Easy Peanut Butter Dessert: Simple No-Bake Treats with Few Ingredients

There’s something deeply satisfying about building a dessert in layers. Each spoonful holds shape, softness, and just enough crunch to keep things interesting.

This no bake peanut butter dessert starts with crushed cookies, adds a smooth peanut butter mousse, tops with fresh whipped cream, and finishes with a caramel-style drizzle. It all goes into individual jars or cups—easy to serve, easy to chill, and easy to store.

You’ll walk away with a full dessert that skips the oven but still delivers on taste and texture. This one fits neatly into the category of simple dessert recipes that actually feel complete.

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Start With a Cookie Crumb Layer That Holds Its Own

Crushed cookies form the base. I’ve used graham crackers and peanut butter cookies. Each brings something different. Graham crackers feel lighter. Peanut butter cookies match the filling and make the flavor deeper.

Melted butter helps the crumbs hold. I mix until they clump slightly and press them into the bottom of each jar. A chill in the fridge firms up the base while the mousse gets prepared.

This same base shows up often in my peanut butter bars and layered fridge cakes.

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Whipped Peanut Butter Mousse That Sets Smooth

Cream cheese and smooth peanut butter create the base of the mousse. I beat them together first, then add powdered sugar and vanilla. The texture should feel like thick frosting—dense but not dry.

Separately, I whip heavy cream to soft peaks and fold it into the mix. That folding step matters. Stirring too hard will deflate it. The mousse should hold shape but feel soft when chilled.

In my experience, processed peanut butter gives better results than natural kinds. Natural varieties can separate or resist the fold. For this mousse, stability matters more than ingredient minimalism.

This mousse texture reminds me of the kind used in peanut butter pudding trifles and chilled cake fillings. Light enough to layer, thick enough to stay in place.

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Soft Whipped Cream Balances the Richness

A fresh whipped cream topping gives the parfait structure without density. I whip heavy cream, sugar, and vanilla until the texture peaks slightly but doesn’t stiffen.

Then I spoon or pipe it over the mousse. A large round piping tip works well if you want something polished. If you prefer a rustic look, a spoon will do the job just fine.

This layer adds softness. It also acts as a cushion for the caramel topping.

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Peanut Butter Caramel for Warm Sweetness

For the drizzle, I combine smooth peanut butter, brown sugar, and cream over low heat. The mixture comes together in a few minutes and thickens slightly as it cools.

This caramel-style topping brings warmth and depth. I let it cool a bit before spooning it on top of the cream. If you drizzle while warm, it seeps into the mousse. If you wait, it stays glossy on top.

Either works, depending on how you want the layers to blend.

This topping also pairs well with other peanut butter treats like rice crisp bars or fudge squares.

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Crunchy Topping for Texture and Finish

I like to top each jar with chopped roasted peanuts or crushed peanut butter cups. The peanuts bring salt and crunch. The cups bring sweetness and nostalgia.

You can also add a thin sprinkle halfway through the mousse layer for added bite. It breaks up the smoothness without stealing attention from the other layers.

For a snack-style twist, I’ve even served these as part of a peanut butter snacks tray—mini jars in a chilled section beside fruits and cookies.

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Chilling, Storage, and Jar Tips

Chill the finished jars for at least two hours. The mousse sets better, and the cream holds its shape longer. These jars last two to three days in the fridge without the layers breaking down.

Use small glass jars with lids if you want to stack them in the fridge. Plastic wrap works fine too, but it presses down on the cream. If you need to transport them, pop them into a cooler with ice packs. They’ll hold up for hours.

This recipe fits easily under no bake desserts you can make the night before. It’s also flexible—double the mousse layer if your jars are tall, or swap the topping if you want less sweetness.

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Ingredient Comparison: Cream Cheese vs Mascarpone

I’ve tested both.

Cream cheese holds shape better and gives the mousse a slight tang that complements the peanut butter. Mascarpone makes the texture silkier but loses structure after a day or two.

If you plan to serve these the same day, mascarpone works. If you’re prepping ahead or need them to travel well, stick with cream cheese. That’s what I use when I make these for events.

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Related Recipes You’ll Enjoy

If you’re building out a collection of peanut butter desserts, these recipes offer different textures and formats but use many of the same pantry staples:

• Peanut Butter Bars
• Peanut Butter Overnight Oats
• Peanut Butter Smoothie
• Easy Peanut Butter Desserts

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Pin It for Later and Share Your Version

If you love chilled desserts in jars and want something easy to assemble ahead of time, save this one to your Pinterest board.

I’d love to hear how it turned out for you. Share in the comments if you made changes, tried new toppings, or found your own way to serve it.

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