You are going to love this 4 ingredient peanut butter mousse recipe! It is so easy to make with just four ingredients including peanut butter, cream cheese and maple syrup. This mousse makes the perfect no bake dessert and it can be used in so many ways.
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Why you will love this recipe:
- This homemade mousse tastes amazing! It's so rich and creamy and perfectly sweet.
- It's quick and easy to make and only requires 4 ingredients to prepare. It's such an easy dessert recipe.
- It takes less than 5 minutes to make!
- This is a no bake dessert that is naturally gluten free and refined sugar free and can easily be made dairy free and vegan.
- You can eat this creamy peanut butter mousse right off the spoon or use it to top cakes, cupcakes, use it for cake filling, to make peanut butter mousse cake, or to top oatmeal.
- Because this delicious peanut butter dessert is refined sugar free it's healthy compared to many other mousse recipes.
If you love mousse recipes you will also love my avocado chocolate mousse (but don't worry, it doesn't actually taste like avocados!).
Key ingredients and substitutions:
This easy peanut butter mousse recipe is made with simple ingredients that you can find at any local grocery store. For the exact measurements and full list of ingredients refer to the recipe card at the bottom of this post.
- Peanut butter - you will want to use smooth, unsweetened peanut butter or smooth natural peanut butter to make this mousse. If you can't have peanuts or have a peanut allergy I would use cashew butter instead.
- Cream cheese - cream cheese helps make this mousse, thick and fluffy when you blend the ingredients together. For a dairy free option or vegan version use a dairy free cream cheese or vegan cream cheese. Be sure to use plain, unflavoured cream cheese for this recipe.
- Maple syrup - maple syrup is used to naturally sweeten this creamy mousse. Maple syrup is one of my favourite sweeteners because it is refined sugar free and minimally processed compared to many other types of liquid sweeteners.
How to make:
Step one:
First, add the cream cheese and maple syrup to a large bowl or large mixing bowl.
Step two:
Then using a hand electric mixer or standing mixer, beat the ingredients for a few minutes until you have a smoothy, thick, creamy texture.
Step three:
Next add the peanut butter and vanilla extract to the bowl and using the hand mixer or standing mixer, beat the peanut butter mixture until everything is thick and creamy.
Top Tips:
- If you let your cream cheese come to room temperature before making this mousse it will be even faster to make because it will blend even easier than if the cream cheese is cold.
- For best results be sure to use smooth, unsweetened peanut butter for making this creamy dessert.
Variations and add ins:
- To make this mousse dairy free and vegan use a dairy free cream cheese.
- If you want to make this recipe peanut free use cashew butter, almond butter or other nut butters instead.
- To make this recipe paleo use cashew butter instead.
- To make this into a 3 ingredient peanut butter mousse omit the vanilla extract from the recipe and make it an even more simple recipe.
- Once the fluffy mousse is ready you could add a few chocolate chips to turn this into chocolate peanut butter mousse.
How to serve:
This airy mousse is delicious served as is, but if you want to make it look even fancier, you can transfer the mousse into a piping bag with a star tip attached and then pipe it into serving jars, or glasses. It's the perfect dessert or perfect treat to serve at a dinner party.
You could also add toppings such as whipped cream, coconut whipped cream, chocolate chips, or chocolate shavings before serving.
This peanut mousse is also a great recipe to be used as an icing for cakes, cupcakes, for making chocolate peanut butter mousse pie, or for peanut butter pie filling. I also love topping my overnight oats or oatmeal with it. You could even use it for pancakes, crepes, waffles or to spread on muffins before serving.
You can also serve this sweet treat as a sweet dip for cookies, fresh fruit, pretzels or chocolate.
How to store:
Store this mousse in an airtight container in the fridge for up to 14 days.
To freeze this mousse put it in an airtight container and freeze it for up to 6 months. Then thaw it in the refrigerator overnight before serving.
Frequently asked questions:
Mousse it meant to be a light and fluffy dessert. By beating the ingredients with a hand blender or a standing mixer this allows it to fluff up, similar to the way whipped cream does when you whip it.
Mousse originated in the 18th century in France, where the word mousse translates to “foam,” which describes the airy, fluffy texture of the dessert.
No, this recipe is not low carb or keto. If you want to try making it keto you could try using a keto friendly liquid sweetener. Note that I have not tested the recipe using any keto friendly sweeteners so I can't guarantee results.
Other recipes you will love:
- No bake peanut butter fudge
- Peanut butter bliss balls
- Chocolate peanut butter crunch bars
- Peanut butter pretzel bars
- Healthy peanut butter cookies
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star rating before you go!
Recipe
Peanut Butter Mousse
Equipment
Ingredients
- 1/4 cup cream cheese, softened
- 3 tablespoon maple syrup
- 1/4 cup smooth, unsweetened peanut butter
- 1 teaspoon vanilla extract
Instructions
- Add the cream cheese and maple syrup to a large bowl.
- Using a hand mixer or standing mixer, beat the ingredients for a few minutes until you have a smoothy, thick, creamy texture.
- Add the peanut butter and vanilla extract to the bowl.
- Using the hand mixer or standing mixer, blend the ingredients until everything is thick and creamy.
- Serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Be sure to use smooth, unsweetened peanut butter for this mousse recipe.
- Store this mousse in the fridge in an airtight container for up to 2 weeks.
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