Does a pb&j work as a chilled, no-bake parfait? Bet your britches. The texture of this creamy peanut butter mousse is cloudlike. And, if you’re wondering if this dessert is overly sweet, the answer is: not at all. In fact, you sweet toothes may want to add a few extra tablespoons of powdered 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.