Easy Peanut Butter Mousse Recipe for Parfaits and Pies
This creamy peanut butter mousse recipe is perfect for filling pies, layering in parfaits, or simply enjoying by the spoonful! It takes just 15 minutes to prepare, making it an ideal dessert for those warm summer days when you’d rather not turn on the oven.
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I often make this recipe at my bakery because it’s so versatile. While it’s the star ingredient in my Chocolate Peanut Butter Pie, that’s just the beginning! Here are a few more desserts my shop creates with this mousse:
- Fill a parfait glass by layering chocolate ganache, fresh banana slices, and creamy peanut butter mousse. Finish it off with a caramelized banana slice or a sprinkle of peanut brittle for a delightful crunch.
- Pipe it into mini-chocolate cups and drizzle with chocolate ganache for a Reese's style treat.
What type of peanut butter to use?
There are so many peanut butter options to choose from! Whether you prefer creamy or chunky, both work well in this mousse. Personally, I like a bit of texture, so I usually opt for chunky peanut butter. If you're using natural peanut butter, be sure to mix it thoroughly to blend the oil and peanuts evenly.
Storage
This peanut butter mousse is perishable, so keep it refrigerated in an airtight container for up to four days. This helps prevent it from absorbing any odors from other items in your fridge.
More peanut butter dessert recipes
Love anything peanut butter? Check out these recipes:
📋 Recipe
Peanut Butter Mousse
Equipment
- Hand Mixer or Stand Mixer
- Measuring cups and spoons
- Mixing bowls
- Rubber spatula
Ingredients
- 1 Cup Cream Cheese, room temperature Use full fat cream cheese
- 1 Cup Peanut Butter (crunchy or smooth)
- 1 Cup Confectioner's Sugar
- 1 Can Sweetened Condensed Milk (14 ounces)
- 1 ½ Cup Heavy Whipping Cream
Instructions
- Place cream cheese and peanut butter in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used). Mix together until well combined, scraping the bowl as needed.
- Add powdered sugar to the bowl and mix until combined, scraping the bowl as needed.
- Add sweetened condensed milk to the bowl and mix until combined, scraping the bowl as needed.
- Using a clean bowl, whip the heavy cream until medium peaks form. Gently fold into the peanut butter mixture.
- Chill until set.
Notes
- This peanut butter mousse is perishable, so keep it refrigerated in an airtight container for up to four days. This helps prevent it from absorbing any odors from other items in your fridge.
Cindy says
This tastes really good but is way too loose to be used on a cake. I tried. It just oozed out with the weight of just one layer on top of it. I tried to chill it to stiffen it but it never got stiff enough to use. In fact, after chilling it, I could still use it as a "drip" for the top of the cake.
🙁
dessertswithstephanie says
Cindy, Thank you for the feedback. I've used this many times at the bakery for cake fillings and also for pies which slice nicely. The only thing I can think of is the whipped cream needs to reach medium peaks and should be folded gently into the peanut butter mixture - overfolding will cause the mousse to be loose. I'm sorry this recipe did not work for you needs. Stephanie
Rosey says
That's a great way to have peanut butter. I love the consistency of mousse.
Monidipa says
Your peanut butter mousse recipe is simply divine! The creamy texture and rich peanut butter flavor make it a perfect dessert for any occasion.
dessertswithstephanie says
Thank you for the feedback!
Betty Lindy says
This is so good. I made it to fill chocolate cups and ate so much of it by the spoonful I was worried I would not have enough for the cups...lol.
Jani says
Used this in parfaits with peanuts and chocolate cake crumbs. Really delicious.