Easy Peanut Butter Mousse Filling for Cakes, Pies & Desserts

This peanut butter mousse filling blends cream cheese, heavy cream, and powdered sugar to create a mousse dessert with just the right balance of richness and airiness. It’s smooth enough to use as a filling for layered cake, sturdy enough for piping into chocolate shells, and light enough to serve alone or as part of a peanut butter mousse pie. Quick dessert recipes like this one offer flexibility. You can make it ahead, use it chilled, or spread it between cake layers the same day.

Peanut butter mousse recipes vary, but this one works because of structure. The cream cheese stabilizes the whipped cream while keeping the filling smooth. Cream cheese also prevents the mousse from collapsing over time. That makes this a practical choice for layered desserts, especially if you need to assemble ahead.

The peanut butter-to-cream ratio matters here. One cup of peanut butter paired with 1½ cups of cold whipped cream creates a mousse that stays firm after chilling without becoming dense. The mousse sets without gelatin or starch, so the texture remains soft and spoonable, not rubbery. I’ve used this same formula in peanut butter snacks and peanut butter dessert recipes that need to chill overnight without losing volume.

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Choosing the Right Ingredients

Creamy peanut butter works best. Skip natural peanut butter. The oil separates and throws off the texture. I reach for a traditional shelf-stable version with a smooth finish. It blends easily with cream cheese and helps the mousse stay cohesive.

The cream cheese gives more than flavor. It adds the body that whipped cream alone can’t provide. I let mine soften on the counter for at least 30 minutes before mixing. You want it to blend cleanly into the peanut butter without lumps.

Use cold heavy whipping cream for strong peaks. Warm cream won’t whip well. And for sweetness, powdered sugar keeps the texture soft while vanilla rounds out the flavor. I sometimes add a pinch of salt if the peanut butter is unsalted.

For more peanut butter recipes that pair well with mousse textures, take a look at my Peanut Butter Rice Krispie Treats. Different structure, same comfort.

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Spotlight on Whipping the Cream

Whipped cream brings air into the mousse, so it matters how you handle it. Cold tools help. I chill both the bowl and beaters before starting. You want stiff peaks, not soft ones, so the cream can hold shape when folded in.

Don’t rush the folding step. If you stir too aggressively, you’ll knock out the air. I fold in stages. start with one-third of the whipped cream to loosen the peanut butter base, then gently incorporate the rest.

If you’re working on a mousse dessert or planning a layered cake, this is where the texture gets locked in. It should look smooth and pillowy, without any visible streaks. The mousse in my Chocolate Cake Filling follows a similar principle, but the flavor direction shifts entirely.

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What the Texture Should Feel Like

Freshly mixed, the mousse feels creamy and light but slightly soft. Chill it for 30 minutes before using in any layered dessert. The fridge time firms it just enough for piping and stacking, but it won’t become stiff or heavy.

If it looks grainy, check your peanut butter type. If it turns runny, the cream was li, ely overmixed or too warm when folded. And if it tastes too dense, a gentle hand during folding will solve it next time. Use the back of a spoon to test smooth spread means it’s ready.

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Ways to Adjust the Recipe

For a sweeter profile, add an extra 2 tablespoons of powdered sugar. To make a chocolate peanut butter mousse, swap 2 tablespoons of peanut butter with 2 tablespoons of cocoa powder. If you need a lighter version, reduce the cream cheese to 6 oz and whip the cream slightly longer for added volume.

Want a firmer set for tart shells? Add 2 tablespoons of cream cheese and chill overnight before piping. I’ve used a similar method in my Peanut Butter Pie and the structure holds beautifully in warm weather too.

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Storage and Prep Advice

Store the mousse filling in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing—it can change the texture. If you need to rewhip after chilling, use a spatula to gently stir. Avoid electric beaters at this point.

Make this the night before layering and the consistency improves. The flavor settles and becomes creamier after resting. You can use it chilled or bring it to room temperature for a slightly softer texture.

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Tips from My Kitchen

Use a wide bowl when folding in whipped cream. It helps you move gently. Always sift your powdered sugar to avoid lumps. And if your kitchen runs warm, chill your peanut butter and cream cheese for 10 minutes before mixing.

For piping into cups or layering onto brownies, scoop the mousse into a piping bag and chill it first. This gives the filling more control and definition. If you’re experimenting with other mousse recipes, I recommend trying my Chocolate Mousse Filling next.

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Serving Ideas You’ll Want to Try

Layer between chocolate cake layers with ganache. Spoon into ramekins and top with shaved chocolate.

Pipe into tart shells and garnish with peanuts. Serve as a dip for apple slices or graham crackers.

Use as a surprise center inside cupcakes. Spread inside sandwich cookies for an easy treat.

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Save This Recipe and Join the Conversation

Pin this peanut butter mousse filling to your favorite board so you can find it again for your next cake or dessert dip.

Tried it? Let me know in the comments how you used it or if you added your own twist.

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