This easy Peanut Butter Mousse recipe comes together in minutes using peanut butter, vegan cream cheese, powdered sugar, and vegan whipped cream. That’s it! I originally used this mousse as the filling in my no-bake Peanut Butter Pie. The mousse made each bite so creamy, light, and rich, so I knew it needed its time in the spotlight. Whether you eat the mousse by the spoonful or layer it on a pie or vegan cake, every bite is sweet and rich while still somehow feeling light as a cloud. This easy vegan peanut butter mousse is made in one bowl and can be spread on cakes and cupcakes, as a dip for graham crackers, or with layers of chocolate sauce and peanut butter cups. If you love this dessert, you’ll have to try my Vegan Chocolate Mousse as well! It’s guaranteed to make every chocolate lover smile.
How to make peanut butter mousse
Use an electric mixer to beat the peanut butter and cream cheese together until smooth. Next, mix in the powdered sugar. To finish, beat in the whipped topping until the mixture is fully combined and smooth. Serve individual cups of mousse with layers of vegan whipped cream, chocolate sauce, and graham crackers. Vegan peanut butter cups on top are a delicious finishing touch!
Serving
Add a scoop or two of mousse in a cup and place some chocolate sauce and graham crackers on top. Keep adding layers, and finish with vegan peanut butter cups and whipped cream on top. If you want to go all out, serve my chocolate mousse and peanut butter mousse in the same cup with chocolate shavings and whipped cream. Set the savory dips aside and put out a bowl of mousse instead. It’s a sweet dip your guests will love with cookies, fruit, graham crackers, and pretzels. Last but not least, peanut butter mousse makes for a light and sweet spread you can use in place of frosting. I love the nutty flavors on chocolate cupcakes and peanut butter cake but you can use it on just about anything!
Variations
Chocolate peanut butter mousse – Melt vegan dark chocolate (a bar or chips) and let it cool completely before mixing it into the mousse. Alternatively, fold in a scoop of your favorite chocolate chips into the finished mousse.Less sweet – Only use ¾ or ½ cup of powdered sugar if you prefer a less sweet mousse.Without cream cheese – You can try using 1 can of coconut milk in place of the vegan cream cheese or leave it out of the recipe entirely. Just know that the texture won’t be as firm.Coco Whip and whipped cream – Make this recipe extra easy using a storebought coco whip (my favorite is the So Delicious Coco Whip). My homemade coconut whip or vegan whipped cream works too!
Storing and freezing
To store, keep the finished mousse in a sealed container in the fridge for up to 2 weeks. To freeze, store it in an airtight container for up to 6 months. Let it thaw completely in the fridge before digging in.
Looking for more peanut butter desserts?
Peanut Butter Blossoms1 Bowl Peanut Butter CookiesChocolate Peanut Butter BarsPeanut Butter Swirl Brownies
