Here’s the situation: creamy as all get-out peanut butter mousse that comes together in 15 minutes with 6 ingredients.
What excuse could you possibly have for passing up a mouthful of this little number?
I’ll confess, I love me some peanut butter, and I especially love me some j with my p (that’s jelly, especially raspberry).
This dessert is my pb&j upgrade. Taking all those soft and flavorful parts of everyone’s favorite childhood sandwich, this recipe is:
You’ll soon see what I mean.
Since the peanut butter mousse has such a rich flavor on its own, I like to pair it with fresh raspberries (do I have any strawberry fans out there?).
You can easily make a raspberry coulis sauce in mere minutes using fresh or frozen raspberries, sugar, and water. A good thing, too, because the tart flavor really harmonizes with the thick and nutty pudding.
Unlike my glorious s’more mousse, this creamy pudding is egg free and no cook. What gives it the fluffy and creamy texture?
Whipped cream folded into creamy peanut butter and cream cheese.
It’s very similar to an ice-box pie filling.
How to Make a No-Cook (Easy) Peanut Butter Mousse
The mousse only takes about 10 minutes to make with only a few ingredients. It’s essentially 3 parts: whip cream, peanut butter mousse, and raspberry sauce.
Make the Raspberry Coulis Sauce
- Simply combine the raspberries, water, and sugar in the blender to form a sauce. Use a strainer to remove the seeds.
2. After straining, bring the raspberry sauce to a simmer for a few minutes, just until it deepens in color. Heating the sauce also concentrates the flavor ever so slightly (kinda like some jam).
Homemade Whipped Cream
Technical Tip: Avoid over-mixing, which can churn the cream into butter.
Once the cream looks wet and fluffy, add the powdered sugar and salt.
Plating Tip: Set aside about a cup of whipped cream for plating (see below).
Peanut Butter with Cream Cheese
Using a fork, mix the cream cheese with the peanut butter until it’s mostly streak-free. I’ve found this is easier to do with softened cream cheese.
Fold the peanut butter mixture into the whipped cream until streak free, smooth, and fluffy.
Storage and Make Ahead Tip: You can make this dessert ahead and store refrigerated for 4 days. Store the raspberry sauce separately.
Plating and Serving Your Dessert
Shhh. Nobody needs to know how little time you actually spent making this.
It’s all in the presentation!
To make yours look like mine, grab a silicone spatula and any small to medium serving bowls.
- Use a spoon to transfer a puddle of the raspberry sauce into each bowl.
- Using a spatula, scoop the peanut butter mousse and scrape along the edges of the bowl. Repeat with the whipped cream for contrast.
- Garnish with fresh raspberries and serve chilled!
Let’s Talk Sweetness
Your dessert will have a mildly sweet taste. You’ll see in the recipe that I call for smooth, unsweetened peanut butter. If you use peanut butter that contains sugar, you may want to slightly reduce the powdered sugar to compensate.
That said, I’m willing to bet this mousse may not be sweet enough for some of you so feel free to increase/decrease powdered sugar, as needed to suit your preferences.
More Cool and Creamy Sweet Treats:
PEANUT BUTTER MOUSSE AND RASPBERRY COULIS
- 1 ¼ cup heavy whipping cream
- ⅔ cup powdered sugar
- 1 pinch salt
- ¾ cup smooth peanut butter preferably unsweetened
- 8 ounces cream cheese softened
- 6 ounces fresh raspberries plus more for garnish
- ¼ cup water
- 2 teaspoons granulated sugar
- Whip the cream. In a large bowl (or stand mixer), whisk the heavy whipping cream until fluffy. Add the powdered sugar and salt and beat until combined. Remove ½ cup of the whipping cream from the bowl and set aside for serving.
- Cream the peanut butter and cream cheese. In a separate medium bowl, use a fork to scrape and cream together the peanut butter and cream cheese until mostly streak free.
- Combine the peanut butter mixture with the whip cream mixture. Transfer the peanut butter mixture into the whipped cream; whisk until smooth and fluffy, about 1 minute. Cover and chill while you make the coulis.
- Blend and strain the raspberry sauce. In a blender, pulse the raspberries with the water to form a sauce. Strain through a fine mesh strainer to remove any seeds, using a spatula to scrape along the bottom of the sieve. In a small pot over medium heat, bring the strained raspberry liquid and 2 teaspoons sugar to a simmer, stirring occasionally, about 3 minutes, until the red color intensifies.
- Serve. Spoon a puddle of the raspberry coulis in the bottom of each serving bowl. Using a spatula, scoop the peanut butter mousse and scrape along the edge of each serving bowl. Add a dollop of the reserved whipped cream and garnish with fresh raspberries.
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