So airy, rich, and smooth, this Peanut Butter Mousse comes together in minutes using 4 easy ingredients. It’s a decadent vegan dessert you can layer with goodies and eat with a spoon!

glass bowl filled with a beige, creamy peanut butter mousse

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.

beige peanut butter mousse topped with chocolate sauce and whipped cream in a white bowl

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!

close up on a white spatula holding a scoop of beige peanut butter mousse


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!


  • 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.

scoop taken out out of a bowl of peanut butter mousse

Looking for more peanut butter desserts?

close up on a glass bowl filled with a beige, creamy peanut butter mousse

Peanut Butter Mousse

So airy, rich, and smooth, this Peanut Butter Mousse comes together in minutes using 4 easy ingredients. It’s a decadent vegan dessert you can layer with goodies and eat with a spoon!
Prep: 10 minutes
Total: 10 minutes
Servings: 6 servings



  • In a large bowl of a stand mixer with whisk attachment (or use an electric hand mixer), beat the peanut butter and cream cheese until smooth.
  • Add the powdered sugar and beat it in.
  • Lastly, add the whipped topping and beat until combined and smooth.
  • Serve with optional toppings. I like to crush a few graham crackers and make peanut butter mousse parfaits, layered with vegan whipped cream, chocolate sauce, the graham cracker crumbs and vegan peanut butter cups.


  1. This mousse is very rich and will likely serve up to 8 people, or 6 large servings. The nutritional information is an estimate only and does not include any toppings.
  2. I used tofutti brand vegan cream cheese, but any brand should work here, as long as you like the taste of it!
  3. You can cut down the sugar if desired for a less sweet mousse.
  4. For best results, use creamy regular peanut butter that is no stir. The ones you have to mix with the oil in the jar will make the mousse a bit different.
  5. I love Justin’s brand vegan peanut butter cups, or make your own with my Vegan Peanut Butter Cups recipe.
  6. It’s pretty easy to find vegan whipped topping at grocery stores these days. My favorite is So Delicious Coco Whip, but Whole Foods also has their own brand now, and I’ve used Truwhip vegan topping as well. You can also make your own coconut whipped cream.


Serving: 1of 6 servings | Calories: 504kcal | Carbohydrates: 43g | Protein: 15g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 7mg | Sodium: 375mg | Potassium: 325mg | Fiber: 5g | Sugar: 32g | Vitamin A: 74IU | Calcium: 89mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

Posted In: , ,

you may also like:


    1. It needs to be thawed somewhat to work or it will have a hard time blending with the other ingredients.

  1. Hey Nora,
    I tried this mousse and it was awesome, perfect texture and taste, easy to make. My hubby who is hard to please, loved it?

    I used cream cheese and tried to make coconut whipping cream from your other recipe. Although whipping cream didn’t turn out as expected, it rather had a fat layer and water separated (my cream was too hard so I used static mixer and maybe over-mixing caused it) but mousse was perfect.

    Thanks for all amazing recipes!!

    1. I’m so glad you enjoyed the mousse! That’s interesting about the coconut whipped cream, I’ve never had that happen, but I have found that different brands of coconut milk/cream yield different results. Thank you so much, I’m happy you are enjoying the recipes. 🙂

  2. Hi Nora,
    Can’t wait to try out this mousse.

    I had a question regarding coconut milk. If you sub cream cheese with coconut milk/ cream, do we just scoop out the cream portion and discard the liquid or use the whole can?

    Will the mousse be firm if I use coconut milk?


    1. I would try to use all thicker coconut cream, yes. It won’t be as firm, but it should still be good!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.