Peanut Butter Mousse

5 from 3 votes

If you love peanut butter, you will love this creamy mousse that comes together fast and requires no cooking! It also makes delicious popsicles.

Course Dessert

Cuisine American

Keyword american, dairy-free, dessert, easy, egg-free, fast, mousse, nightshade-free, no-bake, no-cook, Peanut Butter, vegetarian

Prep Time 15

Total Time 15

Servings

Calories 372kcal

Author Jenny Ross

Ingredients

4 ounces cream cheese softened, or Kite Hill brand for dairy-free
2/3 cup creamy peanut butter no sugar added (you can use any nut butter you prefer here)
1/3-1/2 cup monk fruit powdered, to taste (start with 1/3 cup add more as desired)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy cream or coconut cream for dairy-free

Instructions

Combine the cream cheese, peanut butter, monk fruit, vanilla, and salt in a large bowl. Whisk together with an electric mixer until light and fluffy. Set aside and do not clean the mixer.
Using the same mixer, beat the cream to soft peaks. Using a spatula or large spoon, mix in half the whipped cream to lighten the mixture - no need to be careful. Once the mixture is lighter, gently fold the remaining half of the whipped cream into the peanut butter mixture. Portion into individual serving dishes and refrigerate for up to 1 week.

Notes

You can also portion these into popsicle molds and freeze. I like to dip frozen pops into a chocolate magic shell with some finely chopped peanuts in it for an extra indulgent treat.

Nutrition