes, mine doesn’t require eggs, yet it’s every bit as light and creamy. Easy to make ahead. I’ve made this mousse up to three days in advance, and you’d never be able to tell. Fun to customize. Serve with crunchy toppings, use it as a filling, or make parfaits. This recipe is what YOU make of it.

Ingredients needed

Peanut butter. Make sure to use smooth, creamy peanut butter, as the crunchy or natural kind can be hard to whip. Cream cheese. Softened to room temperature. I prefer the texture of full-fat cream cheese, but you can use the low-fat variety if preferred. Powdered sugar. Also known as confectioners’ sugar, this will help thicken the mousse. Vanilla extract. Optional, but adds a lovely touch of vanilla. Heavy cream. Use either standard or heavy whipping cream. I’ve tested both and it was almost identical.

How to make peanut butter mousse

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Love this recipe! So good! Not overbearing in sweetness❤️” – Sniffles Step 3- Pipe. Transfer the mousse into a piping bag with a swirly tip. Pipe into jars and serve.

Arman’s recipe tips

For a thicker mousse, refrigerate the mixture for at least 30 minutes. Serve with toppings, like crushed peanuts or chocolate shavings. Swap the peanut butter for other nut butter (like almond butter or cashew butter), or use tahini for a nut-free recipe. Turn it into a parfait. Layer the mousse between sheets of cookie crumbs, chopped nuts, and plain whipped cream. Use it as filling in chocolate peanut butter cake or to frost almond flour cupcakes!

Storage instructions

To store: The mousse should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks. To freeze: Cover the mousse completely and store them in the freezer, for up to 6 months. Thaw in the refrigerator overnight before serving.