Easy Peanut Butter Mousse with Whipped Cream Recipe
This Easy Peanut Butter Mousse Recipe with Whipped Cream is a luscious, creamy dessert combining rich peanut butter, smooth cream cheese, and crushed chocolate sandwich cookies, topped with fluffy homemade whipped cream and cookie crumbs for added texture and flavor. Perfect for quick, no-bake indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Mousse 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
Whipped Cream Ingredients
- 1 cup heavy cream
- 1 tablespoon granulated white sugar
- ½ teaspoon vanilla extract
Instructions
- Crush Cookies: Place the chocolate sandwich cookies in a ziplock bag and crush into fine crumbs using a rolling pin, or process in a food processor on medium speed until finely ground. Reserve 3 tablespoons of crumbs for topping, then evenly divide the remaining crumbs among six parfait glasses or dessert cups.
- Prepare Peanut Butter Mixture: In a medium bowl, combine the softened cream cheese, creamy peanut butter, confectioners’ sugar, and vanilla extract. Beat with an electric mixer on medium speed for 2-3 minutes until smooth and well combined, then set aside.
- Whip Heavy Cream for Mousse: In a separate large bowl, beat 1 cup heavy cream using an electric mixer. Start at low speed and increase to high as it thickens, whipping until stiff peaks form, approximately 3 minutes.
- Fold Whipped Cream into Peanut Butter Mixture: Gently fold the whipped cream into the peanut butter mixture using a rubber spatula to maintain a light, airy texture.
- Assemble Mousse: Spoon or pipe the mousse mixture into the prepared glasses over the cookie crumbs. Refrigerate for at least 30 minutes to set.
- Make Whipped Cream Topping: In a large mixing bowl, beat 1 cup heavy cream with granulated sugar and vanilla extract, starting at low speed and increasing to high, whipping until stiff peaks form, about 3 minutes. Set aside.
- Top and Serve: Remove mousse from the fridge, top each serving with a dollop of the freshly whipped cream, then sprinkle with the reserved crushed cookie crumbs. Serve immediately for best texture and flavor.
Notes
- For a professional touch, pipe the mousse using an icing piping bag or a large ziplock bag with a snipped corner instead of spooning it into serving dishes.
- Use high-quality creamy peanut butter, fresh heavy cream, full-fat cream cheese, and pure vanilla extract to enhance flavor and texture.
- Ensure cream cheese is at room temperature or soften briefly in the microwave (about 15 seconds) to avoid lumps in the mousse.
- Whip the heavy cream just until stiff peaks form; over-whipping can cause a grainy texture.
Keywords: peanut butter mousse, no-bake dessert, whipped cream topping, easy mousse recipe, chocolate sandwich cookies dessert
