No-Bake Peanut Butter Chocolate Mousse

Why Make This Recipe

This No-Bake Peanut Butter Chocolate Mousse Dessert is the perfect treat for anyone who loves the rich combination of peanut butter and chocolate. It’s incredibly easy to make, requiring no baking, which means you can whip it up quickly for parties, gatherings, or just because you have a craving. With layers of graham cracker crust, creamy peanut butter mousse, and luscious chocolate ganache, every bite is a delightful experience.

How to Make No-Bake Peanut Butter Chocolate Mousse Dessert

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream (for ganache)

Directions:

1. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9×13 inch pan to form the crust.
2. In another bowl, beat together peanut butter, powdered sugar, and cream cheese until smooth.
3. In a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the peanut butter mixture until well combined.
4. Spread the peanut butter mousse over the graham cracker crust.
5. For the ganache, heat ½ cup heavy cream until steaming but not boiling. Pour it over the chocolate chips in a bowl and let it sit for 5 minutes, then stir until smooth.
6. Pour the chocolate ganache over the peanut butter mousse layer.
7. Refrigerate for at least 4 hours or overnight before serving.

How to Serve No-Bake Peanut Butter Chocolate Mousse Dessert

Serve this scrumptious dessert chilled, cut into squares. You can also add toppings like chopped peanuts, whipped cream, or a drizzle of extra chocolate or caramel sauce for an even more indulgent treat.

How to Store No-Bake Peanut Butter Chocolate Mousse Dessert

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 5 days, making it a perfect dessert for meal prep or gatherings.

Tips to Make No-Bake Peanut Butter Chocolate Mousse Dessert

• Make sure your cream cheese is at room temperature to ensure a smooth mixture.
• To make clean cuts when serving, use a hot knife; just dip it in hot water and wipe it dry before slicing.
• Leave it in the fridge overnight for the best flavor and texture.

Variation

For a fun twist, you can substitute the peanut butter with almond butter or have a layer of sliced bananas in between the mousse layers. You can also try adding a sprinkle of sea salt on top for a salty-sweet flavor!

FAQs

Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter for added texture.

Do I have to refrigerate this dessert?
Yes, refrigerating is essential for setting the mousse and ganache properly.

Can I make this dessert a day in advance?
Absolutely! In fact, making it a day ahead can enhance the flavors. Just keep it in the fridge until you are ready to serve.

No-Bake Peanut Butter Chocolate Mousse Dessert

This No-Bake Peanut Butter Chocolate Mousse Dessert combines creamy peanut butter, layers of graham cracker crust, and luscious chocolate ganache for an easy and delightful treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 4 hours hrs

Servings: 12 squares

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups graham cracker crumbs Finely crushed
• 0.5 cup unsalted butter, melted

For the mousse

• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 8 oz cream cheese, softened Bring to room temperature
• 1 cup heavy cream For mousse; whip until stiff peaks form

For the ganache

• 1 cup semi-sweet chocolate chips
• 0.5 cup heavy cream For ganache; heat until steaming

Method

 

Preparation

1. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9x13 inch pan to form the crust.
2. In another bowl, beat together peanut butter, powdered sugar, and cream cheese until smooth.
3. In a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the peanut butter mixture until well combined.
4. Spread the peanut butter mousse over the graham cracker crust.

Making the ganache

1. Heat 0.5 cup heavy cream until steaming but not boiling. Pour it over the chocolate chips in a bowl and let it sit for 5 minutes, then stir until smooth.
2. Pour the chocolate ganache over the peanut butter mousse layer.

Chilling

1. Refrigerate for at least 4 hours or overnight before serving.

Notes

Serve this dessert chilled, cut into squares. Add toppings like chopped peanuts, whipped cream, or a drizzle of extra chocolate or caramel sauce for an indulgent treat. Store leftovers in an airtight container in the refrigerator for up to 5 days.