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Peanut Butter Mousse

September 15, 2022 By Gretchen 5 Comments

Peanut Butter Mousse has become my new obsession!

Creamy peanut butter mousse in a pretzel crust

A simple concept

Yet the combination of this slightly salty, super creamy, crunchy and sweet tart will have your taste buds doing back flips!

Peanut Butter Mousse

 

This dessert can be throw together in no time since it’s no bake and no stress!

Change the serving vessel from a tart pan to a pie plate and add some homemade Copy Cat Reese’s Peanut Butter Cups on top!

You will have to double all the ingredients listed below to make this 8″ Pie as shown here!

Peanut Butter Mousse

Or just keep it super simple and pour this peanut butter mousse into glasses with some extra whipped cream and ganache!

Vegan Pumpkin Mousse Recipe

We all know chocolate and peanut butter have always been best friends

Wait until you see what the addition of pretzels adds to this party!

For that crunchy element to this creamy peanut butter mousse delight!

Peanut Butter Mousse

Notes for Success:

You can use whatever brand vegan cream cheese you like the best here since this is a no bake dessert

The whipped cream can be made from my recipe or for an easier preparation use SILK brand whipping cream *not sponsored

CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS!

Peanut Butter Mousse

For more of the best peanut butter recipes click the links below!

Peanut Butter Banana Whoopie Pies
Banana Whoopie Pie
Vegan Peanut Butter Mousse Cake
Peanut Butter Mousse Cake
Vegan Peanut Butter Cups
Peanut Butter Cups

Peanut Butter Banana Whoopie Pies

Vegan Peanut Butter Mousse Cake

Vegan Peanut Butter Cups

Peanut Butter Mousse Tart
 
Print
Prep time
4 hours
Total time
4 hours
 
I decided to make mine in a rectangle tart pan that is 13¾" X 4¼" X 1" but you can use a 8" round tart pan or even a pie plate if you prefer
Serves: serves 8ppl
Ingredients
  • For the Crust:
  • Pretzels 2 cups (for approximately 1 cup crushed)
  • Vegan Butter 6 Tablespoons (84g)
  • Light Brown Sugar ¼ cup (50g)
  • Salt optional pinch- I did not use it since my pretzels were salted
  • For the Mousse:
  • Vegan Cream Cheese 1 package 8ounces (226g) *any brand will work here
  • Confectioner's Sugar 1½ cup (180g)
  • Vanilla Extract 1 teaspoon
  • Creamy Peanut Butter 1 cup (240g)
  • Plant Milk ½ cup (120ml)
  • Whipped Cream ½ cup whipped volume
  • ½ Recipe Ganache *optional
Instructions
  1. First prepare the crust by crushing the pretzels in the food processor.
  2. Add the brown sugar and melted vegan butter
  3. Press the mixture into a lightly greased tart pan with a removable bottom
  4. Freeze while you prepare the mousse filling
  5. With a spatula by hand, smooth the vegan cream cheese and the peanut butter together
  6. Add the sifted confectioners sugar and vanilla extract and cream smooth
  7. Slowly drizzle in the milk and then fold in the whipped cream.
  8. Pour into the prepared crust and refrigerate to set for at least 4 hours or overnight
  9. Garnish as you like, I used ganache and peanut butter cups and more crushed pretzles
Notes
Peanut Butter Mousse Tart must be kept refrigerated and will stay fresh for up to 1 week

For longer storage freeze wrapped well for up to 2 months
3.5.3251

 

 

Filed Under: Mousse Recipes, No Bake Desserts, Pies and Tarts

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Reader Interactions

Comments

  1. Tracy

    March 21, 2017 at 9:00 pm

    On your other site you had shared a pie rolling pin set with us. I want to order it but couldn’t find the link.

    Reply
    • Gretchen

      March 22, 2017 at 5:08 am

      Hmmm, Im not sure I remember that, Im sorry. But here is the one I use CLICK HERE

      Reply
  2. Julie

    September 21, 2022 at 4:07 pm

    Hi. can I use the Silk Heavy Whipping Cream to make the whipped cream instead of coconut milk? How many cups of whipping cream should I add? Thanks so much.

    Reply
    • Gretchen

      September 21, 2022 at 4:39 pm

      YES! DEFINITELY! Typically the amount of whipped cream that results from a can of coconut milk is only about ½ cup volume of whipped, so just sub in that amount 🙂

      Reply
      • Julie

        September 21, 2022 at 5:06 pm

        Thank you so much!! I’m really looking forward to making this.

        Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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