When I was a kid, my sister and I had set foods we were allowed to make without the aid of my mother. For me, it was muffins. I was able to measured, mix, dole out, and place in the oven all by myself. It became so routine, I had the recipe memorized. Until one day I didn’t. My brains seemed to have scrambled, and instead of 2 tsp of baking powder it asked for, I used 2 cups of baking powder, mixing it up with the flour measurement. I remember in the most vivid detail telling my mom we ran out of BP and she had to reach for the second bottle so I could place it in the mixer. I added the remainder of ingredients, turned the mixer on, then off, and then proceeded to freak out! The enormous amount of BP I used caused the recipe to expand and explode. I realized the mistake too late, and ran off crying.

Of course, now I laughed it off, but I learned a valuable lesson which was read the recipe no matter how many times you have made something before! A lesson I seemed to have forgotten when I made this mousse. Once again, my brain scrambled and I reached for the cream cheese instead of whipping cream, proceeding to use the last of it. Instead of throwing out the now cream cheese mixture (like I did with the failed muffins), being the frugal mother I am, I tasted the filling, and loved it. I combined it with the now whipped cream, and served it to my husband who ate two serving by himself. The man certainly likes his peanut butter!

Peanut Butter Cheesecake Mousse

Recipe by Angela Angeline

Prep time: 10 minutes
Total time: 2 hrs 10 minutes
Yield: 4-6

  • 1 cup
    Chilled Whipping Cream
  • 1/2 cup
    Icing Sugar
  • 120 grams
    Softened Cream Cheese
  • 180 grams
    Smooth Peanut Butter
  • 1 tsp
  • Salted & Roasted Peanuts

Cooking Directions

  1. In a large bowl, mix the Cream Cheese, Peanut Butter and Vanilla until combined. It is best to have the Cream Cheese softened (or kept at room temperature) prior as it makes this easier to do if you are mixing it by hand.

  2. With the Chilled Whipping Cream, whip up until the cream has formed soft peaks. Slowly mix in the Icing Sugar until fully incorporated and beat until it holds a medium firm peak.

  3. Transfer the Whipped Cream Mixture into the Peanut Butter Mixture. Mix lightly to prevent loosing any air from the whipping cream. Continue to incorporate the whipping cream mixture to the peanut butter mixture until there is no streaking.

  4. Transfer into 4-6 wine glasses. Do not fill up the mousse to the top as it is a rather rich and heavy dessert. Top off with a few Salted & Roasted Peanuts as the saltiness compliments the sweet mousse.

  5. Place into the refrigerator to firm up for no less than 2 hours.

  6. Serve and enjoy!

  *Optional. For a more pure cheesecake experience, you can add some packed crumbled cookies to the bottom of the glass before adding the mousse.

Are you a mousse purist (chocolate only) or would you venture out and try a peanut butter mousse?