Introduction

This easy peanut butter mousse is a luscious, creamy dessert that combines rich peanut butter with a light and airy texture. Topped with whipped cream and crunchy cookie crumbs, it’s a perfect treat for any occasion. Ready in less than an hour, this mousse will delight peanut butter lovers and dessert fans alike.

The image shows a clear glass cup with three visible layers of dessert. The bottom layer is dark brown crushed cookies, pressed into a thick base. The middle layer is a creamy, pale beige pudding that fills most of the glass. The top layer is white whipped cream, smooth and fluffy, with small, dark cookie crumbs sprinkled generously on top. The glass is placed on a white marbled surface with some cookie crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 chocolate sandwich cookies
8 ounces cream cheese, softened
1 cup creamy peanut butter
¾ cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup heavy cream (for mousse)
1 cup heavy cream (for whipped cream topping)
1 tablespoon granulated white sugar
½ teaspoon vanilla extract

Instructions

Step 1: Place the cookies in a ziplock bag and crush them with a rolling pin until fine. Alternatively, pulse cookies in a food processor until you have fine crumbs. Reserve 3 tablespoons of crumbs for topping and divide the rest evenly into six parfait glasses or dessert cups.
Step 2: In a medium bowl, beat the softened cream cheese, peanut butter, confectioners’ sugar, and vanilla extract with an electric mixer on medium speed for 2–3 minutes until smooth. Set aside.
Step 3: In a separate large bowl, whip 1 cup of heavy cream with an electric mixer, starting slow and gradually increasing to high speed until stiff peaks form (about 3 minutes).
Step 4: Gently fold the whipped cream into the peanut butter mixture with a spatula, taking care to keep the mixture light and airy.
Step 5: Spoon or pipe the mousse evenly into the prepared dessert cups over the cookie crumbs. Refrigerate for at least 30 minutes to set.
Step 6: To make the whipped cream topping, beat 1 cup heavy cream, granulated sugar, and ½ teaspoon vanilla extract until stiff peaks form (about 3 minutes). Set aside.
Step 7: Remove the mousse from the fridge and top each serving with a dollop of whipped cream. Sprinkle reserved cookie crumbs on top and serve immediately.

Tips & Variations

For a polished presentation, pipe the mousse into the serving dishes using an icing piping bag or a ziplock bag with the corner snipped off.
Use high-quality creamy peanut butter, fresh heavy cream, full-fat cream cheese, and pure vanilla extract for the best flavor and smooth texture.
Make sure the cream cheese is at room temperature to avoid lumps in the mousse. You can soften it quickly by microwaving for about 15 seconds.
Stop whipping the cream as soon as stiff peaks form to prevent it from becoming grainy.

Storage

Store the peanut butter mousse covered in the refrigerator for up to 3 days. For best texture, add the whipped cream topping just before serving. If reheating, allow it to come to room temperature briefly but avoid heating as it may lose its light texture.

How to Serve

A clear glass cup holds a three-layer dessert. The bottom layer is dark brown and crumbly, resembling crushed cookies. The middle layer is thick and light orange, smooth in texture. On top, there is a white, fluffy layer of whipped cream, sprinkled with small pieces of dark brown cookie crumbs. Multiple similar cups are placed on a white marbled surface, with a white cloth on one side and some whole cookies nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mousse ahead of time?

Yes, you can prepare the mousse up to 3 days in advance and keep it refrigerated. Add the whipped cream topping just before serving for the best presentation and taste.

What can I use instead of chocolate sandwich cookies?

If you prefer, substitute with graham crackers or plain digestive biscuits. These will give a different flavor and texture but still provide a nice base to the mousse.