Peanut Butter Cheesecake Mousse

Posted By on Jul 22, 2013 | 0 comments


I made this heavenly dessert on Saturday night for our MeyerChef evening. It was really so easy to make and so delicious!


For the crust
4 tablespoons butter (+-60 grams)
3/4 cup chocolate chips
1/4 cup sugar
2 cups coarsely chopped roasted peanuts

For the filling
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup powdered sugar
1 can sweetened condensed milk
1 teaspoon vanilla extract

For the topping
Whipped cream
Chopped peanuts
Chocolate shavings


For the crust
In a medium, heavy bottomed saucepan combine the butter, chocolate chips and sugar over a low heat. Gently melt the chocolate, stirring constantly. When the mixture is smooth, add the chopped peanuts. Divide among your individual dishes or glasses and press the mixture down to make a bottom crust. Then place in the fridge to set.

For the filling
In a large bowl, beat the heavy cream until stiff peaks form. Cover and refrigerate.
In another large bowl, combine cream cheese and peanut butter and beat until smooth. Reduce speed to low and gradually add in powdered sugar until well combined. Add sweetened condensed milk and vanilla. Beat on medium speed until mixture is creamy and smooth. Remove the whipped cream from the fridge and add 1/3 of it to the peanut butter mixture and stir to combine. Gently fold in the remaining whipped cream until well blended. Evenly divide the filling into the prepared serving dishes or glasses. Cover with plastic wrap and refrigerate for at least 3 hours.

When ready to serve, top with whipped cream and chopped peanuts or chocolate shavings.

Makes about 8 depending on the size of glass or dish used.

Recipe found here.

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