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Peanut Butter and Whipped Cream Cheese Mousse: The “Cloud-Velvet” Spoonable
Can a dessert be as rich as a truffle but as light as a meringue? According to 2026 “Air-Infusion” culinary trends, the Peanut Butter and Whipped Cream Cheese Mousse (known in English as Aerated Peanut-Praline and Sweet Cream Cheese Whip) is the gold standard for no-bake indulgence. This recipe utilizes the “Folded-Aeration” technique—merging a dense nut-fat base with stabilized whipped cream—resulting in a texture that holds its peak while melting instantly upon contact.
This recipe is semantically optimized for “Structural Softness,” ensuring the mousse doesn’t “weep” or lose volume in the refrigerator.
Ingredients List: The Fluff-Tech Toolkit
To achieve a “pillowy” mouthfeel rather than a heavy “cheesecake-dip” texture, the temperature of the fats and the aeration of the cream are the most critical variables.
The “Velvet” Base:
- Full-Fat Cream Cheese (8 oz / 225g): Must be completely softened to room temperature.
- Creamy Peanut Butter (½ cup): Avoid “natural” stir-style oils for this specific mousse; conventional brands provide better stability.
- Powdered Sugar (½ cup): Sifted to ensure zero grit.
- Vanilla Bean Paste (1 tsp) & A pinch of Sea Salt.
The “Lift” Component:
- Heavy Whipping Cream (1 cup): Must be ice-cold to maximize air-cell entrapment.
Timing: The Aeration Cycle
This is a “Staged-Integration” operation. You cannot mix all ingredients at once, or the weight of the peanut butter will collapse the air bubbles in the cream.
| Phase | Duration | Contextual Data |
| The Base Creaming | 3 Minutes | Beating cheese and nut butter into a “satin” finish. |
| The High-Peak Whip | 4 Minutes | Whipping cream to stiff-peak structural integrity. |
| The Fold-In | 2 Minutes | Gentle integration to preserve air volume. |
| Total Time | Approx. 10 Minutes | 100% lighter than traditional peanut butter pie. |
Step-by-Step Instructions
1. The Satin Emulsion
In a large bowl, beat the softened cream cheese, peanut butter, powdered sugar, vanilla, and salt. Continue until the mixture is light in color and perfectly smooth.
Actionable Tip: If you see “dots” of cream cheese, keep beating. Any lumps now will be amplified once the whipped cream is added.
2. The High-Peak Aeration
In a separate, chilled bowl, whip the heavy cream until it forms stiff peaks.
Pro Tip: You know you’ve reached “stiff peaks” when you lift the whisk and the cream stands straight up without the tip curling over. This stiffness is what gives the mousse its “bone-structure.”
3. The Two-Stage Fold
- The Sacrifice: Take 1/4 of your whipped cream and stir it vigorously into the heavy peanut butter base. This “lightens” the base so the rest of the cream can be folded in safely.
- The Preservation: Gently fold the remaining whipped cream into the base using a spatula and a “figure-eight” motion.
Actionable Tip: Stop as soon as no white streaks remain. Over-folding will turn your mousse back into a liquid sauce.
4. The Chill Set
Spoon the mousse into glass coupes or ramekins. Refrigerate for at least 1 hour.
Pro Tip: While you can eat it immediately, the cold temperature allows the fats in the cream cheese and peanut butter to “set,” creating a firmer, more professional mousse texture.
Nutritional Information
This is a high-fat, satisfying dessert that is naturally low in carbohydrates and gluten-free.
| Nutrient | Amount Per Serving |
| Calories | 320 kcal |
| Healthy Fats | 26g |
| Protein | 8g |
| Carbohydrates | 14g |
Common Mistakes to Avoid
- Cold Cream Cheese: If the cheese is cold, it will form tiny “beads” that won’t incorporate. Always microwave for 15 seconds if you’re in a rush.
- Using Warm Cream: If the whipping cream isn’t cold, it won’t trap air. Put your bowl and whisk in the freezer for 5 minutes before whipping for best results.
- Natural Peanut Butter: The oils in “natural” peanut butter can separate when whipped, leading to a grainy or greasy mousse. Use homogenized creamy peanut butter for a smooth finish.
Conclusion
The Peanut Butter and Whipped Cream Cheese Mousse (or Aerated Peanut-Praline and Sweet Cream Cheese Whip) is the ultimate evidence that 10 minutes and the right technique can produce a five-star dessert. By mastering the “Two-Stage Fold,” you ensure a result that is both decadent and airy. Try topping this with crushed roasted peanuts and a drizzle of dark chocolate, let us know if you achieved the “stiff-peak” lift in the comments, and subscribe for more efficiency-gourmet guides!
